Here’s an undated, handwritten recipe on a white lined index card. The front lists the recipe for Red Beet Jelly, the back lists the recipe for Beet Juice (notice the name “Martha” in the top right corner). I’ve typed the recipes below as well as scanned the front of the card.

Red Beet Jelly

6 cups beet juice
1/2 cup real lemon
2 pkgs sure jell

Bring to boil

Mix in 9 oz raspberry jello
8 cups sugar

Add to above
Boil hard 6 mins

Beet Juice

6 to 8 large beets

Peel thin–slice & cook til tender

Use enough water to cover beets when put on to boil.

Here’s a quicky clipping giving directions for preparing and cooking artichokes. Date unknown. Instructions are typed below along with a scanned copy.

To Cook Artichokes

Wash artichokes. Cut off stems 1 inch from base and remove small bottom leaves. Clip off thorny tips of leaves. Stand upright in a deep saucepan. Add 1/4 teaspoon salt for each artichoke and 2 to 3 inches of boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with a fork. Lift out and drain upside down. Serve warm or cold. Garnish with lemon slices.

This quicky is a recipe advertisement for Heinz Barbecue Sauce that was clipped from a newspaper. Date unknown. Recipe is typed below along with a scanned copy.

Southern Barbecued Chicken

1 cup Heinz Barbecue Sauce
1/4 cup honey
1 tablespoon lemon juice
2 1/2 to 3 pounds broiler-fryer pieces
Salt and pepper

Combine barbecue sauce, honey and lemon juice. Brush chicken frequently with sauce during the last 10 min. of grilling time. Season with salt and pepper. Makes 5-6 servings (1 1/4 cups sauce).

Here’s a nice article clipped from a newspaper about making homemade relishes just like Grandma did. It mentions three different recipes but the clipping only has two (the other recipe must have been on another page that wasn’t clipped). There’s no date anywhere but the back has an advertisement for ladies bras–on sale for only $3.99–(regularly $5.50). Any ideas for a date? I’ve typed out the article below as well as included a scan (you can click it to view a larger copy).

Homemade Relishes Brighten Dinner Menu

Most cooks keep plenty of celery on hand to serve with festive meals. Crisp celery sticks open a meal with a light, bright touch, and celery is also a favorite seasoning in many dishes.

Straight from the tables of early American bounty come homemade relishes, piquant and spicy, made with fresh vegetables. These were the pride and joy of our ancestors. It is so easy to revive the custom of serving homemade relishes. It’s an authentic touch of early Americana, part of our country’s tradition.

Three relishes are translated into very simple recipes. Fresh Celery-Tomato Relish has the crispness of celery, the tang of tomatoes, the zest of fresh onions and parsley, all spiced with vinegar, cinnamon and cloves.

Celery and Apple Relish combines two fresh foods to make a fruity relish zingy with ginger. There’s crisp green pepper included in this relish, too, for flavor contrast. With rich meals, these relishes bring such refreshing texture and flavor.

Our third old-fashioned relish is a combination of celery and cucumber with chopped walnuts (not included), exquisitely spiced to attain authentic piquancy.

Of course, Grandmother “put up” relishes to give as her very personal gifts to special friends. In times of nostalgia for the old ways of doing things, you may want to put up a few jars of our easy relishes to delight friends. It’s a gift that lasts, and it isn’t something that is likely to be duplicated.

FRESH CELERY-TOMATO RELISH

Four cups chopped celery
Three cups chopped peeled fresh tomatoes
Two cups chopped fresh onions
One-half cup chopped fresh parsley
One-fourth cup salt
One cup cider vinegar
Three cups sugar
One and one-half teaspoons cinnamon
One-half teaspoon ground cloves

In large bowl combine celery, tomatoes, onions, parsley and salt. Mix well. Cover and refrigerate several hours or overnight. Drain and reserve one cup liquid. In large saucepan or kettle, combine one cup reserved liquid with vinegar, sugar, cinnamon and cloves. Bring to a boil. Add chopped vegetables and simmer 10 minutes. Ladle into sterilized jars and seal at once, or store in refrigerator. Makes two pints.

