This is an old recipe clipping that looks to be an advertisement from a magazine for Calument Baking Powder. There is no date but this was in a stack of recipe clippings from the 1920s thru 1950s. You can click the picture to view a larger image of the recipe.

PLANTATION MARBLE CAKE
(2 eggs)

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
1/4 teaspoon salt
1/2 cup butter or other shortening
1 cup sugar
2 eggs, well beaten
3/4 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 tablespoons molasses

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Divide batter in two parts. To one part, add spices and molasses. Put by tablespoons into greased loaf pan, 9x5x3 inches, alternating light and dark mixtures. Bake in moderate oven (350° F.) 1 hour, or until done. Or bake in greased pan, 8x8x2 inches in moderate oven (350° F.) 50 to 55 minutes, or until done. Cover top and sides of cake with your favorite frosting.

(All measurements are level.)

CALUMET
THE DOUBLE-ACTING BAKING POWDER

This is a handwritten recipe card for a slow cooked potato dish found in a big collection of recipes. Date is unknown, recipe typed as-is below.

Delicious Potatoes
Serves 6

1 1/2 cups milk
1 stick butter
6 medium sized potatoes
1/4 green pepper
1/4 sweet red pepper
or 1/4 cup pimento
5 green onion with about 3 inches of green.
1 teaspoon salt

Melt butter in the milk. Do not boil. Grate or grind potatoes, peppers and onion. Put into 1 1/2 quart casserole. Pour on milk – Preheat oven to 200° to 250°. Bake casserole 4 – 6 hours. Add more milk if necessary.

Any leftovers you can fry for breakfast.

This recipe comes from the same collection as the previous scalloped potatoes recipe, handwritten on a white index card and date is unknown.

Scalloped Potatoes
Makes 4 to 6 servings.

1 can (10 3/4 ounces) condensed cheddar cheese, cream of veg, celery, chicken or mushroom soup
1/2 to 3/4 cup milk
dash of pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 Tbsp butter or margarine
dash of paprika

Stir soup; blend in milk and pepper.

Arrange alternate layers of potatoes, onion, and sauce in 1 1/2 quart casserole.

Dot top with butter; sprinkle with paprika.

Cover; bake at 375°F for 1 hour. Uncover; bake 15 minutes more.

Note: Sliced cooked potatoes may be substituted for raw potatoes. Mince onion and reduce cooking time to 1/2 hour. Bake uncovered.

This handwritten recipe comes from a large collection of old recipes, all from the same cook. Date is unknown.

Scalloped Potatoes

6 medium potatoes
1 onion, sliced thin
2 tblsp. flour
1 tsp. salt
dash pepper
3 tblsp. butter
3 cups milk

Slice pared potatoes in thin slices.

Combine with sliced onions and cover with boiling water for 2 minutes; drain.

Place in buttered baking dish.

Sprinkle with flour & seasoning and dot with butter.

Pour on the milk.

Bake covered at 350° for 30 minutes.

Remove cover and continue baking until potatoes are tender and a light crust has formed.

This recipe clipping is from a newspaper and was found in a large box of old recipes, date unknown.

CRUNCHY BEAN SPROUTS

Three slices bacon
One package (10 oz. fresh bean sprouts or one one-lb can, drained)
One green onion, thinly sliced (include top)
One to two tablespoons soy sauce
One-fourth teaspoon ginger juice or
One-fourth teaspoon powdered ginger
One-half teaspoon monosodium glutamate

Cook bacon until crisp and remove from skillet. To fat remaining in pan, add remaining ingredients. Stir – fry three minutes. Drain and top with crumbled bacon. Four servings.

This recipe comes from a large collection of old recipes, most on 4″x6″ index cards and the collection spans decades of recipes acquired. Many are handwritten but there are plenty of clippings as well. This clipping was from a magazine and pasted on a large white index card. Recipe is below and the date is unknown.

