This is an old handwritten recipe written on a white, lined index card, date unknown. The recipe is typed below as-is.

Zucchini Freezer Jam

6 c. grated zucchini – peel & seed
3/4 c. water
1/2 c. bottled lemon juice
6 c. sugar
1 c. crushed pineapple drained
2-3 oz. apricot Jello

Boil zucchini & water 8 minutes. Add 1/2 c lemon juice, sugar, pineapple–Bring to boil, stirring until sugar is dissolved. Boil 15 min–Remove from heat and add jello–Stir until dissolved-freeze in containers.

Keep in freezer.

Yield 7 pints

(Better to make half of recipe as it sticks while boiling & must be stirred almost constantly).

This is a recipe card found in a big box lot of old recipes circa 1962. An interesting twist to this card is that the other side of it is for a Democrat Candidate for State Representative of Howard County. You can view both copies of the card below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Watermelon Pickles
4 Qts.

3 cups Sugar
2 cups Vinegar
1 cup Water
1 tablespoon Ground Ginger
3 sticks Cinnamon

Peel and cut melon rind, sprinkle with salt and let stand 2 hours.

Rinse and cook until tender in salt water.

Drain and pack in jars.

Cover with syrup and seal.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Sour cherries and fresh pineapple make this fine preserve. This is fine for the childrens “spread”.

Cherry-Pineapple Jam.

3 quarts cherries
1 pineapple
Sugar

Wash, drain and pit cherries; put through food chopper. Reserve juice from cherries for other use such as sauce for puddings or ice cream, or as a drink. Peel, dice and shred pineapple. Mix with ground cherries. Measure mixed fruits; add two-thirds cup sugar for each cup of fruit. Mix well and let stand 1 hour. Place over heat and let slowly come to the boiling point. Cook gently until thick, 35 to 45 minutes. Pour into hot jars and seal at once.

This is a full page Crisco recipe ad in a 1949 issue of Better Homes & Gardens. It’s a bit too large to fully fit on my scanner, but most of the copy can be seen below (click picture to view a larger size). The recipe is for chocolate cake with orange icing, but the orange icing recipe isn’t included–it’s in the Crisco cook book that’s advertised on the page.

It’s lighter! It’s richer!
It’s made with Crisco!

Here’s a chocolate-lover’s dream cake–yummy-rich, feather-light, moist to the last sweet crumb! And even a beginner can bake it the Crisco way!

For pure, all-vegetable Crisco has a baking secret you find in no other type of shortening. And Crisco’s quick, easy Success Cake Method (given here and on every Crisco label) is built around that secret. Result? A lighter, richer, moister, more tender cake than you’ll get with any other type of shortening or ordinary recipe!

CRISCO’S CHOCOLATE CAKE
WITH ORANGE ICING
(Makes two 9″ layers)

One of the many Success Cake Recipes
You’ll find in the New Crisco Cook Book!

Follow directions carefully, be sure to use Crisco, and we promise you a lighter, richer, moister, more tender cake. The Crisco Success Cake Method is different–that’s why it’s easy and sure-fire!

Measure into bowl: (All Measurements Level)

2 cups cake flour (sifted before measuring)
2 cups sugar
1/2 cup Crisco
1 tsp. salt
3 squares melted chocolate
1 1/2 tsps. soda
3/4 cup milk

Fluffy Crisco needs no creaming! Beat vigorously by hand or with mixer (medium speed) 2 mins. Now stir in (yes, all by itself):

3/4 teaspoon double-acting baking powder

Add: 1/2 cup milk; 3 eggs (unbeaten); 1 tsp. vanilla

Blend by hand or in mixer (medium speed) for 2 mins. (See? Total mixing time’s a mere 4 minutes! And only one bowl to wash.) The batter will be smooth and thin. Pour into 2 square layer pans (9″ x 1 1/2″ deep), rubbed with Crisco, lined with waxed paper. (With smaller pans, fill half full; bake cup cakes with remaining batter.) Bake in moderate oven (350°F.) about 40 minutes. Cool cake in pan on rack for 15 mins. before removing. Loosen edges from pan with spatula. Place rack over cake and pan; invert together. Cool and frost with orange icing–see recipe in the new Crisco Cook Book.

This is a full page magazine ad for Pillsbury’s Best Enriched Flour from 1945. The recipe is typed in full below, you can click the picture to view a larger copy if you like.

No Kneading!
Work, Time cut in half!
. . . this exciting new Pillsbury way

EASY, FAST and FUN TO BAKE!

A NEW, RICH TASTY BREAD

NOW! With this startling ANN PILLSBURY recipe, tested and proved for use with PILLSBURY’S BEST Enriched FLOUR, you cut bread-making time by as much as three hours! A new way to make rich loaves, bread sticks, rolls, party breads, coffee cakes . . . bake bread you’ll be proud to put on the table–golden-textured, crispy-crusted, good. Be among the first to try it! And remember . . . whatever you bake, whenever you bake–you bake your best with Pillsbury’s Best!

Ann Pillsbury’s “NO-KNEAD” SPECIAL BREAD
with the stepped-up nourishment of eggs, milk and Pillsbury’s Best Enriched Flour

Bake at 375° F. for 1 hour
Makes three loaves

Combine . . . 1 1/2 cups scalded milk
2 tablespoons salt
1/4 cup sugar
1/2 cup shortening

Cool . . . to lukewarm by adding
1 1/2 cups water.

Add . . . 3 packages yeast, compressed or dry granular; mix well.

