Here’s an old clipping from a newspaper, date unknown but my guess is around the 1960’s based on the advertisements on the other side. I’ve typed the recipe out below as well as scanned a copy of the clipping.

Mince Meat

6 cups chopped cooked beef
2 1/2 cups chopped suet
7 1/2 cups chopped apples
3 cups cider
1/2 cup vinegar
1 cup molasses
5 cups sugar
3/4 lb. citron finely chopped
2 1/2 cups whole raisins
1 1/2 cups raisins, finely chopped
salt
juice 2 lemons
juice 2 oranges
1 tablespoon mace
2 tablespoons each of Cinnamon, clove, allspice
2 nutmegs grated
1 tablespoon lemon extract
1 teaspoon almond extract
1 1/2 cups cider
3 cups liquid in which beef was cooked

Mix ingredients in the order given, except cider and let simmer one and one-half hours; then add cider and shavings from the rind of the lemons and oranges.

Here I have two different recipe clippings from two different collections that are from the same author (Mrs. Harvey F. Rostiser)–the only difference in the two is the quantity of brown sugar required (one says 4 pounds, the other says 4 cups) so one is obviously a typo. Check out the recipe and let me know what you think the correct amount is. Date unknown for this recipe but probably 1950’s or 1960’s (I have more clippings from the same author with those dates). Recipe typed below along with scanned copies of both the clippings.

Clipping #1 Introduction: With meat so high-priced you may want to make this fine mincemeat.
Clipping #2 Introduction: There have been calls for green tomato mincemeat and one caller said she uses it in cookies and fruit cake just like the other mincemeat and likes it better.

Green Tomato Mincemeat

1 peck green tomatoes
1 peck apples
1 pound currants
2 pounds raisins
2 tablespoons salt
1 cup vinegar
1 pound suet
4 pounds brown sugar *the other states 4 cups brown sugar
2 tablespoons cinnamon
2 tablespoons cloves
1 tablespoon allspice
1 nutmeg, grated

Grind tomatoes, drain off juice; then add the same amount of boiling water and cook 15 minutes. Repeat three times, than drain well. Run apples and suet through grinder, add all ingredients and cook until apples are done, about one-half hour. Can and seal.

This recipe comes from an old promo sheet from Karo’s Syrup, not sure of the date but I’d guess 1970’s to 1980’s or so based on the other recipes included in the same lot. I’ve typed the recipe below as well as scanned a copy to archive.

In the tradition of the Old South
Karo’s
FAMOUS RECIPE
PECAN PIE

Pecan Pie

1 cup KARO Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons MAZOLA Margarine, melted
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecans, halved or chopped
1 unbaked 9-inch pastry shell

Mix together first 6 ingredients then stir in pecans. Pour into pastry shell. Bake in 400°F. oven 15 minutes. Reduce heat to 350°F. and bake 30 to 35 minutes longer. Outer edge of filling should be set, center slightly soft. Makes 8 to 10 servings.

Here’s an undated, handwritten recipe on a white lined index card. The front lists the recipe for Red Beet Jelly, the back lists the recipe for Beet Juice (notice the name “Martha” in the top right corner). I’ve typed the recipes below as well as scanned the front of the card.

Red Beet Jelly

6 cups beet juice
1/2 cup real lemon
2 pkgs sure jell

Bring to boil

Mix in 9 oz raspberry jello
8 cups sugar

Add to above
Boil hard 6 mins

Beet Juice

6 to 8 large beets

Peel thin–slice & cook til tender

Use enough water to cover beets when put on to boil.

Here’s a quicky clipping giving directions for preparing and cooking artichokes. Date unknown. Instructions are typed below along with a scanned copy.

To Cook Artichokes

Wash artichokes. Cut off stems 1 inch from base and remove small bottom leaves. Clip off thorny tips of leaves. Stand upright in a deep saucepan. Add 1/4 teaspoon salt for each artichoke and 2 to 3 inches of boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with a fork. Lift out and drain upside down. Serve warm or cold. Garnish with lemon slices.

