Here is a handwritten recipe for Toffee Bars on a white lined index card, it’s a bit yellow with age but I have no date for it. I’ve typed it below as-is.

Toffee Bars
275°

1 cup butter
1 egg separated
1 cup sugar
1 tsp vanilla ex.
2 cups sifted flour (all purpose)
1/2 cup chopped walnuts

Cream butter & sugar add flour egg yolk & vanilla, until well blended. Spread evenly in bottom of well greased on jelly roll pan. Brush top with egg white, and sprinkle with nuts. Bake 1 hr. + 10 min. or until golden brown. Immediately cut into 50 bars, and remove from pan to rack. Store tightly covered for at least 3 days. These are better made ahead of time.

(Eleanor)

This is a promotional recipe flyer for six different tasty sweets, the brand names are Hershey, Fleischmann’s, Skippy Peanut Butter and Gold Medal Flour. Based on the picture I would guess this is from the 1970s. All the recipes are typed below and you can click the picture to view larger cookie samples.

For your holiday baking we have 6 delicious dessert recipes. You’ll enjoy the goodness of Hershey’s Cocoa, Fleischmann’s Yeast, Skippy Peanut Butter and Gold Medal Flour as you create and taste these holiday treats.

1. Peanut Butter Fingers
2. Peanut Butter Coffee Cake Wreath
3. German Chocolate Cheesecake Squares
4. Fudge Pillows
5. Peanut Butter Squares
6. Peanut Butter-filled Chocolate Pretzels

Peanut Butter Fingers

1 package Fleischmann’s active dry yeast
2 tablespoons warm water (105 to 115°)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup Skippy creamy or super chunk peanut butter
1/4 cup margarine or butter, softened
1/4 cup shortening
1 1/2 cups Gold Medal all-purpose or whole wheat flour*
3/4 teaspoon baking soda
1/4 teaspoon salt
Cocoa Glaze (below)

Dissolve yeast in warm water in large bowl. Mix in sugars, egg, peanut butter, margarine and shortening until smooth. Stir in flour, baking soda and salt. Cover and refrigerate 30 minutes. Heat oven to 375°. Shape dough by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheet. Bake until light brown, about 8 minutes; cool. Dip one end of each cookie into Cocoa Glaze. About 6 dozen cookies.

*If using self-rising flour, omit baking soda and salt.

Note: Unbleached flour can be used in this recipe.

Cocoa Glaze: Mix 1 1/2 cups powdered sugar and 1/4 cup Hershey’s cocoa in medium bowl. Stir in 3 tablespoons milk and 1 teaspoon vanilla until smooth. Stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.

Peanut Butter Coffee Cake Wreath

1 cup dairy sour cream
1 package Fleischmann’s active dry yeast
1/4 cup warm water (105 to 115°)
3 tablespoons sugar
1 teaspoon salt
2 tablespoons margarine or butter, softened
1 egg
3 to 3 1/2 cups Gold Medal all-purpose flour*
Peanut Butter Filling (below)
Cocoa Glaze (below)

Heat sour cream over low heat until lukewarm. Dissolve yeast in warm water in large bowl. Beat in sour cream, sugar, salt, margarine, egg and 1 1/2 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto well-floured surface; knead until smooth, 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1 hour. Prepare filling. Punch down dough. Roll into rectangle, 25×6 inches. Make 1 1/2-inch cuts on 25-inch sides at 1/2-inch intervals. Spread filling down center. Crisscross strips over filling. Shape into ring on greased cookie sheet. Pinch ends together. Cover and let rise until almost double, 1 hour. Heat oven to 375°. Bake until golden brown, 20 to 25 minutes. Cool slightly; top with Cocoa Glaze. 1 coffee cake.

*If using self-rising flour, omit salt.

Note: Unbleached flour can be used in this recipe.

Peanut Butter Filling: Mix 1/4 cup packed brown sugar, 3/4 cup Skippy creamy or super chunk peanut butter and 2 tablespoons margarine or butter, softened, in small bowl.

Cocoa Glaze: Mix 1 cup powdered sugar and 1/4 cup Hershey’s cocoa. Stir in 2 tablespoons milk until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time.

