This recipe for pecan fruitcake was published by Family Weekly in 1957, I’ve typed it out below as well as scanned a copy to archive.

PRIZE-WINNING HOLIDAY CAKES from FAMILY WEEKLY READERS

Pecan Fruitcake

1 lb. (about 2 1/2 cups) candied red cherries, cut in pieces
1 lb. (about 2 1/2 cups) candied pineapple, cut in pieces
1 lb. (about 3 cups) golden raisins
1 lb. (about 4 cups) pecans, coarsely chopped
4 cups sifted flour
2 teaspoons baking powder
2 cups butter
4 teaspoons lemon juice
2 1/4 cups sugar
6 large eggs, well beaten (until thick and piled softly)

1. Thoroughly grease one 10-in. tubed pan. Set aside.
2. Mix together the prepared fruits and nuts, and 1 cup of the flour. Sift together the remaining flour and baking powder. Set aside.
3. Cream together butter and lemon juice until softened. Add sugar gradually, creaming until fluffy after each addition.
4. Add beaten eggs in thirds, beating thoroughly after each addition.
5. Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture. Finally, beat only until smooth (do not overbeat). Mix in the fruit mixture. Turn batter into pan, spreading evenly.
6. Place a shallow pan containing 3 cups water on bottom rack of oven during baking time.
7. Bake at 275°F 4 1/2 hrs., or until a cake tester comes out clean when inserted in cake.
8. Remove from oven. Set on cooling rack. Remove from pan before entirely cooled.

About 7 lbs. fruitcake.

Here’s a handwritten recipe for baked beans that comes from a large lot of recipes–date unknown but the card is still fairly white and clean looking so I’d guess from the 1980’s or 1990’s. I’ve typed the recipe out below as well as included a scanned copy (front only).

Ethel’s Baked Beans

3 cups small navy beans washed
1 heaping tsp baking soda in enough water to cover & bring to a boil — water gets foamy & sort of green colored — pour off — rinse-well — cover again with fresh water

Add 1 large onion chopped fine
salt & pepper

Cook slow until soft

Add 1/2 cup vinegar
About 3 cups white sugar (quite sweet-taste)

Cut several pieces of bacon & fry crisp–Add some bacon grease to beans

Put crisp bacon on top & bake slow until brown.

This recipe was clipped from a newspaper, date is unknown but likely 1960’s (and the recipe was made for over 40 years by the reader who sent it in). Very basic recipe that looks like quite a treat! Recipe typed out below along with a scanned copy.

Recipe of the Week

ALMOND CAKE

3/4 pound almonds, chopped fine
12 eggs
3/4 pound sugar
1 teaspoon vanilla

Cream yolks and sugar until very thick. Add vanilla. Beat egg whites until stiff. Fold in yolks and nuts. Bake in a 10″ tube pan, ungreased, in a slow oven, 300 degrees, for 1 hour. Reduce heat to 275 degrees and bake til done. (Usually about 1 and 1/2 hours total time baking). Invert pan to cool. Do not remove from pan until cold. Serve with a glob of whipped cream.

This recipe was clipped from packaging of some kind, maybe from cream cheese. Date unknown. Recipe is typed below along with a scanned copy.

DEVILED CHEESE SANDWICH

1/2 pound cream cheese
1 small onion, finely chopped
3 canned pimientos or 1 green or red pepper, finely diced
3 hard-cooked eggs, chopped
1/4 teaspoon salt
1/2 teaspoon paprika
4 tablespoons mayonnaise
Bread or crackers

Combine cheese, onion and pimiento or pepper. Add eggs, seasonings and mayonnaise. Mix well. Spread on bread or crackers. Makes about 2 1/2 cups.

This recipe was clipped from a magazine and taped onto a white index card, tape is very yellow and brittle with age. Recipe is typed below along with a scanned copy. There’s a note at the top that says “Another Recipe On Back“, it was this one for Orange Scallop Cookies.

Date-Orange Bars

2 eggs
1/2 cup orange juice
1/4 cup melted butter
1 cup sifted enriched flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
3/4 cup coarsely-chopped walnuts
1/2 cup (4 oz) pitted coarsely-cut dates

Beat eggs until light and fluffy. Slowly add orange juice, and stir in melted butter. Sift flour, baking powder, salt, and sugar into a large mixing bowl. Add chopped walnuts and dates, and toss lightly with a fork to completely coat them with the flour mixture. Stir in orange juice mixture thoroughly. Pour batter into a well-greased 8-inch square pan. Bake in a moderate oven (350° F.) for about 30 minutes or until center springs back when lightly touched. Cut into bars while still warm. Cool in pan. Recipe makes about 16 flavorful date-orange bars.

