This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was spread across two columns, I snipped them together for the scan).

MRS. ELY suggests making this crusty-like cobbler of cherries or raspberries.

Cherry Cobbler

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup butter or margarine
1/2 cup milk
1 beaten egg
1 pint seeded cherries

Sift flour, baking powder, salt and sugar together. Cut in butter or margarine. Combine milk and beaten egg and stir into dry ingredients.

Cover bottom of greased baking dish with cherries and drop batter over top. Bake at 400 degrees F. until golden brown, about 30 minutes.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (recipe was spread across two columns, I snipped them together in the scan).

Blackberry Pudding

1-3 cup butter or margarine
1 cup sugar plus 4 tablespoons
2 egg yolks
1/2 teaspoon vanilla
1/2 teaspoon soda
2 teaspoons baking powder
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 cups cooked or canned blackberries, drained
2 egg whites

Cream shortening, add 1 cup sugar, egg yolks and vanilla. Mix and sift dry ingredients and add to the sugar shortening mixture. Fold in the berries.

Bake in a greased loaf pan at 375 degrees F. 25 to 30 minutes. Then top with a meringue made of stiffly beaten egg whites and 4 tablespoons sugar. Return to oven or place under broiler for several minutes. Serve with this tasty colorful sauce:

1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups berry juice
1 tablespoon butter or margarine

Combine sugar and cornstarch and add juice gradually. Cook over low heat until thickened and add shortening.

This recipe article explains how to make your own pudding mixes in bulk for future use (makes about 7 batches at a time). Flavor variations are vanilla and chocolate. This was clipped from a newspaper, date unknown. Instructions and recipes are typed below along with a scanned copy.

All you need is a two-quart container with a tight-fitting lid. Label it along with the basic instructions for mixing up the pudding and you’ll be all set for quick, delicious desserts.

Just measure out the mix, add water, and heat, stirring constantly, until it thickens and comes to a boil. Transfer to serving dishes and let it set and cool for 10 to 15 minutes. Then serve the pudding warm (a delight) or refrigerate it for use later.

Pudding mix

4 cups nonfat or instant nonfat dry milk
1 1/2 cups sugar
1 1/2 cups cornstarch
1 teaspoon salt

Mix all ingredients thoroughly and store in airtight container in cool dry place. Makes about seven cups or 28 servings.

Vanilla pudding

1 cup pudding mix
2 cups water
1 teaspoon butter or margarine
1 1/2 teaspoon vanilla extract

Put pudding mix and water in heavy saucepan and mix over moderate heat, stirring constantly, until mixture thickens and comes to a boil. When first bubbles “plop,” it’s cooked enough. (This is also the point where it starts to thicken on the bottom of the pan, so keep stirring.)

Remove from heat and stir in butter and vanilla. Let stand about 10 or 15 minutes in saucepan or serving dishes. Serve warm or stir again and refrigerate. Makes four servings.

For chocolate pudding: Prepare as for vanilla pudding adding one square (one ounce) unsweetened chocolate to mix and water. It will melt during cooking.

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

Phoenix Date Pudding

Dissolve and pour in a baking pan:

1 1/2 c. br. sugar
1 1/2 c. warm water

Mix and pour over syrup:

7/8 c white sugar
1/2 c chopped dates
1/2 c chopped nuts
1 t vanilla
1 c flour
1 t B.P.
1/8 t salt
1 c milk

Bake 350 for 25″

Serve with whipped cream

This recipe was written on a lined index card and found in a large collection. It’s sparse on directions but loaded with different measurements (to halve the sauce or to increase pudding amount). Everything is typed out below along with a scanned copy. I have another handwritten card with the same recipe (same collection) but includes a note to bake in an 8″ square pan and an additional note when cooking sauce (which I’ll include below).

Sour Cherry Pudding
Bake 350° 30 or 40 min

RecipeCurio Note: Measurements to increase recipe by 1 1/2 are in brackets
Recipe for 1.5 = 9″ pan at 375°

1 egg well beaten (Beat 2 eggs)
1 c. w. sugar (1 1/2 c sugar)
1 c. flour (1 1/2 c Flour)
scant teasp bak soda
cooked 1 cup cherries & little juice
pinch salt
Nuts?

Sauce
*RecipeCurio Note: The measurements to halve the recipe are in brackets

1 c. br sugar (1/2 c br sugar)
1 1/2 tablesp flour (1 T flour)
4 tablesp Parkay (2 T Parkay)
1 c. hot water (1/2 c. Hot Water)

Mix

Br. sug
Flour
add H.W. & Parkay

Additional Note: Mix sugar, flour–add hot water–cook till clear. Add butter.

This recipe was written on an index card and found in a large collection, date unknown. There’s a note in the corner that says “Mother’s” and a name (A.H. Weber). Recipe is typed below along with a scanned copy (front side only).

Creamy Rice Pudding

3 1/2 Tbls. rice
1 1/2 c warm water
1/4 tsp salt
nutmeg & square butter
1 1/2 c milk
1/2 can condensed milk
2 Tbls sugar

Mix & heat in double boiler. Stir occasionally. Place in buttered casserole.

Bake in oven (1 hr) 350°

Turn top in 3 times.

Keeps well in refrig. 2 or 3 days +

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

Orange County Rice Pudding

3 c. reconstituted nonfat dry milk
1/2 c. uncooked rice
1/2 c. sugar
1/4 tsp. salt
3/4 c. creamed cottage cheese
1/2 tsp. grated orange peel
1/2 tsp. ” lemon peel
1 tsp. vanilla
Orange sections (optional)

Scald milk in top of double boiler. Stir in rice, sugar and salt. Cover and cook 30 to 40 minutes, until thickened.

Remove from heat and add orange & lemon peels & vanilla. Cool.

Beat cottage cheese. Mix into chilled pudding mixture.

Serve garnished with orange sections, if desired.

Makes 6 servings.

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

Marshmallow Pudding

In saucepan – 10 oz pkg marshmallows add 1/2 c. milk & melt

1/2 pint whipped cream (whipped)
1/2 c. chopped pecans
1 Tbs. lemon juice
1/2 tsp. vanilla

In 8″ sq. pan or in sherbert glasses.

Chill till firm and top with cherry sauce.

RecipeCurio Note: I believe you fold in the other ingredients after marshmallows & milk are melted together then pour into pan or sherbet glasses and chill.