Here’s a sweet vintage recipe folder/booklet from the New York Cherry Growers Association, I believe it was published around 1955 since it includes the 1955 prize winning recipe for Lattice Cherry Pie. Each of the recipes are typed out below as well as scans of the full sheet. It’s too long for my scanner so I scanned it in sections, click a picture to view a larger copy if you like.

NEW Recipes
for
RED CHERRIES
Tasty..Delicious

1955 PRIZE-WINNING
Lattice Cherry Pie
(23rd Annual National Cherry Pie Baking Contest)

FILLING

4 cups drained frozen cherries*
2/3 cup cherry juice
3 tablespoons cornstarch
3/4 cup sugar*
1/4 teaspoon salt
4 drops almond extract

CRUST

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup plus 1 tablespoon lard
1/3 cup water

Filling: Mix cornstarch, sugar and salt. Add cherry juice; stir until smooth. Cook, stirring constantly, until thick. Add cherries; mix. Cool while preparing crust.

Crust: Sift flour and salt together. Remove 1/3 cup flour mixture, add to water and stir to make a smooth paste. Cut 2/3 cup lard into dry flour mixture until mixture is crumbly. Add flour-water paste; blend in with fork. Shape dough into ball; cut in half. Roll one-half of dough 1/4 inch thick. Spread surface with 1/2 tablespoon lard. Fold dough in half; roll to fit 9-inch pie pan. Line pan. Roll remaining dough in same way. Cut into strips one-half inch wide. Pour cherries into pan. Arrange pastry strips lattice fashion on cherry mixture. Flute edge. Place in hot oven (425°F.) for 20 minutes. Remove from oven, place pie tape around edge. Return pie to oven. Reduce heat to 300°F.; bake 20 minutes. Makes 1 9-inch pie. Serves 7 to 8.

*If canned red sour pitted cherries are used, increase sugar to 1 1/4 cups.

Cherry Cobbler

FILLING

1 cup sugar*
1/4 teaspoon salt
3 tablespoons cornstarch
1/2 cup water
1 cup cherry juice
2 tablespoons lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon liquid red food color
1/4 teaspoon almond extract
2 cups drained canned red sour pitted cherries*

CRUST

1 cup prepared biscuit mix
2 tablespoons sugar
2 tablespoons melted butter or mararine
1/3 cup milk

Mix sugar, salt and cornstarch. Add remaining ingredients. Blend. Cook, stirring constantly, until thick. Pour into oblong baking dish, 9 1/2 x 5 1/4 x 2 3/4 inches. Combine biscuit mix, sugar, butter or margarine and milk. Mix well with fork. Knead lightly (about 10 strokes) on lightly floured surface. Roll into rectangle 7 x 5 inches. Cut into squares or triangles. Arrange crusts on cherries. Bake in hot oven (400°F.) until crust is browned and done, about 30 min. Serve hot or cold, plain or with whipped cream. Serves 6.

*If 2 cups of frozen cherries are substituted for drained canned red sour pitted cherries, reduce sugar to 2/3 cup and add extra water to cherry juice, as needed, to fill cup.

Cherry Upside-down Cake

2 cups drained canned red sour pitted cherries*
3/4 cup sugar*
2 tablespoons cherry juice
1 tablespoon quick cooking tapioca
1/8 teaspoon liquid red food color
1 box yellow cake mix

Mix first five ingredients. Cook over low heat, stirring constantly, until tapioca is clear. Pour into greased square (8 x 8 x 2 inch) pan. Prepare cake mix as directed on package. Pour 1/2 of the batter over cherry mixture. (Make cupcakes with remaining batter) Bake in a moderate oven (375°F.) until done, about 30 minutes. Cool 10 minutes; turn upside down on serving plate. Serve plain or with whipped cream, as desired. Serves 6.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 1/2 cup.

