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

Cookies With Wine

FOR MRS. K. G. HOLLER, 935 Redfern av., one recipe for cookies made with wine came from both Mrs. Cora Noe of Rittman and Gretta Hall, 113 State st. W, in Barberton. Their recipes–of which I’ll keep one–read:

Chop 3/4 cup walnuts and 3/4 cup raisins, and combine with 1/4 cup Muscatel wine.

Cream until fluffy: 3/4 cup shortening (part butter for flavor), 1 1/2 cups sugar (half brown, again for flavor) and 1 teaspoon vanilla. Blend in with 2 beaten eggs, then stir in 1 cup of canned pumpkin.

Here the mixture may curdle somewhat, but Mrs. Noe says not to panic.

Sift together: 2 1/2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon ginger. Add dry ingredients to creamed mixture. Add walnuts and raisins, mixing to a moderately stiff dough.

Drop from teaspoon in mounds onto lighted greased baking sheet. Bake at 375 degrees for 15-18 minutes. Remove to wire racks and when slightly cool spread cookie tops with this wine glaze:

Cream until smooth: 2 tablespoons soft butter, 1 1/2 cups sifted powdered sugar and 2 tablespoons Muscatel wine. Spread onto cookies. Cool thoroughly before storing, with waxed paper between each layer of goodies.

This recipe was clipped from a newspaper, date unknown. I think it comes from a cooking column since a reader writes in requesting the recipe that a local hospital uses, this must be quite good–imagine someone enjoying hospital cooking! Recipe is typed below along with a scanned copy.

MY HUSBAND IS BEGGING ME to make some of the celery seed salad dressing he was served in Akron General Medical Center. Making the dressing would be no trouble. Finding a recipe is.–Mrs. W. O., Akron.

We are sending you several recipes including the one used by Akron General. The hospital says you combine 1/3 cup of sugar, 1/2 teaspoon of dry mustard, 1/2 teaspoon salt, 2 teaspoons of onion juice, 2 teaspoons of celery seeds, 3 tablespoons of vinegar and 1/2 cup of salad oil. First measure your dry ingredients in a mixing bowl and add 1/2 tablespoon of vinegar. Next, add the salad oil and the rest of the vinegar drop by drop, using an electric beater to thicken the mixture. Then add the celery seeds.

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

Sour Cream Raisin Pie

2 cups seedless raisins
2 cups water
3/4 cup granulated sugar
dash of salt
2 1/2 tbsps. corn starch
enough water to make paste
1/2 pt. sour cream

Mix raisins, 2 cups water, sugar and salt together; bring to boil; stir in corn starch mixture; cook until clear. Remove from fire; add sour cream. Pour into unbaked 8-inch pie shell; add top crust.

Bake in preheated 450-degree oven 10 minutes; reduce heat to 350 and bake until crust is brown.

This recipe was clipped from some sort of mail-out since the back has a bulk postage rate stamp and part of a mailing address printed on it. Date is unknown, recipe is typed below along with a scanned copy.

CHERRY PORK CHOPS

1/4 t. pepper
1 can (16 oz.) tart red cherries
1 T. cornstarch
1/4 cup brown sugar
6 rib or loin chops, cut 3/4 to 1 inch thick
1 T. shortening or meat drippings
1 t. salt

Brown chops in shortening or drippings. Pour off drippings, season with salt and pepper. Drain cherries reserving juice. Add enough water to cherry juice to make 1 cup of liquid. Combine cornstarch and sugar. Add cherry juice, cook–stirring constantly until thickened and clear. Add cherries to sauce. Pour over pork chops. Cover tightly and simmer 45 minutes.

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

RUMP ROAST SUPREME

4 to 5-pound boneless beef rump roast
1 envelope beef flavor mushroom mix
1 jar (7 3/4 ounces) junior apricots with tapioca
1/4 teaspoon salt
2 medium onions, sliced
1 tablespoon lemon juice
water
flour for gravy
2 tablespoons snipped parsley

Place meat on rack on dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over meat. Cover tightly and cook in slow oven (325°F.) fo 2 hours. Add onion and lemon juice to cooking liquid and continue cooking, covered, 1 hour or until tender. Remove meat to warm platter. If thicker gravy is desired, combine water and flour and use to thicken cooking liquid. Add snipped parsley and cook 3 to 4 minutes.

This recipe was clipped from a label from a can, probably Carnation Evaporated Milk. Date is unknown, recipe is typed below along with a scanned copy.

Strawberry Coconut Pie
(Makes 9-inch pie)

Thaw 10-ounce package frozen sliced strawberries; reserve liquid. Add water to liquid to make 3/4 cup. Heat to a boil. Add 3-oz package strawberry gelatin and 1/4 cup sugar. Stir to dissolve. Add 1/2 cup cold water. Chill to consistency of unbeaten egg whites. Stir in strawberries and 1/2 cup flaked coconut. Chill 2/3 cup undiluted Carnation Evaporated Milk in refrigerator tray until soft ice crystals form around edges of tray. Whip until stiff; add 1 tablespoon lemon juice. Whip very stiff. Fold into chilled gelatin mixture. Spoon into 9-inch graham cracker crumb crust. Chill until firm, about 2 hours. Garnish with 2 tablespoons toasted flaked coconut.

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

Pumpkin Cookies

Mother’s choice–children eat these soft cookies without making crumbs

1/2 c. shortening
1 1/4 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1 1/2 c. canned or frozen mashed pumpkin
2 1/2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. raisins
1 c. chopped walnuts

• Cream shortening and sugar; add eggs; beat. Mix in vanilla and pumpkin.
• Sift together dry ingredients; mix into creamed mixture. Add raisins and nuts.
• Drop dough by heaping teaspoonfuls on greased baking sheets. Bake in a moderate oven (375°) until lightly browned, about 15 minutes. Makes 60.
• Cool on rack; package in freezer containers, seal, label, date and freeze.
• Recommended storage: 9 to 12 months.
• To serve, let thaw in wrapper at room temperature a few minutes.

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

STRAWBERRY-YOGURT EASY-AS-PIE

2 containers (8 oz. each) vanilla yogurt
1 container (8 oz.) Cool Whip non-dairy whipped topping, thawed
2 cups sweetened diced, sliced or finely chopped strawberries
1 baked 9-inch pie shell, cooled

Fold yogurt into whipped topping, blending well. Spoon yogurt mixture and strawberries alternately into crust. Cut through with spatula to marble. Freeze until firm, 4 hours or overnight. Remove from freezer 30 minutes before serving and keep chilled in refrigerator. Garnish with additional whole strawberries, if desired.