Blend in . . . 3 eggs

Add gradually . . 9 cups sifted PILLSBURY’S BEST Enriched FLOUR; mix until dough is well-blended. (This dough will be softer than a kneaded dough.)
Place dough in large greased bowl and cover.

Store . . . dough in refrigerator or cold place at least two hours or until needed.

Shape . . . chilled dough into three loaves on well-floured board; place in greased, 9x4x3-inch pans and cover.

Let rise . . . in warm place (80° to 85° F.) until double in bulk, about 2 hours.

Bake . . . in moderate oven (375° F.) for 1 hour.

Note: If desired, one-third of dough may be used to make 1 dozen rolls. Fill 3-inch, greased muffin pans 1/2 full; let rise in warm place until double in bulk, about 1 hour, and bake in moderate oven (375° F.) for 25 minutes.

THIS METHOD GUARANTEED ONLY WITH PILLSBURY’S BEST

Pillsbury’s Best Enriched Flour
an Ann Pillsbury sensation!

This is a Spry can recipe label (see another one here), date unknown. It’s on cardboard stock and features the Aunt Jenny character Spry used for marketing. Recipes are typed below and you can click the pictures to view a larger size if you like.

The Spry Way to Make:

AUNT JENNY’S FAVORITE CAKE
(All measurements are level)

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 eggs, unbeaten
2 1/2 teaspoons baking powder
2 cups sifted flour
3/4 cup milk

Blend Spry, salt, and vanilla. Add sugar gradually and cream well. Add eggs, singly, beating well after each addition.

Sift baking powder with flour 3 times. Add flour to creamed mixture, alternately with milk, mixing after each addition until smooth.

Bake in two Spry-greased 8-inch layer pans in moderate oven (375°F.) 25 minutes.

Spread Quick Butterscotch Frosting between layers and on top and sides of cake.

QUICK BUTTERSCOTCH FROSTING

1 cup brown sugar, firmly packed
3 tablespoons Spry
2 tablespoons butter
1/4 teaspoon salt
1/4 cup milk
1 1/2 cups sifted confectioners’ sugar

Combine brown sugar, Spry, butter, and salt in saucepan and bring to boil, stirring constantly.

Add milk and cook over low heat 3 minutes. Cool.

Add confectioners’ sugar and beat until thick enough to spread.

SPRY Stays Fresh and Creamy on Kitchen Shelf

This is a vintage recipe clipping from a magazine during WW II for Swans Down Cake Flour. There is no date but it speaks of rations and wartime budget, so this would be a recipe during that time. The bottom part of the recipe is missing, but only a slight bit since the directions end at icing the cake with Strawberry Fluff (recipe for the fluff is not included).

The recipe is quite worn in spots but is typed complete below, click the picture if you’d like to see a large copy.

A wonderful, wonderful party cake–with no shortening!

IT ISN’T A BUTTER CAKE. It doesn’t take a mite of precious shortening–for all its melting richness!

It isn’t a regular sponge cake, either.
it uses just three eggs!

But it’s the finest, lightest luxury cake you’d ever dream of seeing in days of wartime shortages and wartime budgets. And Swans Down is the reason why. For Swans Down Cake Flour is especially made for making cakes–to give them that delicate texture, that truly marvelous tenderness.

SWANS DOWN’S SPRING BEAUTY CAKE

1 cup sifted Swans Down Cake Flour
1 teaspoon Calumet Baking Powder
1/4 teaspoon salt
3 eggs
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk.

Sift flour once, measure, add baking powder and salt, and sift together three times. Beat eggs with rotary egg beater until thick enough to stand up in soft peaks (5 to 7 minutes); add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time. Add hot milk and stir quickly until thoroughly blended. Turn at once into ungreased tube pan and bake in moderate oven (350° F.) 35 minutes, or until done. Remove from oven and invert pan, 1 hour, or until cold. Remove from pan. Pile Strawberry Fluff (clipping ends here).

This is a vintage magazine recipe clipping, date unknown but it would be sometime in the 1940s during World War II when there were rations and Victory Gardens. I believe it’s from Heinz since their products are suggested and there’s part of a picture of a Heinz 57 bottle of cider vinegar (?) at the bottom. The page is a bit worn but still very legible. Recipes are typed below as-is, click the picture to a view a larger size if you like.

Save Ration Points–Save Fuel–
Save Time–Get Vitamins with

Salads From Your Victory Garden!

Panama Radish Salad

This unusual, fresh and crispy combination tastes wonderful served as a side dish with meat or with crusty rolls for lunch.

Mix about 2 doz. medium-sized radishes (sliced) with 1/2 tsp. salt, 1/2 tsp. minced onions, 1/2 tsp. chopped mint or parsley leaves, a large tomato, chopped fine (if you have it). Add 1/4 cup Heinz Pure cider vinegar, 2 tbs. Heinz Olive Oil (optional) . . . garnish with tender radish tops and garden lettuce.

Old-Fashioned Potato Salad

Made from any kind of potatoes, this salad is delicious–but, if possible, do try it with tiny new potatoes from your garden. To serve 4 you need 4 cups cubed boiled potatoes, 1 small onion, chopped.

For dressing . . . heat 3 tbs. bacon droppings, 2 tbs. Heinz Cider Vinegar, 2 tbs. water, 1 tsp. Heinz Worcestershire Sauce. Pour on potatoes. Salt to taste. Sprinkle with chopped onion tops. Serve hot.

Surround potato salad with tender young beet tops or dandelions, shredded. Save a little of the bacon dressing to pour over greens.