Here’s another recipe from the columnist Mrs. Harvey F. Rostiser, probably from the 1950’s or 1960’s. I’ve typed out the recipe in full below along with a scanned copy.

Recipes for Your Scrapbook

If you prefer to make your own mincemeat, try this delicious recipe.

Mincemeat.

3 to 4 cups chopped boiled beef
3 cups whole raisins
3 cups chopped raisins (not ground)
4 cups currants
4 cups brown sugar
1 cup molasses
9 cups chopped apples
3 cups meat liquor
6 teaspoons salt
6 teaspoons cinnamon
1 1/2 teaspoons mace
1 1/2 teaspoon cloves
3 lemons, grated rind and juice
1/2 citron, chopped
3 cups chopped suet.

Mix all together well and add enough cider to make moist. Cook until apples and raisins are soft. Can and seal. Makes about 6 quarts.

I believe this recipe for cole slaw is from the 1970’s (based on the other recipes in the same lot). It is typed on a white lined index card that has yellowed with age, I’ve typed it out below as well as included a scanned copy.

COLE SLAW

1 head chopped cabbage. Soak several hours in salt water using 1 TBLS. salt to a QT. of water. Drain. Press out as much liquid as possible. Dry with paper toweling. Add dressing below:

1 c sugar
1 c vinegar (cider)
1 TBLS celery seed
1 TBLS mustard seed

Heat until sugar is dissolved. Chill well.

Here’s a handwritten recipe card, date unknown. The ingredients are all listed but the instructions aren’t clear, I believe the instructions at the bottom are just for the brown sugar sauce that you serve it with. I’ve typed out the recipe below along with a scanned copy. Let me know what you think. There’s a name in the top right corner which I believe is Ethel Hogner.

Apple Pudding

1/4 cup butter
1 cup sugar
1 egg
3 diced apples peeled
1 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp soda

Serve with Brown Sugar Sauce

1/2 cup cream
1/2 c. white sugar
1/2 c Brn. sugar
1/4 c. butter (less)
1 tsp vanilla

Cook until thick. Serve warm.

This vintage recipe clipping is from the 1960’s I believe (based on the other recipes in the same collection). Recipe is typed in full below along with a scanned copy for archives.

Mincemeat Recipe Is Easily Made

Perhaps you would like to make your own Christmas mincemeat. Here is a never-fail recipe.

Ingredients:

2 lbs. lean beef
1/2 lb. suet finely chopped
5 lbs. juicy, tart apples chopped
1 lb. currants
grated rind of 2 lemons
1/2 cup lemon juice
4 cups fruit juice of any kind
1 1/2 cups water
3 cups brown sugar
2 cups sorghum molasses
3 teaspoons salt
2 teaspoons allspice
2 teaspoons cinnamon
3 teaspoons nutmeg
2 teaspoons cloves
1 teaspoon mace

Method:

Cook beef until tender. Put through food chopper using medium coarse blade. Combine suet, fruits, rind, juices, water, sugar and molasses. Blend thoroughly. Sift together spices and add to meat mixture. Blend thoroughly. Boil 10 minutes. Place in clean half-pint jars to within one inch of top. Put on cap, screwing tight. Process in water bath 30 minutes.

Here’s a tip article clipped from a magazine regarding saving time and making the perfect roast beef. I’m not sure what the date is but the information below the tip talks about “saving marriages” so that indicates this is at least a few decades old (good food = happy marriage is not commonly found in articles over the past several years). Nice blast from the past! I’ve typed the article in full below as well as included a scanned copy.

Perfect Roast Beef

Preheat the oven to 375 degrees. Salt and pepper the roast which should be at room temperature, so take it out of the refrigerator the first thing in the morning.

Place the roast on a rack in a shallow baking pan and put it in the oven. Then roast for one hour at 375 degrees while you get ready for the day. Then — turn off the oven but do not open the oven door; if you do you’ll let out all the heat and louse up the whole process.

