This recipe was typed on an index card and found in a large collection, date unknown. It references a sweet dough recipe that I have already added and linked to below. Recipe is typed below along with a scanned copy.

CLOVERLEAF ROLLS
425 (12-20)

Use SWEET DOUGH.

Form bits of dough into balls about 1″ in diameter.

Place 3 balls in each greased muffin cup. Brush with butter for flavor.

Bake.

This recipe was typed on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (of both sides).

SWEET DOUGH

Mix

2 c. lukewarm milk
1/2 c. sugar
2 t. salt

Crumble: 1/2 large cake yeast

Stir until yeast is dissolved.

Stir in

2 eggs
1/2 c. soft shortening
7-7 1/2 c. sifted flour

Add flour in 2 additions.

Handle and knead like bread.

After 2nd rising divide for rolls, cover and let rest 15 min.

Shape dough and let rise until light (15-30 min.)

Bake.

This comes from a recipe sheet of some kind and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

BARBECUE TOMATO ASPIC

1 pkg. lemon or orange flavored gelatin
1 1/4 c boiling water
1-7 oz. can tomato sauce
2 T vinegar
1/2 t salt
Dash of pepper
1 T horseradish
Crisp greens
Mayonnaise

1. Dissolve gelatin in boiling water.
2. Add remaining ingredients and stir thoroughly.
3. Pour into one mold or individual molds. Chill until firm.
4. Unmold and garnish with crisp greens and mayonnaise.

This comes from a recipe sheet of some kind and was found in a large collection, date unknown. There are handwritten adjustments to the recipe, it looks like the measurements are to triple the batch. Recipe is typed below along with a scanned copy.

NESSELRODE CREAM PUFFS
Temp: 375°F
Time: 45 min.

Cream Puff Shells

1/4 c shortening (part butter)
1/2 c water
1/2 c all-purpose flour
2 eggs

1. Combine shortening and water. Bring to a rolling boil.
2. Add flour all at once, stirring vigorously until mixture leaves the sides of the pan and forms a ball.
3. Cool slightly. Add eggs, one at a time, beating well after each addition.
4. Drop from a spoon onto a well-greased cookie sheet. Bake in preheated oven. Makes 6 average size cream puffs.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Miniature Cream Puffs
abt 60

1 c boiling water
1/2 c butter
1 tsp salt
1 c flour
5 eggs

Add butter & salt to boiling water, when melted add flour all at once. Stir until it forms a ball. Remove from heat & add eggs 1 at a time beating well after each.

Make small balls on ungreased baking sheet & bake 375 for 30 min.

Fill with chicken salad.

This handwritten recipe card is marked “from the recipe file of Kitty” and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Shrimp Puffs

1 egg white, stiffly beaten
1/2 c mayonnaise
1/2 c grated sharp cheddar
(Devonshire or Old London)
Onion rounds
dash Tabasco, salt, pepper
1 can shrimp – medium (canned)

Mix together first 3 ingredients & seasonings.

Spread on rounds (kind of heap it on). & top with a shrimp.

Put in pre-heated 450° oven for 6-7 min. or until puffy & brown. Or under broiler! But watch carefully they burn very easily.

Here are two nearly identical recipes for cheese puffs, one uses butter and the other uses oleo. These were found in a large collection, date unknown. I typed the one with butter below but included scans of both recipes.

Cheese Puffs

Mix Tog.:

3/4 stick butter
1 c sharp grated cheese

Add to above, mix like pastry:

1 c flour
1/4 tsp. salt
3 Tbs water

Pinch off dough & shape around olive. (stuffed olive)

Bake 14-15 min @ 425°.

Here’s the other recipe, this one uses oleo instead of butter and it also specifies the 3 Tbs water be cold:

This recipe was typed on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CUSTARD FOR CREAM PUFFS

2 tbsp. butter
1/4 cup corn starch
3/4 cup sugar
1/2 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1 tsp vanilla

Melt butter, blend in corn starch, sugar, and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook 2 min, stirring constantly.

Add vanilla, cool thoroughly.

Makes 2 cups