This quicky is a recipe advertisement for Heinz Barbecue Sauce that was clipped from a newspaper. Date unknown. Recipe is typed below along with a scanned copy.

Southern Barbecued Chicken

1 cup Heinz Barbecue Sauce
1/4 cup honey
1 tablespoon lemon juice
2 1/2 to 3 pounds broiler-fryer pieces
Salt and pepper

Combine barbecue sauce, honey and lemon juice. Brush chicken frequently with sauce during the last 10 min. of grilling time. Season with salt and pepper. Makes 5-6 servings (1 1/4 cups sauce).

Here’s a nice article clipped from a newspaper about making homemade relishes just like Grandma did. It mentions three different recipes but the clipping only has two (the other recipe must have been on another page that wasn’t clipped). There’s no date anywhere but the back has an advertisement for ladies bras–on sale for only $3.99–(regularly $5.50). Any ideas for a date? I’ve typed out the article below as well as included a scan (you can click it to view a larger copy).

Homemade Relishes Brighten Dinner Menu

Most cooks keep plenty of celery on hand to serve with festive meals. Crisp celery sticks open a meal with a light, bright touch, and celery is also a favorite seasoning in many dishes.

Straight from the tables of early American bounty come homemade relishes, piquant and spicy, made with fresh vegetables. These were the pride and joy of our ancestors. It is so easy to revive the custom of serving homemade relishes. It’s an authentic touch of early Americana, part of our country’s tradition.

Three relishes are translated into very simple recipes. Fresh Celery-Tomato Relish has the crispness of celery, the tang of tomatoes, the zest of fresh onions and parsley, all spiced with vinegar, cinnamon and cloves.

Celery and Apple Relish combines two fresh foods to make a fruity relish zingy with ginger. There’s crisp green pepper included in this relish, too, for flavor contrast. With rich meals, these relishes bring such refreshing texture and flavor.

Our third old-fashioned relish is a combination of celery and cucumber with chopped walnuts (not included), exquisitely spiced to attain authentic piquancy.

Of course, Grandmother “put up” relishes to give as her very personal gifts to special friends. In times of nostalgia for the old ways of doing things, you may want to put up a few jars of our easy relishes to delight friends. It’s a gift that lasts, and it isn’t something that is likely to be duplicated.

FRESH CELERY-TOMATO RELISH

Four cups chopped celery
Three cups chopped peeled fresh tomatoes
Two cups chopped fresh onions
One-half cup chopped fresh parsley
One-fourth cup salt
One cup cider vinegar
Three cups sugar
One and one-half teaspoons cinnamon
One-half teaspoon ground cloves

In large bowl combine celery, tomatoes, onions, parsley and salt. Mix well. Cover and refrigerate several hours or overnight. Drain and reserve one cup liquid. In large saucepan or kettle, combine one cup reserved liquid with vinegar, sugar, cinnamon and cloves. Bring to a boil. Add chopped vegetables and simmer 10 minutes. Ladle into sterilized jars and seal at once, or store in refrigerator. Makes two pints.

CELERY AND APPLE RELISH

One and one-half cups vinegar
One teaspoon salt
One cup packed dark brown sugar
Three-fourths teaspoon ground ginger
Four cups chopped celery
Three cups chopped pared apple
One cup chopped green pepper

In large saucepan combine all ingredients. Cover and bring to a boil. Reduce heat and simmer 45 minutes. Ladle into sterilized jars and seal at once, or store in refrigerator. Makes two pints.

This is a handwritten recipe that was found in a big box of recipes ranging in dates from the 1950s to 1980s. It’s hard to say how old it is, recipe is typed below along with a scanned copy (click to view a large copy).

Relish (Red Tomato)

3 cups chopped tomatoes
8 cups chopped onions
8 cups chopped cucumbers

(can be put through food chopper)

Sprinkle with salt & let stand overnight.

Drain thoroughly.

2 tablespoons powdered mustard
4 tablespoons flour
2 tsp. turmeric
3 cups vinegar
4 cups sugar

Boil 20 minutes (the whole thing).

Put in jars and seal. (written on back of recipe)