This recipe was included in a promo recipe sheet from Carnation Evaporated Milk titled “Favorite Holiday Recipes” (5 recipes in the sheet), date unknown. Here’s the third recipe which is typed out below along with a scanned copy. The cover of the recipe sheet/folder is at the bottom.

English Toffee Cookies
(Makes 10 dozen cookies)

1 cup softened butter
1 cup shortening
1 pound box brown sugar
2/3 cup granulated sugar
3 eggs
2/3 cup undiluted Carnation Evaporated Milk
1 tablespoon vanilla
5 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons soda
2 cups (about 11 oz.) coarsely chopped English toffee candy bars

Cream butter, shortening and sugars until smooth. Add eggs, Carnation and vanilla; mix well. Sift flour, baking powder, salt and soda together. Gradually add flour mixture to Carnation mixture; beat constantly on low speed. Scrape sides of bowl frequently. Stir in chopped candy bars. Drop rounded teaspoons of dough on ungreased cookie sheets. Bake in moderate oven (375°F.) 10-13 minutes, or until cookies are golden brown. Allow baked cookies to cool 2-3 minutes before removing from pan. When cookies are cool, frost with chocolate or vanilla icing, if desired.

This recipe was included in a promo recipe sheet from Carnation Evaporated Milk titled “Favorite Holiday Recipes” (5 recipes in the sheet), date unknown. Here’s the second recipe which is typed out below along with a scanned copy. The cover of the recipe sheet/folder is at the bottom.

Cider Salad
(Makes 6 to 8 servings)

1 3/4 cups apple cider
3-ounce package lemon gelatin
1 1/2 cups chopped red apple
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup cold water
3-ounce package softened cream cheese
1 cup sweetened applesauce
2/3 cup undiluted Carnation Evaporated Milk

Heat 1 cup apple cider to boiling. Remove from heat. Add lemon gelatin and stir until dissolved. Add 3/4 cup cold apple cider and chopped apple. Pour into 5 1/2-cup ring mold. Chill until set. Soften gelatin in cold water. Whip softened cream cheese and applesauce until fairly smooth. Pour into saucepan and stir in Carnation and softened gelatin. Heat over low heat until gelatin is completely dissolved; stir constantly. Cool at room temperature. Pour Carnation mixture over firm cider layer. Chill until set, 2-3 hours. Garnish with apple slices. Serve with mayonnaise, if desired.

This recipe was included in a promo recipe sheet from Carnation Evaporated Milk titled “Favorite Holiday Recipes” (5 recipes in the sheet), date unknown. Here’s the first recipe which is typed out below along with a scanned copy. The cover of the recipe sheet/folder is at the bottom.

Company Fare Turkey Casserole
(Makes 6 servings)

1/2 pound spaghetti
1 cup (1/2-inch cubes) green pepper
1/4 cup chopped onion
2 tablespoons salad oil
10-ounce package frozen peas with onions
10 ½-ounce can cream of mushroom soup
1 2/3 cups undiluted Carnation Evaporated Milk
3 cups cooked, chopped turkey
1/4 teaspoon salt
1/4 teaspoon white pepper
3/4 teaspoon celery seed
2 cups shredded process American cheese
2 slices buttered bread

Break spaghetti in half. Cook according to label directions. Rinse well and drain. Saute green pepper and onion in oil in large saucepan 3-4 minutes. Add peas with onions, soup, Carnation, turkey, spices and 1 1/2 cups cheese. Mix well after each addition. Gently stir in cooked spaghetti. Pour mixture into 13 x 9 x 2-inch baking dish. Cut each bread slice into 16 small cubes. Top casserole with bread cubes and remaining 1/2 cup cheese. Bake in moderate oven (350°F.) 30 minutes or until bubbly.

Here’s a handwritten recipe with a note that it came from a 1936 cookbook. I’ve typed out the recipe below along with a scanned copy.

Ginger Cookies
Robert Shaw Cook Book 1936

1/2 c shortening } Bring to a boil, Cool
1/2 c sugar } ”
1/2 c light molasses } ”
1 1/2 teasp vinegar } ”

1 egg–Beaten
3 c flour
1/2 teas soda
1/2 teasp cinnamon
1/2 teasp ginger
1/4 teasp salt

Add egg.

Add Dry ingredients–Chill.

Roll out on flour board.

Cut out–Bake 375° — 12 mi.

This recipe was clipped from a box of Domino Sugar, date unknown. Recipe is typed below along with a scanned copy.

BROWN SUGAR CRISPS
FROM THE DOMINO SUGAR BOWL KITCHEN

4 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) margarine
1 1/2 cups firmly packed Domino Light Brown Sugar
1 teaspoon maple extract
2 eggs

Sift flour, baking powder, salt and baking soda together. Cream margarine and sugar, add maple extract, eggs; beat well. Add flour mixture, beating until blended. Chill dough overnight. Roll out dough using a small amount of dough at a time on a well-floured board until 1/8″ thick. Cut with floured cutters, decorate if desired. Bake at 350°, 8-10 minutes, on a greased cookie sheet. Yield: 10 dozen cookies.

This recipe for a Jell-O salad was clipped from packaging of some kind, date unknown. Recipe is typed below along with a scanned copy.

CRANBERRY ORANGE MOLD

2 packages (3 oz. each) or 1 package (6 oz.) JELL-O Brand Gelatin, any red flavor
1/4 teaspoon salt
2 cups boiling water
1/4 teaspoon cinnamon
dash of cloves
1 can (16 oz.) whole berry or jellied cranberry sauce
2 cups diced orange sections*

*Or use 1 cup each diced orange sections and chopped apple. Or use 1 1/2 cups chopped apple and 1/2 cup chopped celery.

Dissolve gelatin and salt in boiling water. Add spices and cranberry sauce. Chill until thickened. Fold in oranges. Pour into 6-cup mold or bowl. Chill until firm, about 3 hours. Serve as salad or relish. Makes about 5 cups or 10 side salads or 14 relish servings.

This paper recipe card is from Nabisco and made with their Nilla wafers, date unknown. Recipe is typed below along with a scanned copy.

NABISCO FREE HOLIDAY RECIPE

RUM-DATE BALLS

1 (7 1/4-ounce) package NILLA Wafers, finely rolled (about 2 cups crumbs)
1/4 cup honey
1/3 cup white rum*
8 ounces (2 cups) walnuts, finely ground
1 (8-ounce) package DROMEDARY Pitted Dates, snipped

Thoroughly blend all ingredients. Shape into 1-inch balls. Wrap each in plastic wrap. The flavor improves with holding. Makes about 5 1/2 dozen.

*If desired, use 1/3 cup orange juice in place of rum and roll in flaked coconut for extra flavor.

This recipe was clipped from a box of Domino Sugar, date unknown. Recipe is typed below along with a scanned copy.

BUTTERSCOTCH DROP COOKIES
from DOMINO SUGAR

1 3/4 cups sifted all-purpose flour
1/2 teaspoon double-acting baking powder
1/8 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons soft butter or margarine
3/4 cup firmly packed Domino Light Brown Sugar
2 eggs
1 teaspoon vanilla
1/4 cup buttermilk or sour cream
1/2 cup chopped pecans or walnuts

Sift flour, baking powder, soda, cinnamon and salt together. Cream butter and sugar thoroughly. Add eggs and vanilla, beating until light. Alternately add flour mixture and milk. Beat after each addition until smooth. Add nuts. Drop from teaspoon on ungreased baking sheet. Bake in moderate oven 350° F. 15 minutes or until lightly browned. Yield: 40 cookies.