Cherry Ring Salad

1 envelope plain gelatin
1/4 cup cold water
1 cup cherry juice
1/2 cup orange juice
3/4 cup sugar*
1/4 teaspoon salt
1/4 teaspoon liquid red food color
2 cups drained canned red sour pitted cherries*

Soften gelatin in cold water. Combine remaining ingredients, except cherries; heat to boiling. Add gelatin; stir until dissolved. Cool until mixture starts to “set”. Fold in cherries. Pour into 1-quart mold. Chill until firm. Unmold; serve with Cream Cheese Dressing. Serves 6.

*If 2 cups of frozen cherries are substituted for drained canned red sour pitted cherries, reduce sugar to 1/2 cup and add water to cherry juice, as needed, to fill cup.

Cherry Sauce

1 cup sugar*
1/4 cup cornstarch
1/4 teaspoon salt
1 cup water
1 cup cherry juice
2 tablespoons lemon juice
1/2 teaspoon lemon rind
1/4 teaspoon liquid red food color
2 cups drained canned red sour pitted cherries*

Mix sugar, cornstarch and salt. Add remaining ingredients. Blend. Cook, stirring constantly, until thick. Serve.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 2/3 cup.

Attractive Cherry Sauce Adds Glamor and Good Eating to Every Day Foods

Serve cherry sauce on white, yellow, angel food or sponge cake, ice cream in meringue shells; it’s delicious! Add 1/8 teaspoon ground cloves and cinnamon to sauce to make a spicy cherry sauce, ideal to serve with ham or luncheon meat.

Cherry Cream Dessert

1 cup sugar*
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup water
3/4 cup cherry juice
2 tablespoons lemon juice
1/2 teaspoon lemon rind
1/4 teaspoon liquid red food color
1/4 teaspoon almond extract
2 cups drained canned red sour pitted cherries*
1 package instant vanilla pudding mix

Mix sugar, cornstarch and salt. Add remaining ingredients. Blend. Cook, stirring constantly, until thick. Pour into shallow 10 inch bowl or pyrex pie plate. Chill well. Prepare 1 package of instant vanilla pudding mix as directed on package. Chill until pudding starts to thicken. Spoon onto cherry filling. Serve plain or garnish with whipped cream and cherries. Serves 6 to 8.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 2/3 cup. Add extra water to cherry juice as needed to fill to 3/4 cup.

Chilly Cherry Pie
1 (9 inch) baked pie shell

FILLING:

1 envelope plain gelatin
1/4 cup cold water
2 cups drained canned red sour pitted cherries*
1/2 cup sugar*
1/8 teaspoon salt
3/4 cup cherry juice
1 tablespoon lemon juice
1/2 cup heavy cream, whipped

TOPPING

1/2 cup sugar*
3 tablespoons cornstarch
1 cup cherry juice
2 cups drained canned red sour pitted cherries*

To make filling: Soak gelatin in cold water 5 min. Heat cherries, sugar, salt and cherry juice. Add gelatin and stir until dissolved. Add lemon juice. Chill until thick and syrupy. Fold in whipped cream. Pour into pie shell. Chill until firm. To make topping: Mix sugar and cornstarch. Add cherry juice. Cook, stirring constanty, until thick and clear. Add cherries. Chill. Spread over pie filling. Cool. Serve plain, or with whipped cream, as desired. Makes one 9 inch pie.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 1/4 cup.

Year ‘Round Cherry Preserves

1 cup cherry juice
1/2 cup lemon juice
1/2 teaspoon cloves
1/2 teaspoon cinnamon
6 cups sugar*
1/2 teaspoon liquid red food color
4 cups drained canned red sour pitted cherries*
1 bottle (8 oz.) liquid fruit pectin
1/4 teaspoon almond extract

Combine all ingredients, except fruit pectin and almond extract, in very large saucepan. Mix well. Place over high heat. Bring to a full rolling boil; boil hard 2 minutes, stirring constantly. Turn heat off and add liquid fruit pectin at once. Stuir well. Add almond extract and mix thoroughly. Skim off foam. Stir every 5 minutes until slightly cooled. Ladle into sterilized jars or glasses. Cover at once with hot paraffin. Makes 8 8-oz. jars.

