This promo sheet from Betty Crocker features Wartime Meals (WWII) and is quite the little treasure. The back has a portrait of a U.S. soldier smiling for his mom’s oatmeal cookies. The full sheet is too long for the scanner so I’ve scanned in sections, click them to view the larger copies. The entire recipe sheet is typed out below. Exact publishing date is unknown but this would have been distributed sometime during the 1940’s.

An Economy Favorite for Wartime Meals!

Betty Crocker
HOT GINGERBREAD RING with APPLESAUCE
Try it!

Old-fashioned gingerbread . . . piquantly rich, black and moist. Baked in a ring mold. Served on chop plate with bowl in center filled with applesauce. Homey! Delicious!

YOU NEED:

Haddon Hall Gingerbread
(baked in ring mold)

Applesauce (3 1/2 cups sweetened thick;
1 No. 2 1/2 can)

Whipping Cream (1/2 cup, whipped and sweetened with 2 tbsp. sugar)
FILL center of hot gingerbread ring on a serving platter with applesauce (or place the applesauce in a bowl set in center of ring). Serve at once . . . garnished with the sweetened whipped cream. 8 to 10 servings.

NOTE: The applesauce may be tinted a delicate pink by cooking red cinnamon candies with it.

HADDON HALL GINGERBREAD

Shortening (1/2 cup)
Sugar (2 tbsp.)
Egg (1)
*Molasses (1 cup, black)
Sifted Gold Medal “Kitchen-tested” Flour (2 1/4 cups)
Soda (1 tsp.)
Salt (1/2 tsp.)
Ginger (1 tsp.)
Cinnamon (1 tsp.)
Water (1 cup, boiling)

CREAM shortening, add sugar, and cream well. Blend in well beaten egg and molasses. Sift flour, soda, salt and spices together . . . and add to creamed mixture alternately with the boiling water.

Pour into a heavily greased and floured 9-inch ring mold (measured across the bottom) 2 inches deep with an open center 4 1/2 inches wide. (The mold should not be more than 2/3 full as batter rises very high.)

Bake about 45 minutes in a slow moderate oven (325°). When baked, let stand in pan a couple of minutes before turning onto hot serving platter. (If a 9-inch ring mold is not available, fill a smaller mold only 2/3 full . . and bake the remaining batter in greased and floured cup cake pans.)

*You can get the best flavor and color by using black new Orleans molasses.

Betty Crocker HOME DEFENSE SUPPER MENU!

Corn-and-Sausage Casserole*
Beets baked in Orange Sauce*
Carrot Sticks
Peanut Butter Loaf*
Celery Hearts
HOT GINGERBREAD RING WITH APPLESAUCE*
Coffee
Milk
*Recipes included in this folder

For better health, eat enriched bread with every meal!

CORN-SAUSAGE CASSEROLE

BEAT 4 eggs well. Thoroughly blend in 1 No. 2 can cream style corn (2 1/2 cups). 1 cup soft bread crumbs (packed in cup), 1 lb. sausage meat, 1 tsp. salt, and 1/8 tsp. pepper. Pour into greased 8-inch round open-faced casserole. Spread 6 tbsp. catsup over the top. Bake 50 to 60 minutes in a moderate oven (350°). 6 servings.

BEETS BAKED IN ORANGE SAUCE

WASH and boil 12 medium-sized beets until nearly tender (about 30 minutes). Remove skins. Slice. Place in heavy pan, and cover with a mixture of 2 tbsp. flour, 1/4 cup sugar, 1/2 tsp. salt, 1/2 cup orange juice, and 2 tbsp. butter. Cover pan. Bake 15 minutes in a moderate oven (350°). 6 servings.

PECAN PIE

In this thick, custardy and butter-scotchy pastry . . . honey is used in place of sugar.

Pastry for 9-inch pie shell
Eggs (3)
Honey (1 cup; light-colored)
Vanilla (1 tsp.)
Butter (4 tbsp., melted and slightly cooled)
Salt (1/4 tsp.)
Pecans (1 cup; coarsely chopped)

LINE a deep 9-inch pie pan with plain pastry, and chill while preparing filling.

Beat eggs well with rotary egg beater. Beat in honey, vanilla, melted butter, and salt.

