Here’s a great find, it’s a recipe folder from Quaker Oats featuring 12 different recipes, I believe this was published in 1938. One side of the sheet has a small section promoting two radio show characters, “Betty Lou” from The Quaker Party that was broadcast Saturday nights and “Girl Alone” that was broadcast 5 days a week. The sheet is too long for my scanner so I scanned it in sections. The folder is typed out below and each of the pictures are clickable if you’d like to view a larger size.

Nutty and Nice Eating!

QUAKER’S INEXPENSIVE FRUIT CAKE
(MAKES 1 CAKE)

1/2 cup shortening
1 cup light brown sugar
2 eggs (beaten)
1 teaspoon vanilla
1 1/2 cups Quaker Flour (or other general purpose flour)
1/2 teaspoon soda
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)
3/4 cup sour milk or buttermilk
1/2 cup nut meats (cut fine)
1/2 cup citron (cut fine)
1 cup seedless raisins

Cream the butter and sugar thoroughly. Add eggs and vanilla. Sift together, 1 1/4 cups of the flour (reserving 1/4 cup), the soda, salt and spices. Combine with the Quaker or Mother’s Oats, and add to the creamed mixture, alternately with the sour milk. Flour the fruit and nuts with the 1/4 cup of flour which was reserved. Fold into the cake batter. Place in a well greased, small tube pan and bake 40-45 minutes in a moderate oven (350°).

Cookie Jar Specials–(Make 4 Dozen)

QUAKER’S OATMEAL RAISIN COOKIES

6 tablespoons shortening
1 cup sugar
1 egg
1 1/4 cups Quaker Flour (or other general purpose flour)
3/4 teaspoon salt
1/2 teaspoon soda
1/4 teaspoon clove
1/4 teaspoon allspice
1/2 teaspoon vanilla
3 tablespoons milk
1 cup raisins
2 cups Quaker or Mother’s Oats (Quick or Regular, uncooked)

Cream shortening and sugar thoroughly. Add egg, beat well. Sift flour, salt, soda and spices together. Add to the creamed mixture. Stir in milk and vanilla. Put raisins and Quaker or Mother’s Oats through the medium blade of the food grinder and add to the dough. Let stand 10 or 15 minutes, then drop from a teaspoon onto a greased cookie sheet. Bake in a moderately hot oven (375°) for 12 minutes.

QUAKER’S OATMEAL DROP COOKIES

3/4 cup shortening
1 cup sugar
2 eggs
1 cup and 2 tablespoons Quaker Flour (or other general purpose flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup milk
1 teaspoon vanilla extract
1 cup seedless raisins
3 cups Quaker or Mother’s Oats (Quick or Regular, uncooked)

Cream the shortening and sugar thoroughly. Beat in the eggs, one at a time. Sift together the flour, baking powder, salt and cinnamon. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Add raisins, nuts (chopped fine) and Quaker or Mother’s Oats. Drop from a teaspoon on greased cookie sheet and bake in a moderately hot oven (375°) for approximately 15 minutes.

QUAKER’S ORANGE TORTE
A Delicious Morsel That Melts in Your Mouth!
(SERVES 9)

1/2 cup shortening
1 cup brown sugar
1 egg (beaten)
1 1/2 cups Quaker Flour (or other general purpose flour)
1 teaspoon soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)
1 cup sour milk or buttermilk
1 cup raisins
1 whole orange

Cream shortening and sugar thoroughly and add the egg. Sift together the flour, soda, baking powder, and salt, and combine with the Quaker or Mother’s Oats. Add to the creamed mixture, alternately with the milk. Put raisins and entire orange, including peel through the medium blade of the food chopper, and fold into the batter. Bake in a greased 9-inch square pan, in a moderate oven (350°), for 50-55 minutes. Frost while still warm with thin confectioners’ sugar icing, or serve with whipped cream.

To Serve with Soup or Salad!

QUAKER’S OATMEAL CHEESE STICKS
(MAKES 3 DOZEN)

1/2 cup milk (scalded)
3/4 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)
1 cup Quaker Flour (or other general purpose flour)
1/4 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoons baking powder
2 tablespoons shortening
1/4 cup grated cheese

Pour the scalded milk over the Quaker or Mother’s Oats and let stand for 10 minutes. Sift flour, salt, sugar and baking powder together and cut in the shortening. Add cheese. Combine with the milk mixture. Turn out on a well floured board and knead lightly for about 30 seconds. Roll the dough into pencil thin sticks about 4 inches long. Bake on a greased cookie sheet in a hot oven (425°) for 12-15 minutes. Serve as accompaniment to soup or salad.

