This handwritten recipe came from the same collection as the Vintage Ginger Cookies Recipe that was noted as coming from a 1936 cook book (Robert Shaw Cook Book). Date is unknown. Recipe is typed below along with a scanned copy.

Sour Cream Cookie

Robert Shaw Cook Book 1936
400° – 12 mi.
(I used this for Rolled Out Christmas Cookie)

1 c. sugar
1/2 c. shortening
1 egg
1/2 c. sour cream
1 teas Bak. Soda (mix into little hot water)
3 1/2 c. flour
2 teas Bak Pwdr
Vanilla or lemon Flavor or Nutmeg – 1 teas

Roll out on floured & podwr sugar–board

Cut. Coat cookie with beaten egg white then colored sugar

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

Lemon Nut Bar

Mix together thoroughly

2 c. sifted flour
1/2 c. butter
1/4 c. brown sugar

Press firmly into bottom of a lightly greased oblong pan 13x9x2

Bake 10 minutes in moderate oven 350°

Meanwhile mix together thoroughly

3 eggs well beaten
2 cups brown sugar
1/2 tsp salt

Stir in 1 cup finely shredded cocoanut
1/2 cup seedless raisins or dates
1/2 cup walnuts chopped
2 tbsp. lemon juice
1 tsp grated lemon rind

Spread evenly over the partially baked bottom layer.

Bake about 25 minutes in 350° oven

Top will be lightly brown. Cut into bars when cool.

This recipe was clipped from a newspaper and sent in by a reader, date unknown. Recipe is typed below (there were a few typos that I corrected) along with a scanned copy.

DEAR POLLY: You recently ran a request for a recipe for Old-Fashioned Gingerbread Men, such as those made at Williamsburg. Perhaps this is the recipe that was wanted–Mrs. Dorothy Heath.

Old-Fashioned Ginger Cookies
(Les Kuchen)

Two cups shortening, melted
Three cups sorghum molasses
One cup sugar
Eight cups flour
One Tsp. salt
Two tablespoons soda
One tsp. ginger
One tsp. cinnamon
Two cups buttermilk or sour milk

Heat molasses and sugar together. When sugar is dissolved, add shortening and stir until melted. Remove from heat. Sift flour, salt, soda and spices together.

Add dry ingredients alternately with sour milk, Stir until a soft, smooth dough is formed. Work dough with hands five minutes. Chill dough at least four hours, then turn onto lightly floured board and roll one-quarter-inch thick.

Cut with cookie cutter, place on greased cookie sheet. Glaze with beaten whole egg and bake at 350 degrees 20 to 25 minutes.

This recipe was clipped from the Farm Journal and was published in 1967. Recipe is typed below along with a scanned copy–you’ll see handwritten measurements to halve the recipe if desired.

Oatmeal-Molasses Cookies

8 1/2 c. sifted flour
1 tblsp. salt
2 tblsp. baking soda
8 c. quick rolled oats
2 1/2 c. sugar
1 tblsp. ground ginger
2 c. melted vegetable shortening
2 c. light molasses
4 eggs, beaten
1/4 c. hot water
3 c. seedless raisins
2 c. ground black walnuts (or English)

• Reserve 1/2 c. flour. Sift together 8 c. flour, salt, baking soda.
• In a very large bowl or dishpan, mix oatmeal, sugar and ginger. Stir in the melted shortening, molasses, beaten eggs, hot water, sifted dry ingredients, raisins and nuts.
• Work dough with hands until well mixed. Add the 1/2 c. flour if needed to make dough workable.
• Roll portions of dough to 1/4″ thickness; cut with 3 1/2″ cutter.
• Place cut cookies on lightly greased baking sheets. Brush with water; sprinkle with sugar. Bake in a moderate oven (375°) for 8 to 10 minutes. Makes 6 dozen.

This recipe for peanut brittle was written on a white lined index card and has yellowed a bit with age, date unknown. Recipe is typed out below along with a scanned copy (front side only).

Candy Peanut Brittle

2 1/2 c sugar
1/2 c white corn syrup
1/3 c water
1 lb. raw peanuts (spanish–no salt)

Cook sugar, syrup, & water to 260° (hard ball)

Add raw peanuts – lower flame

Stir occasionally until 286°

Set off fire

Add

1 t soda dissolved in
3 t vanilla

Stir & pour on well greased slab

As cools stretch, cut, & turn over
important

This recipe was clipped from a magazine in 1956 (judging from information on back of clipping). Recipe is typed below along with a scanned copy.

KLEINER
(Danish doughnuts)

For this traditional favorite of ours, I sift together:

4 cups sifted all-purpose flour
1/3 cup granulated sugar

With electric mixer (or with spoon) at medium speed, or “cream,” I thoroughly cream:

1/2 cup butter or margarine

I gradually add flour mixture and continue beating until blended; then I add:

3 eggs, slightly beaten
1 teasp. crushed cardamom seeds
1 tablesp. cognac
1/4 cup heavy cream

and beat until thoroughly blended.

On lightly floured board, I divide dough into thirds, roll it 1/16″ thick, then cut it diagonally into 1″ strips. I cut these strips into 3″ lengths, then cut a 1″ slit in center of each strip, and pull one end through the slit. Now, in saucepan, I heat:

2″ melted fat or salad oil

to 360° F. on deep-fat frying thermometer, or until square of day-old bread browns in 60 sec. Into fat, I drop doughnuts–only as many as will float easily at one time. I fry them 2 to 3 min., or until golden and done on both sides. I drain them on paper towels. When they’re cool, I lightly sift over them:

Confectioners’ sugar

Then I store doughnuts in tightly covered container. Makes about 6 doz.

This old recipe was found in a packed recipe box, date unknown. It has yellowed quite a bit with age but still in good shape. Recipe is typed below (including typos) along with a scanned copy (front of card only).

Cramberrie Cake

Cream:

2 c Cramberries
1 1/2 c sifted flour
2 t soda
1/4 t. salt
3/4 t B.P.

Mix & add to mixture:

1/2 c Molasses
1/3 c hot water

Cover & Bake 40 min 325°

Sauce

1 c sugar
1 stick oleo or 1/2 c Butter
1/2 c condensed milk
2 drops vanilla

stir as cooks

This handwritten recipe was found in a packed recipe box, date unknown but one of the ingredients is Spry so it’s at least 40 years old or so. Recipe is typed below along with a scanned copy (front side only).

NUT ROLL
400° (1 hr)

6 cup flour
1/2 cake household yeast
1 egg
1 handful spry
1 chunk butter
more than a pt. of milk
sugar and little salt

FILLING:

2 lbs. walnuts ground fine
1 1/2 cup sugar
cinnamon
mix together

Warm a little milk, add sugar and yeast, let rise in milk, add to flour, mix, let rise a little, add spry, butter, egg, salt and rest of milk warmed. Mix to smooth dough and let rise again. After roll out thin and spread with nut mixture after buttering the dough. Roll tight and then push together. Put in pan which has been greased and buttered on top. Cover and let rise for about 1 1/2 hrs.

Bake about 1 hr. 400°.

Makes 2 loaves. Use 1/2 dough for each loaf.