This is a newspaper clipping of a recipe for Honey Apple Cookies, date unknown. The recipe is typed in full below along with a scan, click to view larger if you like.

Honey Apple Cookies

1/2 c. shortening
3/4 c. sugar
1/2 c. honey
2 eggs
1/4 c. dairy sour cream
2 c. all-purpose flour
1 tsp. each soda, salt, cinnamon
1/2 tsp. each powdered cloves, nutmeg
1 1/2 c. finely chopped apples

Cream shortening and sugar. Beat in honey. Add eggs one at a time, beating well after each addition. Stir in sour cream. Mix and sift flour, baking soda, salt and spices; stir in and blend well. Stir in apples. Drop by teaspoons 3 inches apart on greased baking sheets. Bake at 350 degrees for about 15 minutes or until edges are brown. Makes about 5 dozen.

This page was removed from a cookbook and saved in a binder full of recipes, I’m not sure how old it is but I suspect it’s quite old. The page is typed out in full below, you can also view a large copy of the scanned page by clicking the image.

Please read this page before trying any of the canning and preserving recipes on this website, particularly the “Important: Safe Canning & Food Preservation” section.

PRESERVED GRAPES–Allow 1 lb. of sugar to 1 lb. of stemmed grapes. Pulp of the grapes into one basin and throw the skins into another. Throw in a quarter of the sugar weighed for the preserves with the pulp and cook until the seeds are free. Strain, add the sugar, and when it reaches the boiling point add the skins and cook till they can easily be pierced with a silver fork. This is a rich full flavored preserve, and when made with green grapes is not only of a pleasing color but is a particularly fine accompaniment to game.–MRS. A. H. L.

SPICED PEARS–Peel and cut 7 lbs. of pears, 4 lbs. of sugar, 1 pt. of cider vinegar, 1/2 pt. of water, 1 tablespoon whole cloves, 1 oz. cinnamon bark. Boil all slowly for 4 hours. Tie the cloves and cinnamon in a small bag. Let cool and pack away in stone crocks, sealing well.–MRS. E. L. L.

PRESERVED PEARS–To 6 lbs. of pears, 4 lbs. of sugar, 2 coffee cups of water, the juice of 2 lemons, and the rind of 1, a handful of whole ginger; boil all together for 20 minutes, then put in your pears and boil till soft, say about a quarter of an hour; take them out and boil your syrup a little longer; then put back your fruit and give it a boil; bottle while hot; add a little cochineal to give them a nice color.–MRS. A. H. L.

PINEAPPLE–Pare the fruit, and be sure you take out all the eyes and discolored parts. Cut in slices, and cut the slices in small bits, taking out the core. Weigh the fruit, and put in a pan with half as many lbs. of sugar as of fruit. Let it stand over night. In the morning put it over the fire and let it boil rapidly for a minute only, as cooking long discolors it. Put it in the jars as directed.–MRS. A. H. L.

TO PRESERVE PEACHES–Peaches for preserving may be ripe but not soft; cut them in halves, take out the stones, and pare them neatly, take as many lbs. of white sugar as of fruit, put to each lb. of sugar a teacup of water, stir it until it is dissolved, set it over a moderate fire; when it is boiling hot, put in the peaches, let them boil gently until a pure, clean uniform color; turn those at the bottom to the top carefully with a skimmer several times; do not hurry them; when they are clear, take each half up with a spoon, and spread the halves on flat dishes to become cold; when all are done, let the syrup boil until it is quite thick, pour it into a large pitcher, and let it set to cool and settle. When the peaches are cold, put them carefully into jars, and pour the syrup over them, leaving any sediment which has settled at the bottom, or strain the syrup. Some of the kernels from the peach stones may be put in with the peaches while boiling. Let them remain open one night, then cover.–MRS. A. H. L.

This is a recipe card from French’s that seems to have been cut out from some sort of packaging, the weight is cardstock. Date unknown, recipe is typed out in full below.