*If 4 cups of frozen cherries are substituted for the canned red sour pitted cherries, reduce sugar to 5 1/3 cups.

Frosty Cherry Float

1 cup cherry juice
1 cup orange juice
1/4 teaspoon liquid red food color
Sugar or artificial sweetener, if desired
1/2 pint fruit sherbet

Combine juices and coloring. Sweeten as desired. Chill thoroughly. Place a large scoop of sherbet in bottom of tall glass and fill with chilled fruit juice. Fills two 10 ounce glasses.

Save Cherry Juice!

Store in a covered glass container in the refrigerator for use in making quick fruit drinks. Cherry juice combined with orange, lemon or pineapple juice makes refreshing, easy and delightful thirst-quenchers.

Feather-Light Cherry Muffins

2 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup melted shortening
1 cup milk
1 cup drained canned red sour pitted cherries*

Sift first four ingredients together into mixing bowl. Combine remaining ingredients. Add to dry ingredients and stir until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Bake in hot oven (400°F.) until done, about 20 min. Makes 12 large muffins (3 x 1 1/2 inches).

*If desired, drained frozen cherries may be substituted for drained canned red sour pitted cherries.

Cream Cheese Dressing

1 package (3 oz.) cream cheese
2 tablespoons salad dressing
2 tablespoons cream
1/8 teaspoon salt
1 teaspoon sugar
1/4 cup chopped nuts

Blend ingredients, except nuts, together until smooth. Fold in nuts. Makes about 1 cup of dressing.

Cherry Sweet Rolls

2 cups drained canned red sour pitted cherries*
3/4 cup sugar*
2 tablespoons cherry juice
1 tablespoon quick cooking tapioca
1/8 teaspoon liquid red food color
1/2 cup nuts
2 packages ready-made refrigerated biscuit dough

Mix first five ingredients. Cook over low heat, stirring constantly, until tapioca is clear. Fold in nuts. Put 2 tablespoons of the cherry filling into the bottoms of greased muffin tin. Take 2 packages ready-made refrigerated biscuit dough; cut each biscuit in half. Place 3 halves in each muffin cup, so that the curved edge is up. Bake in very hot oven (475°F.) for 8 to 10 minutes. Makes 12 sweet rolls.

*If frozen cherries are substituted for canned red sour pitted cherries, reduce sugar to 1/2 cup.

Cherry Ice Cream

1 cup drained canned red sour pitted cherries*
2/3 cup sugar*
1/3 cup cherry juice
1/4 teaspoon liquid red food color
2/3 cup sweetened condensed milk
1 cup heavy cream, whipped
1/2 teaspoon almond extract

Chop cherries slightly. Combine with sugar, juice and coloring. Bring to boil over low heat. Stir to dissolve sugar. Chill well. Combine with chilled sweetened condensed milk. Fold whipped cream and almond extract into mixture. Turn into freezer tray. Freeze to a firm mush, about 1 hour. Turn into chilled bowl, break into small pieces. Whip with beater until fluffy but not melted. Return to freezer tray and freeze until firm, about 2 hours. Makes 6 servings.

*If 1 cup of frozen cherries are substituted for drained canned red sour pitted cherries, reduce sugar to 1/3 cup.

Quick Cherry Braid

DOUGH

2 cups prepared biscuit mix
3 tablespoons sugar
2 tablespoons shortening
1/2 cup milk

FILLING

2 cups drained canned red sour pitted cherries*
1/4 teaspoon almond extract
2/3 cups sugar*

SYRUP TOPPING

1/2 cup light corn syrup
1/4 cup cherry juice
2 tablespoons butter or margarine

Combine biscuit mix and sugar. Cut in shortening with pastry blender until mixture resembles fine meal. Add milk; blend well. Turn onto lightly floured surface. Knead lightly (about 6 times). Roll into rectangle 12 x 10 inches. Mix cherries, extract and sugar. Pile in an even strip, 3 inch wide, down center of dough. Cut dough into 1 inch wide strips, starting 1/2 inch from cherries and extending to outside edge. Lap strips, alternating from both sides, over cherries to give the appearance of a braid. Place in greased baking dish (12 x 7 1/2 inches). Bake in a hot oven (400°F.) 20 minutes. Combine and heat corn syrup, cherry juice and butter or margarine. Spoon syrup topping over braid. Continue baking until browned, 10 to 15 minutes. Serves 6 to 8.