CELERY AND APPLE RELISH

One and one-half cups vinegar
One teaspoon salt
One cup packed dark brown sugar
Three-fourths teaspoon ground ginger
Four cups chopped celery
Three cups chopped pared apple
One cup chopped green pepper

In large saucepan combine all ingredients. Cover and bring to a boil. Reduce heat and simmer 45 minutes. Ladle into sterilized jars and seal at once, or store in refrigerator. Makes two pints.

This is a handwritten recipe that was found in a big box of recipes ranging in dates from the 1950s to 1980s. It’s hard to say how old it is, recipe is typed below along with a scanned copy (click to view a large copy).

Relish (Red Tomato)

3 cups chopped tomatoes
8 cups chopped onions
8 cups chopped cucumbers

(can be put through food chopper)

Sprinkle with salt & let stand overnight.

Drain thoroughly.

2 tablespoons powdered mustard
4 tablespoons flour
2 tsp. turmeric
3 cups vinegar
4 cups sugar

Boil 20 minutes (the whole thing).

Put in jars and seal. (written on back of recipe)

This recipe was clipped from a newspaper, date unknown. Basic instructions for cooking a tip roast, recipe is typed in full below along with a scanned copy.

TIP ROAST

3 1/2 TO 8-POUND BEEF TIP ROAST

Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow oven (325° F.) to desired degree of doneness: 140° F. for rare; 160° F. for medium. For a 3 1/2 to 5-pound roast, allow 35 to 40 minutes per pound, depending on desired doneness. For a 5 to 8-pound roast, allow 30 to 35 minutes per pound.

For easier carving, allow roast to “set” in a warm place 15 to 20 minutes after removal from oven. Since roast usually continues to cook after removal from oven, it is best to remove it about 5° F. below the temperature desired.

This recipe was clipped from a newspaper, the coupons on the back are dated 1977. Is this the real Kentucky Fried Chicken recipe? Not likely but why not try it and see how close it is :). Recipe is typed below along with a scanned copy.

Kentucky Fried Chicken

3 pounds chicken parts, cut into small pieces
2 packages (six-tenths of an ounce) Italian salad dressing mix
3 tbsps. flour
2 tsps. salt
1/4 cup lemon juice
2 tbsps. butter, room temperature
1 1/2 cups pancake mix
1 tsp. paprika
1/2 tsp. sage
1/4 tsp. pepper
1 cup milk
24 ounces vegetable oil for frying

1. Wipe chicken dry. Combine salad dressing mix, flour, lemon juice, salt and butter into a paste and coat chicken evenly. Stack pieces in a bowl; cover and refrigerate for several hours.
2. Combine pancake mix with spices. Dip chicken parts into milk and then into pancake mixture. Dust off excess.
3. Heat oil in large skillet and fry pieces until lightly browned, about four minutes on each side. Place chicken in shallow pan and spoon any remaining milk over pieces. Seal with foil. Bake at 350 degrees for one hour. Uncover and bake 10 minutes at 400 degrees to crisp chicken. Baste with milk again. Serves six to eight.

This recipe was clipped from a newspaper, date unknown but is probably from the 1970s. The recipe is typed out below along with a scanned copy.

A ZESTY SAUCE peps up chicken in this recipe from a Cuyahoga Falls reader.

Oven Barbecued Chicken

Three lbs. chicken pieces
Two medium onions, cut in one-fourth-inch slices
One-half cup chopped celery
One-fourth cup salad oil
One cup catsup
One cup water
One-fourth cup lemon juice
Two to three tbsps. Worcestershire sauce
Two tbsps. brown sugar
Two tbsps. vinegar
Two tbsps. prepared mustard

Brown chicken pieces in oil in Dutch oven or large skillet. Remove chicken from oil; set aside. Add onions and celery to skillet; cook until tender. Place chicken, onions and celery into large casserole or Dutch oven. Combine remaining ingredients; pour over chicken mixture. Cover and bake in preheated 325-degree oven one and one-half hours. Baste occasionally and skim off excess fat before serving.–Yields six servings.