This is a sweet little coupon promo booklet from Ceresota that has a recipe for homemade bread on the back, publish date is 1957 judging from one of the coupons expiry date. I’ve scanned the recipe page as well as typed out the recipe below.

Another Famous Ceresota Recipe!

Bread

ONE BIG, BEAUTIFUL LOAF OF HOME-MADE BREAD

INGREDIENTS

3 1/2 – 4 cups CERESOTA UNBLEACHED FLOUR
1 packet active dry yeast
2/3 cup warm water
2/3 cup milk, scalded
2 tablespoons sugar
2 teaspoons salt
1 1/2 tablespoons shortening

DIRECTIONS

Tear open dry yeast; pour in bowl with water (use same bowl you mix in). Scald milk in mixing cup, if metal, and add sugar, salt and shortening. Cool quicker by setting in cold water if you wish, and add to yeast.

Then add CERESOTA UNBLEACHED Flour gradually until fairly stiff. Mix with hands until well blended; rub top with your favorite shortening, butter or margarine. Let rise in warm place until about double in bulk. Pound down gently with hands or fist, then form in loaf and place in baking pan well greased. Rub again with shortening and let rise until well over top of pan.

Bake in oven 400 to 425 degrees F. about 30 to 40 minutes. Loaf will sound hollow on top when done.

LOOK FOR NEW EXCITING RECIPES IN THE FUTURE

Now here’s something fun, a vintage article (published in 1963) about vintage cookie recipes! I’ve typed the article in full below along with a partial scan of the newspaper article (it’s huge), click to view the larger image. Lots of traditional favorite cookie recipes here!

ROCHESTER DEMOCRAT AND CHRONICLE
Sunday, Nov. 17, 1963

COOKIES…The Vintage Years
By Elizabeth de Sylva
Democrat and Chronicle Food Editor

Fashions come and go. Styles of furniture change with the years. But when a cookie that becomes a sensation in any one year is sure to find itself as popular a decade later. Here are some of the best-liked cookies of past and present and the dates when they made their debuts.

Bonbon Cookies
Best cookie 1955-1960

1/2 cup butter or margarine
3/4 cup sifted confectioners’ sugar
1 tbsp. vanilla
food coloring if desired
1 1/2 cups flour
1/8 tsp. salt
Fillings: candied or maraschino cherries, pitted dates, nuts or chocolate pieces
bonbon icing
Toppings: chopped nuts, coconut, colored sugar

Mix butter, sugar, vanilla and food coloring. Blend flour and salt in thoroughly by hand. If dough is dry add 1 to 2 tbsp. cream.

Heat oven to 350 degrees. For each cookie, wrap one level tablespoon of dough around a filling suggested above. Bake one inch apart on ungreased baking sheet 12 to 15 minutes or until set but not brown. Cool; dip tops of cookies in white or colored icings and decorate with toppings suggested. Makes 20 to 25 cookies.

(Note: Do not use self-rising flour in this recipe.)

Molasses Crinkles
Best cookie 1930-1935

3/4 cup soft shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
granulated sugar

Mix first 4 ingredients thoroughly. Sift dry ingredients and add. Blend. Chill.

Heat oven to 375 degrees. Roll dough in 1 1/4-inch balls. Dip tops in sugar. Place balls, sugared side up, 3 inches apart on greased baking sheet. Sprinkle each with 2 or 3 drops water. Bake 10 to 12 minutes, or just until set but not hard. Makes 4 dozen cookies.

Holiday Fruit Drops
Best cooky 1945-1950

1 cup shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup soured milk, buttermilk or water
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups broken pecans
2 cups candied cherries, halved
2 cups cut-up dates

Mix shortening, sugar and eggs well. Stir in soured milk. Sift dry ingredients and stir in. Stir in pecans, cherries and dates. Chill at least one hour.

Heat oven to 400 degrees. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet. Place a pecan half on each cookie. Bake 8 to 10 minutes or until almost no imprint remains when touched lightly. Makes about 8 dozen cookies.