*If frozen cherries are used, leave recipe as is. Do not reduce the sugar.

Cherry Cheese Tarts

2 cups drained canned red sour cherries
1/2 cup sugar
1 1/3 tablespoons cornstarch
1 package pie mix, or pastry using 2 cups flour
1 (3 oz.) package cream cheese

Drain cherries and measure 1 cup juice. Combine sugar and cornstarch, stir in the 1 cup juice, heat to boiling, and boil 1 minute, stirring constantly. Meanwhile make pastry, line 4 individual pie pans and bake about 15 minutes at 425°F.

Combine cherries with cooled, thickened juice and pour into cold pie shells. Garnish top with cream cheese mixed with sufficient cream or milk to soften slightly.

This clipping is from a magazine, date unknown. Found in a large collection of old recipes. Recipe is typed below along with a scanned copy.

Sour Cream-Blue Cheese Dressing
(Makes 1 1/4 cups)

Here’s a zippy sour cream dressing to delight blue cheese lovers.

1 cup dairy sour cream
2 tablespoons milk
1/2 cup (2 ounces) crumbled blue cheese
1 teaspoon sugar
1/4 teaspoon salt
Dash pepper
1 tablespoon minced onion
2 teaspoons lemon juice
Dash Worcestershire sauce

Mix all ingredients and blend thoroughly. Chill. Serve over tossed greens.

This handwritten recipe card is from a large collection of old recipes, date is unknown. Recipe is typed below along with a scanned copy, you can click it to view a larger copy if you like.

Cream-Horseradish Dressing

2/3 c chilled whipped cream
2 t prepared horseradish
1/8 t salt
1/16 t wh pepper

This is a handwritten recipe card from a large collection of old recipes, date unknown. Recipe is typed below along with a scanned copy which you can click to view a large size if you like.

L & H Inn Dressing

1 t salt
1 t (scant) pepper
1 t ” paprika
1/2 t dry mustard
1 T Worcestershire sauce
1 can Campbell cond. tomato soup
1 C Wesson oil
3/4 c sugar
1/2 c vinegar
1 medium onion (grated)

Mix ingredients together and shake well. Makes about 2 pts.

Fry bacon (cut in bits) and add grease (I do not) and bacon to the dressing. Add bacon to desired amount of dressing to make salad.

This recipe advertisement for Wesson Oil was published in a magazine, date: 1948. Two recipes were featured: Kabobs Paprika and Special Green Olive Dressing for shrimp and grapefruit salad. The page is a bit too large for my scanner but I was able to get most of it. You can click to view a larger image, both recipes are typed below.

New dinner trick! Kabobs Paprika

KABOBS PAPRIKA

A delicious way to serve economical cuts of meat

1 1/2 lbs. veal or lamb shoulder, cubed
18 tiny white onions
1/2 teaspoon salt
Dash pepper
1 teaspoon paprika
1 clove garlic
1/3 cup Wesson Oil
2 tablespoons vinegar

Spear meat with skewers–you can get plain ones from your butcher–alternating each cube with an onion. Combine all other ingredients and beat with rotary beater until well blended. Pour into shallow dish and place skewered meat in this mixture. (This savory marinade, made with golden, sunshiny Wesson Oil, makes these kabobs juicy and tender.) Marinate from 1 to 2 hours, turning occasionally. Remove from marinade. Broil 20 minutes, turning once. Serves 6. A good dish made better with Wesson Oil!