QUAKER’S OATMEAL CRACKERS
(MAKES 5 DOZEN)

1 1/4 cups milk
3 cups Quaker or Mother’s Oats
(Quick or Regular, uncooked)
2 cups Quaker Flour (or other general purpose flour)
1/4 cup sugar
1 teaspoon soda
1/2 teaspoon salt
1/2 cup and 2 tablespoons shortening

Scald the milk and pour over the Quaker or Mother’s Oats. Cool slightly. Sift flour, sugar, soda and salt together. Add to the oatmeal mixture. Work shortening into the dough, using the fingertips. Turn onto a lightly floured board, roll very thin and cut with floured cookie cutter. Place on a greased cookie sheet and bake in a hot oven (400°) for 10-12 minutes.

Something New! Something Different!

QUAKER’S FRUITED OATMEAL BREAD
(MAKES 2 LOAVES)

2 cups boiling water
1 cup Quaker or Mother’s Oats
(Quick or Regular, uncooked)
1 cake compressed yeast
1/2 cup sugar
1/2 cup warm water
5 to 5 1/2 cups Quaker Flour (or other general purpose flour)
1 tablespoon salt
2 tablespoons shortening (melted)
1/2 cup seedless raisins
1/2 cup nut meats (broken)

Pour boiling water over Quaker or Mother’s Oats, stir well and allow to cool. Crumble yeast into a bowl, add 1/4 cup of the sugar and the warm water; mix well. Sift and measure the flour and add 1/2 cup of it to the yeast mixture; when this batter is light and bubbly, add the Quaker or Mother’s Oats. Stir in the remaining sugar, the salt and the shortening. Combine raisins and nut meats with the flour and add to the first mixture. Brush top of dough with melted shortening, cover and allow to rise until light. Then knead down lightly, shape into loaves and place in greased bread tins. Brush tops with melted butter and let rise until double in bulk. Bake in a moderately hot oven (375°) for 50-55 minutes.

The Beginning and the End of a Perfect Meal!

QUAKER’S VEGETABLE SOUP
(SERVES 8)

2 lb. soup bone (1/2 bone 1/2 meat)
2 tablespoons fat
4 teaspoons salt
2 quarts water
1/4 teaspoon pepper
2 cups tomatoes (canned)
1 cup carrots (cubed)
1/4 cup onion (chopped)
1/2 cup celery (chopped)
1/2 cup Quick or 1 cup Regular Quaker or Mother’s Oats (uncooked)

Remove part of meat from cracked soup bone, cube and brown lightly in hot fat. Place meat, soup bone, water, salt and pepper in soup kettle. Cover tightly, simmer approximately 2 hours. Cool, strain and chill–skim off excess fat. There should be 6 1/2 cups stock. Return stock to kettle and add vegetables. Bring to a boil, then add oatmeal slowly. Cover and simmer 1/2 hour, or until vegetables are tender. Soup meat used in making the stock may be cut in small pieces and added. Serve with finely chopped parsley if desired.

QUAKER’S PRUNE OAT WHIP
(SERVES 5-6)

1 1/2 cups cooked prunes (1-lb. dried)
1 cup cooked Quaker or Mother’s Oats (Quick or Regular)
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 1/2-3 tablespoons sugar
1 egg white
1/4 cup whipping cream

Remove pits from prunes and beat to a pulp with rotary egg beater or electric mixer. Add cooked and cooled Quaker or Mother’s Oats, the cinnamon, salt, and about half the sugar. Beat the egg whites until stiff but not dry, beating in the remaining sugar gradually. Fold into the prune mixture with the whipped cream. Chill well before serving. Serve plain, or garnished with whipped cream.

A Delicious Meal in Itself!
QUAKER’S HAM LOAF
(SERVES 10-12)

1 lb. smoked ham (ground)
1 lb. veal (ground)
3 tablespoons green pepper (chopped)
3 tablespoons onion (chopped)
1/2 teaspoon salt
Dash of pepper
2 eggs
1 cup tomato soup (canned)
1 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)

Combine the meat, green pepper, onion, and seasonings. Add beaten eggs, tomato soup and Quaker or Mother’s Oats. Pack in a standard bread loaf pan. Bake in a moderate oven (350°) for 1 hour and a half.

Presenting Two Fine Meat Dishes!