Chocolate Chip Cookies
(Best Cookie 1935-1940)

2/3 cup shortening (part butter or margarine)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped nuts
1 package (6 oz.) semi-sweet chocolate pieces (1 cup)

Heat oven to 375 degrees. Mix first 5 ingredients thoroughly. Sift dry ingredients together and blend. (For softer, more rounded cookies, use 1/4 cup more of flour.) Blend into first mixture and mix in nuts and chocolate pieces. Drop rounded teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned. (Cookies should still be soft.) Cool slightly before removing from cookie sheet. (Makes 4 to 5 dozen 2 inch cookies.)

Brownies
Best cookie 1920-1930

2 squares unsweetened chocolate (2 oz.)
1/3 cup shortening or vegetable oil
1 cup sugar
2 eggs
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped nuts

Heat oven to 300 degrees. Grease a square pan 8 by 8 by 2 inches. Melt chocolate and shortening over low heat. Beat in sugar and eggs. Sift flour, baking powder and salt together; blend in. Mix in nuts. Spread in pan and bake 30 to 35 minutes or until top has dull crust and a slight imprint remains when touched lightly. Cool slightly and cut in squares.

Ginger Dreams
Best cookie 1910-1920

1/3 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup water
2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon

Mix first 5 ingredients thoroughly. Sift dry ingredients together and blend. Chill dough.

Heat oven to 400 degrees and drop dough by teaspoonfuls about 2 inches apart on lightly greased baking sheets. (Cookies will spread during baking.) Bake about 8 minutes or until almost no imprint remains when touched lightly. While slightly warm frost with vanilla or lemon icing.

Hermits
Best cookie 1880-1890

1 cup shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup cold coffee
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. cinnamon (RecipeCurio Note: Cinnamon is listed twice in the article but I believe it’s a typo)
2 1/2 cups seeded raisins
1 1/4 cups broken nut meats

Mix first 3 ingredients and stir in coffee. Sift dry ingredients together and blend into shortening mixture. Mix in raisins and nuts. Chill dough at least one hour.

Heat oven to 400 degrees. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched lightly in center. Makes 7 to 8 dozen 2 1/2 inch cookies.

Cinnamon Jumbles
Best cookie 1890-1900

1/2 cup shortening (part butter or margarine)
1 cup sugar
1 egg
3/4 cup buttermilk
1 tsp. vanilla
2 cups flour
1/2 tsp. baking powder (see comment below that suggests baking soda instead)
1/2 tsp. salt
1/4 cup sugar
1 tsp. cinnamon

Mix shortening, 1 cup sugar and egg thoroughly. Stir in buttermilk and vanilla. Sift together flour, soda and salt and blend in first mixture. Chill dough.

Heat oven to 400 degrees. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet. Sprinkle with mixture of 1/4 cup sugar and cinnamon. Bake 8 to 10 minutes or until set, but not brown. Makes about 4 dozen 2 inch cookies.

This handwritten recipe card came from a collection of recipes dating from the 1960’s to 1980’s. Recipe is typed in full below (as-is) along with a scanned copy.

Gooseberry Pie Filling

3 cups gooseberries
6 T flour
1 1/2 cups sugar
pinch salt

Wash berries, cook in water (water to cover) until they pop. Mix flour, sugar, salt in.

Here’s a recipe for Four Bean Salad that was clipped from a newspaper, 1950’s or 1960’s would be my guess for the published date. Recipe is typed below along with a scanned copy.

FOUR BEAN SALAD

1 sm. can kidney beans, drained
1 sm. can lima beans, drained
1 sm can wax beans, drained
1 sm can green beans, drained
2 cups sugar
1 cup vinegar
1/2 cup chopped onion
1/2 cup chopped celery

Bring sugar and vinegar to a boil. Remove from heat and pour over onion and celery. Add all of the beans to this and refrigerate for at least 2 or 3 hours.

The longer it is refrigerated, the better it tastes.

Not sure of the date on this newspaper clipping but I’m guessing the 1960’s. This pie sounds delish! Recipe is typed below along with a scanned copy.