Trust me, it works — DO NOT OPEN THE OVEN! Allow three hours in the oven to complete the cooking. You can even let it go a bit longer if need be. About 20 minutes before you want dinner on the table, turn the oven back on to 300 degrees to warm up the roast. While it’s warming you can finish the rest of the meal.

THIS METHOD of roasting a roast may not save your marriage; that’s expecting a great deal from any roast, but it will save you time. You can entertain without worry and without the last-minute hassle that usually accompanies company for dinner. Start the roast at 2 or 3 p.m. and finish it off when the guests arrive.

It works with any size roast. I have used the process with equal success on a four-pound sirloin tip roast and a 10-pound rolled cross rib. It even seems to help tenderize the tougher cuts. A boneless rolled chuck roast cooked this way is fantastic. I won’t guarantee it will save your marriage, but it is good. The procedure even works with a roast that’s frozen solid; simply roast it for 1 1/2 hours before turning off the oven.

This recipe was clipped from a magazine and was published in 1986 by Jell-O (General Foods Corporation). Recipe is typed below along with a scanned copy.

ORANGE BLOSSOM

3 large SUNKIST Oranges
1 package (4-serving) JELL-O Brand Lemon Flavor Gelatin
1/2 teaspoon ginger
3/4 cup boiling water
1/2 cup cold water
Ice cubes
3/4 cup thawed BIRDS EYE COOL WHIP Whipped Topping

Cut oranges in half crosswise. Remove pieces with a grapefruit knife. Scrape shells with a spoon; scallop, if desired. Chill. Dissolve gelatin and ginger in boiling water. Combine cold water and ice cubes to make 1 cup. Stir into gelatin until thickened. Remove unmelted ice. Measure 1 cup; add orange pieces. Chill until very thick. Blend topping into remaining gelatin; chill until mixture will mound. Spoon half fruited gelatin into shells. Spoon creamy gelatin around edges. Chill 10 min. Fill with remaining fruited gelatin. Garnish.

Makes 6 servings.

I believe this recipe is from the 1960’s, it was clipped from a newspaper and saved with other clippings that are in that date range. I’ve typed out the recipe below as well as scanned a copy.

THESE MINCEMEAT TURNOVERS EASY

Ingredients:

1 package (2 sticks) pie crust mix
4 tablespoons boiling water
3/4 cup ready-to-use mincemeat
1/4 cup chopped walnuts
1/4 teaspoon cinnamon
2 tablespoons light brown sugar
1 tablespoon water.

Method:

Make up both sticks of pie crust mix, using the boiling water, according to package directions. Roll out on prepared pastry cloth to about 1/4-inch thickness. With a 2-inch round cookie cutter, cut out 35 rounds. Mix mincemeat, walnuts and cinnamon. Place 1 teaspoon of mincemeat mixture on half of each pastry round; fold other half of pastry over; seal edges; prick tops with fork. Mix brown sugar with 1 tablespoon water; brush over tops of turnovers. Place on greased baking sheet. Bake in very hot (450 degrees) oven until golden brown.

Here’s a hand-printed recipe card on a yellowed index card, date unknown but I’d guess 1960’s. Recipe is typed below along with a scanned copy of the front side of the card (recipe instructions are on the back).

Brazil Nut Date Cake

3 cups Brazil nuts (2 # unshelled – 1 # shelled)
1 # dates
1 cup (8 oz.) drained maraschino cherries or 4 oz. candied red – 4 oz. gr.
3/4 c. flour
3/4 c. sugar
1/2 t. bkg. pwd.
1/2 t. salt
3 eggs

Put nuts, dates, cherries in bowl. Sift sugar, flour, bkg. pwd., salt over nuts & fruits–mix with hands until coated. Beat eggs until foamy–add vanilla. Pour in greased wax-lined pan. Bake in slow oven, 300° or below 1 hour 45 min.

Put foil over top till the last–also use pan of water in oven below cake.

Pan–9 1/4 x 5 1/2 x 2 1/2