No date on this recipe insert but it’s probably from the 1980’s or 1990’s. The recipe is found on the back of a Cool Whip container label (the cardboard insert) and is typed in full below along with a scanned copy.

Lemony Pudding

Dissolve 1 envelope unflavored gelatin and 1/2 cup sugar in 1 cup boiling water. Mix in 6-oz. can Birds Eye Concentrate for Lemonade, thawed. Chill until slightly thickened. Place over larger bowl of ice and water; beat with rotary beater until fluffy and thick. Blend in 2 cups thawed Cool Whip. Chill until firm–about 2 hours. Makes 8 servings.

Here is a charming vintage pamphlet from Rumford Baking Powder that’s all about cakes–why they fail and what steps are needed to bake a perfect one every time. There’s also a recipe for a plain cake.

I don’t see a date but believe this was published sometime between the 1920’s and 1930’s.

I’ve typed the pamphlet below as well as scanned the entire copy, click to view larger images.

CAKE

GOOD
..BETTER
…BEST

which is yours?

FIRST, let’s talk a bit about something every woman knows: The funny way cake acts at times–going its own sweet way–up or down–regardless of our earnest endeavor to follow the recipe right down to the dot on the “i” and the cross on the “t.”

From the scientific or laboratory point of view here’s an interesting point on RECIPES. If a recipe is to produce the perfect cake it should, that recipe must be “balanced.” That is, the chief ingredients must be properly proportioned to each other in a ratio which is always the same.

Chemical changes which take place in leavened foods are based on actions and reactions which do not change except when proportions and quantities are changed. Hence the importance of preserving a proper balance among ingredients. A poorly balanced recipe will give a poor cake regardless of the care taken in the mixing. On the other hand a well-balanced recipe, equally well mixed, will give a delicious cake.

When considering a recipe, always remember that all measurements are level. Next, remember that

4 cups flour = 1 lb.

2 cups sugar = 1 lb.

1 cup milk = 1/2 lb.

1 cup butter= 1/2 lb.

NOW, here is how to determine whether your recipe is perfectly balanced or not:

1. The volume of sugar should not exceed one-half the volume of flour.
2. Liquid ingredients (milk and eggs) should equal one-half the volume of flour.
3. Shortening should equal one-half the volume of sugar.
4. Leavening–one level teaspoonful RUMFORD BAKING POWDER per cup of flour for cake.

HERE is a balanced recipe for plain cake:

PLAIN CAKE

1/2 cup butter
1 cup sugar
2 eggs
2 cups cake flour
2 level teaspoons RUMFORD BAKING POWDER
1/2 teaspoon salt
1/2 to 2/3 cup milk
1 teaspoon vanilla or
1/2 teaspoon lemon extract

Variations above or below these amounts should be slight.

These proportions are based on the use of good grade cake or pastry flour, and fine granulated or so-called “berry” sugar.

Butter is preferable because of its flavor, but any fat which is odorless and tasteless may be substituted with good results, taking care to meet the salt requirements of the butter substitute.

Thorough blending of all ingredients as you go along is very necessary. It is of particular importance if you desire a fine-textured result, i.e., a smooth, fine, even-grained cake.

First–Cream the butter, add the sugar gradually, and blend thoroughly.

Second–Add the beaten eggs and beat the mixture until light and well-blended.

Third–Add the sifted flour into which RUMFORD BAKING POWDER and the salt have been sifted; adding the sifted mixture alternately with the milk to which the flavoring has been added.

Fourth–Beat this completed mixture thoroughly for about 30 seconds before putting it in the pan.

Fifth–See that the oven temperature is moderately hot–that is, from 350° to 360° (white paper turns light brown in one minute at this temperature).

Cake when done shrinks slightly from the sides of the pan and is not dented in the center when lightly touched with the finger. To be absolutely sure, insert a small wooden skewer or straw in the center of the cake. If it comes out clean the cake is done.

NOW let us look over the more easily identifiable reasons why cakes misbehave. You may be able to spot your own particular trouble-maker and overcome it in the light of the foregoing discussion.