QUAKER’S OATMEAL SCRAPPLE
(MAKES 2 LOAVES)

4 pounds pork shoulder or butt end of loin
2 tablespoons onion (minced)
2 quarts water
6 cups Quaker or Mother’s Oats (Quick or Regular, uncooked)
5 teaspoons salt
1 1/2 teaspoons pepper

Cook the pork bone and onion in the water until the meat is tender. Remove meat from the bone, put through medium blade of the food chopper, and return to the stock. Bring the stock to a boil and gradually stir in the Quaker or Mother’s Oats. Add seasonings and cook over a low flame for about 30 minutes. Pour into bread pans and chill for several hours or over night. Cut into 1/2 inch slices and pan fry until well browned.

QUAKER’S MEAT PATTIES
(SERVES 6)

6 slices bacon
3/4 lb. beef (ground)
1/4 lb. pork (ground)
1 egg (beaten)
1 tablespoon onion (chopped)
1 cup tomatoes (canned or fresh)
1/4 cup milk
1/2 cup Quaker or Mother’s Oats (Quick or Regular, uncooked)
3/4 teaspoon salt
Dash of pepper

Line 6 muffin tins with strips of bacon. Combine remaining ingredients and mix well. Put into the muffin tins. Bake in a moderate oven (350°) for approximately 1 hour.

Other Side…
(The first scan at the top is part of this side)

THESE TESTED QUAKER RECIPES GIVE YOUR COOKING THRILLING NEW FLAVOR AND VARIETY!

SECRETS OF A WOMAN WHO IS FAMOUS FOR HER COOKING REVEALED IN 12 NEW RECIPES

If grand-tasting foods and new ways to make exciting dishes that will surprise your family and friends interests you–it’s time you learn about Oatmeal Cookery.

Many modern homemakers still think of Quaker and Mother’s Oats as only a fine breakfast cereal. Of course these delicious oatmeals are America’s most popular, thrifty and healthful breakfast. But they are more than that.

Quaker and Mother’s Oats are one of the finest cooking ingredients you can use. Fine, whole-grain oats like Quaker and Mother’s Oats will add new, thrilling flavor to favorite dishes. In fact, the addition of oatmeal to many recipes makes exciting new dishes, as one of America’s foremost women cooks has discovered.

On the other side of this folder we give you 12 of her favorite oatmeal cookery recipes, revealing culinary secrets never before available. All of these recipes have been laboratory-kitchen tested and home tested. So you can’t fail. Try them all. They make dishes that are as economical as they are good because Quaker and Mother’s Oats are always thrifty in price.

And here’s something you’ll more than welcome learning. Oatmeal is about the finest meat “extender” there is. By using economical Quaker or Mother’s Oats, you can use less meat and still make the most delicious Meat Patties or savory Ham Loaf you’ve ever tasted.

Give your family a Quaker Ham Loaf, a Quaker Orange Torte . . . or which ever recipe most appeals to you . . . before another day goes by. You’ll have fun making it. Your family will rave about it. So remember to ask your friendly grocer for a thrifty package of Quaker or Mother’s Oats today.

USE QUAKER’S OATMEAL COOKERY TO GIVE YOUR FAMILY ADDITIONAL THIAMIN, VITAL HEALTH FOOD ELEMENT

WHEN you make thrilling new dishes with Oatmeal Cookery, it’s good to know that at the same time you are promoting and safeguarding the health of your family by giving them additional Thiamin (Vitamin B1), vital health food element that is necessary for growth and perfect health because it nourishes nerves, affecting almost every bodily function . . . helps them to look, feel, think their best. And since Thiamin is not stored up in the body, everyone, young and old, should have a new supply daily.

Remember, too, that Quaker and Mother’s Oats are especially suited to Oatmeal Cookery because Quaker’s special roasting process steps up the fine whole-grain flavor, thus making your oatmeal recipe dishes taste doubly delicious.

Try Quaker’s Oatmeal Cookery now to give your family new, different delicious dishes . . . to give them additional healthful Thiamin which everybody should have daily for perfect health. Ask your grocer today for Quaker or Mother’s Oats.

THE QUAKER OATS COMPANY
Chicago, U. S. A.

This recipe is a Pillsbury Bake Off Contest winner that was clipped from packaging of some kind, probably a bag of Pillsbury’s Best Flour. Date is unknown. The recipe is typed in full below along with a scanned copy.

