Wow, what an interesting recipe! You use a nut, sliver of pineapple or an orange peel for a wick. This was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Holiday Candle Salads

Eight-oz. pkg. cream cheese, softened
Three tbsps. confectioners’ sugar
One-half cup mayonnaise
One-half cup chopped nuts
One-fourth cup lemon juice
One can jellied cranberry sauce
Ten 3 1/2 oz. paper drinking cups

Mix thoroughly cream cheese, sugar and mayonnaise, then stir in nuts. Fill paper cups half full; cover; put in freezer.

After first mixture is frozen, fill cups with cranberry mixture; cover: return to freezer. Just before serving peel off paper cup and place on salad greens with cheese mixture on top. Use nut, sliver of pineapple or orange peel for wick. Salads can be taken from freezer and put in refrigerator.

These recipes were clipped from packaging of some kind, likely from None Such Condensed Mince Meat since it’s mentioned as an ingredient. You’ll find both recipes typed below along with a scanned copy of the clipping. Date unknown.

TRADITIONAL MINCE PIE
(Makes one 8-inch pie)

1 pkg (9 oz) None Such Condensed Mince Meat
1-1/2 cups water
1 to 3 tablespoons sugar
Pastry for 2-crust pie

In small saucepan, crumble mince meat; add water and sugar. Cook and stir over medium heat until lumps are thoroughly broken. Boil one minute. Cool. Line 8-inch pie plate with pastry; fill with mince meat mixture. Cover with top crust. Flute edges. Cut 4 gashes in center of top crust. Bake at 425° for 30 minutes or until golden brown.

For a 9 inch pie, use two (9 oz.) packages condensed mince meat, 3 cups of water and 2 to 6 tablespoons of sugar.)

Here’s a scan of the same recipe from a different label, this one was published in 1970 by BORDEN, INC. for None Such Mince Meat:

PRIZE COOKIES
(Makes 5 dozen 3-inch cookies)

1 cup shortening
1-1/2 cups sugar
3 eggs, well beaten
1 pkg (9 oz.) None Such Condensed Mince Meat
3-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

In large bowl, cream shortening. Gradually add sugar, blending well after each addition. Add eggs and beat until smooth. Sift together flour, soda and salt. Gradually add to creamed mixture. Crumble and stir in mince meat. Drop mixture by teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 400° for 12 minutes or until lightly browned.

This cookie recipe was clipped from either a cookbook or recipe sheet, likely from Robin Hood Flour since it’s mentioned as an ingredient. Date unknown. Recipe is typed below along with a scanned copy.

MOLASSES CRINKLES

2 1/4 cups ROBIN HOOD Instant Blending All-Purpose Flour
2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 cup brown sugar, firmly packed
3/4 cup shortening
1/3 cup molasses
1 egg
……………….
Granulated sugar

POUR…or spoon flour into dry measuring cup. Level off and pour measured flour onto waxed paper.

ADD…soda, salt and spices to flour. Stir well to blend.

CREAM…sugar, shortening, molasses and egg thoroughly.

ADD…blended dry ingredients to creamed mixture. Mix well.

SHAPE…dough into 1-inch balls.

DIP…tops in sugar.

PLACE…on ungreased baking sheet.

BAKE…at 350° for 12-15 minutes.

YIELD…4½- 5 dozen cookies.

This recipe was published in the Successful Farming magazine in 1955. Recipe is typed below along with a scanned copy.

Holiday Fudge
(Makes 8 dozen)

4 cups sugar
1 14 ½-ounce can (1 2/3 cups) evaporated milk
1/2 cup butter
1 pint marshmallow cream
2 6-ounce packages semi-sweet chocolate pieces
1 teaspoon vanilla
1 cup nuts (if desired)

Cook sugar, milk, and butter to softball stage (236°). Remove from heat; add marshmallow cream, chocolate pieces, vanilla, nuts. Beat till chocolate pieces are melted and blended. Pour into greased 13x9x2-inch pan. Cool and cut in squares. For a festive touch, top each piece with a walnut half.

This recipe was clipped from Successful Farming magazine in 1955. The recipe is typed below along with a scanned copy.

White Fruited Fudge
(Makes 1 1/2 pounds)

1 cup evaporated milk
3 cups sugar
2 tablespoons butter
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 cup chopped mixed candied fruit
1 teaspoon vanilla

Cook milk, sugar, and butter slowly until sugar dissolves, stirring constantly; then cook over medium heat to soft-ball stage (238°), stirring all the while. Cool to room temperature, lukewarm; add lemon juice, peel, candied fruit, and vanilla. Beat until mixture is thick and loses its gloss. Turn into buttered pan. Mark in squares. Makes 1 1/2 pounds.

This recipe advertisement from DOLE was clipped from a magazine published in 1984. Recipe is typed below along with a scanned copy.

St. Tropez Holiday
CRANBERRY MOUSSE

1 can (20 oz.) Dole Crushed Pineapple in Juice
1 pkg. (6 oz.) strawberry gelatin
1 cup water
1 can (1 lb.) whole berry cranberry sauce
3 Tbs. fresh lemon juice
1 tsp. fresh grated lemon peel
1/4 tsp. ground nutmeg
2 cups dairy sour cream
1/2 cup chopped pecans

DIRECTIONS

Drain pineapple well, reserving all juice. Add juice to gelatin in a 2-quart saucepan. Stir in water. Heat to boiling, stirring, to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into a 2-quart mold. Chill until firm. Unmold onto serving plate. Serves 8.

This recipe was clipped from a product label, likely Food Club Whole Cranberry Sauce (since it’s mentioned in the recipe). Recipe is typed below along with a scanned copy. Date unknown.

SPICED CRANBERRY RELISH

1/4 cup vinegar
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
1/2 cup golden seedless raisins
1 No. 300 can Food Club Whole Cranberry Sauce
1/2 cup toasted slivered blanched almonds

Combine vinegar, spices and raisins in saucepan; bring to boiling and simmer a few minutes. Stir in cranberry sauce; simmer a few minutes longer. Cool slightly; add almonds. Serve warm as a meat or curry accompaniment. Makes about 2 1/4 cups.

This recipe was clipped from a newspaper, date unknown but I’d guess around the 1950’s based on the advertising on the back. Recipe is typed below along with a scanned copy.

Dark Corn Sirup Spice Cake

Mix 1 cup dark corn sirup with 1 egg and 1-2 cup melted shortening, add 1-2 cup buttermilk, 2 1-2 cups of flour sifted 2 or 3 times with 1 teaspoonful of baking powder, 1 teaspoonful soda, 1 teaspoonful cinnamon, 1-2 teaspoonful cloves, 1-2 teaspoonful allspice and 1-4 teaspoonful salt. When well mixed bake in a tube pan 1 hour in 350 degree oven.

We have found that by starting these cakes at 325 for the first 15 minutes then raising the temperature to 350 the results are better.

Mrs. Kearney uses a very simple icing made with 1 cup of powdered sugar. If you do not have this sugar then we advise eating the cake uniced. We prefer a spice cake uniced.

Simple Icing

Mix 1 tablespoonful butter with 1 cup powdered sugar and 1-2 teaspoonful cinnamon, add carefully just enough milk or coffee to mix and beat well. Spread on cake when cold.