I. Cake falls during baking because of–

1. An excessive amount of sugar.
2. An excessive amount of baking powder.
3. Too low an oven temperature.

II. Cake falls after leaving oven because of–

1. Insufficient time in oven.
2. An excessive amount of sugar.

III. Cake has poor texture because of–

1. Improperly balanced recipe.
2. An excessive amount of sugar.
3. An excessive amount of shortening.
4. An excessive amount of baking powder.
5. Too slow an oven.
6. Insufficient beating or blending of ingredients.

IV. Cake does not rise sufficiently because of–

1. Insufficient blending of ingredients.
2. Insufficient baking powder.
3. An excessive amount of baking powder.
4. An excessive amount of moisture.

V. Cake has a soggy streak because of–

1. An excessive amount of moisture.
2. An excessive amount of baking powder.
3. Too hot an oven.

VI. Cake cracks because of–

1. Too stiff a batter.
2. Too hot an oven.

WHEN a cake fails us we’re apt to wail “The oven wasn’t right,” “The flour was poor,” “The sugar’s too coarse”–and what we really should say is, “Did I wait till the oven was 350°?” “Did I blend the butter and sugar enough?” “Did I measure the flour accurately?”

Study the six difficulties analyzed above. You may find yours among them. Then by carefully studying the balanced recipe and its working out, you will be able to bake delicious, fine-textured cakes all the time.

The only trouble about good cake is that it doesn’t last as long as poor cake–unless you keep it under lock and key!

RUMFORD is a pure all-phosphate BAKING POWDER. It is scientifically made to leaven batter and dough thoroughly and correctly in the perfect proportion of two-thirds in the mixing and one-third in the oven heat.

RUMFORD is uniform, economical, wholesome. Because of its calcium phosphate content, it adds real food value to whatever it leavens.

THE RUMFORD COMPANY, Executive Office, RUMFORD, R.I.

Here’s a promo recipe card (paper) distributed by General Mills, Inc. Not sure of the date but I’d guess the 1980’s through 1990’s sometime. The recipe is typed below along with a scanned copy–click to view larger copy.

Impossible Chicken ‘n Broccoli Pie
The pie that does the impossible by making its own crust.

1 package (10 ounces) frozen chopped broccoli
3 cups shredded Cheddar cheese (12 ounces)
1 1/2 cups cut-up cooked chicken
2/3 cup chopped onion
1 1/3 cups milk
3 eggs
3/4 cup Bisquick baking mix
3/4 teaspoon salt, if desired
1/4 teaspoon pepper

Heat oven to 400°. Grease pie plate, 10×1 1/2 inches. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese, the chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Cool 5 minutes. 6 to 8 servings.

High Altitude Directions (3500 to 6500 feet): Bake 35 to 45 minutes.

Here’s a promo recipe card (paper) distributed by General Mills, Inc. published sometime between the 1980’s through 1990’s (I believe). The recipe is typed below along with a scanned copy–click to view larger copy.

Impossible Pizza Pie

The pie that does the impossible by making its own crust.

2/3 cup chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cups milk
3 eggs
3/4 cup Bisquick baking mix
Sauce (below)
1/4 cup grated Parmesan cheese
1 package (3 1/2 ounces) sliced pepperoni
1/3 cup chopped onion
1/2 cup chopped green pepper
1 to 1 1/2 cups shredded mozzarella cheese

Heat oven to 425°. Grease pie plate, 10×1 1/2 inches. Sprinkle 2/3 cup onion and 1/3 cup Parmesan cheese in plate. Beat milk, eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 20 minutes. Spread Sauce over top. Top with remaining ingredients. Bake until cheese is light brown, 15 to 20 minutes. Cool 5 minutes. 6 to 8 servings.

Sauce: Mix 1 can (6 ounces) tomato paste, 1/4 cup water, 1 teaspoon dried oregano leaves, 1/2 teaspoon garlic salt, 1/2 teaspoon dried basil leaves and 1/4 teaspoon pepper.

High Altitude Directions (3500 to 6500 feet): No adjustments are necessary.

Update: Here’s a newspaper clipping for the same recipe (date unknown):

Not sure when this recipe was written but it’s an interesting one–jars of carrot baby food are used to provide the carrots. Recipe is typed in full below along with a scanned copy of the card (front side only).

