This recipe was clipped from a magazine and saved in a collection of recipes dating from the 1960s through the 1970s. Recipe is typed below along with a scanned copy.

TUNA-CHEESE BAKE

1/4 cup diced green pepper
1 cup sliced celery
1 medium onion, finely chopped
2 tbsp. butter
1 can cream of mushroom soup
2/3 cup milk
1 cup shredded cheese
1 6 1/2-oz. can tuna, drained
8 oz. medium-wide noodles, cooked and drained
1/4 cup mayonnaise
1/4 cup chopped pimento
1/3 cup slivered almonds (optional)

In saucepan, saute pepper, celery and onion in butter until soft. Stir in soup and milk. Add cheese and stir over low heat until cheese melts.

Combine tuna, noodles, mayonnaise and pimento. Stir together tuna mixture and cheese sauce. Pour into greased 1 1/2-quart casserole. Sprinkle almonds on top and bake at 400 degrees for 30 to 35 minutes, or until hot and bubbly.

This recipe was clipped from a magazine and comes from a collection of recipes dating from the 1960s through the 1970s. Recipe is typed below along with a scanned copy.

REMEMBER WHEN YOUR grandmothers used to make fancy cardamom cookies for Christmas? They were cut in fancy shapes and decorated so prettily. Bring back the past and make some of these for your family and friends.

Orange Cardamom Cookies

One-half cup shortening
Two tsps. grated orange peel
One tsp. ground cardamom
One cup sugar
One egg
Two tbsps. orange juice
Two cups sifted all-purpose flour
One tsp. baking powder* Updated
One-half tsp. salt
Frosting (see below)

Cream shortening with orange peel and cardamom. Gradually blend in sugar. Beat in egg. Add orange juice. Sift flour with baking powder and salt. Stir into creamed mixture. Chill dough until stiff enough to handle. Roll out on a lightly floured board to 1/8-inch thickness. Cut into desired shapes (bells, trees, boots, wreaths, etc.) with cookie cutters.

Bake on ungreased cookie sheets in preheated hot oven (400 degrees) eight minutes or until lightly browned around the edges. Cool and frost with confectioners’ sugar and water frosting. Yield: Seven dozen cookies.

FROSTING: Combine 1 1/2 cups sifted confectioners’ sugar and 2 tablespoons water. Mix until smooth. Spread over tops of cookies.

Update: The first recipe I posted was missing the baking powder amount, I found another identical recipe clipping for orange cardamom cookies that specified the baking powder amount so I updated it here. The second recipe scan is below:

This recipe was clipped from a newspaper and comes from a collection of recipes dating from the 1960s through 1970s. Recipe is typed below along with a scanned copy.

Grandma’s Old Fashioned Girl Scout Cookies

One cup raisins
One cup shortening or butter
One cup granulated sugar
One cup brown sugar
One tsp. vanilla
2 eggs, beaten
One tsp. baking soda
Three cups all-purpose flour
Two tsps. baking powder
One-fourth tsp. salt
One cup nuts
One cup oatmeal

Simmer raisins slowly in small quantity of water and cool. Cream shortening and sugars until light and fluffy, add vanilla and eggs and mix thoroughly. Dissolve soda in small amount of raisin juice. Combine flour, baking powder and salt. Add these gradually to creamed mixture. Add nuts and oatmeal. If dough is not stiff, add more flour or oats. Chill overnight. Drop by teaspoon onto ungreased cookie sheet, flatten out. Bake in preheated 350-degree oven about ten minutes or until brown.–Yields six to seven dozen.

This is an advertisement from a magazine dated 1947 for Sure-Jell, it was published around the time when sugar and food rations were a concern. The full recipe ad is typed below along with a scanned copy that you can click to view larger.

Please make sure to read Important: Safe Canning & Food Preservation before using this recipe.

10 Finished Glasses from 2 3/4 Pounds of Sugar!

1. SURE-JELL, the powdered pectin product that helps ALL FRUITS JELL JUST RIGHT!
2. YOU ALWAYS USE RIPE FRUIT–for EXTRA-DELICIOUS ripe-fruit flavor!
3. Just a HALF-MINUTE boil for jelly, ONE MINUTE’S boil for jam, with Sure-Jell!
4. About 10 GLASSES! You surely get YOUR SUGAR’S WORTH–with Sure-Jell!
5. 65 RECIPES IN EVERY BOX–a different recipe for each fruit!

JAM

SURE-JELL STRAWBERRY JAM

4 cups prepared fruit
6 1/2 cups sugar
1 box Sure-Jell

To prepare fruit, crush about 2 quarts fully ripe strawberries.

Measure prepared fruit into a 5-6 quart saucepan. Measure sugar into bowl; set aside.

Place pan holding fruit over high heat. Add Sure-Jell, stir until mixture comes to a hard boil. Add sugar at once.

Bring to a full rolling boil and boil hard 1 minute, stirring constantly.

Remove from fire, skim, pour quickly. Paraffin at once. Makes abut 10 six-ounce glasses.

SAVE SUGAR–WITH SURE-JELL RECIPES!

From the same amount of sugar, every Sure-Jell recipe averages one-fifth more finished glasses of jam, jelly, marmalade!

