Here’s a treasure, this recipe advertisement for Brer Rabbit Molasses was published in a magazine in 1935, it features a recipe that was 100 years old at that time for gingerbread. Here’s a scanned copy (you can click it to view a larger size) as well as typed recipe below.

Children love old-fashioned Molasses Gingerbread

Only real plantation molasses gives that taste they adore…

A party at which there are no “don’ts” about the good things to eat! What could be more thrilling to a little girl?

That’s why molasses gingerbread is a favorite with mothers as well as little folks. Molasses gingerbread is a wholesome food–children can eat as much of it as they want.

And remember–it’s that real plantation molasses that gives it the old-fashioned taste and fine texture they love. Ginger and spices alone won’t give that rich, full-bodied Southern taste.

When you make your next batch of gingerbread, use full-flavored Brer Rabbit plantation molasses. It’s made from selected grades of freshly crushed Louisiana sugar cane–sweet and wholesome. Use the recipe at the left…It’s been handed down in one family for a hundred years!…And when you’re having Baked Beans–add three tablespoonfuls of Brer Rabbit Molasses to the can before heating. Another real treat!

BRER RABBIT
Real Plantation Molasses

Great-Grandmother’s
GINGERBREAD RECIPE
(over 100 years old)

1/2 cup sugar, 1/2 cup butter and lard mixed, 1 1/2 teaspoons soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 egg, 1 cup Brer Rabbit Molasses, 2 1/2 cups sifted flour, 1/2 teaspoon cloves, 1/2 teaspoon salt, 1 cup hot water

Cream shortening and sugar. Add beaten egg, molasses, then dry ingredients which have been sifted together. Add hot water last and beat until smooth. Bake in greased shallow pan 40-45 minutes in moderate oven (350° F.). Makes 15 portions. Good old-fashioned gingerbread.

This handwritten recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cheese Ball

2 8-oz. pkg. cream cheese
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped bell pepper
1 small can crushed pineapple
1/2 tsp. seasoned salt
1 1/2 pecans, chopped (RecipeCurio Note: I believe the recipe should read: 1 1/2 cups pecans based on the directions below)

Add all ingredients, using just 3/4 cup of pecans, reserving other half to use to roll the ball in. Form ball and roll in remaining pecans.

This handwritten recipe was found in a large collection, date unknown. Recipe is typed below (spelling errors corrected) along with a scanned copy (front side only).

Bacon Cheese Log

1 1/2 # bacon–cooked crisp / drain & crumble
Blend 1 C crumbled bacon with
1 8 oz pkg softened cream cheese
1/2 C chopped pecans
1 TBSP instant minced onion
1/4 tsp garlic salt
1/2 tsp Worcestershire sauce
4 drops Tabasco sauce

Shape into 2 rolls about 1″ in diameter.

Sprinkle remaining bacon on wax paper.

Roll logs in bacon to coat evenly.

Wrap tightly in wax paper & chill.

Slice & serve on crackers.

Makes about 30 appetizers.

This handwritten recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Cheese Ball

1/2 cup chopped pecans or walnuts
5 ozs. blue or Roquefort cheese
8 oz. pkg. cream cheese
1/2 teas. garlic salt
2 T. chopped green pepper
2 T. chopped pimiento

Heat oven to 350° – spread nuts in shallow pan & toast, stirring occasionally until golden brown (about 5 min). Blend cheeses, stir in garlic salt, pimiento & green pepper. Chill until firm. Shape into ball & roll in toasted nuts. Chill until serving time & serve with crackers.

This handwritten recipe card for vegetable dip was found in a large collection, date unknown. Recipe is typed below (with spelling corrections) and scanned for archives.

Vegetable Dip

2/3 cup Hellmann’s Mayo
1/3 c sour cream
2 drops Tabasco sauce
1/2 tsp Accent
1 ” minced onion
1 ” parsley
1 ” Lawry’s seasoned salt
1 ” dill
1/2 ” Worcestershire sauce

Use with any vegetables–baked potatoes or potato chips

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

Crab Meat Dip

1 8.oz. pkg. cream cheese
1 6.oz. can crab meat
1 tbL. mayonnaise
1/4 tsp. salt or celery salt
1/4 tsp. Worcestershire sauce
paprika

Beat cheese ’til soft. Add meat & rest of ingredients. Mix well in casserole. Sprinkle w. paprika. Broil under low heat til bubbly.

Serve warm with crackers.

This handwritten recipe for spinach dip was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Spinach Dip

1 10 oz pkg spinach – thaw & drain
1/2 c sour cream
1 c mayo
1 3 oz cream cheese
1/2 c chopped onion
1/2 c parsley
salt & pepper

Combine & mix well

This handwritten recipe comes from a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Salmon Party Ball

1-16 oz. can pink salmon
1-8 oz. pkg. cream cheese, softened
1 T. lemon juice
1 t. prepared horseradish
1/4 t. liquid smoke
2 t. grated onion
1/4 t. salt
1/2 c. chopped pecans or walnuts
3 T. snipped parsley

Drain and flake salmon. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix and chill for several hours. Combine pecans & parsley. Shape salmon mixture into a ball, roll in nut/parsley mixture. Chill. Serve with crackers. Makes 3 cups of spread.