Carrot Bars

4 eggs beaten until thick
2 cups sugar
1 1/2 cups Crisco oil
2 cups flour
2 teaspoons soda
1 teaspoon salt
1 tsp of cinnamon
1/2 cup crushed nuts

Mix well. Add 3 small jars of strained baby food carrots, pour into greased cookie sheet.

Bake 350° 25-30 min

Frosting

Beat 4 T olio with 8 oz of cream cheese, 1/2 tsp vanilla, 2 cups powdered sugar

This recipe promo sheet distributed by Betty Crocker is from the 1940’s (I believe) and has assorted recipes for cake, bbq beefies, and others. Full sheet is typed out below along with scans. The sheet is too large for the scanner so I’ve scanned it in sections, click the pictures to view a larger copy.

Betty Crocker promises:

“Better cakes in less than half the mixing time!”

No creaming of shortening and sugar . . .
no separate beating of eggs. You
use only one bowl . . . yet get amazing results

TRY OUR NEW METHOD! It’s the most exciting cake-making news in years! It’s the result of thousands of tests by our General Mills Home Service Staff, and by outside homemakers. It’s so sensational you’ll scarcely believe it.

Cakes that are fine textured, more tender, fluffier and lighter. With a delicious, moist eating quality. And with only 4 minutes of mixing time. Without creaming of sugar and shortening . . . without separate beating of eggs. You use only one bowl. You save steps, save dishwashing.

Recipes for three of these “new method” cakes are contained in this folder. Try them. But read the “Warning” below, and follow the recipes carefully.

See if you don’t get more delicious cakes than Gold Medal “Kitchen-tested” Flour ever gave you before. See if you aren’t perfectly delighted.

Betty Crocker of General Mills, Inc.

SIFT the dry ingredients all together into one bowl. Be sure you measure ingredients accurately.

ADD the shortening, all of the liquid, and flavoring right into the dry ingredients.

BEAT with a spoon, or mix with an electric mixer, for 2 minutes. Scrape the bowl frequently.

ADD unbeaten eggs (see each recipe), beat for 2 more minutes, and pour into prepared pans.

WARNING!

Tests show considerable variation among flours. These Betty Crocker “new method” recipes have been developed for only one “all-purpose” flour . . . Gold Medal! Don’t use another flour with them . . . and don’t try to adapt this new method to old-method recipes. There has been no change in Gold Medal “Kitchen-tested” Enriched Flour. It works the same with your usual recipes.

See adjustments (at bottom of other side) needed for high altitude baking and for self-rising flour.

FEATHERY LIGHT
A REAL DELIGHT

Starlight Cake

BETTY CROCKER NEW METHOD

Use Gold Medal “Kitchen-tested” Enriched Flour only

Make sure all ingredients are at room temperature. Shortening should be soft, not melted. Pre-heat oven to 350° (correct temperature is important in all cake baking). Grease and flour two 8-inch round layer cake pans. Sift GOLD MEDAL “Kitchen-tested” Flour before measuring. Measure all ingredients before starting to mix.

Sift together into bowl . . . 2 1/8 cups sifted GOLD MEDAL “Kitchen-tested” Flour (2 cups plus 2 tbsp.)
3 tsp. Double-Action Baking Powder
1 tsp. Salt
1 1/2 cups Sugar

Add . . . 1/2 cup high grade Vegetable Shortening
1 cup Milk
1 tsp. Flavoring

Beat vigorously with spoon (up and over motion), or mix with electric mixer on slow to medium speed for 2 minutes by clock. Scrape bowl frequently. If beating by hand, you can rest a minute, but count only actual beating time.

Add . . . 1/3 to 1/2 cup Eggs (2 medium), unbeaten

Continue beating 2 more minutes, scraping bowl frequently. Batter is thin. Pour into prepared pans. Bake 30 to 35 minutes in moderate oven (350°). Cool layers. Ice with favorite icing.