Sprinkle pecans over the pastry in the pie pan. Pour egg mixture over the pecans.

Bake 35 to 40 minutes (or until a silver knife inserted in the center of the filling comes out clean) . . . using a hot oven (450°) for first 10 minutes, reducing heat to slow moderate oven (325°) to finish baking.

See other side for PASTRY PIE SHELL!

HIS MOTHER’S
OATMEAL COOKIES

Sifted Gold Medal “Kitchen-tested” Flour (2 cups)
Salt (1/2 tsp.)
Oatmeal, quick-cooking (3 cups)
Shortening (1 cup; part butter for flavor)
Soda (1 tsp.)
Milk (1 tbsp; sweet or sour)
Brown sugar (1/2 cup; packed in cup)
Corn Syrup (1 cup, dark)

Thin, crispy. Jam or jelly in-between. A treat for lunch boxes or for the boys in Service.

MIX together flour, salt and oatmeal. Cut in the shortening with a pastry blender or 2 knives until mixture is thoroughly blended.

Dissolve soda in the milk. Stir it and the brown sugar into the first mixture. Blend in the syrup thoroughly. Chill in refrigerator until easy to handle.

Roll out 1/8 inch thick on a well floured cloth-covered board. Cut 1/2 of the dough with a round cooky cutter, and 1/2 with a doughnut cutter the same size. Place on lightly greased heavy baking sheet.

Bake just until cookies begin to turn a delicate brown . . . about 10 to 12 minutes in a quick moderate oven (375°). When cool, spread the plain rounds with a filling of thick jelly, jam or preserves. Fit rounds with holes in center over those spread with the filling. (Apricot preserves, strawberry or raspberry jam, or apple or currant jelly are especially delicious.) This recipe makes about 3 dozen double cookies (2 inches in diameter).

BETTY CROCKER
Raisin Cake

The old-fashioned kind you’ve been longing for! A whole-egg cake . . . with raisins all through it.

Raisins (3/4 cup, seeded, cut fine)
Shortening (3/4 cup; half butter for flavor)
Sugar (1 1/8 cups; 1 cup plus 2 tbsp.)
Eggs (3)
Sifted Gold Medal “Kitchen-tested” Flour (2 cups)
Salt (3/4 tsp.)
Baking Powder (2 1/4 tsp.)
Milk (3/4 cup)

RINSE raisins in hot water, drain, and dry. Cut finely with scissors so raisins won’t fall to bottom of cake.

Cream shortening, add sugar gradually, and cream until fluffy. Blend in well-beaten egg yolks. Sift flour, salt and baking powder together, and add to creamed mixture alternately with the milk. Blend in raisins. Fold in egg whites which have been beaten until stiff but not dry.

Pour into greased and floured pan . . . either an 8-inch square pan (2 1/2 inches deep), or two round 9-inch layer pans (1 1/4 inches deep). Bake 50 to 55 minutes for square cake, or 30 to 35 minutes for layers . . . in moderate oven (350°).

This cake is delicious without icing! But if you prefer an icing, use a fluffy white Boiled Icing or a creamy White Fudge Icing to which cut-up seeded raisins have been added.

For an old-fashioned loaf cake in a bread loaf pan 8 1/4 by 4 1/4 inches across the top and 2 3/4 inches deep, use an additional 1/4 cup flour, and bake 65 to 70 minutes in a moderate oven (350°).

TO SAVE ON SUGAR: Use 3/8 cup sugar (1/2 cup minus 2 tbsp.) to cream with the shortening. Substitute 7/8 cup syrup for the remaining sugar and blend into the creamed mixture. Then add the well-beaten egg yolks gradually, beating well. Reduce milk to 1/2 cup.

PEANUT BUTTER LOAF

Peanut Butter (2/3 cup)
Milk (1 1/4 cups)
Sifted Gold Medal “Kitchen-tested” Flour (2 cups)
Baking Powder (4 tsp.)
Salt (1 1/2 tsp.)
Sugar (1/4 cup)

CREAM peanut butter until soft, add milk gradually, and continue creaming until peanut butter and milk are thoroughly blended. Sift flour, baking powder, salt, and sugar together, and add to peanut butter and milk mixture . . . stirring only enough to completely blend the ingredients.

