This recipe was clipped from a magazine, date unknown. The recipes found in this box were mainly from the 1950s through the 1980s. Recipe is typed below along with a scanned copy (click to view larger).

Autumn Gingerbread Cookies
Makes about 2 dozen gingerbread cookies

3/4 cup light or dark molasses
3/4 cup FLEISCHMANN’S Original Margarine (1 1/2 sticks)
3/4 cup firmly packed light brown sugar
3 2/3 cups GOLD MEDAL All-Purpose Flour
2 to 3 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1 egg
Decorator icing and assorted candies

In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill 1 hour.

Heat oven to 350°F. Divide dough in half. On floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread cookie cutter. Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no indentation remains when touched. Remove from sheet; cool on wire rack. Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks.

This recipe was clipped from a newspaper, date unknown but probably 1950s or 1960s since most of the recipes in this collection were from that time period. Recipe is typed below along with a scanned copy.

PORK CHOPS–MINCEMEAT STUFFING

6 rib pork chops, cut 1 inch thick
1 cup soft bread crumbs
1/2 cup mincemeat
3 tablespoons chopped onion
1 tablespoon lard or drippings
1 teaspoon salt
1/8 teaspoon pepper

Make pocket in each chop by cutting into the chop along the bone. (Chops cut from this side hold the stuffing better.) Combine crumbs, mincemeat and onion and stuff each chop with this mixture. Brown chops on both sides in lard or drippings. Pour off drippings. Season. Cover tightly and simmer 45 minutes to 1 hour or until done.

This recipe was clipped from a label from a can: BURSLEY & COMPANY, INC. Date is unknown. Recipe is typed below along with a scanned copy.

LIMA BEAN LOAF

2 cups Lima Beans
2 cups carrots
6 tablespoons peanut butter
2 tablespoons bacon fat
1/2 teaspoon salt and pepper
1 teaspoon grated onion
3/4 cup milk
1 tablespoon chopped parsley
1/2 teaspoon celery salt
1 egg
1 cup dry bread crumbs

Mix peanut butter and fat together and add to the Lima Beans, carrots and bread crumbs. Beat the egg and add with the milk and seasoning to the mixture. Pour into a greased loaf pan and bake in a moderate oven for about one hour. Serve with white sauce or tomato sauce.

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

Please read this page before using this recipe: Important: Safe Canning & Food Preservation.

PICCALILLI

Green tomatoes, chopped, 4 cups
Green peppers, chopped, 2 medium
Sweet red peppers, chopped, 2 medium
Onions, chopped, 3 large
Cabbage, shredded, 3 cups
Salt, 1/2 cup
Vinegar, 3 cups
Brown sugar, firmly packed, 2 cups
Mixed pickle spices, 2 tablespoons

Combine vegetables; mix with salt. Let stand overnight. Drain and press in a clean, thin, white cloth. Combine vinegar, sugar and spices; heat to boiling point. Add vegetables and simmer about 30 minutes. Pack into clean, hot jars. Fill jars to top; seal. Makes about 4 pints.

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

MAPLE POPCORN

Popped corn, 4 quarts
Sugar, 2 cups
Maple sirup, 2 cups
Vinegar, 1 teaspoon
Butter, 2 tablespoons
Peanuts, chopped, 1 cup

Combine sugar, sirup and vinegar and cook over low heat, stirring until sugar dissolves. Cook to 275° on candy thermometer (small amount becomes brittle when dropped in cold water). Remove from heat; add butter and stir until melted. Add peanuts and pour over popcorn; blend well.

This recipe was clipped from a newspaper dated 1957. Recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook.
BY MRS. HARVEY F. ROSTISER.

If you want to make this famous Southern candy you will find this an easy recipe.

Pralines.

3 cups brown sugar
1 cup granulated sugar
3/4 cup water
2 cups pecan halves

Combine sugars and water in a large saucepan. Cook over medium heat until it reaches 238 degrees or forms a soft ball in cold water. Remove from heat and add nuts. Quickly bring to a boil, remove from heat and stir until syrup becomes slightly cloudy (mixture will be thin). Tablespoon quickly on heavy wax paper. Makes 20 to 25.

This recipe was clipped from a newspaper, date is unknown but probably the 1960s. Recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook
By MRS. HARVEY F. ROSTISER

How about an old-fashioned taffy pull?

TAFFY

One cup mild sorghum or
New Orleans molasses
One tablespoon butter
One-half cup hot water
One-half teaspoon vanilla
One cup light corn syrup
One-third cup white sugar
One-fourth teaspoon soda

Combine all but soda and vanilla. Boil until very hardball stage (250 degrees). Add soda until well mixed. Add vanilla and pour on buttered platter. Turn in edges until cool enough to pull. Pull until light in color. Cut with buttered scissors.

The hotter you pull taffy, the more brittle it will be. It can burn fingers.

This recipe was clipped from a newspaper dated 1960. Recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook.
BY MRS. HARVEY F. ROSTISER.

If you are serving an Italian meal or just want a pretty dessert, try this recipe given to me by Mrs. Arthur H. Swedeen, 103 S. Ellsworth Pl. Buy the cake or use a mix or your favorite recipe.

Spumoni Cake.

1 large chocolate chiffon or chocolate angel food cake
Cut crosswise into 4 even layers
Use one cup of whipping cream for filling between each layer
In one layer whip one cup of cream, color yellow and flavor with rum or 1/2 teaspoon rum flavoring.

Second layer; whip one cup of cream, color pink and add 3 crushed peppermint sticks, about 1/3 cup. Third layer; one cup cream, color green and add 1/3 cup chopped pistachio nuts.

It can be frozen and served frozen or unfrozen. Also it can be topped with another cup of heavy cream, whipped and flavored with one-fourth cup sugar, mixed with two tablespoons cocoa and one scant teaspoon cinnamon. Serves 12.