“Snowflake Cake”

BETTY CROCKER NEW METHOD

Use Gold Medal “Kitchen-tested” Enriched Flour only

Make sure all ingredients are at room temperature. Shortening should be soft, not melted. Pre-heat oven to 350° (correct temperature is important in all cake baking). Grease and flour two 8-inch round layer cake pans. Sift GOLD MEDAL “Kitchen-tested” Flour before measuring. Measure all ingredients before starting to mix.

Sift together into bowl . . . 2 1/8 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour (2 cups plus 2 tbsp.)
4 tsp. Double-Action Baking Powder
1 tsp. Salt
1 1/2 cups Sugar

Add . . . 1/2 cup high grade Vegetable Shortening
1 cup skimmed Milk
1 tsp. Flavoring

Beat vigorously with spoon (up and over motion), or mix with electric mixer on slow to medium speed for 2 minutes by clock. Scrape bowl frequently. If beating by hand, you can rest a moment, but count only actual beating time.

Add . . . 1/2 to 2/3 cup Egg Whites (4 large), unbeaten

Continue beating 2 more minutes, scraping bowl frequently. Pour batter into prepared pans. Bake for 30 to 35 min. in moderate oven (350°). Cool layers. Ice with favorite icing.

CHOCOLATE ICING DELUXE

Combine . . . 1 large Egg (unbeaten)
2 cups sifted Confectioners’ Sugar
1/4 tsp. Salt
1/3 cup Soft Shortening
2 sq. (2 oz.) Unsweetened Chocolate (melted)

Beat with rotary beater until fluffy.

Corn-Sausage Pie

MENU

HOMEY ONE-DISH MEAL STARRING CORN-SAUSAGE PIE

Corn-Sausage Pie
Crispy Cabbage Salad
Little Extra Biscuits
Pickles
Jelly
Glazed Baked Apples
Coffee
Starlight Cake
Milk

Little link sausages poke up through a fluffy, golden brown biscuit crust. The filling is a creamy corn mixture. Delicious!

Brown . . . 1 lb. link sausages

then saute . . . 3 tbsp. finely chopped green pepper
2 tbsp. finely chopped onion

in . . . 4 tbsp. sausage drippings

Blend in . . . 3 tbsp. GOLD MEDAL “Kitchen-tested” Enriched Flour
1 tsp. salt
dash of pepper

Remove from heat.

Gradually mix in . . . 3/4 cup milk
2 eggs (beaten)
2 1/2 cups cream style corn (No. 2 can)

Return to heat and stir constantly until mixture is heated through. Pour into greased casserole (8 1/2″ in diameter and 1 3/4″ deep).

Arrange on hot mixture . . . the browned link sausages

Cover with . . . Rich Baking Powder Biscuit Dough (recipe below)

Bake 20 minutes in hot oven (425°). Serve hot. 6 servings.

RICH BAKING POWDER BISCUIT DOUGH

Sift together . . . 1 cup sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1/2 tsp. salt
2 tsp. baking powder

Cut in with pastry-blender or two knives . . . 3 tbsp. shortening

Stir in . . . 1/4 to 1/3 cup milk (just enough to make a soft dough)

Round up on lightly floured cloth-covered board. Knead very lightly . . . just to smooth up. Roll or pat out 8 1/2″ in diameter. Make slits in dough for about 6 sausages to poke through.

NEW Betty Crocker MEAT-SAVER FAVORITE

INDIVIDUAL Bar-B-Q’d Beefies

Combine . . . 1 Egg (beaten)
1 cup Milk

Pour over . . . 1 cup soft Bread Crumbs

Add . . . 1 tsp. Salt
1/4 tsp. Pepper
1 tsp. Celery Salt
1/2 tsp. Worcestershire Sauce
2 tbsp. finely chopped Onion
1 1/4 lb. ground Beef
1/4 lb. ground Pork

Mix well . . . shape into individual meat loaves 1″ high, 2″ wide and 3″ long. Place in a greased shallow baking pan. Thinly slice 2 medium-sized onions. Place a slice or two on each individual loaf. Pour about 1/2 the Barbecue Sauce (recipe below) over the meat loaves . . . reserving the rest for basting during baking. Bake about 1 1/4 hours in a moderate oven (350°). Makes 8 individual meat loaves.

