Date unknown for this recipe which was written on a lined index card. Recipe reads as “cramberry” but I believe it’s “cranberry”, made the correction in the recipe below. Scanned copy for archives (front only).

Cranberry Bread

Mix Tog.:

2 C flour
1 C sugar
1/2 Tsp. soda
1/2 Tsp. salt
1 1/2 Baking Powder

Add

1 beaten egg
1/2 C orange juice
2 T butter
2 T hot water

Add

1/2 C nuts
1 1/2 C raw cranberries halved

Grease pan–
Cook 1 hour 10 min 350°

Take from pan while still warm

Not sure of the date for this recipe, handwritten on a lined index card. Recipe is typed below along with a scanned copy (front side).

Sauerkraut Cake
375°
45 min

2 1/2 C flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1 1/2 C Sugar
2/3 C Shortening
3 eggs
1 1/4 Tsp Vanilla
1/4 Tsp Salt
1/2 C Cocoa
1 C Water
1/2 C Sauerkraut–Chopped & drained

Sift Flour, baking soda & baking powder – set aside
Cream Sugar, shortening; add eggs – mix well
Add Vanilla, salt, & cocoa – Mix well
Add Flour mixture & water
Add Sauerkraut
Bake in greased or floured pan

8″ square pans 375° – 45 min
13″x9″ pans 375° – 35 min.

No date on this recipe clipping (from a newspaper) but I’m guessing it to be from the 1960’s. Recipe is typed below along with a scanned copy.

PERFECT ENDING FOR HOLIDAY MEAL–As traditional as the Thanksgiving turkey is a luscious mince-meat dessert. This one is a wonderful variation of the old theme.

HARVEST MINCEMEAT PUDDING.

2 cups dried apricots
3 cups crushed crackers
1/2 cup soft butter or margarine
2 cups mincemeat (moist)
1 teaspoon grated lemon rind
1/2 cup brown sugar, packed
3 egg whites
6 tablespoons sugar

Cover apricots with water and let stand 1/2 hour. Drain. Heat oven to 400 degrees F. (moderately hot oven). Blend together crumbs and butter. Add mincemeat, lemon rind and brown sugar. Blend. Spread one third of mixture over bottom of an 8-inch by 8-inch cake pan. Arrange half the apricots over this layer. Repeat. Top with the last third of crumb mixture. Bake at 400 degrees F. for 20 minutes. Meanwhile, beat egg whites until stiff but still moist. Gradually beat in sugar, continuing to beat until meringue is stiff and glossy. Spread baked pudding with meringue and return to oven to brown (about 8 minutes). Serve warm. Makes 8 servings.

Here’s a newspaper recipe clipping for a beef noodle casserole, date unknown. Recipe is typed below along with a scanned copy.

DINNER FOR THE in-laws can be easy, yet fancy if the little bride serves this tasty beef-noodle casserole. Accompany it with green beans, topped with toasted walnut halves, and a crisp green salad. This can be mixed ahead, refrigerated, and heated when the doorbell rings.

Beef-Noodle Casserole

Eight-oz. pkg. medium noodles
Two tbsps. butter
One-third cup sliced green onions
One-third cup chopped green pepper
One lb. ground chuck
Six-oz. can tomato paste
One-half cup sour cream
One-fourth tsp. sugar
One-fourth tsp. salt
One cup cottage cheese
Eight-oz. can tomato sauce

Cook noodles according to package directions; drain; rinse; cool.

In skillet, saute onions and green pepper in butter until tender; add meat; brown slowly. In small bowl combine tomato paste, sour cream, sugar and salt. In large bowl toss together noodles and cottage cheese.

Using a two-quart casserole, layer half of the noodle-cheese mixture; spread with tomato-sour cream mixture; then add half of the meat mixture. Put in remaining noodle-cheese mixture, then remaining meat mixture. Pour tomato sauce over all. Bake in preheated 300-degrees oven 30 to 35 minutes or until just heated through. If casserole had been refrigerated, add extra cooking time.–Serves 6-8.

Here’s a recipe clipped from a newspaper, publish date unknown but likely in the 1960’s to 1970’s range. Recipe is typed in full below along with a scanned copy.

