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

IF YOU’RE HAVING a large crowd in for a morning repast, it would be easy to double or triple this pudding recipe.

Ham ‘n’ Egg Pudding

1 cup diced cooked ham
2 cups milk, scalded
2 tbsps. melted butter
2 cups soft bread crumbs
1 tsp. salt
1/4 tsp. pepper
6 eggs, separated

Combine ham, milk, butter, bread crumbs, salt and pepper; stir in yolks. Beat egg whites until they are stiff, but not dry. Fold into yolk mixture. Pour into buttered baking dish (12x8x2-inch) and bake at 325 degrees 20 to 25 minutes or until firm to touch. Serve immediately.–Serves 6.

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

SPICY TEA

Spicy and refreshing, this tea is certain to please your family.

Combine 3/4 c. instant tea, 2 c. orange-flavored instant breakfast drink, 1 (3 oz.) pkg. lemonade mix, 1 1/2 c. sugar, 2 tsp. cinnamon, 1 tsp. cloves, and 1/4 tsp. salt. Store in tightly sealed container. To serve: Stir 2 heaping teaspoonfuls of mix into each cup of boiling water. Makes about 4 1/3 c. mix.

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

I’VE LOOKED all through my cookbooks and can’t find a recipe for sourdough starter. Can you get me one? — B.K. in the Charlotte News, April 10.

You’ll need two cups flour, one teaspoon salt, three tablespoons sugar, one-half teaspoon dry yeast, and two cups lukewarm water. Place all ingredients in a large glass jar, stirring until the mixture is a smooth paste. Cap and place the jar in a warm place to sour, stirring several times a day. The mix will be ready in three days. Store in the refrigerator. To keep the starter active after 10 days, add one-half cup of flour and one cup of warm water to one-half cup of the leftover starter and let stand at room temperature 23 hours before using again.

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

Please make sure to read this page before trying this recipe.

Q. Three or four years ago you published recipe for three-day marmalade. I tried it and it was so good I put it up in attractive little jars and gave it to a few friends for Christmas. They begged for more. Can you repeat the recipe?

A. Here is the recipe, which takes three days to complete.

1 grapefruit
1 orange
1 lemon
Sugar.

On the first day, cut fruit in half and remove seeds. Cut away and discard the ends. Slice the fruit as thinly as possible. Barely cover with cold water in a china or enamel bowl. Leave overnight at room temperature, covered.

On the second day, put the mixture in an enamel or aluminum pan and boil 30 minutes. Cover and leave at room temperature.

On the third day, measure fruit mixture. Add an equal amount of sugar (you may decrease the amount by one-half cup if you prefer a tart marmalade). Cook over a slow fire, stirring frequently to prevent burning. One hour later test in a cold saucer for thickness. If still runny, cook a little longer. Pour into sterilized glasses and seal.

Yield: About one pint.

This recipe was clipped from a newspaper, date unknown. The recipes in this collection ranged in dates mainly from the 1970s through the 1990s. Recipe is typed below along with a scanned copy.

CHEDDAR CHEESE SOUP

5 tbsp. butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
4 tbsp. flour
4 cups warm chicken broth
3 cups lightly packed grated Cheddar cheese
2 cups milk
Salt, pepper
2 tbsp. dry sherry

Melt butter over low heat in three-quart saucepan. Add chopped vegetables and cook until tender but not browned. Sprinkle with flour and cook, stirring, for one minute. Gradually add chicken broth, stirring constantly.

Continue cooking over low heat, stirring, until soup boils and has thickened. Add grated cheese and stir until melted. Gradually add milk and cook until heated through. Stir in sherry and season with salt and pepper.

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

Rocky Road Candy

1 package (6 ounces) semisweet chocolate pieces
1 square (1 ounce) unsweeteneded chocolate
1 tablespoon butter
2 eggs
1 1/4 cups sifted powdered sugar
1/2 teaspoon salt
2 cups salted peanuts
2 cups miniature marshmallows

Melt chocolate pieces, chocolate and butter in large saucepan over low heat, stirring until smooth. Remove from heat. Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator. Remove just before serving. Makes about 4 dozen.

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

Haystacks

2 packages (6 ounces each) semisweet chocolate, butterscotch or caramel pieces
1 cup ready to eat Spanish peanuts
1 to 2 cups chow mein noodles

In top of double boiler over hot water, melt candy pieces. Stir in nuts and noodles until well coated. Drop mixture by teaspoonfuls onto waxed paper. Chill until firm. Makes about 3 dozen.

This clipping has two different recipes and was cut from cardboard packaging, date unknown. Recipes are typed below along with a scanned copy.

SAGE BEANS

1 lb. Smith’s Great Northern Beans
1/2 cup breadcrumbs
3/4 cup evaporated milk
3/4 cup water
1 egg (beaten)
2 large onions
1 teaspoon dried sage
1 tablespoon butter
Salt and pepper to taste

Wash and sort beans thoroughly. Soak overnight. Next morning, rinse, bring to a boil and simmer until tender. Soak crumbs in milk and water. Brown chopped onion lightly in butter. Mix all together. Fill bean pot, cover, and bake in moderate oven one hour. Garnish with chopped parsley.

BOSTON BAKED BEANS

Blanch beans 10 minutes in boiling water before soaking to assure uniform cooking.

1 lb. Smith’s Great Northern Beans
4 pints cold water
1 teaspoon mustard, Salt
2 tablespoons molasses
1/2 pound salt pork
1 onion
1/4 teaspoon paprika

Wash and sort beans thoroughly and soak them overnight in cold water. In the morning, rinse, bring them to a boil and cook for 20 minutes. Drain. Put the beans into an earthen crock or bean jar; add the salt pork cut in cubes, the onion, the mustard, the molasses and the paprika. Cover the jar, and bake the beans in a slow oven (250° – 350° F.) for 6 to 8 hours, adding water if necessary. The beans should be tender but not mushy. Slow cooking develops the flavor and color.