BAR-B-Q SAUCE

Combine . . . 1/2 cup Catsup
1 1/2 tsp. Salt
1/4 tsp. Tobasco Sauce
1/8 tsp. Chili Powder
1 cup Water

BRAND NEW TASTE TREAT!

Apple Muffins

TENDER–DELICIOUS!

Sift together into bowl . . . 2 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1/4 cup Sugar
1/2 tsp. Salt
4 tsp. Baking Powder
1/2 tsp. Cinnamon

Blend in . . . 1 Egg (well beaten)
1 cup Milk
1/4 cup Shortening (melted and cooled)

Stir just enough to mix ingredients.

Carefully fold in . . . 1 cup sliced Apples
sweetened with . . . 1/4 cup Sugar

Pour into well greased muffin pan . . . filling each cup 2/3 full. Bake 20 to 25 minutes (depending on size) in a moderately hot oven (400°). Serve piping hot. Makes 12 medium-sized muffins.

QUICK BUTTERMILK Parkerhouse Rolls

Tiny “pocketbooks”–unusually tender and light as a feather–golden brown crust

Crumble into mixing bowl . . . 1 cake compressed Yeast

Add . . . 1 cup lukewarm thick Buttermilk
1/4 tsp. Soda
1 tsp. Sugar
3 tbsp. Shortening (melted)

Stir to dissolve completely.

Sift together . . . 2 1/2 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1 tsp. Baking Powder
1 tsp. Salt

Add to liquid all at once . . . first beating with a spoon . . . then working it in with the hand. If necessary, add a little more flour (up to 1/4 cup) to make a dough that no longer sticks to mixing bowl and is easy to handle.

Knead gently on lightly floured board until smooth and elastic. Roll out about 1/4″ thick. Cut in rounds with biscuit cutter. Spread with melted butter or other shortening. Make a crease across the rounds, just below center, with dull edge of straight knife. Fold over so the top slightly overlaps the under edge. Then press edges together at ends of crease. Place about 1/4″ apart on lightly greased heavy baking sheet. Cover with damp cloth. Let rise at 80° until light (about 1 1/4 hours). Bake 15 to 20 minutes in a moderately hot oven (400°). Amount: about 2 dozen rolls (2″ in diameter).

DID YOU KNOW THIS ABOUT GOLD MEDAL???

The exceptionally fine, and uniform, baking characteristics of GOLD MEDAL “Kitchen-tested” Enriched Flour are the result of extreme care. Care in the selection of the wheat, and in the many tests throughout the milling process . . . including a final check by the Betty Crocker Home Service Staff . . . All Gold Medal is now enriched (with two B vitamins and iron) to new high government levels.

IF YOU LIVE AT A HIGH ALTITUDE . . .

Up to 3000 feet no adjustments are necessary.

*Example: If recipe calls for 3 tsp. of baking powder, use only 2 1/4 tsp.

IF YOU USE GOLD MEDAL SELF-RISING FLOUR . . . Omit baking powder and salt. Don’t use self-rising flour in yeast breads unless recipe calls for self-rising flour.

Here’s a handwritten recipe written on a lined index card for a rhubarb/jello salad. No directions were noted but the ingredients are listed, it’s an easy recipe. Date is unknown, likely from the 1970’s judging from the other recipes found in the collection. Recipe is typed below along with a scanned copy.

Rhubarb Salad

1 pkg raspberry jello
1 c boiling water
2 c sweetened rhubarb sauce
1 c chopped celery
1/2 c sliced gr. olives
9 in pan

This recipe was clipped from a magazine, date published was probably the 1980’s or 1990’s. Recipe is typed below along with a scanned copy.

TOLL HOUSE PIE
…made only with Toll House Morsels

2 eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter, melted and cooled to room temperature
One 6-ounce package (1 cup) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
One 9-inch unbaked pie shell
Whipped cream or ice cream (optional)

Preheat oven to 325°F. In large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in Nestle Toll House semi-sweet chocolate morsels and walnuts. Pour into pie shell.

BAKE at: 325°F.
Time: 1 hour
Makes: One 9-inch pie

Remove from oven. Serve warm with whipped cream or ice cream.

Recipe may be doubled. Bake two pies, freeze one for later use.