Tabasco Cheese Crisps

1 package pie crust mix
1 cup finely grated sharp Cheddar cheese
1/2 teaspoon Tabasco sauce
Water
Paprika

Turn pie crust mix into mixing bowl; add cheese. Mix with fork until cheese is evenly distributed throughout mixture. Add Tabasco to water called for in package directions. Stir into mixture with fork. Form into ball. Roll out 1/8-inch thick on lightly floured board or pastry cloth. Cut into shapes with cookie cutter, or cut into strips. Place on ungreased baking sheet and sprinkle with paprika. Bake in 375 degree F. oven 5 to 8 minutes. Yield: 3 to 4 dozen.

This recipe clipping is quite crumpled and parts of the article are missing (recipe is intact), but I couldn’t resist adding it since Strawberry bread sounds so delicious! No idea on the date but sour cream was nearly 50 cents at the time so that’s a loooong time ago ;). I did the best I could to include the article (typed below) and scanned a copy for the archives.

This year, she is baking between 150 and 175 dozen because the ingredients are so expensive. When she first started, cookies sold for 40 cents a dozen. Today, the price is 75 to 80 cents. Strawberry bread, one of her family’s favorites, is seldom baked today. The preserves cost $1.45 for 16 ounces and sour cream is nearly 50 cents. By the time she adds butter, sugar and flour, she said, “The cost is out of sight.”

Strawberry Bread

1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
1/4 teaspoon lemon extract (optional)
1/2 teaspoon baking soda
4 eggs
3 cups flour
1 teaspoon cream of tartar
1 cup strawberry preserves
1/2 cup sour cream
Walnuts (optional)

Cream together butter and sugar. Add other ingredients in order. Pour into two buttered loaf pans and bake at 350 degrees for 50 to 55 minutes.

Of all Nancy’s baking, yeast breads are her favorite and Swedish tea rings her specialty. While in the eighth grade, she receive the reserved grand champion award at the Jasper County Fair for her tea rings.

This recipe card was published by Judy’s of California which was likely a bake or sweets shop, no date but I believe it’s from the 1970’s or so. Recipe is typed below and the front of the recipe card is scanned.

Judy’s of California

HOMEMADE FONDANT

2 Cups Granulated Sugar
1/8 Tsp. Cream of Tartar or 2 Tb. Light Corn Syrup (Karo)
1 1/2 Cups Boiling Water
1 1/2 Qt. Saucepan

Butter the sides of your saucepan–stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to softball stage (238° f). Pour onto a platter or shiny cookie sheet with sides. DO NOT SCRAPE SAUCEPAN. Cool mixture until only slightly warm (about 30 minutes). With a spatula or wooden spoon scrape Fondant mixture from the edge of platter toward the center. Gradually the Fondant mixture will turn stiff and white. Knead until smooth and free of lumps.

Wrap and place in covered container. Allow to ripen 24 to 48 hours.

After making the basic Fondant you are ready to use it as you wish — dipping, molds, etc. Melt the amount of the Fondant you wish in a double boiler. DO NOT BOIL FONDANT. Just melt, color and flavor to taste.

Sugar Molding

3 Cups of Regular Sugar
2 Tbs. Water

Knead together till sugar sticks together in lumps. Color or tint by adding a drop of color before you knead the sugar. Pack into the cavities and smooth off any excess. Let stand till a crust forms and then pop the decorations out (about 10 minutes).

Here’s a vintage recipe clipping from the 1950’s or 1960’s, the newspaper reader who sent this in at the time said it was her grandmother’s recipe–so this is quite an oldy! Recipe typed in full below along with a scanned copy.

Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser

This recipe from Mrs. Rudy Miller of Osceola was her grandmother’s.

Mincemeat

One peck apples
Five pounds beef off the neck
Two pounds raisins
Two pounds currants
One-fourth pound suet
One pint cider, (boiled down)
One-half pound sugar
One teaspoon nutmeg
One teaspoon cinnamon
One teaspoon cloves
One teaspoon allspice
One pint beef broth

Cook meat until tender. Core and peel apples. Cook one quart of cider down to one pint. Chop or grind meat, apples and suet. Add raisins currants, sugar and spices. Cook 5 minutes. Can in jars or put in a crock. Makes about 2 gallons.