This article has tips for souring fresh cream as well as a recipe for a Strawberry Sour Cream Shortcake. It comes from the Farm Journal dated 1947 and is typed below along with a scanned copy that you can click to view larger. There is a small bit of damage on the bottom of the article but I was able to figure out the few missing words.

Cook and Bake with
SOUR CREAM

You aren’t really a good cook until you’re famous for the feathery lightness and delicate flavor of recipes using cream that has “turned.”

By Lila Williamson

When you “use up” cream or milk that has turned accidentally, you’re being thrifty. But when you let some sour on purpose–that’s when you’re on the way to real cooking perfection. For you know, then, how every bite has a melt-in-your-mouth goodness all its own.

Cream or milk is just as nutritious sour as it is sweet. The lactic acid bacteria which cause the souring actually help our digestion along.

Both cream and milk are mildest in acidity and therefore better in flavor when freshly and quickly soured. To make them sour in a hurry, add 1 tblsp. vinegar or lemon juice to each cup of fresh cream or milk and set aside a few minutes.

To substitute sour cream, sour milk, or buttermilk for sweet milk in breads, cakes, and cookies, use 1 cup for each cup of sweet milk. For each cup of sour, add 1 tsp. soda to dry ingredients, and reduce baking powder by 1 tsp.

Sour cream is a fat-saver, too. If you’re using thick or heavy sour cream, reduce shortening by 1/2 cup because of the fat in the cream; if thin or light cream, reduce shortening 1/3 cup.

Sour cream is the most luxurious of the three milks to use in cooking. By itself, freshly soured thick cream is a superb salad dressing for dipped raw vegetables. Just spoon over the vegetables adding a dash of salt. You’ll find that its distinctive flavor puts the final touch to soups when a tablespoon of it is added just before serving. Whip several tablespoons and blend with horseradish sauce for an unusual and delightful accompaniment with meat or fish.

Strawberry Shortcake becomes a real cooking achievement when made with delicate sour cream pastry.

STRAWBERRY SOUR CREAM SHORTCAKE

3 c. sifted cake flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
3 tblsp. sugar
1/2 c. fat
1 c. thick sour cream
2 qts. fresh strawberries, sliced
1 pt. heavy cream whipped

Sift flour, baking powder, salt, soda and sugar together. Cut in the fat until mixture is fine like crumbs. Add sour cream all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out on slightly floured board and knead 30 seconds. Cut in half. Roll each half 1/4-in. thick to an 8-in. square. Place square on ungreased baking sheet or in two 8-in. square pans. Bake in a very hot oven (450° F.) 15 min. Cool slightly.

Put one square on pretty serving plate. Spread with a layer of whipped cream and one of sliced sweetened strawberries. Top with other shortcake square. Spread remaining whipped cream over top and sides, icing it completely like a cake. Spoon remaining berries on top. Cut in squares then across in triangles to serve. Yield: 8 portions.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

The Daily Recipe

Strings of popped corn or pop corn balls all add to the holiday spirit. But if you haven’t any popcorn or a way of making it try using puffed cereals and make them into balls with a good syrup.

MOLASSES CHRISTMAS BALLS

3/4 cup light corn syrup
1/4 cup light molasses
1/2 teaspoon salt
1 teaspoon vinegar
2 tablespoons butter
1 teaspoon vanilla
6 cups puffed breakfast cereal

Combine syrup, molasses, salt and vinegar in a saucepan and cook until the mixture dropped in cold water forms a hard ball. Stir carefully while cooking to prevent burning. Remove from the heat; add butter and vanilla. Stir only enough to mix. Measure cereal into lightly buttered bowl. Slowly pour the syrup over the cereal and mix well. Form immediately into small balls. This recipe makes 18 balls about two inches in diameter.

This recipe was clipped from a magazine, date unknown but I’d guess 1960s or so. Recipe is typed below along with a scanned copy.

OVEN-BARBECUED SPARERIBS

4 to 5 Pounds Spareribs
1 Teaspoon Salt
1/4 Teaspoon Pepper
Thinly Cut Lemon Slices
1 Large Onion, Cut Fine
1 Teaspoon Chili Powder
1 Tablespoon Celery Seed
1/4 Cup Brown Sugar
1/4 Cup Vinegar
1/4 Cup Worcestershire Sauce
1 cup Tomato Catchup
2 Cups Water
Few Drops Tabasco Sauce

Cut spareribs into pieces 2 or 3 ribs wide. Spread in shallow baking pan meaty side up. Season. On each piece place one lemon slice and sprinkle chopped onion over all. Bake uncovered 45 minutes at 450° F. Combine remaining ingredients and bring to boil. Pour over ribs, reduce oven to 350° F. and roast uncovered 1 to 1 1/2 hours. Baste occasionally with sauce.

This recipe was clipped from either a newspaper or magazine, date unknown but I’d guess 1940s or 1950s judging by the picture on the back. Recipe is typed below along with a scanned copy.

BUTTERMILK BISCUITS

2 c. sifted enriched flour
1 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1/4 c. shortening
2/3 c. buttermilk or sour milk

Sift dry ingredients together. Rub in shortening until mixture is crumbly. Add milk to make a soft dough. Turn out on lightly floured board or pastry cloth and knead gently for 30 seconds. Roll out 1/2 inch thick. Cut with floured biscuit cutter or sharp knife. Bake on ungreased baking sheet in hot oven (475°) for 12 minutes. Makes about 12 biscuits.