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

Switzer’s apple oat pudding

1 cup oats
1/2 cup brown sugar, packed
1/2 cup flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. salt
1/3 cup butter or margarine, melted
2 eggs
1 tsp. vanilla
1/2 cup granulated sugar
6 cups thinly sliced apples
2 tbsp. lemon juice
Spicy cream (optional)

Combine oatmeal, brown sugar, one-quarter cup flour, spices, salt, and melted butter. Mix well. Beat eggs until light and fluffy. Add vanilla, then gradually add granulated sugar, beating constantly until thick. Fold in remaining one-quarter cup flour. Sprinkle apples with lemon juice. Spread half of egg mixture over bottom of eight-inch square baking dish. Cover with half of the apple slices. Sprinkle half of oat mixture over apples. Repeat layers with remaining ingredients. Bake at 325 degrees until apples are tender, about 45 minutes. Serve warm, topped with spice cream. Serves eight or nine.

Spiced cream

1/2 cup sour cream
1 tbsp. sugar
1/2 tsp. cinnamon
Dash nutmeg (freshly ground is preferred)

Blend ingredients well and serve over apple oat pudding.

These two recipes are from a vintage newspaper clipping, date unknown but likely 1940’s or so based on the other recipes found in this collection. Recipes are typed below along with a scanned copy.

Worthwhile Tapioca
Mrs. Charles R. Olsen

Let 3-4 cup pearl tapioca soak in 3 cups of cold water overnight. In the morning add 2 cups brown sugar, 3-4 cup chopped figs, 1-2 teaspoonful salt and cook in double boiler 2 hours. The last half hour add 3-4 cup chopped nut meats. Flavor with vanilla. Chill and serve with whipped cream. If so desired top cream with a cherry.

This next recipe uses dates in place of figs.

Tapioca Pudding
Mrs. D. M. Hart

Soak 1 cup of pearl tapioca in 3 cups of cold water over night. In morning add 3 cups brown sugar, 1 cup nut meats, 1 package of dates, stoned and chopped. Bake 1 1-2 hours in moderate oven. Serve with whipped cream.

This recipe was clipped from the Beacon Journal in Akron, OH, date unknown but likely during the ration period of WWII. Recipe is typed below along with a scanned copy.

Raisin Pudding
Mrs. Reno Rotondo

Cream 1 cup brown sugar with 2 teaspoonfuls butter alternately add 2 cups flour, 2 teaspoonful baking powder, 1 teaspoonful cinnamon, 1/2 teaspoonful cloves and 1/2 teaspoonful nutmeg, sifted together with 1 cup milk. Beat thoroughly. Add 1 cup seedless raisins floured. Put batter in greased loaf pan and pour sirup over it which has been made ahead of time by boiling 2 cups brown sugar with 4 cups water. Bake 45 minutes in a 425 degree oven. Cut and serve warm.

NOTE: If the above calls for more sugar than you can afford then use dark karo in the sirup, adding 2 cups water in place of four. We find most readers prefer sugar recipes to substitute ones, using their own judgment as to when they have sufficient materials to make the recipes.

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

Cottage Pudding With Vanilla Sauce

1/4 cup shortening
2/3 cup granulated sugar
1 egg
1/2 cup milk
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Cream shortening and sugar. Add egg. Combine dry ingredients and add to egg mixture alternately with the milk. Add vanilla. Mix well. Mixture will be somewhat heavy rather than thin. Place in greased square pan and bake at 350 degrees until toothpick comes clean, about 30 to 35 minutes. Serve while warm covered with vanilla sauce. Serves six to nine people.

Vanilla Sauce

1/4 cup butter or margarine
3/4 cup granulated sugar
3 tsp. cornstarch
1 cup water
2 tsp. vanilla

Place all ingredients except vanilla in a saucepan and cook until thick. Boil until sauce is clear, about five or six minutes. Add vanilla, cool and serve over Cottage Pudding.