APPLE HARVEST CAKE

Winner in Pillsbury’s 27th Bake Off Contest

Preheat oven to 325°F. Generously grease (using 1 tablespoon solid shortening) and flour 12-cup fluted tube pan (non-stick finish pan, too).

1 1/4 cups PILLSBURY’S BEST ALL PURPOSE or UNBLEACHED FLOUR
1 cup PILLSBURY’S BEST WHOLE WHEAT FLOUR
1 cup SUGAR
3/4 cup firmly packed BROWN SUGAR
1 tablespoon CINNAMON
2 teaspoons BAKING POWDER
1 teaspoon SALT
1/2 teaspoon SODA
3/4 cup COOKING OIL
1 teaspoon VANILLA
3 EGGS

LIGHTLY SPOON flour in measuring cup; level off. In large mixer bowl, BLEND all ingredients; BEAT 3 minutes at medium speed.

2 cups (2 medium) peeled, finely chopped APPLES
3/4 to 1 cup chopped NUTS

By hand, STIR in apples and nuts. POUR into prepared pan. BAKE 50 to 65 minutes until toothpick inserted in center comes out clean. COOL upright in pan 15 minutes; turn onto serving plate. Cool.

Glaze

1/2 cup POWDERED SUGAR
1/4 teaspoon VANILLA
2 to 3 teaspoons MILK

In small bowl, BLEND Glaze ingredients until smooth; spoon over cake.

HIGH ALTITUDE–3,500 Feet: Reduce baking powder to 1 1/2 teaspoons. Bake at 350°F. for 50 to 65 minutes.

This recipe was clipped from the North Penn Reporter newspaper (Lansdale, PA) dated 1951 and found in a large collection of clippings. The recipe is typed in full below as well as a scanned copy.

HOT MILK SPONGE CAKE

2 cups sugar
4 eggs (beaten together)
2 cups flour
2 teaspoons baking powder
1 cup boiling milk
1 tablespoon butter in milk

Beat eggs. Add sugar gradually and beat until creamy. Fold in flour and baking powder (which have been sifted together). Add milk and butter. Bake at 325 degrees one hour — or until cake springs back when lightly pressed with finger.

Here is a handwritten recipe for cheese potatoes, date unknown. Found in a very large collection of recipes that spanned a few decades (this lady was quite the cook I bet!). You can view the typed version below as well as a scanned copy at the bottom (click to view larger).

Cheese Potatoes
375° for 25 min.

Cook 4 or 5 medium potatoes cubed and salted

1-11 oz can cream mushroom soup
1/2 c. sour cream
1/2 c. grated cheese
1/2 tsp salt
dash of pepper

Put in greased casserole.

This is a recipe clipping from a magazine that was pasted onto a white index card, date unknown. The person even took the time to cut around the image of the pie (carefully) and and then paste it along with the recipe, looks nice! but stained now. The recipe is typed below as well as a scanned copy you can click to view larger.

APPLE PIE
Prepare pastry for 2-crust, 8-inch pie

1 can Comstock Pie-Sliced Apples
1/4 cup brown sugar packed firmly
1/2 cup granulated sugar
2 tablsp. all purpose flour
1/4 teasp. salt
3/4 teasp. cinnamon
1/4 teasp. nutmeg
2 tablsp. butter

Mix apples with seasoning, fill crust. Dot with butter, and cover with top crust. Bake 450° F. for 10 min. then at 350° F. for 40 min. Comstock Pie-Sliced Apples are quick and easy for Apple Brown Betty, Turnovers, Dumplings and Strudel.

This is an old clipping pasted onto a large white index card, date is unknown. The recipe is typed in full along with a scanned copy, click to view larger.

EGG NOG CHIFFON PIE
(a specialty of the season)

1 envelope of plain gelatin
1/4 cup milk or dairy egg nog
1 and 1/2 cups dairy egg nog
3 eggs, separated
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup whipping cream
shavings of chocolate
1 baked nine-inch pie shell

Soak gelatin in the 1/4 cup cold milk or egg nog for 5 minutes. Heat the 1 and 1/2 cups egg nog in top of double boiler. Pour over the combined beaten egg yolks mixed with half the sugar, and cook over hot — not boiling — water, stirring until the mixture coats a silver spoon. Remove from heat. Add gelatin and stir until dissolved. Cool.

Beat the egg whites until stiff but not dry; slowly add the remaining half of sugar, beating until stiff. Then fold into the cooled custard mixture along with the flavoring. Chill until mixture begins to congeal. Then pour into the baked crust and chill until set. Serve topped with slightly sweetened whipped cream sprinkled with shavings of the bitter chocolate. Makes 6 servings.

