This recipe was clipped from a newspaper and has a handwritten note along the side that says: “Made by Temple Beth-Eli Sisterhood”. Date of recipe is unknown. Recipe is typed below along with a scanned copy.

NOODLE PUDDING

Eight ounces broad noodles
Two tablespoons margarine or butter
One cup applesauce
One-half cup sour cream
One cup cottage cheese (small curd)
Two eggs, slightly beaten
Two tablespoons sugar
One-fourth teaspoon cinnamon

Cook noodles as directed on package. Drain and mix with margarine while still hot. Add all other ingredients. Mix thoroughly. Pour into greased two-quart baking dish and bake at 350 degrees for 45 minutes.

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

Ozark Pudding

1 egg
3 heaping tablespoons flour
1/8 teaspoon salt
3/4 cup sugar
1 1/4 teaspoon baking powder
1/2 cup chopped nuts
1/2 cup chopped apples
1 teaspoon vanilla
1 cup cream, whipped

Beat egg well and add sugar, beating until light and creamy. Sift flour, baking powder and salt and add to egg mixture; blend well. Fold in apples and nuts and add vanilla. Pour into greased, paper-lined dish. Bake at 325 degrees for 30 minutes. Serve with whipped cream.

This recipe was clipped from the Akron Beacon Journal newspaper, date unknown but the back of the clipping has advertising for a company and the phone number is both letters and numbers so it’s a few decades old. Recipe is typed below along with a scanned copy.

Rice Pudding With Lemon

INGREDIENTS: 1/2 cup uncooked rice, 3 cups milk, 1/2 cup sugar, grated rind of 1 lemon, 1 1/2 tablespoons lemon juice, 1/2 teaspoon salt, 2 eggs, separated, 4 tablespoons sugar, 1/2 teaspoon lemon extract.

Method: Cook the rice and milk in a double boiler until the rice is soft. Add sugar, lemon rind, lemon juice, salt and beaten egg yolks. Continue cooking over hot water until mixture thickens, stirring constantly. Pour into buttered baking dish.

Beat egg whites stiff and gradually beat in 4 tablespoons sugar. Add lemon extract and beat until mixture is stiff and glossy. Pile on top of pudding and put into oven at 350 degrees for 20 minutes or until lightly browned. Approximately 1,410 calories.

This recipe was clipped from the Akron Beacon Journal newspaper, date unknown but it mentions “rations” and the winner of a Glenna Snow cook book which was distributed by Akron Beacon Journal in the late 1930s and 1940s so this probably dates from that time. Recipe is typed below (I omitted the cook book winner’s information) along with a scanned copy.

Glenna Snow Recipes

GRAHAM CRACKER PUDDING

NOTHING rationed but a little sugar in this recipe. We added a little bit of grated orange peel to the sauce. You may, too, if you like the flavor of orange.

BEAT yolks of 3 eggs, and 3/4 cup sugar and 1/2 teaspoonful baking powder mixed. Add 1 cup graham crackers rolled fine and blend. Then add 1/2 cup chopped nuts and 1/2 teaspoonful vanilla. Beat 3 egg whites until very stiff and add to first mixture. Bake at 375 degrees until firm.

SAUCE. Slightly beat 1 egg, add 1 cup brown sugar, 1/4 cup water, 1/4 cup margarine and 1/4 cup orange juice. Mix all together and boil for 5 minutes or until thick. Serve hot over pudding.

This vintage recipe was clipped from a newspaper, date unknown but an advertisement on the back shows milk was 65¢ a gallon, wow! Recipe is typed below along with a scanned copy.

Bread Pudding Supreme

3 cups milk, scalded
2 tablespoons melted butter or margarine
1 1/2 cups bread, cut in half-inch cubes
1/2 cup sugar plus 4 tablespoons
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 eggs, slightly beaten and 2 egg whites
1 cup coconut, toasted and crushed slightly
1/2 cup jam or jelly
1/4 cup coconut

Combine milk, butter or margarine and bread cubes in greased baking dish. Add 1/2 cup sugar, salt and flavorings to the 2 slightly beaten eggs, and mix well.

Add to milk mixture. Add toasted coconut and stir lightly. Let stand 10 minutes. Place in a pan of hot water and bake at 350 degrees for 30 minutes.

Spread pudding with jam or jelly. Beat egg whites until foamy throughout. Add remaining 4 tablespoons sugar, 1 at a time, beating after each addition until sugar is blended.

Pile lightly on pudding and sprinkle with 1/4 cup coconut. Bake 15 minutes longer, or until delicately browned. It’s good warm or cold and makes 6 servings.

This recipe was clipped from Parade Magazine, not sure of the date but during WWII recipes for baking in jars and cans was popular since homemakers donated their metal baking tins to scrap metal drives (scrap metal was in great need during the war). This could be from that time but this method of baking breads and cakes (and sometimes mini-pies) remained a novelty over the next few decades.

COFFEE CAN BREAD

4 cups unsifted all-purpose flour, divided
1 pkg. active dry yeast
1/2 cup water
1/2 cup milk
1/2 cup butter or margarine
1/4 cup sugar
1 teaspoon salt
1/2 cup ground almonds
1/2 cup chopped raisins
2 eggs, slightly beaten
2 one-pound coffee cans

Mix 2 cups flour with yeast. Stir water, milk, butter, sugar and salt over low heat until butter melts. Cool for about 5 minutes; add to flour and yeast. Add remaining flour, nuts, fruit, and eggs. Dough will be stiff. Knead on a floured board until dough is smooth and elastic and raisins are well distributed throughout. Coat the inside of each coffee can, using a small amount of oil. Divide dough in half, place one half in each can; cover cans with plastic tops. Let rise in warm place (85°) until dough reaches to approximately one inch from top. Remove plastic tops; bake at 375° for about 35 minutes, or until top sounds hollow when tapped and cake tester comes out clean.

This bread can also be made using whole wheat flour for all or part of the white flour; molasses or brown sugar for the white sugar; any chopped, dried fruit in place of, or in addition to, the raisins.

TESTED IN PARADE’S KITCHEN

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

Macedoine de fruit
“Fruit Medley”

Chopped melons, fresh grapes, pineapple, strawberries and chopped apples. Just before serving, toss with honey dressing.

Honey Dressing

2/3 c. sugar
1 tsp. dry mustard
1 tsp. paprika
1/4 tsp. salt
1 tsp. celery seed
1/3 c. honey
5 Tbsp. white vinegar
1 Tbsp. lemon juice
1 c. oil

Blend ingredients until smooth in blender, adding oil in steady stream, whirling constantly.

Pilau is also known as “Pilaf”. This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Shrimp Pilau

4 slices bacon
1 cup raw rice
3 tablespoons butter
1/2 cup diced celery
2 cups cleaned shrimp
2 tablespoons chopped bell peppers
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 tablespoon flour
1/2 cup minced onion
water for rice

Fry bacon until crisp. Save to use later. Add bacon drippings to water in which you cook the rice. In another pot, melt butter, add celery, bell pepper and onion. Cook for a few minutes and then add shrimp that has been sprinkled with Worcestershire sauce and dredged in flour. Stir and simmer until flour is cooked. Season with salt and pepper. Add the cooked rice and mix until the rice is well blended with the butter and shrimp sauce. More butter may be added if desired. Stir in the crumbled crisp bacon and serve hot. Makes four servings.