SWEDISH MEAT BALLS

1 egg, slightly beaten
1 cup light cream or half and half
1/2 cup fine dry bread crumbs
1/2 teaspoon salt
1/8 teaspoon French’s Black Pepper
1/8 teaspoon French’s Ground Allspice
1 pound ground beef
1 tablespoon butter or margarine
1 envelope French’s Onion Gravy Mix
1/2 cup water
1/2 cup Widmer’s Lake Roselle Potato Topping (recipe on other side)

Combine egg, 1/2 cup of the cream, bread crumbs, salt, pepper, and allspice; mix lightly with ground beef. Shape into 30 to 35 small balls. Brown in butter, removing from skillet as they brown. In the same skillet, combine contents of envelope of gravy mix, water, wine, and remaining cream. Bring to a boil, stirring constantly. Put meat balls back in the gravy; spoon Potato Topping around edge of skillet. Cover and heat for 10 to 15 minutes. 4 servings.

Potato Topping: Combine 1 cup cold water, 3/4 cup milk, 2 tablespoons melted butter, 1 teaspoon French’s Parsley Flakes, and 1/2 teaspoon salt. Using a fork, stir in 1 2/3 cups French’s Country Style Mashed Potato Flakes. Let stand several minutes; add 1/2 cup (2-oz.) thin strips of process American cheese. Spoon around edge of skillet containing meat balls.

Here’s a clipping from a magazine that was pasted onto an index card, date is unknown. By reading the instructions it seems the skillet is placed on a bbq grill to cook. Recipe is typed in full below.

Chicken in the Skillet

1 pound each chicken breasts, drumsticks, thighs, or wings
2 slices bacon
1/2 cup sliced onion
1 can condensed tomato soup
1/2 soup can water
1/4 teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
4-ounce can mushrooms, drained

COOK AND crumble bacon. Place chicken in skillet; sprinkle with a little salt. Combine bacon with remaining ingredients and pour over chicken. Cover pan with aluminum foil. Place on rack about 5 inches above bed of hot coals. Cook about 30 minutes. Turn chicken now and then, spooning sauce over. Uncover, continuing to cook for 15 minutes, or until chicken is tender and sauce is thickened. Serves 4 to 6. Prepare vegetables by packing in foil with butter and seasonings.

Here’s a sweet little recipe pamphlet from Rice Chex that was published in the 1950s or 1960s, not sure of the date. It features Lee Goodman on the cover, it could be the actor Lee Goodman who was in many TV roles during the 1950s and 1960s. Each of the recipes are typed out below along with scans of the pamphlet, you can click these to view a larger copy.

Lee Goodman presents these recipes using the cereal of . . . 999 USES!

RICE CHEX CRUMB CRUST

3 1/2 cups RICE CHEX
1/4 cup sugar
1/3 cup soft butter
2 teaspoons hot water

Heat oven to 350°. Grease 9-in. pie pan. Roll Chex into fine crumbs. (You should have 1 cup.) Mix crumbs and sugar thoroughly. Add butter and water. Blend until uniform.

Evenly and firmly pack onto bottom and sides of pie pan. Form an edge around top of crust, not on rim of pan. Bake 10 minutes. Cool. OR, refrigerate 1 hour.

Fill with cool instant pudding, cornstarch, cream or chiffon filling. Refrigerate at least 30 minutes.

To serve, dip pie pan in hot water 1/2 to 1 min.–until pan is warm. Cut and serve at once.

RICE CHEX BEVERAGE SNACKS

Chili Chex

1/2 cup butter
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 package RICE CHEX

Curry Chex

1/2 cup butter
3/4 teaspoon curry powder
1 teaspoon salt
1 package RICE CHEX

Heat oven to 300°. Melt butter in 13x9x2″ pan over low heat. Remove from heat. Mix seasoning and salt. Stir into butter until completely blended. Return to low heat. Add CHEX. Stir until all are covered with butter. Heat and stir 5 minutes more. Put in oven for 10 minutes. Stir after 4 and 8 minutes. Spread out to cool. Store tightly covered.