This recipe was clipped from packaging of some kind, date unknown. Taped to a white index card with the tape quite yellow and brittle with age. Recipe typed below along with a scanned copy.

ORANGE SCALLOP COOKIES
(9 Dozen)

1 cup margarine
1 1/4 cups sugar
2 teaspoons grated orange rind
1/4 cup orange juice
1 egg and 1 egg white
4 cups sifted flour
1 teaspoon baking powder

Cream the margarine and sugar together. Add the orange rind and the beaten eggs. Mix well. Add the sifted flour and baking powder alternately with the orange juice. Roll thin and cut with a 2 1/2-inch scalloped cutter. Place on cookie sheets and bake in a moderately hot oven, 400°, 10 to 12 minutes. Remove immediately from cookie sheets.

This recipe article was published in the Akron Beacon Journal in 1976 and gives three different recipes for make-ahead mixes (all purpose baking mix, pudding mix and cocoa mix). The article is typed in full below along with a scanned copy (click to view larger).

Convenience Food Mixes You Can Make At Home
Knight News Service

Making your own convenience food mixes at home may save only pennies at a time but those pennies are persistent — and consistent — and they pile up into dollars very quickly when you realize how often you scoop those little packages off the supermarket shelf.

The pudding mixes, cake mixes, chocolate-drink mixes … together they take a big bite out of the average family’s food budget.

Making your own convenience mixes gives you more for your money and frequently better flavor as well. Here are a few of the most popular money saving mixes.

All-purpose baking mix

Combine:

9 cups all-purpose flour
1 tblsp. salt
1/4 cup double-acting baking powder

Add:

2 cups shortening.

Cut shortening into dry ingredients until mixture resembles coarse meal. Store in airtight container in cool, dry place.

WHITE CAKE: Blend 2 cups Baking Mix and 3/4 cup sugar. Add 3/4 cup milk and 1/2 teaspoon vanilla or lemon extract. Mix together and add 2 beaten eggs. Pour into greased loaf pan and bake at 375 degrees for 30 to 40 minutes until cake tests done. Cool on rack; frost and serve.

WAFFLES: Combine 1 1/2 cups Baking Mix with 2 teaspoons sugar. Slowly add 1 egg yolk mixed with 1 cup milk. Beat the remaining egg white until stiff and fold into mixture. Pour on heated waffle iron. Makes four waffles.

Pudding mix

Mix together:

4 cups non-fat or instant non-fat dry milk
1 1/2 cups sugar
1 1/2 cups cornstarch
1 tsp. salt

Store in airtight container in cool, dry place.

VANILLA PUDDING: In saucepan, stir 2 cups water and 1 cup pudding mix over moderate heat until thickened. When first bubble “plops,” pudding is done. Remove from heat but keep stirring and add 1 teaspoon butter or margarine and 1/2 teaspoon vanilla extract. Pour into serving dishes; let stand 10 to 15 minutes before serving, or refrigerate. Makes four servings.

CHOCOLATE PUDDING: Add one ounce unsweetened chocolate (or more, according to taste) to the mixture while cooking and let melt. Proceed as for Vanilla Pudding.

Cocoa mix

Blend or sift together:

6 cups instant non-fat dry milk
3/4 cup sugar
3/4 cup cocoa
1/4 tsp. salt

Store in airtight container.

To prepare Cocoa: Put 1/4 cup instant cocoa mix in a cup, add a little hot water and stir to make a paste. Then add more hot water to make one cup. (For richer flavored cocoa, use only three cups dry milk in basic Cocoa Mix recipe.)

This recipe for cottage cheese cookies was written on a white lined index card, date unknown. The recipe has a diagram showing where to place the preserves on the dough (see scanned copy). Recipe is typed below along with a scanned copy (front side only). Note: I’ve kept the typo of “perserves” in place, should read as “preserves”.

Cottage Cheese Cookies

375°
10 min

4 C cake flour
1 # butter or margarine
1 # cottage cheese – put thro strainer

Roll out on floured board
Cut in sq
Perserves in center

Bake 375° — 10 min
Off Cookie sheet while hot

Sprinkle with powdered sugar