German Chocolate Cheesecake Squares

1 package Fleischmann’s active dry yeast
1/2 cup warm water (105 to 115°)
2 to 2 1/2 cups Gold Medal all-purpose flour*
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/2 cup margarine or butter, softened
2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
1 cup sugar
1/3 cup Hershey’s cocoa
3 eggs
2 teaspoons vanilla
Coconut-Pecan Topping (below)

Dissolve yeast in warm water in large bowl. Stir in 1 cup flour, 1/4 cup sugar, the salt, 1 egg and the margarine vigorously until smooth. Add enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, 3 to 5 minutes. Cover; let rest 20 minutes. Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Press dough in bottom and up sides of pan. Beat cream cheese in large bowl on medium speed. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in 3 eggs, one at a time, and vanilla, scraping bowl occasionally. Pour into crust. Bake until crust is golden brown and center is set, about 25 minutes; cool. Spread with Coconut-Pecan Topping. Refrigerate until chilled and firm, at least 1 hour. Cut into about 2-inch squares. Refrigerate any remaining squares. 3 dozen squares.

*If using self-rising flour, omit salt.

Note: Unbleached flour can be used in the recipe.

Coconut-Pecan Topping

1/2 cup sugar
1 egg
1/2 cup evaporated milk
1/4 cup margarine or butter
2/3 cup flaked coconut
1/2 cup chopped pecans
1 teaspoon vanilla

Heat sugar, egg, milk and margarine in 1-quart saucepan over medium-low heat, stirring constantly, until thick, about 12 minutes. Remove from heat; stir in remaining ingredients.

Fudge Pillows

1/2 cup firm margarine or butter
1 1/2 cups Gold Medal all-purpose flour*
1/4 teaspoon salt
3 tablespoons water
1 teaspoon vanilla
Fudge-Cream Cheese Filling (below)

Heat oven to 350°. Cut margarine into flour and salt until mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, and vanilla, tossing with fork until all flour is moistened and dough cleans side of bowl. Divide dough into halves. Roll each half into rectangle, 12 x 8 inches, on cloth-covered board generously sprinkled with sugar. Cut each lengthwise into four 2-inch strips. Prepare Fudge-Cream Cheese Filling. Drop by rounded teaspoonfuls into 6 mounds, 1 inch apart, onto 1 strip; top with another strip. Cut into six 2-inch squares; seal edges securely. Place squares about 1 inch apart on ungreased cookie sheet. Repeat with remaining strips and filling. Bake until light golden brown, about 15 minutes. Immediately remove from cookie sheet; cool. 2 dozen cookies.

*If using self-rising flour, omit salt.

Note: Unbleached flour can be used in this recipe.

Fudge-Cream Cheese Filling

1 1/2 cups sugar
1/4 cup Hershey’s cocoa
2 teaspoons milk
1 teaspoon vanilla
1 package (3 ounces) cream cheese, softened

Mix all ingredients in small bowl until smooth.

Peanut Butter Squares

1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup margarine or butter, softened
1/3 cup Skippy super chunk peanut butter
1 cup Gold Medal all-purpose or whole wheat flour*
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
Peanut Butter Frosting (below)
3 tablespoons Hershey’s cocoa
1 tablespoon milk

Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2 inches. Mix sugars, egg, margarine and peanut butter in large bowl. Stir in flour, oats, baking soda and salt. Spread in pan. Bake until golden brown, 17 to 22 minutes; cool. Prepare Peanut Butter Frosting; reserve 1/3 cup. Stir cocoa and milk into remaining frosting until smooth. If necessary, stir in additional milk until of spreading consistency. Frost squares with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl for marbled effect. Cut into 1 1/2-inch squares. About 4 dozen cookies.

*If using self-rising flour, omit baking soda and salt.

Note: unbleached flour can be used in this recipe.

Peanut Butter Frosting: Mix 1 1/2 cups powdered sugar, 1/4 cup Skippy super chunk peanut butter and 2 tablespoons milk in small bowl. Stir in additional milk, 1/2 teaspoon at a time, until of spreading consistency.

Peanut Butter-filled Chocolate Pretzels

3/4 cup powdered sugar
1/2 cup margarine or butter, softened
1 egg
1 teaspoon vanilla
1 1/2 cups Gold Medal all-purpose flour*
1/4 cup Hershey’s cocoa
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Peanut Butter Filling (below)
Cocoa Glaze (below)

Mix powdered sugar and margarine in a large bowl; stir in egg and vanilla. Stir in flour, cocoa, baking soda and cream of tartar. Refrigerate until chilled, 2 to 3 hours.

Heat oven to 375°. Divide dough into halves. Roll each into rectangle, about 13 1/2 x 9 inches, on well-floured cloth-covered board. Cut each crosswise into nine 1 1/2-inch strips. Prepare Peanut Butter Filling. Shape into eighteen 1 1/4-inch balls. Roll each ball into rope, 9 inches long, on floured surface. Place ropes on centers of chocolate strips. Bring long edges of each strip up over filling; seal well. Shape into pretzel on ungreased cookie sheet. Bake until set, 8 to 10 minutes; cool. Spread with Cocoa Glaze; sprinkle with chopped peanuts if desired. 18 cookies.

