Here’s a recipe that was tucked away in an old recipe box that was clipped from a newspaper, date unknown. The introduction states that this family recipe was used regularly during WWII, so it’s an oldie. Recipe is typed below along with a scanned copy.

This Date Loaf has been a favorite in the Duncan family for years and was used frequently during World War II. “The keeping qualities of this loaf are excellent,” writes Mrs. Duncan. “In fact, it is better when baked 4 to 6 weeks ahead of the holidays as it seems to ripen with age. This loaf packs well as it is firm and chock full of goodies. It doesn’t crumble easily. For home use, the loaf can be stored in a cool dry place in a metal can until used.”

Here’s her recipe for Date Loaf:

1 pound pitted dates
1 pound English walnuts
1 cup flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
4 egg yolks, beaten
4 egg whites, beaten
1 teaspoon vanilla
2 teaspoons brandy, wine or fruit juice

Shell and chop walnuts, chop dates and combine with flour. Beat egg yolks, add sugar, salt and baking powder. Add date mixture and nuts. Beat egg whites until stiff. Add to date mixture. Add vanilla and fruit juice or wine and blend. Bake in floured, greased small loaf pans in slow oven at 300 to 325 degrees for 1 1/2 to 2 hours (until nicely browned.) Makes 2 small loafs. Top of loaf may be decorated with walnut halves, candied cherries and pineapple pieces before baking.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

CRANBERRY NUT LOAF
THE COOKS CORNER

2 cups all-purpose sifted flour
1 cup sugar
1 1/2 tsps. double-acting baking powder
1 tsp. salt
1/2 tsp. soda
1/4 cup shortening
3/4 cup orange juice
1 tsp. grated orange rind
1 egg, well beaten
1/2 cup chopped nuts
1 cup fresh cranberries, coarsely chopped

Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9x5x3″). Spread corners and sides slightly higher than center. Bake in moderate oven (350 degrees) for about 1 hour, until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool. Store over night for easy slicing.

This recipe was clipped from a clear plastic bag, likely a bag of Morrison’s Stone Ground Yellow Corn Meal since it’s one of the ingredients listed. Date unknown. Recipe is typed below along with a scanned copy.

STONE GROUND CORN BREAD

2 Cups Morrison’s Stone Ground Yellow Corn Meal
2 Tablespoons all-purpose flour
3 Teaspoons baking powder
1 1/2 Teaspoons salt
1 Teaspoon sugar
1 Egg, beaten
1 1/4 Cups milk
3 Tablespoons oil

1. Blend together corn meal, flour, baking powder, salt and sugar.
2. Mix egg, milk and oil. Add all at once to dry ingredients.
3. Stir until completely moistened.
4. Bake in greased muffin pans or a shallow baking pan at 450°F for 15 to 20 minutes. (This batter may also be used in a pre-heated greased, corn stick pan.)

Variations

1. Add 6 slices crisp, crumbled bacon to batter. Substitute bacon drippings for oil.
2. Add 4 ounces chopped ham and 1 cup shredded Swiss cheese to batter.

This recipe was clipped from cardboard packaging, likely a box of Domino Sugar. Recipe is typed below along with a scanned copy.

BANANA BREAD
from DOMINO SUGAR

1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup shortening
3/4 cup firmly packed Domino Light Brown Sugar
2 eggs
1 cup (2 to 3) mashed ripe bananas
1/2 cup milk
1/2 cup chopped walnuts

Sift flour, soda and salt together. Cream shortening and sugar thoroughly. Add eggs and bananas, beating until light. Alternately add flour mixture and milk. Beat after each addition until smooth. Add nuts. Pour batter into greased 9×5-inch loaf pan. Bake in moderate oven 350°F. 1 hour 5 minutes or until done. Remove pan, cool on rack. Wrap in foil or plastic wrap and store overnight before slicing. Yield: one loaf.

This recipe was clipped from a newspaper and published in 1974. Recipe is typed below along with a scanned copy.

Party Chive Bread

One cup mayonnaise
One-half cup grated parmesan cheese
One-half tsp. Worcestershire
Two tbsps. chopped chives (frozen or freeze-dried)
One loaf French bread

Split bread in half lengthwise. Mix mayonnaise, cheese, Worcestershire and chives. Spread on cut sides of bread halves. Toast six-inches from broiler (Broiler setting of oven) for approximately five minutes–until golden brown. Score in two-inch wedges and serve warm.–Yields ten servings.

This recipe was clipped from a newspaper and published in 1974. This one’s interesting since it used apricot baby food as one of the ingredients. Recipe is typed below along with a scanned copy.

Apricot Bread

Two and one-half cups plus 1 tbsp. all-purpose flour
One-half tsp. salt
One-half tsp. cinnamon
One cup cooking oil
Two cups sugar
One jar junior size apricot baby food with tapioca
Two tsps. baking soda dissolved in one cup buttermilk or one cup sour milk
One tsp. vanilla
Raisins and nuts (optional)

Combine flour, salt and cinnamon. In another bowl, combine remaining ingredients; stir in flour mixture. Pour into two well-greased and floured bread loaf pans (10½x6x2-inches). Bake one-half hour in preheated 350-degree oven and then reduce heat to 325 degrees for another one-half hour. (Let cool in pans for at least 15 minutes.)

This recipe was clipped from a newspaper and published in 1974. Recipe is typed below along with a scanned copy.

Banana Bread

“Freezes well. My family loves it.”

One and three-fourths cup all-purpose flour
Two tsps. baking powder
One-fourth tsp. baking soda
Three-fourths tsp. salt
One-third cup shortening
Two eggs
Two-thirds cup sugar
One cup mashed bananas (two or three bananas)

Grease 8x4x2½-inch loaf pan. Sift flour. Measure and sift with other dry ingredients. Cream shortening and sugar in three-quart mixing bowl until smooth. Add eggs one at a time and beat well after each. Stir in bananas. Add flour in four portions, and beat just till smooth after each.

Turn into pan. Bake in preheated 350-degree oven 50 minutes or until cake tester comes out clean. Remove to cake rack.

This recipe was clipped from a newspaper and published in 1974. Recipe is typed below along with a scanned copy.

Refrigerator Rolls

“I have used this roll recipe for about thirty years, and have never found a better one. Many of my friends are also using it. It is published in DAR Grange and Grandmother’s Cook Books.”

One cup boiling water
One tbsp. salt
One-half cup sugar
One-half cup shortening
One cup cold water
Two eggs
One-half cup warm water to dissolve the yeast
Two cakes compressed or dry yeast
Seven cups all-purpose flour

Put yeast to dissolve in the warm water. Put salt, sugar and shortening in boiling water. Bring to a boil. Remove at once from stove; add cold water and beaten eggs. Cool to lukewarm in pan of cold water before adding to yeast.

Stir in flour with a heavy spoon till well mixed. Turn into greased bowl. Grease top of dough. Cover with a damp towel. Put in refrigerator to chill several hours or overnight. Will keep for a week in the refrigerator. Take out amount of dough as needed and shape as desired. Let rise until doubled in size, about two hours. Bake in preheated 450-degree oven 15 or 20 minutes.–Yields thirty-six rolls.