Blueberry-Apple Turnovers

Pie crust for 4 pie shells
1 can pie apples, well drained
1 pint frozen blueberries, thawed
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon grated lemon rind
1/4 cup butter

Combine apples, blueberries, sugar, cinnamon, lemon rind. Roll half of pie crust to a rectangle 20 x 16 inches. Cut into 10 oblongs. Place filling on top of each oblong. Dot top of filling with butter. Fold dough over to form a square; prick top with fork. Repeat with other half of dough. Bake at 400° for 20 minutes. Makes 20 turnovers.

Turnovers may be frozen and heated before serving in a 425° oven for about 5 minutes.

This is a handwritten recipe on a lined sheet of paper that has aged and the side of the page is brittle and yellowed. The recipe was added to over time with various notes, I’ve typed it below as is but put the directions in some order. There are some larger measurement notations to the side that I didn’t include, I believe it would be for a larger size kuchen.

If you’d like to see a larger copy of the recipe, just click the picture to view it.

Berry Kuchen
(Mrs. Dhein)

Crush:

1 1/2 c flour
3/4 c shortening
2 1/2 T. cream (or milk & a little butter)
1/4 tsp. B.P.
1 tsp. salt
1 egg

Add beaten egg & cr. last. Either roll or pat in greased pan.

Top with fruit. Then add topping.

4 c. fresh fruit
or 1 can (no 2) canned

Add spices to fruit if desired

Topping:

1 c. sug
4 tbsp. flour
1/4 c. butter

Sprinkle over.

375° when sizzles lower to 350° or 325°

45 min until center bubbles

Here are three handwritten recipes for the same Hot Chicken Salad, but each for different quantities. I think this might be a nice dish for large gatherings, potluck meals or maybe was a recipe used for Church suppers–it definitely appears to be a favorite. I’ve typed each of them out below, these were found in the same box of old recipes.

There’s also a fourth recipe at the bottom for “Special Chicken Salad” that I think might be in reference to this salad.

Hot Chicken Salad
Elsie Cox’s recipe
Serves 9

3 cups diced cooked chicken
1 can creamed chicken soup
1/8 teas marjoram seasoning
2 T pimento chopped
3 Hard cooked eggs chopped
1/2 cup slivered almonds toasted
1 teas lemon juice
1 cup chopped celery
4 teas chopped finely onion
1/2 cup Hellman’s mayonnaise
2 cups crushed potato chips–reserve 1/2 cup for topping

Preheat oven 400 degrees
Bake 30 mins or until bubbly

On the back of this recipe is the same salad but for a bigger quantity, I’d say serving 18-20:

6 cups chicken
3 1/2 can chicken soup
1/4 teas marjoram
7 T pimento
11 eggs
3/4 cup almonds
4 teas lemon juice
3 1/2 cups chopped celery
8 teas chopped onion
1 1/2 cup mayonnaise
6 cups crushed potato chips – Reserve 1 1/2 cups for topping.

Then there’s this recipe card from the same batch of old recipes that serves a large quantity (30), same Hot Chicken Salad recipe:

Hot Chicken Salad
Elsie’s
3 1/2 recipes
Serves 30

12 cups diced cooked chicken
4 cans creamed of chicken soup (use 3 1/2 cans)
12 hard cooked eggs
1 3/4 cup slivered almonds – toasted
4 teas lemon juice
1/2 teas marjoram seasoning
8 T chopped pimento
4 cup chopped celery
2 T chopped fine onion
1 3/4 cup Hellman’s mayonnaise
8 cups crushed potato chips reserve 1 3/4 cups of crushed chips for topping

Preheat oven 400 degrees & bake 30 minutes or until bubbly.

What’s interesting too is this recipe for Special Chicken Salad that doesn’t include the salad recipe, just the extra ingredients to make it special. Since it was found in the same box of recipes, I think that recipe might be for this salad. This one is printed and looks to be a different style of writing, but it could have been written by someone else and given to this woman to add to her recipe.

Special Chicken Salad

Regular Salad with celery and eggs

Just before serving add 1 cup shredded carrots
1 cup potatoes (shoe string) sticks

Be generous with Hellmans

Delicious