Pour into well-greased bread loaf pan (4 1/2 by 8 1/2 inches across the bottom and 2 3/4 inches deep), and let stand 25 minutes at room temperature before baking. Bake 50 to 55 minutes in a moderate oven (350°).

PASTRY FOR PIE SHELL

Sifted Gold Medal “Kitchen-tested” Flour (1 cup)
Salt (1/2 tsp.)
Shortening (1/3 cup)
Ice Water (2 to 3 tbsp.) just enough to make dough stay together

SIFT flour and salt together. Add most of shortening to flour . . . cutting it in with pastry blender or 2 knives until mixture looks like “meal.”

Then add remaining shortening . . . cutting it in particles the size of giant peas. Sprinkle water lightly over mixture; blend in until dough can be just pressed into a ball.

Roll out on lightly floured cloth-covered board to fit a very deep 8-inch or fairly deep 9-inch pie pan. Place loosely in pie pan . . . leaving 1/2 inch extending over edge of pan. Build up fluted edge. Chill thoroughly.

This recipe sheet from Betty Crocker has no date but it’s likely from the 1940’s. The sheet is typed below along with scans of both the front and back, they are clickable if you’d like to view a larger copy. The bottom coupon has been clipped from the sheet so there is one recipe missing (for the fluffy marshmallow icing).

SERIES 9 – 1
Holiday Whirl

IDEAL for holiday morning appetites . . . for a homey supper dessert . . . or served with coffee to holiday callers. A fluffy, fruity, rich-tasting yeast roll . . . combining an unusual, savory filling with a spicy cinnamon topping. Don’t fail to try the thoroughly pre-tested Betty Crocker recipe below.

You need 1/2 of Sweet Dough (recipe at right), Nut-and-Raisin Filling, and Cinnamon Topping (recipes below).

Then roll dough (on lightly floured board) into an oblong 7 by 22 to 30 inches and about 1/4 inch thick. Spread cooled Nut-and-Raisin Filling over dough . . . spreading it only to within about 1 inch of the edge all around. Roll up lengthwise very tightly and seal well by pinching edge of dough into roll.

Arrange “snail” fashion in a heavy well greased skillet or round baking pan (9 to 10 inches in diameter and about 2 to 2 1/2 inches deep). Begin by holding one end of roll in center of skillet; then stretching the roll lengthwise, wind it round and round so it looks like one large snail keeping sealed edge underneath.

Spread with Cinnamon Topping. Cover with a damp cloth. Let rise until double in bulk (about 40 minutes). Bake 35 to 40 minutes in a quick moderate oven (375°). (If it browns too quickly, cover top with paper.) When baked, remove from pan. Cool on rack.

Nut and Raisin Filling

MIX 1/4 cup butter, 1/4 cup cream, 1/4 cup honey, 2/3 cup finely chopped walnuts, 1 1/2 tsp. cinnamon, 1 cup seeded raisins all together in a saucepan. Bring to a boil, and boil 5 minutes, stirring frequently. Remove from heat. Cool. (This thickens somewhat as it cools.)

Cinnamon Topping

MIX together 2 tbsp. melted butter, 1 tbsp. sugar, and 1 tsp. cinnamon.

Sweet Dough

Compressed Yeast (2 cakes)
Milk (1 3/4 cups)
Sugar (1/4 cup)
Salt (1 1/2 tsp.)
Eggs (2, or 4 egg yolks plus 2 tbsp. water)
Sifted GOLD MEDAL “Kitchen-tested” Flour (about 6 cups)
Shortening (1/4 cup, soft; part butter for flavor)

CRUMBLE Yeast into mixing bowl. Add milk . . . scalded and cooled. If room and flour are 80°, milk can be 80°. If room and flour are cooler, milk should be lukewarm. Add sugar and salt, and stir to dissolve completely. Blend in well beaten eggs (or egg yolks and water). Add most of the sifted flour gradually . . . mixing it in thoroughly. Then with hand work in a little more flour (possibly using up to 6 1/4 cups) until dough no longer sticks to mixing bowl and is possible to handle. Work in soft shortening.

When dough is well mixed, knead gently in the bowl or on a lightly floured board until smooth and elastic. Round up and set to rise in a greased bowl. Cover with a damp cloth. Keep dough at 80 to 85° until double in bulk (about 2 hours).

