This recipe clipping is quite crumpled and parts of the article are missing (recipe is intact), but I couldn’t resist adding it since Strawberry bread sounds so delicious! No idea on the date but sour cream was nearly 50 cents at the time so that’s a loooong time ago ;). I did the best I could to include the article (typed below) and scanned a copy for the archives.

This year, she is baking between 150 and 175 dozen because the ingredients are so expensive. When she first started, cookies sold for 40 cents a dozen. Today, the price is 75 to 80 cents. Strawberry bread, one of her family’s favorites, is seldom baked today. The preserves cost $1.45 for 16 ounces and sour cream is nearly 50 cents. By the time she adds butter, sugar and flour, she said, “The cost is out of sight.”

Strawberry Bread

1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
1/4 teaspoon lemon extract (optional)
1/2 teaspoon baking soda
4 eggs
3 cups flour
1 teaspoon cream of tartar
1 cup strawberry preserves
1/2 cup sour cream
Walnuts (optional)

Cream together butter and sugar. Add other ingredients in order. Pour into two buttered loaf pans and bake at 350 degrees for 50 to 55 minutes.

Of all Nancy’s baking, yeast breads are her favorite and Swedish tea rings her specialty. While in the eighth grade, she receive the reserved grand champion award at the Jasper County Fair for her tea rings.