This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Baked Apple Crisp

3 cups sliced apples, 1/2 cup enriched flour, 1 cup brown sugar, 1/4 cup butter or margarine, 1/3 cup chopped walnuts.

Arrange apple slices in 6- by 10-inch baking pan. Combine flour and brown sugar; cut in butter until pieces are size of large peas. Add nuts. Sprinkle over apples. Bake in moderately hot oven (375°) 40 to 45 minutes, or until apples are tender. Serve with whipped cream, or hard sauce, or snappy cheese. Serves 6.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Applesauce Cake

1 cup of unsweetened applesauce, scant 1/2 cup of butter, 1 cup light brown sugar, 1 level teaspoonful soda, 1 teaspoonful cinnamon, 2 cups flour, 1/2 teaspoonful cloves, 1 grated nutmeg, 1 cup raisins, pinch of salt.

Mix butter, sugar and spices. Add flour and applesauce with soda dissolved. Add raisins. Bake in cake pan.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Crab Apple Pickles

1/2 cup vinegar, 2 cups sugar, 3 1/2 cups water, 2 sticks cinnamon, cloves.

Stick a clove in each crabapple. Cook up syrup of other ingredients and drop apples into it. Cover tightly, set into a 350° oven and bake until apples are tender. Put into sterilized jars and seal hot.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Green Tomato Pie

6 medium-sized green tomatoes, 2 tablespoons water, 1/2 lemon sliced, 2 tablespoons cornstarch, 1 cup sugar, 1/8 teaspoon salt, 1/4 teaspoon cinnamon, 2 tablespoons butter, pastry.

Wash the tomatoes, remove stem and blossom end, and cut into thin slices. Cook the tomato, water, and lemon until the tomatoes are almost tender and drain. When the tomato liquid has cooled add the cornstarch, which has been mixed with the sugar and salt, and cook until thickened. Add the tomatoes, cinnamon, and butter, and mix thoroughly. Pour the hot mixture into a baked pastry shell, add the top sheet of dough and bake in a moderately hot oven (375° to 400°F.) for about 30 minutes, or until golden brown.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Rose Apples

Core and pare the apples and cook slowly until tender in a sirup made in the proportions of 1 cup sugar to 1 1/2 cups water, to which a little red vegetable coloring or several tablespoons cinnamon drops have been added. The cinnamon drops give color and an added spicy flavor. Chill the rose apples before stuffing them with the cream cheese and nuts and serving them on lettuce with mayonnaise.

Here’s another recipe clipping for pickled beets that has a couple different flavor suggestions: sliced lemon and freshly grated horseradish. This was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pickled Beets

…and asked if large ones could be used. We suggested that since they are large, cut them in strips or in large chunks. Cook before slicing. Wash and cook unpeeled beets while tender, cool and skin.

Prepare jars for canning. Next prepare pickling solution of 2 cups sugar, 2 cups of water, 2 cups of vinegar.

Add 1 teaspoon of ground cloves, 1 teaspoon of allspice, 1 tablespoon of cinnamon and 1 thinly sliced lemon.

Pour over prepared beets and simmer for 15 minutes. Pack beets into sterilized jars, cover with boiling syrup and seal.

If your family enjoys horseradish add a little freshly grated or prepared to the pickling syrup.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pickling Beets

If possible, use small, whole beets. If you have only mature-sized beets, cook until tender, cool and slip skins off. Then, either slice or cut into wedges or strips.

Prepare a syrup of 2 cups of white sugar, 2 cups of white vinegar, 2 cups of water, and place 1 teaspoon of whole cloves, 1 teaspoon of whole allspice and 1 tablespoon of cinnamon bark in a muslin square of cloth and tie shut. Place on the syrup and bring to a boil. Allow to simmer while you cover the beets that you have placed in jars. Cover the beets with the syrup and seal.

Place the jars in a hot-water bath, bring to a boil and process for a half hour. This recipe should take care of at least six pints of cooked beets. If you like spices in your beets, just add when preparing the syrup.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

This recipe is simple and produces tasty pickled beets. Select 30 small beets about the size of a quarter, no larger or you will not have enough pickling solution. Cook beets in salted water until just tender, not soft; cool and remove skins.

Prepare several jars, place in water and bring to a boil to sterilize. Keep hot while preparing the pickling solution. Measure one-half cup of water or juice from peeled beets, and one and one-half cups of vinegar; add one cup of sugar, one-half teaspoon of salt, one-half teaspoon of whole allspice, and one-fourth teaspoon of whole cloves. Place ingredients in a large kettle and bring to a boil.

Fill sterilized jars with small beets, cover with boiling vinegar solution and seal. If beets are very small this should fill two pints. We double the amount and fill half pint jars rather than pints. The beets will keep for several days or longer in the refrigerator after opening.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.