GREAT RHUBARB PIE

6 tbsp. flour
1 1/2 cups sugar
3 cups rhubarb, cut in uniform pieces
1 cup raisins
1/4 cup chopped walnuts
2 tbsp. butter
1 tsp. lemon juice

Combine flour and sugar. Add rhubarb and raisins, mixing well. Spoon into 9-inch pastry lined pie plate. Dot with butter. Sprinkle lemon juice over top. Moisten edge, adjust top crust; flute and slit.

Bake in hot oven (450 degrees) for 15 minutes; reduce temperature to 350 degrees and bake for 40 minutes.

Here’s a handwritten recipe card for rhubarb pudding, some of the writing was difficult to interpret but I’m confident the measurements are accurate. Recipe is typed below as-is along with a scanned copy.

Rhubarb Pudding

Cook keep hot:

4 c sliced 1/2″ rhubarb
3/4 c water
1 c sugar

Mix

1 c flour
1 t B.P.
1/4 t salt

Mix

1/3 c lard
2/3 c sugar
1 egg
vanilla
2/3 c milk

Put in dry ingredients. Put in 9″ greased pan. Pour sauce over. Bake 350° – 35″ (minutes?)

Here’s a newspaper recipe clipping for kolach, date unknown. I’ve typed the recipe below along with a scanned copy.

Alma’s recipe

Alma Morrison’s prize-winning kolach recipe:

2 C. milk
2 sticks oleo or 3/4 C. lard
3 well-beaten eggs
1/2 C. sugar
2 pkg. yeast
1 T. salt
6 C. flour, plus more as needed
1 tsp. vanilla

Soak yeast in 1/4 C. warm water and 1 T. sugar.

Mix ingredients like any other bread dough, adding extra flour to compensate for weather conditions. Dough should be soft yet able to form a ball. Grease lightly and cover with waxed paper. Refrigerate overnight.

Form walnut-sized balls and let rise until double in size. Make indentations and fill with choice of filling.

Make topping of 1/4 C. sugar, 1/4 C. flour and 1/4 stick margarine rubbed together with hands. Top kolach with mixture.

Let rise until double in size.

Bake at 400 degrees for 12 to 15 minutes or until light brown.

Makes five to six dozen.

Here’s a newspaper clipping (published in Wisconsin?) with the date unknown. It looks like a household forum where readers would send in recipes and notes to be published and shared with each other. This one is for a rhubarb cream pie. Recipe is typed below along with a scanned copy.

Idea Exchange
HOUSEHOLD FORUM
CONDUCTED BY BETTY SERVICE

Rhubarb Cream Pie

DEAR FORUM: Here is a rhubarb cream pie which uses a baked crust:

1 baked pie shell
2 1/2 tablespoons cornstarch
1 1/4 cups sugar
1/4 teaspoon salt
3 egg yolks
1/2 cup heavy cream
2 teaspoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons melted butter
finely cut-up rhubarb (about 2 to 3 cups)
3 egg whites
4 tablespoons sugar

Brush inside of baked crust generously with melted butter; chill. Sift together cornstarch, 1 1/4 cups sugar and salt several times to blend well; set aside. Beat egg yolks until light and lemon colored, then beat in cream until well-blended. Add lemon peel and lemon juice; blend. Add 2 tablespoons butter; beat in. Add the sifted dry ingredients until gradually beaten creamy smooth. Cook over boiling water until thick in top of double boiler; when it starts to thicken, add rhubarb and cook until rhubarb is soft and cooking mixture is thickened, stirring now and then to keep it smooth. When cooked to pourable thick state, remove from heat and cool for 5 to 10 minutes, stirring now and then.

In the meantime, beat egg whites stiff but not dry; beat in 1 tablespoon of sugar at a time until 4 tablespoons have been added; beat until all sugar graininess has disappeared. Put rhubarb mixture into crust. Top with meringue, sealing edges. Bake in preheated 375 degree oven until meringue is golden brown.

Siren, Wis.
A SIREN READER