Punch down dough by pushing closed fist into center of dough. Fold edges into center, and turn dough completely over in bowl. Cover with damp cloth. Let rise until not quite double in bulk (about 45 minutes).

Punch down dough, and round up on lightly floured board. Let stand 15 minutes (to loosen up) covered with a bowl or a damp cloth. Use one-half the dough for Old Vienna Holiday Whirl. Use the other half for any of your favorite rolls or coffee cakes.

Betty Crocker Buffet Supper Menu

Grand for holiday hospitality or any other festive occasion!

Chilled Cranberry Juice Cocktail or Spiced Cider
Toasted Cheese Crackers or Assorted Canapes
Brussels Sprouts
*Veal Paprika
Green Beans
**Old Vienna Holiday Whirl
Fancy Rolls
Jelly
Pickles
Salad Platter of Assorted Fruits

(grapefruit sections, orange slices, crescents of avocado, pineapple fingers, etc., on bed of shredded lettuce, watercress or endive) with sweet French Dressing

round chop plate heaped with Pistachio or Green Peppermint Ice Cream surrounded by Little Candle Cakes**
Coffee

*for superb recipe write Betty Crocker
**recipes included in this folder
JAM CAKE
AND LITTLE CANDLE CAKES

Jam Cake is an excellent substitute for a typical fruit Cake . . . and one which can be made much more easily and inexpensively. You’ll find this especially attractive for party use when made up as Little Candle Cakes.

Shortening (1/2 cup)
Sugar (1 cup)
Eggs (2)
Sifted GOLD MEDAL “Kitchen-tested” Flour (1 1/2 cups)
Soda (1/2 tsp.)
Salt (1/2 tsp.)
Cinnamon (1/2 tsp. )
Cloves (1/2 tsp.)
Allspice (1/2 tsp.)
Nutmeg (1/2 tsp.)
Buttermilk (1/2 cup)
Jam (thick, 1/2 cup)
Chopped Nuts (1/2 cup)
Candied Fruit (cut-up, 1/2 cup; citron, orange peel, cherries, pineapple, etc.)

CREAM shortening, add sugar gradually, and cream until fluffy. Blend in well beaten eggs. Sift flour, soda, salt and spices together. Add to creamed mixture alternately with buttermilk. Blend in jam, then nuts and fruit.

Pour into well greased and floured 8-inch square baking pan, and bake about 45 minutes in a moderate oven (350°). When cool, cover top and sides with Caramel or any desired Icing.

TO MAKE CARAMEL ICING mix together 1 1/2 cups brown sugar, 1/4 cup cream, 2 tbsp. butter, and 1 tbsp,. vanilla. Boil 3 to 4 minutes, stirring constantly. Remove from heat, and continue beating until creamy.

LITTLE CANDLE CAKES

USE RECIPE for Jam Cake. Pour into well greased and floured cup cake pan, or into paper baking cups set into cup cake pan . . . filling each cup 2/3 full. Bake 20 to 25 minutes in a moderate oven (350°). When cool, spread a cooked white icing or White Decorating Icing on top and sides of cakes. Decorate with sprays or tiny wreaths of holly. (Cut tiny rounds of candied cherries for the holly berries and pieces of green citron for the leaves.) Insert a small candle in center of each cake and light just before serving. 16 to 18 medium-sized cup cakes.

TO MAKE WHITE DECORATING ICING mix together 4 cups sifted confectioners’ sugar, 2/3 to 3/4 cup cream, 2 tsp. vanilla, and 1/2 tsp. salt . . . adding more cream, if necessary, to make icing right consistency to spread easily and smoothly.

FINNSKA KAKOR

Literally “Finnish cookies or little cakes”. Rich and buttery-tasting, topped with ground nuts and sugar. So grand for holiday entertaining!

Butter (3/4 cup)
Sugar (1/4 cup)
Sifted GOLD MEDAL “Kitchen-tested” Flour (2 cups)
Almond Flavoring (1 tsp.)
Egg White (1, slightly beaten)
Sugar (1 tbsp.)
Blanched Almonds (or other nuts) (very finely chopped, 1/3 cup)

CREAM BUTTER, add the 1/4 cup sugar, and cream thoroughly. Add the flour gradually. Work it in thoroughly with the hand. Blend in the flavoring, working it in with the hand, also, until the mixture is creamy and pliable. Chilled dough, if desired, to make it easier to handle.