Wesson Oil FOR SALADS & COOKING

SPECIAL GREEN OLIVE DRESSING
FOR SHRIMP AND GRAPEFRUIT SALAD

(Grand main dish for a party luncheon!)

1/2 teaspoon salt
1/4 teaspoon sugar
Dash of pepper
1/3 cup Wesson Oil
2 tablespoons wine vinegar
2 tablespoons stuffed olive slices

Mix all ingredients in a jar and shake vigorously until thoroughly blended. (This makes 1/2 cup dressing.) Place crisp salad greens in a bowl. Divide a grapefruit into sections and add to greens, with one 5-ounce can of shrimp (or 1 lb. of fresh shrimp, cooked, peeled, cleaned). Pour dressing over salad and toss gently. Serves 4 to 6. The thing you’ll notice instantly about this dressing is that you taste every delicious salad flavor . . . each distinct seasoning. You see, unobtrusive Wesson Oil is so delicate and light . . . it never drowns flavors under a heavy, oily taste. Try Wesson Oil. You’ll find it’s the perfect salad oil for every type of salad.

This handwritten recipe card is from a large collection of old recipes, date unknown. The recipe is typed below along with a scanned copy, you can click to view larger if you like.

Cold Slaw Dressing (win Schulers)

1 qt. of whipping cream 1/2 pt
1/2 C granulated sugar 1/8 C
1 C of vinegar 1/4 C

Dissolve vinegar and sugar.

Pour in cream while whipping.

This recipe ad was clipped from a magazine and found tucked away in an old recipe box. Spry’s Aunt Jenny was prominently pictured at the top of the ad, not sure what date this was published. The recipe is typed out below along with a scanned copy, you can click to view a larger picture.

TRY MY ROSY RHUBARB PIE
SPRY GIVES SUCH
TENDER FLAKY CRUST
SAYS AUNT JENNY

ROSY RHUBARB PIE

1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
2 teaspoons grated orange rind
4 cups pink rhubarb, cut
1 recipe Spry Pie Crust
1 tablespoon butter

Mix sugar, tapioca, orange rind, and rhubarb (unpeeled). Let stand while pastry is being made. Roll 1/2 of dough 1/8-inch thick and line a 9-inch pie plate. Fill pie shell with rhubarb and dot with butter.

Roll remaining half of dough and cut into narrow strips. Place strips on top of filling to make attractive open top. Moisten edge of pie, place strip of dough around rim to hold strips in place. Pinch into a fluted rim or press together with tines of fork. Brush strips with milk and sprinkle generously with sugar. Bake in hot oven (425° F.) 50 to 60 minutes. You’ll be delighted how tender and flaky Spry pastry is–and so digestible. Spry cakes are a real treat, too. And what crispy, digestible fried foods Spry gives!

SPRY PIE CRUST

2 1/4 cups sifted all-purpose flour
1 teaspoon salt
3/4 cup Spry
5 tablespoons cold water (about)

Sift flour and salt together. Add 1/2 of Spry and cut in until mixture is as fine as meal. This makes pastry tender. Add remaining Spry and continue cutting until particles are size of navy bean. This makes pastry flaky. Sprinkle water gradually over mixture. With a fork, work lightly into a dough. Add just enough water to moisten.

(All measurements in these recipe are level)

Only Spry gives ALL these 3 EXTRA ADVANTAGES

Purer . . . stays fresh longer . . . creams so easily

“SPRY looks purer. Just see how gleamin’ white it is. An’ Spry is purer. That’s why you can fry without unpleasant smell or smoke–why Spry cookin’s so extra delicious. Make this pie. Get grand delicate-tastin’ pastry. Try a Spry cake, too. They’re just grand. Change to Spry today for all bakin’ an’ fryin’!”