Tangy Chex

1/2 cup butter
1 tablespoon Worcestershire sauce
1 1/2 teaspoons dry mustard
1 teaspoon salt
1 package RICE CHEX

Heat oven to 300°. Melt butter in 13x9x2″ pan over low heat. Remove from heat. Stir in Worcestershire until completely blended. Mix mustard and salt. Blend into butter. Return to low heat. Add CHEX. Stir until all are covered with butter. Heat and stir 5 minutes more. Put in oven for 10 minutes. Stir after 4 and 8 minutes. Spread out to cool. Store tightly covered.

Cheese Chex

1/2 cup butter
1 package RICE CHEX
1 package (2 1/2 oz.) commercially grated cheese, American or Parmesan

Heat oven to 300°. Melt butter in 13x9x2″ pan over low heat. Add CHEX. Stir 5 minutes or until all are covered with butter. Remove from heat. Evenly sprinkle with cheese while stirring. When all CHEX are coated with cheese, put in oven for 10 minutes. Stir after 4 and 8 minutes. Spread out to cool. Store tightly covered.

RICE CHEX SWEET SNACK

Cinnamon Munch

1/2 cup sugar
2 teaspoons cinnamon
1/3 cup butter
1 package RICE CHEX

Mix sugar and cinnamon. Melt butter in 13x9x2″ pan over low heat. Add CHEX; stir until all are covered with butter. Sprinkle 1/2 sugar mixture over CHEX. Stir to bring unsugared CHEX to top; then sprinkle with rest of sugar mixture. Continue to heat and stir until all CHEX are covered. Spread out to cool. Store tightly covered.

ALSO . . .

Under foods in place of toast or pastry.
As croutons in soup.
Rolled into crumbs to coat fried foods.
As toppings on casseroles–whole or crumbled.
With Wheat Chex in Party Mix.

AND OF COURSE . . .

With sugar and milk or cream for breakfast!

RALSTON PURINA COMPANY
ST. LOUIS, MO.

This is a recipe advertisement for Silver Floss Sauerkraut found in an old magazine, date unknown. The recipe is found below along with a scan of the recipe, you can click to view larger if you like.

“I was looking for a quick meal”

when I found the Silver Floss recipe for a Spicy Kraut Casserole. It was so easy to fix, and made a real hit with the family. And I’m really sold on Silver Floss; it makes any kraut dish better. Here’s the recipe . . . why don’t you try it?

Spicy Kraut Casserole

2 cups SILVER FLOSS
1 cup finely diced apple
1 12-ounce can luncheon meat
1/2 cup chili sauce
2 tbsp. lemon juice
1/2 tsp. Worcestershire sauce

Drain sauerkraut; combine with apple. Slice luncheon meat into 1/4 inch slices. Mix together chili sauce, lemon juice, and Worcestershire sauce. Arrange a layer of meat in the bottom of a greased casserole; spread with a thin layer of chili sauce mixture. Add a layer of kraut. Alternate layers until casserole is filled. Bake in 350° oven 30 minutes. Four servings.

This article is from an old magazine, I believe the “Farm Journal” since it mentions the Farm Journal Family Test Group. There’s no date, but I would guess this is from the 1950s judging by the photo of a women in another recipe article.

The full article and recipe is available below, a scan is also included (click to view larger if you like). The article makes reference to a buttermilk biscuit recipe, I included the link to where you can view it.

MAKE BUTTER?

YES takes only 5 minutes with a mixer!

You can make a pound of butter from a quart of heavy cream (30% butterfat content) in five minutes in your electric mixer.

We kept hearing about a revival of home churning when we went farm-visiting, and in letters from readers. So we asked 30 home-churners in FARM JOURNAL’S Family Test Group to tell us why they make butter and how. Two main reason:

Most of the women churn to use up extra cream from the “family cow.” These days farmers who don’t specialize in dairy may keep only a cow or two for their own milk supply. As Mrs. Walter C. Barnes, Dallas County, Iowa, puts it, “There’s not enough cream to sell, and I don’t want to waste it.”

Reason 2: “It’s a luxury to have plenty of butter to cook with. When I make it myself, I feel I can use it with a free hand,” Mrs. Relton Steele, Muskogee County, Oklahoma, spoke for others.