Roll out 1/4 inch thick on lightly floured cloth-covered board. Cut into strips 2 1/2 inches long and 3/4 inch wide. Brush tops lightly with the slightly beaten egg white. Then sprinkle the 1 tbsp. sugar and finely chopped nuts (mixed together) lightly over the egg white. Carefully transfer each strip to an ungreased heavy baking sheet.

Bake just until cookies begin to turn a delicate golden color (15 to 20 minutes) in a moderate oven (350°). Watch carefully! These cookies should not e brown. This recipe makes about 4 dozen cookies.

MIDNIGHT CAKE

By popular demand! A recipe for a deliciously moist and tender “black” chocolate cake. Lovely to look at . . . with a dazzling snowy white icing for contrast. Inexpensive. Quick and easy to mix. All in all the perfect finale for even the most special occasion.

Shortening (1/2 cup)
Sugar (1 1/4 cups)
Eggs (2)
Hot Water (1 cup)
Cocoa (1/2 cup)
Sifted GOLD MEDAL “Kitchen-tested” Flour (1 1/2 cups)
Salt (1/2 tsp.)
Soda (1 tsp.)
Baking Powder (1 tsp.)
Vanilla (1 tsp.)

CREAM shortening, add sugar gradually, and cream until fluffy. Blend in well beaten eggs. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely. Sift flour, salt, soda, and baking powder together, and add to creamed mixture alternately with hot water and cocoa mixture. Blend in vanilla.

Pour into an 8-inch square pan (2 1/2 inches deep) which has been greased and lined with paper. Bake 50 to 55 minutes in a moderate oven (350°). When cool, spread Double-Boiler Icing (see below) over top and sides.

Note: For brides or very small families, make 1/2 the recipe . . . using 1/2 the amount of each ingredient and baking in a well greased and floured 8-inch round layer pan for about 30 to 35 minutes.

TO MAKE DOUBLE-BOILER ICING

Egg White (1)
Sugar (3/4 cup)
Cream of Tartar (1/8 tsp.)
Water (3 tbsp.)
Vanilla (or other flavoring) (1/2 tsp.)

COMBINE in top of double boiler the egg white, sugar, cream of tartar, and water, and beat together just enough to completely blend ingredients. Place over rapidly boiling water, and beat with rotary beater until mixture is white and very light. (Icing is done when it barely holds its shape and is not runny as beater is pulled out.) This takes 5 to 7 minutes depending on size of boiler and vigor of beating. Remove from over hot water, and do not beat any more. Fold in flavoring.

Amount: Generous amount of icing for 8-inch square cake. NOTE: If icing becomes “grainy”, add a few drops of lemon juice to make it satiny smooth again.

[RecipeCurio Note]: The recipe for Fluffy Marshmallow Variation has been removed (it was the back of a coupon that has been removed).

Here’s an old recipe clipped from a newspaper, date unknown. I’ve typed the recipe below as well as included a scanned copy.

Herbed Chicken Livers

One lb. chicken livers, cut in half
Three-fourths tsp. salt
One-eighth tsp. pepper
One tbsp. chopped onion
One tbsp. chopped fresh parsley
One-half tsp. dried leaf tarragon
Flour
Two tbsps. butter

Sprinkle prepared livers with salt, pepper, onion, parsley and tarragon. Dust lightly with small amount of flour. Over medium heat, melt butter in skillet; add livers and cook about five minutes, turning occasionally.–Yields four servings.

Here’s an old newspaper clipping with the date unknown but it was when margarine was 39 cents a pound and salad dressings 35 cents a bottle (based on the advertising on the back).

I like to include old articles like this on RecipeCurio since I feel they are also a treasure to be archived and remembered–many times these little notes and articles were pasted in recipe books or tucked into recipe boxes since they had some meaning to the housewife and she wanted to preserve them.

Author is unknown. Article is typed in full below along with a scanned copy.