AN’ REMEMBER, SPRY CAKES ARE LIGHTER CAKES

This a magazine recipe advertisement page that was published in 1947 for two different Betty Crocker cakes. The top of the page is pretty ragged but the page is in good condition otherwise. Recipes are typed in full below along with a scanned copy, click to view a larger picture if you like.

Try our Heavenly Twins
says Betty Crocker

THEY’RE DOUBLE-QUICK
4 STEPS–4 MINUTES TO MIX
NO CREAMING . . . NO EGG BEATING

“THEY’RE HEAVENLY to see, to eat!” . . . report our home-testers. Try these twin Betty Crocker triumphs!

Mixing time is cut in half by our “Double-Quick” New Method. Yet you get a far superior cake . . . high, light, fine-textured, tender, moist, delicious.

But use only superb, all-purpose Gold Medal “Kitchen-tested” Enriched Flour! If you risk another flour, proportions might not be right. And always use Betty Crocker recipes. They’re “tailored” to Gold Medal, the flour that’s triple-tested . . . sifted through silk . . . recipe-proved!

GENERAL DIRECTIONS FOR BOTH GOLD MEDAL CAKES

For success–do these first:

• Have all ingredients room temperature.
• Preheat oven to temperature specified.
• Grease generously and dust with flour 2 round layer pans, 8-in. diameter, 1 1/4-in. deep.
• Measure level for accuracy with standard measuring cups and spoons.
• Sift GOLD MEDAL “Kitchen-tested” Enriched Flour, then spoon lightly into cup and level off. Do not pack.

Double Chocolate Cake

1. Sift together into bowl . . . 1 3/4 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1 1/2 cups sugar
*1 1/4 tsp. double-action baking powder
*1/2 tsp. soda
*1 tsp. salt

2. Add . . . 1/2 cup high grade vegetable shortening
1 cup milk
1 tsp. vanilla

3. Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per min.). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on slow to medium speed for 2 min. Scrape sides and bottom of bowl frequently.

Add . . . 1/2 to 2/3 cup unbeaten eggs (2 large)
2 sq. unsweetened chocolate (2 oz.), melted
1/2 tsp. red food coloring

4. Beat 2 more min., scraping bowl frequently.

Pour into prepared pans.

Bake 30 to 35 min. in quick moderate oven (375°). When cool, frost with Chocolate Icing Deluxe (recipe below).

*If you use Gold Medal Self-Rising Flour (sold in parts of South) omit salt, baking powder; reduce soda to 1/4 tsp.

CHOCOLATE ICING DELUXE

Beat with spoon or electric mixer until fluffy 1 large unbeaten egg, 2 cups sifted confectioners’ sugar, 1/4 tsp. salt, 1/3 cup soft shortening, 2 sq. unsweetened chocolate (2 oz.), melted.

Butter Brickle Cake

1. Sift together into bowl . . . 2 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1 1/4 cups sugar
*3 1/4 tsp. double-action baking powder
*1 tsp. salt

2. Add . . . 1/2 cup high grade vegetable shortening
7/8 cup (3/4 cup plus 2 tbsp.) milk
1 1/2 tsp. vanilla

3. Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per min.). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with electric mixer on slow to medium speed for 2 min. Scrape sides and bottom of bowl frequently.

Add . . . about 1/2 cup unbeaten egg whites (3 large)

4. Beat 2 more min., scraping bowl frequently.

Pour into prepared pans.

Bake 25 to 30 min. in quick moderate oven (375°). When cool, spread Browned Butter Icing (recipe below) between layers and over top and sides. Decorate with 1/3 to 1/2 cup toasted, slivered, blanched almonds, if desired.

*If you use Self-Rising Flour, omit baking powder and salt.

BROWNED BUTTER ICING

Melt, then keep over low heat until golden brown 1/4 cup butter. Remove from heat. Blend in 2 cups sifted confectioners’ sugar, 2 tbsp. cream, 1 1/2 tsp. vanilla. Stir in 2 tbsp. hot water. Stir vigorously until cool and of a consistency to spread. (If it gets too thick to spread, warm slightly over hot water.)