This recipe was clipped from a newspaper dated 1962. Recipe is typed below along with a scanned copy.

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

This recipe is a favorite with Mrs. C. J. Moomaw, 1111 Riverside Dr.

PINEAPPLE ICE BOX CAKE.

Dissolve one-fourth cup sugar in two tablespoons water in top of double boiler. Add gradually two beaten egg yolks heating and stirring until thick and smooth. Cool. Cream one-half cup butter, add one cup confectioners’ sugar. Add to cooled mixture. Add one-half cup drained, crushed pineapple. Fold in two beaten egg whites with one teaspoon vanilla. Pour into pan lined with split ladyfingers. Cover with split ladyfingers. Refrigerate 12 hours. Slice and garnish with whipped cream. Serves 6 to 8.

This recipe was clipped from a newspaper or magazine then pasted onto a white index card. Date is unknown but probably from the 1950s or 1960s since most recipe clippings in this collection were from that time. Recipe is typed below along with a scanned copy.

FROZEN STRAWBERRY DELIGHT

1 pint strawberries
2 Tbs. sugar
1/2 cup whipping cream
2 teas. lemon juice
8 oz. cream cheese

Whip cream in blender. Add sugar, lemon juice and cream cheese. Blend a few seconds more until cream cheese is blended with mixture. Add the strawberries and blend just until berries are cut up, about two or three seconds.

Pour into freezer tray or individual molds and freeze.

This recipe was clipped from a newspaper or magazine and pasted onto a white index card. Date is unknown but I believe it was from the 1950s or 1960s since most of the clippings in this collection were from around that time. Recipe is typed below along with a scanned copy.

APRICOT BAVARIAN CREAM

1 Tbs. gelatin
1/2 cup cold water
12 dried apricots
1 1/2 cups pineapple juice
2 thin slices lemon
one-eighth tsp. salt
1/4 cup sugar
1 cup whipping cream

Soak gelatin in cold water and dissolve over hot water. Soak apricots in pineapple juice for 1/2 hour or longer. Place all ingredients except cream in blender. Blend thoroughly.

Chill in refrigerator until mixture begins to stiffen.

Whip cream and fold into mixture.

Pour into molds and chill until firm.

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

Beef Curry

1 1/2 tbsp. oil
1 medium Spanish onion, sliced in rings
2 to 3 tsp. curry powder
1 1/2 lb. lean flank steak, cut in 1-in. cubes
1/2 lb. fresh mushrooms, sliced
1 tomato, diced
1 large clove garlic, minced
2 tsp. salt
2 tsp. sugar
About 2 cups boiling water
2 tbsp. cornstarch mixed with 2 tbsp. water
3 cups cooked rice

Heat oil in heavy skillet. Saute onion over medium heat, just until tender. Stir in curry powder; cook 1 minute. Add beef cubes and next 5 ingredients in order listed. Continue cooking until beef cubes are lightly browned. Add water to barely cover beef. Cover skillet and simmer gently about 1 1/2 hours or until beef is extremely tender. Thicken with cornstarch mixture. Serve with rice. Serves 4 to 6.

This recipe was clipped from a magazine then pasted onto a white index card. This one has a bit of decorative effect since the collector used pinking shears to clip this one, must be special :). Date is unknown but I believe it to be from the 1960s or 1970s. Recipe is typed below and there’s a scanned copy as well.

SCALLOPED OYSTER STUFFING
Makes about 10 cups or enough to stuff a 12-pound turkey

1 medium-size onion, diced (1/2 cup)
1 cup thinly sliced celery
1 cup (2 sticks) butter or margarine
2 cans (8 ounces each) oysters
1 cup cream
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
3 packages (3 1/2 ounces each) unsalted soda crackers, coarsely crushed.

1. Sauté onion and celery in butter or margarine until soft in a small saucepan; remove from heat.
2. Drain liquid from oysters into onion mixture; stir in cream, parsley, salt, and pepper.
3. Combine oysters and crackers in a large bowl; drizzle onion mixture over top; toss lightly to mix. Let stand about 5 minutes, or until liquid is absorbed. Cover and chill until ready to stuff into turkey.

This recipe was clipped from a newspaper, date is unknown but most recipes in this collection were from the 1940s through the 1960s. Watch the baking time on this, it states 200 minutes but I believe it to be a typo and should probably read 20 minutes. Recipe is typed below along with a scanned copy.

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

If you are tired of the old ways of serving fish try this attractive way.

Fish Whirls.

1 pound fillet of sole or haddock
Salt and pepper
6 small dill pickles
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon thyme
Salt
Pepper
1 cup shredded pasturized process cheese

Sprinkle fillets with salt and pepper. Place a dill pickle across each fillet and roll up like a jelly roll. Fasten with a toothpick and cut in half. Place cut side up on a well-greased oven-proof platter. Make a cream sauce with butter, flour and milk. Add thyme and season to taste. Add cheese; stir until it melts. Pour sauce over fish. Bake at 400 for 200 minutes, until fish flakes easily. Serves 6.

This recipe was clipped from a newspaper, date is unknown but most recipes in this collection were from the 1940s through the 1960s. Recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

This recipe for gooseberry pie from Mrs. W. T. Wright, 209 Pendle is simple to make.

GOOSEBERRY PIE

One and one-half cups sugar
One-fourth cup flour
Gooseberries to fill pie
Two tablespoons butter

Line pie plate with pastry; mix above ingredients and fill pan. Cover with top crust. Bake in hot oven at first for 10 minutes, then lower heat to 350.

This recipe was clipped from a newspaper dated 1964. The recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

This raisin pie is different.

RAISIN PUFF PIE

Three-fourths cup firmly packed brown sugar
One-half cup soft butter
One-half teaspoon vanilla
Two egg yolks
Dash salt

Place in mixing bowl. Beat on low speed until very fluffy. Stir in:

One and one-half cups raisins
Two egg whites, stiffly beaten

Prepare one 9-in. pie shell and pour in raisin mixture. Bake in moderate oven (350) for 25 to 30 minutes, or until firm to the touch. Cool.

This filling has a thin brown crust and an unusual syrupy texture.