Food Is Called Goodness of God

“Food is more than proteins, vitamins, calories, carbohydrates, and all the other vital needs of sustenance. Food is the architect of the human body from infancy to old age. It is the fuel that feeds the hungry furnace concealed in every little boy and girl. It is the source of youth’s glowing radiance. It is the workman’s arsenal of energy. It is the housewife’s obedient servant with its infinite variety. It is the happy, colorful, fragrant, tempting honored guest of the holidays. It is the focal point of daily gatherings of millions and millions of families.

“It is the handiwork of nature and farmer, dairyman, rancher, manufacturer, processor, wholesaler, retailer and every other responsible man and woman who make up the lifeline that is the food industry. Indoors or outdoors; morning, noon or night — it is the restorer of health, the sinew of strength, the pleasure of the palate.

“By sunlight or candlelight it gives mankind one of life’s most beneficial delights and simultaneously renews strength of body and mind.

“It is all these things and more. It is the force and the source of life itself. It is the goodness of God. We call it ‘Food.’ “

This recipe was included in a promo sheet put out by Karo Syrup, date unknown but I’d guess 1970’s or 1980’s. Recipe is typed below along with a scanned copy.

MINTED NUTS

1 cup sugar
1/2 cup water
1/4 cup KARO Light Corn Syrup
10 marshmallows
1 teaspoon peppermint extract
10 drops food coloring (optional)
3 cups pecan or walnut halves

Mix sugar, water and KARO in 2-quart saucepan. Bring to boil stirring constantly. Cook to 238°F. or until soft ball forms which flattens on removal from cold water; remove. Stir in marshmallows, peppermint and food coloring until dissolved. Stir in nuts until well coated. Turn onto waxed paper. Separate nuts while still warm. Makes 1-1/4 pounds.

This recipe was included in a promo sheet put out by Karo Syrup, date unknown but I’d guess 1970’s or 1980’s. Recipe is typed below along with a scanned copy.

CHERRY DELIGHTS

1 cup MAZOLA Margarine
1/2 cup sugar
1/2 cup KARO Light Corn Syrup
2 eggs, separated
2-1/2 cups unsifted flour
2 cups finely chopped nuts
Candied cherry halves

Mix margarine and sugar. Stir in KARO Corn Syrup, egg yolks and flour. Chill. Roll into 1-inch balls. Dip into slightly beaten egg whites then nuts. Place on greased baking sheet. Press cherry into center of each cookie. Bake in 325°F. oven 20 minutes. Makes 4 dozen.

This recipe was clipped from a magazine, date unknown but probably from the 1980’s. I believe it’s for a chilled cider beverage but I’m not sure? Recipe is typed below along with a scanned copy.

SPICED CIDER CUP

3 quarts cider
10 whole allspice
10 cinnamon sticks, broken in 1-in. pieces
10 whole cloves
3 small pieces of root ginger or candied ginger
1 cup light brown sugar, firmly packed

Bring cider to the boiling point with allspice, cinnamon, cloves, and ginger. Stir in sugar and simmer 15 minutes. Strain and chill. Pour into glasses containing bits of various fruits. Makes 12 servings.

This recipe was clipped from a magazine, no date showing but I’d guess the 1980’s. Recipe is typed below along with a scanned copy of the original.

MINCEMEAT PIE

Pastry for a 9-in. double-crust pie
3 1/2 cups mincemeat (see recipe below)
1 1/2 cups chopped, peeled, and cored apples

MINCEMEAT PIE

Preheat oven to 450°F. Line a 9-in. pie plate with pastry. Fill with mincemeat and apples. Cover with other half of pastry. Bake at 450° for 10 minutes, then 30 to 40 minutes at 350°. Makes 6 servings.

MINCEMEAT

1 lb. stewing beef
12 oz. cooked tongue, finely chopped
1/4 lb. suet, finely chopped
1 cup seedless raisins
1 cup light raisins
1 cup dried currants
1 cup cider
3/4 cup sugar
1 cup (8 oz.) mixed candied fruit
1/2 cup strawberry jam
1/2 cup peach preserves
1 lemon, rind and juice
1 orange, rind and juice
1 1/2 teaspoons nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon mace
1/4 teaspoon ground cloves

Simmer beef in water to cover until tender. Remove from liquid, cool, then put through coarse blade of food grinder or chop very fine. Add remaining ingredients. Gently boil for 1 1/2 hours. Makes 7 cups.