NOTE: To prepare the chocolate, shave 1 square (1 ounce) of chocolate with a vegetable peeler or a sharp straight-edged knife.

Here is a recipe for cole slaw and variations that was clipped from a magazine then pasted onto a large white index card, date unknown. Very stained but still quite legible. Recipe is typed in full along with a scanned copy that you can click to view a larger image.

BASIC COLE SLAW
WITH VARIATIONS
(Makes 6 to 8 Servings)

Six cups finely shredded cabbage
One cup shredded carrot
One-third cup undrained sweet pickle relish
One tablespoon grated onion
Three-fourths cup mayonnaise
One-half teaspoon salt
One-fourth teaspoon celery seed
One-eighth teaspoon pepper
One-eighth teaspoon dry mustard

Combine all ingredients; toss lightly. Chill. Garnish with pickle fan, if desired.

VARIATIONS

Try a Different Variety of Pickle

Omit the one-third cup undrained sweet pickle relish, and use instead one of the following:

(a) One-third cup chopped sweet mixed pickles and 2 tablespoons sweet pickle liquid.

(b) One-third cup chopped sweet gherkins and 2 tablespoons sweet pickle liquid.

(c) One-third cup chopped dill pickle and 2 tablespoons dill pickle liquid.

Use a Different Dressing

Omit the three-fourths cup mayonnaise, and use instead one of the following:

(a) Three-fourths cup boiled dressing.

(b) One cup dairy sour cream.

(c) One-half cup French dressing.

Add Another Ingredient

Add one of the following:

(a) One-fourth cup salted peanuts.
(b) One-fourth cup raisins.
(c) One-fourth cup chopped pimiento.
(d) One-half cup chopped drained canned pineapple, or drained crushed pineapple.
(e) One-half cup chopped apple and 1 tablespoon additional mayonnaise.
(f) One-half cup chopped celery and 1 tablespoon additional mayonnaise.
(g) One-half cup chopped green pepper and 1 tablespoon additional mayonnaise.
(h) One-half cup sliced radishes and 1 tablespoon additional mayonnaise.
(i) One cup quartered tomatoes or halved cherry tomatoes and two tablespoons mayonnaise.

Omit the one-fourth teaspoon celery seed and add one of the following:

(a) One-fourth teaspoon oregano.
(b) One teaspoon poppy seed.

Change the Appearance

Use red cabbage, or use equal parts of red and green cabbage.

Serve It Differently

Try one of these ways:

(a) Garnish with quartered tomatoes, or halved cherry tomatoes.
(b) Serve on a platter ringed with sliced tomatoes sprinkled with chopped parsley.
(c) Serve in individual lettuce cups.

Home economists for the nation’s pickle packers have developed a new recipe for cole slaw which will be welcomed by beginner cooks and experienced cooks alike. It’s a perfect basic recipe, with many variations. This will be the only recipe for cole slaw you’ll ever need!

This was found in a large collection of vintage recipes, date is unknown. The recipe was clipped from a magazine then pasted onto a large white index card. The recipe is typed below along with a scanned copy.

ROAST TURKEY WITH
DRIED FRUIT STUFFING

12 to 14-pound dressed turkey
2 cups cooked prunes
1 1/2 cups cooked dried apricots
2 cups chopped onion
2 cups thinly sliced celery
1 cup butter
5 quarts soft stale bread crumbs
1 teaspoon salt
1 teaspoon poultry seasonings
1/2 teaspoon black pepper
1/2 cup ready diced unblanched almonds
Shortening
2 eggs

Wash turkey thoroughly inside and out, let drain while preparing stuffing.

Pit and chop prunes. Cut apricots into quarters. Cook onion and celery slowly in butter until transparent. Pour over bread crumbs tossing lightly. Sprinkle with salt, poultry seasoning, pepper and almonds, and mix lightly. Blend in fruits. Pack stuffing lightly into breast and body cavity of turkey. Fasten opening with skewers and lace shut with string. Truss and tie legs. Grease skin with shortening. Roast in moderately slow oven (325° F.) 3 1/2 to 4 hours. Meanwhile beat eggs lightly and blend into remaining stuffing. Shape into small balls and place on greased baking sheet. After turkey is removed from oven, bake stuffing balls in hot oven (400° F.) about 20 minutes.

Makes enough stuffing for 12 to 15-pound bird and 8 to 10 stuffing balls.