Half the women like to use sweet cream for butter, half prefer sour. Convenience, the amount of cream usually on hand and family taste seemed to be deciding factors. However, if you make butter from sweet cream, you won’t have the acid buttermilk needed for our biscuit recipe in this issue! (Mrs. Roy Andahl, Burleigh County, North Dakota, freezes buttermilk she can’t use immediately, to bake with later.)

If you like butter made from sour cream, you’ll find that adding 1/4 c. cultured buttermilk per quart of cream will help the cream to sour rapidly and will prevent development of “off” flavors.

Though many of the women said they don’t pasteurize cream, a Minnesota farm wife said, “I believe butter made from pasteurized cream retains its superior quality longer. I’ve learned from experience, too, how important it is to rid butter of all milk. In a hurry one day I was careless; that butter didn’t stay sweet. It smelled like sour milk.”

HOMEMADE BUTTER

1. When you are ready to churn, let cream stand at room temperature until it reaches 60 to 64° in winter, 54 to 58° in summer.
2. Pour cream into churn, or large bowl of electric mixer (use only 1 quart in mixer, or it will splash too much). Beat at high speed until flecks of butter begin to form. Then turn to low speed until butter “comes”–that is, separates from the milk.
3. Pour off the buttermilk.
4. Add cold water equal to amount of buttermilk. Agitate at lowest speed. Pour off water and repeat until clear water can be poured off.
5. Work out all water by pressing butter against bowl with wooden spoon.
6. Add 2 tsp. salt. Mix in thoroughly.
7. Press butter into molds, or for long storage, in glass or plastic containers with tight-fitting lids. Store in refrigerator or freezer.

MEASURE BUTTER BEFORE YOU FREEZE IT

Save time later by freezing butter already measured in recipe amounts you use most often (1 c., 1/2 c.)–a slick trick from Mrs. Henry Ross, Prowers County, Colorado.

Here is a full page recipe from an old magazine, date is unknown but I believe this was published in the 1950s. You can review the recipe typed out in full below or click the scanned copy to view a larger size if you like.

BUTTERMILK BISCUITS
BAKED IN YOUR SKILLET

When I visit farm women in the South, I’m always impressed by how often they bake hot quick breads. Some hungry farmers expect them every day! One woman told me, “My husband thinks it’s an insult to be served cold bread.” Another said with a laugh, “Mine would divorce me if I didn’t bake biscuits every morning.”

Whether or not you already have the hot biscuit habit, we suggest you try baking biscuits in your electric skillet at the table. This is an easy way to have them hot for everybody (especially if the family eats in shifts). Bake them as you need them, and you won’t have to get up from the table to take seconds from the oven.

A good Kentucky cook confided to me, “I was never satisfied with my biscuits until I started using buttermilk. Now I can get light, tender ones.” So here’s a recipe for them, along with two delightfully seasoned variations.

BY RUTH BEHNKE
Food Editor

Buttermilk Biscuits

You can use cultured buttermilk or your own from churning sour cream. Both make good biscuits

2 c. minus 2 tblsp. flour
2 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/3 c. shortening or lard
3/4 c. buttermilk

• Sift together flour, baking powder, salt and soda; cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once; stir until dough follows fork around bowl.
• Turn out on lightly floured cloth or board; knead 8 to 10 times. Roll 1/2″ thick. Cut with 2 1/4″ round cutter. Bake as directed. Makes about 1 dozen biscuits.

To Bake:

In Skillet–crusty English-muffin type:

• Place 4 to 6 layers of aluminum foil (preferably heavy duty) on bottom of electric frypan. Preheat, cover on, to 400°. Place biscuits on foil; cover, bake 10 minutes. Uncover, turn cover again; open vent and bake 10 minute more.

In Oven–fluffy high biscuits pictured:

• Place biscuits in ungreased heavy skillet. Brush with melted butter. Bake in very hot oven (450°) 15 minutes.

Variations:

Pimiento-Cheese Biscuits: Add 1/4 c. grated sharp cheddar cheese and 2 tblsp. chopped pimiento to flour and shortening before adding buttermilk.

Seasoned Biscuits: Add 2 tsp. onion, garlic or herb salad dressing mix to flour.