*If using self-rising flour, omit baking soda.

Note: Unbleached flour can be used in this recipe.

Peanut Butter Filling: Mix 3/4 cup Skippy creamy peanut butter and 3 tablespoons margarine or butter, softened, in medium bowl. Gradually stir in 1 cup powdered sugar.

Cocoa Glaze: Mix 1 cup powdered sugar and 2 tablespoons Hershey’s cocoa in small bowl. Stir in 2 tablespoons milk until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.

Here is a recipe clipping from a magazine, date unknown but I don’t believe it’s more than 20 years or so old. Typed below as-is.

Dutch Chocolate Ice Cream

5 eggs
2 cups sugar
1 4-ounce package vanilla ice cream mix
1 recipe Chocolate Premix
4 cups whipping cream
3 cups milk
Dash salt

In large mixer bowl, beat eggs till light, about 5 minutes. Gradually add sugar and dry vanilla ice cream mix, beating till thick. Beat in Chocolate Premix. Stir in whipping cream, milk, and salt; pour into 5-quart ice cream freezer container. Freeze according to manufacturer’s directions. Makes 3 1/4 quarts ice cream.

To make Chocolate Premix: In saucepan, combine 2/3 cup Dutch process cocoa powder, 1/2 cup sugar, and 1 teaspoon ground cinnamon. Stir in 1 1/2 cups milk. Bring to boiling. Remove from heat; cool.

Here is a recipe for Crescent Pastries that is handwritten on a recipe card. Found in an old box of recipes, date unknown. Typed below as-is.

Crescent Pastries
Serves 40-48

1 c. butter softened
2 c. flour
1 egg – separated
1/2 c. sour cream
1 can Solo Fruit Filling*
chopped nuts

Cut flour into butter.

Add yolk to cream; add to butter. Work well together with hands, form into ball; wrap in wax paper & refrig. overnight (or freeze).

Cut dough into quarters
Roll into 9 inch circle, spread with filling; sprinkle w. nuts.

Cut into pizza pie wedges & roll up like a crescent roll; dab w. eggwhite.

Bake at 350° 25-30 min on an ungreased sheet.

*Solo is a brand name

Here’s a handwritten recipe card found in a big box of old recipes. I’ve typed it below as-is.

Gramma Spice Cooky

4 cups flour
1 cup butter
1 1/2 t. soda
1 1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 1/2 cups sugar
2 eggs
1 T. milk
1 cup currants

When dough is cold preheat oven 375°. On floured board roll dough as thin as possible, sprinkle with sugar and with sharp knife cut dough into diamonds shape. Bake 8 to 10 min. until light brown.

10 doz. cookies

This is a handwritten recipe card found in a big box of recipes. There is no specific amount mentioned for how much milk to use (just a question mark), but you would use an amount necessary to allow the dough to hold together.

Cracker Balls for Soup

Premium Crackers (ground up) 3 pkg.
1 egg – beaten
Milk – ?
Parsley – chopped

Mix all ingredients together. On a floured pastry board, make a long sausage roll with a handful of dough. Use plenty of flour on board. Roll & cut into pieces (about the size of one die); make balls & drop into boiling water. Cook about 5 minutes. Strain & put into chicken soup.

Enjoy!

This is page 91 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Sausage Stuffer, Lard and Fruit Press

Points of Merit

The Iron Cylinder is bored True, so that the Plunger plate fits perfectly in the cylinder, from top to bottom.

Lips on Tin Cylinder, make burning of hands an impossibility.

Corrugations in spout prevent air entering Casing, thus assuring preservation of sausage. The only Stuffer possessing this feature, which is Patented.

It can also be used as a fruit press for making wines, jellies, etc., from berries of all kinds, Grapes, Currants, Quinces, Pineapples, etc.

This is the last page from the book (other than the back index).

Here is page 90 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Enterprise
Bone, Shell and Corn Mills

Best All Around Mills on the Market

It is a well-known fact that ground bones and shells, cracked corn, etc., are excellent for poultry. These Mills are especially adapted to grinding Bones (when dry only), Oyster and other Shells, Corn, Roots, Bark, Grain, Salt, etc.

Ground Bone is one of the best fertilizers, and the Mills will soon pay for themselves for that purpose alone.

Our No. 650 commends itself to those who wish to save space. The ease with which it may be screwed or fastened to the wall, post, etc., is evident from a glance at the illustration.

These Mills are not intended for Grinding “Green Bones”
“Green Bones” can only be shaved, not Ground