This is a handwritten recipe card found in a large collection of recipes (probably one cook’s lifetime collection). Date unknown. Recipe is typed below along with a scanned copy (click to view a large copy).

Sea Foam Candy

1 C sugar }
1 C dark corn syrup } Combine & Cook until 300°
1 T vinegar }
1 T soda

Remove from heat

Add soda – mix well

Pour on 9x9x2 Buttered pan

Cool

Break into pieces

This recipe was clipped from a newspaper, date unknown. It was filed with “candy” recipes but I think this is a cookie, if I’m wrong please let me know :). Recipe is typed below along with a scanned copy.

Recipe of the Week

Mrs. Anita Atoulikian 6006 Southington Drive, Parma, calls this the “butteriest butterball of them all” and she is quite right. Her prize is a collector’s cook book from the turn of the century.

GURABIA

1 lb. sweet butter
1 cup xxxx sugar
1 cup walnuts
4 1/2 cups flour–sifted
1 teaspoon baking powder

Beat butter 20 minutes in electric mixer. Add xxxx sugar and walnuts, beating another 15 minutes. Add the flour, beating until thick. Knead for a few minutes. Form into 1″ diameter balls or take the 1″ ball and form into “S”. Place on waxed-paper lined cookie sheets. 325 degrees (15-20 minutes).

This recipe was clipped from a magazine, date unknown but the recipes in this collection spanned the years of 1940s through 1980s. This was originally taped to a recipe card but the tape is so yellowed and brittle with age that the tape no longer sticks. Recipe is typed below along with a scanned copy.

Butter Almond Toffee
(Makes About 1 1/2 Pounds)

1 c. chopped roasted unblanched almonds
1 c. butter or margarine
1 c. granulated sugar
1/3 c. brown sugar
2 tbs. water
1/2 tsp. soda
3-oz. semi-sweet chocolate bits or bar

Sprinkle half of the almonds on a buttered 9×13-inch pan. Melt butter or margarine in a heavy pan; add sugars and water; mix well. Bring to a boil, stirring constantly. Continue cooking to 300 degrees or hard-crack stage. Remove from heat; stir in soda (work fast!). Pour carefully over almonds in pan; let cool about 5 minutes.

Sprinkle chocolate bits or shaved bar chocolate over toffee; spread out evenly (heat of candy will melt chocolate). Sprinkle remaining nuts over chocolate and press in lightly. Cool. Break into pieces.

This is a handwritten recipe card found in a large collection of recipes spanning from the 1940s through the 1980s. Recipe is typed below along with a scanned copy (click to view a larger copy).

Candy – Chop Suey

1 C white sugar
1 C B sugar
1 C light corn syrup
1 1/2 T Butter
1/4 t salt

Cook all ingred. to 280°

Lower flame

Add 1/8 t soda
1 1/2 C Nuts

Pour on buttered pan and cool.

This recipe was clipped from a magazine and taped to a recipe card, however the tape has aged and yellowed so much over time it no longer sticks to the card. Date is unknown but the recipes in this collection ranged from the 1940s through the 1980s. Recipe is typed below along with a scanned copy.

Creamy Caramels
(Makes About 2 Pounds)

2 c. sugar
Dash salt
2 c. light corn sirup
1 tsp. vanilla
1/2 c. butter or margarine
2 c. half and half or light cream

Combine sugar, salt and corn sirup in large, heavy saucepan. Heat to boiling and cook to 245 degrees (firm ball stage), stirring occasionally. Gradually add butter or margarine and cream (slowly so that mixture does not stop boiling at any time). Continue cooking, stirring constantly, until mixture returns to 245 degrees. (Stirring is important since mixture will scorch easily.)

Remove from heat; add vanilla and mix well. Pour into buttered 9-inch square baking pan. When cool, turn out on waxed paper and cut into 3/4-inch squares. Wrap individually in waxed paper.

This recipe was clipped from packaging of some kind, date unknown. It was originally taped to a card but the tape is old and no longer sticks. The word “Candy” is written near the top. Recipe is typed below along with a scanned copy. Updated: I came across another clipping for this recipe, scanned copy at the bottom (this one includes a picture of the squares).

NESTLE & Kellogg’s

Crunchy Fudge Sandwiches

Melt one 6-oz pkg. (1 cup) NESTLE’S BUTTERSCOTCH MORSELS with 1/2 cup peanut butter in heavy saucepan over low heat, stirring till blended. Stir in 4 cups KELLOGG’S RICE KRISPIES cereal. Press half of mixture into buttered 8″ square pan. Chill. Set remainder aside.

Stir over hot water one 6-oz. pkg. (1 cup) NESTLE’S SEMI-SWEET CHOCOLATE MORSELS, 1/2 cup sifted confectioners’ sugar, 2 tablesps. butter, 1 tablesp. water, till chocolate melts. Spread over chilled mixture. Top with reserved mixture. Chill. Cut into 1 1/2″ squares.

Yield: 25 squares.

This is a recipe clipped from a sheet of paper or packaging of some kind, date unknown. The recipe is typed below along with a scanned copy.

GLAZED ORANGE PORK CHOPS

4 pork chops (about 1 pound)
4 slices orange
Dash cinnamon
Dash nutmeg
1 can (10 1/2 ounces) condensed beef broth
1 tablespoon brown sugar
2 tablespoons orange juice
1 tablespoon cornstarch

Brown chops on both sides. Place an orange slice on each chop: sprinkle with cinnamon and nutmeg. Add broth and sugar. Cover; cook over low heat 35 minutes. Mix orange juice and cornstarch until smooth; gradually blend into soup. Cook; stir constantly until slightly thickened; simmer a few minutes or until chops are tender. Makes 4 servings.

This recipe was clipped from a magazine or newspaper and taped onto a white index card. The tape is very yellowed and brittle, date is unknown. Recipe is typed below along with a scanned copy (click to view a larger copy).

CHOCOLATE PECAN CARAMELS

2 cups sugar
1 cup light corn syrup
1 1/2 cups evaporated milk
1 1/2 cups hot water
3 1-ounce packets unsweetened product for chocolate baking
1/4 cup butter
1 tablespoon vanilla
1/2 teaspoon salt
1 cup coarsely chopped pecans

Combine sugar, corn syrup and half the evaporated milk and water. Cook, stirring frequently, to 246 degrees F. or firm-ball stage. Slowly add remaining evaporated milk, water, chocolate, and butter. Cook to 248 degrees F., stirring constantly. Remove from heat; stir in salt, vanilla and pecans. Pour into a well-greased 8x8x2-inch pan. Cool and mark in squares.