Here’s a recipe that is typed on a large white, lined index card. Date is unknown and was found in a large box of old recipes. I’ve typed it out below as-is but did make some minor typo corrections. I believe this is the author’s version of a restaurant chain’s fish recipe but is not the official one. Also this recipe is just for the fish, nothing written for the chips.

Arthur Treacher’s Fish And Chips

3 lbs. fish filets
1 cup buttermilk
1 lemon sliced
2 cups pancake mix
2 1/2 cups club soda
veg. oil for frying
Flour for dredging

Cut filets in triangle shapes. Cover with buttermilk and sliced lemon, refrig. for two hours. Remove from milk, dredge fish in flour and let dry a few min. Combine pancake mix and club soda to consistency of buttermilk. Deep fry filets that have been dipped in pancake mixture. Keep warm in 250 degree oven.

Here’s a clipping from a booklet or cookbook that was taped onto a white index card and saved in a recipe box, print is in green ink. Date unknown.

Here’s a recipe clipping from an issue of the Better Homes And Gardens Magazine dated March, 1978. This was found in a big box of old recipes and is typed out below as-is.

Chocolate-Peanut Squares

1/4 cup butter or margarine
1 6-ounce package (1 cup) semisweet chocolate pieces
1 1/2 cups rolled oats
1/2 cup peanut butter
1 8-ounce package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1/2 cup milk
1 cup whipping cream
1/4 cup chopped peanuts

In saucepan heat together butter or margarine and 1/4 cup of the chocolate pieces over low heat just till melted. Stir in oats till coated. Press into the bottom of an 8x8x2-inch pan; chill. In small saucepan heat and stir peanut butter and remaining chocolate together over low heat till melted. Cool slightly. In mixer bowl beat cream cheese, sugar, and vanilla till fluffy. Beat in peanut butter mixture (mixture will be quite stiff). Blend in milk. Whip cream just to soft peaks. Fold into peanut butter mixture. Turn into pan. Sprinkle nuts atop. Cover; chill well. Makes 9 to 12 servings.

This is a recipe clipped from a magazine, date unknown but I think around 1980 or so. The recipe is a bit stained but is still very clear to read.

Washington Cake (Currant Pound Cake)
Serves 12 to 16

5 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups butter or margarine, softened
2 3/4 cups sugar
6 eggs
1 1/2 teaspoons vanilla extract
1 cup milk
1 (11 ounce) package currants

Preheat oven to 350 degrees. Grease well and flour a 10-inch tube pan. Sift flour with baking powder, nutmeg, and salt and set aside. In large bowl, with electric mixer at high speed, beat butter with sugar until light and fluffy, takes about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and continue beating until smooth and fluffy. At low speed beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture. Beat only until combined. Stir in currants. Turn batter into prepared pan. Bake 1 hour and 20 minutes or until cake tester inserted in center comes out clean.

This is a handwritten recipe on a white lined index card, date is unknown and it was found in a big boxed collection of recipes. Recipe is typed below as-is.

Wheat Germ Cheese Spread

2 C shredded sharp Cheddar Cheese
1/2 C chopped apples
1/2 C chopped walnuts
1/2 C chopped celery
1/2 C shredded carrots
1/3 C mayonnaise
2 T chopped raisins
2 T chopped dates
2 T chopped green pepper
1 T wheat germ
1 t lemon juice
1 t Worcestershire sauce

Combine all ing. mix well. Serve w/whole wheat bread or crackers.

Yield: 4 cups

Here’s a recipe clipping from an issue of the Better Homes And Gardens Magazine dated March, 1978. This was found in a big box of old recipes and is typed out below as-is.

Chocolate-Coconut Dessert

1 6-ounce package (1 cup) semisweet chocolate pieces
1 13-ounce can evaporated milk
1 10 1/2-ounce package (5 cups) miniature marshmallows
1 1/3 cups flaked coconut
6 tablespoons butter or margarine
2 cups crisp rice cereal, crushed
1 cup chopped walnuts
1/2 gallon brick vanilla ice cream

In saucepan melt chocolate in milk. Bring to boiling; boil gently, uncovered, 4 minutes or till thickened, stirring constantly. Add marshmallows; heat and stir till melted. Chill. In skillet cook and stir coconut in butter or margarine till lightly browned. Stir in cereal and nuts. Spread 3 cups of the cereal mixture in bottom of a 13x9x2-inch pan. Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces. Arrange half the ice cream over cereal. Spread with half the chocolate mixture. Repeat layers. Top with remaining cereal. Cover; freeze firm. Let stand at room temperature 5 to 10 minutes before serving. Makes 16 servings.

This is a recipe cut from a plastic wrapping of some sort, could be a bag of Kleenraw Sugar since it’s mentioned in the recipe. The plastic piece has been glued to a white index card and is typed below for you:

WALNUT SQUARES (Delicious Chewy Cookie Squares)

1 cup KLEENRAW SUGAR, firmly packed, 1 egg unbeaten, 1 teaspoon vanilla, 1/2 cup whole wheat or enriched white flour, 1/4 teaspoon soda, 1/4 teaspoon salt, 1 cup coarsely chopped walnuts.

Stir KLEENRAW SUGAR, egg and vanilla together in bowl. Don’t beat hard. Stir flour with soda and salt, and add. Stir in nuts. Spread in greased shallow 8″ or 9″ square pan. Bake at 350 degrees (moderate) 20 minutes until browned but still soft. Leave in pan. Cut in squares while warm. Makes 25 squares.

This is a clipping from some sort of packaging or maybe a magazine insert, heavy paper weight and the back side is plain so I’m not sure. The date is unknown and this recipe was found in a box of old recipes.

TRY BETTY CROCKER’S NEW

PEANUT PETITES

1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 egg
1 1/4 cups GOLD MEDAL Flour*
1/2 tsp. baking powder
3/4 tsp. soda
1/4 tsp. salt

*To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatula OR sift if you wish.

Mix shortening, peanut butter, sugars and egg thoroughly. Blend rest of ingredients; stir in. Chill dough. Heat oven to 375° (quick mod.). Roll dough on a lightly floured surface, half at a time, 1/8″ thick. Cut with small cutters. Place on baking sheet. Bake 6 to 8 min. Frost with Peanut Butter Icing (below). Makes about 12 doz. 1 1/4″ cookies.

Peanut Butter Icing: Stir 1/4 cup peanut butter, 3 cups sifted confectioners’ sugar and 1/4 to 1/3 cup milk together until creamy. Add 1/2 cup chopped Spanish peanuts.

Description: Peanut butter in the cooky — peanut butter and peanuts in the icing.