This recipe was clipped from a newspaper, date unknown but judging from the information on the back this is from the 1940’s – 1950’s. Recipe is typed below along with a scanned copy.

Here is the traditional ice box cake made with lady fingers.

Chocolate Ice Box Cake
Mrs. K. H. Harrington

Shave 2 bars of sweet chocolate into upper part of a double boiler. Add 4 tablespoonfuls boiling water and 4 tablespoonfuls powdered sugar. Place on flame in double boiler to melt. Beat 4 egg yolks light, set chocolate mixture off flame. Add beaten yolks and continue beating until well blended. Add 1 teaspoonful vanilla, a pinch of salt, and fold in 4 egg whites which have been beaten stiff.

Place halves of lady fingers all around a square mold 8×12 also covering the bottom closely, then a layer of chocolate and again the lady fingers until all are used. Place in refrigerator over night.

This recipe was clipped from a newspaper, date unknown but judging from the information on the back this is from the 1940’s – 1950’s. Recipe is typed below along with a scanned copy.

Here is a pineapple refrigerator cake made with vanilla wafers. How easy to make a dessert when the cake is already baked for you.

Pineapple Pudding
Mrs. P. E. Dawson

Crush 1-2 pound vanilla wafers put half in bottom of square buttered dish or pan. Cream 1-2 cup butter, add 1 1-2 cups powdered sugar and 2 well beaten eggs. Beat all together until it is a fluffy mixture. Pour this on top of crumbs. Whip 1-2 pint cream and add 1 medium can crushed pineapple (which has been drained) and 1 cup pecans chopped fine. Pour on top of egg and sugar mixture. Over all put remaining crumbs. Serve with or without whipped cream. Let stand 24 hours before serving.

This recipe was clipped from a newspaper, date unknown but judging from the information on the back this is from the 1940’s – 1950’s. Recipe is typed below along with a scanned copy.

Polly Apricot
Mrs. K. F. Pontius

Crush 1-2 pound nabiscos and put 1-2 of the crumbs in a 9-inch pan. Combine 1 cup powdered sugar, 1-2 cup butter and 2 beaten egg yolks. Cream until light and fluffy. Fold in beaten whites of 2 eggs. Mix well and spread over crumbs. Drain and crush 1 cup apricots and spread over above. Spread 1 cup cream, whipped, over the top. Add balance of nabisco crumbs and press down. Chill in refrigerator for 24 hours. Cut in squares and serve.

This recipe was clipped from a magazine, no date but judging from the picture on the back I’d say this recipe is from the 1940’s or so. Recipe is typed below along with a scanned copy.

STEAMED MARMALADE PUDDING

Trim the crust from a loaf of unsliced white bread. Grate it on the coarse side of the grater, or pull it apart with a fork. Measure 5 cups fine, soft bread crumbs. Mix with 2 cups finely ground suet. Put aside. Cook together the grated rind of 2 oranges, 2/3 cup orange juice, 1/2 cup sugar and 2 cups orange marmalade. Simmer over medium heat for 15 minutes. Pour over bread crumbs and suet, and mix well. Add 1 teaspoon baking soda to 3 slightly beaten eggs. Mix into pudding mixture and pour into a well-greased 2-quart melon mold. Cover tightly. If your mold has no cover, use heavy aluminum foil. Place the mold on a rack in the steamer and steam for 3 1/2 hours. Loosen around the edges with a spatula. Unmold on a platter and serve hot with a very cold sauce. The sauce can be made ahead and chilled in the refrigerator.

GOLDEN SAUCE

Gradually add 1/2 cup sugar to 2 well-beaten egg yolks. Beat the 2 egg whites until they stand up in peaks and gradually beat in 1/2 cup sugar; fold into the egg-yolk mixture. Whip 1 cup heavy cream and flavor with 2 teaspoons vanilla. Fold in the egg mixture, and don’t stir it more than you have to. Chill it.