This recipe is written on a slip of note paper and was found in a big box of old recipes, date is unknown and the recipe is typed below as-is. Would make a great Christmas dainty for the kids!

Holly Wreaths

32 Large Marshmallows
1 Stick Butter

Melt in double boiler. Stir constantly. Add 1 tsp vanilla & 2 tsps of green food coloring. Mix with 4 cups of corn flakes.

Drop & mold on wax paper. Put 2 or 3 cinammon candies in center of each cookie.

Set on wax paper 24 hours on each side.

Makes 30 – 40 cookies.

Here are pages 88 and 89 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Enterprise
Handles For Cold Handle Irons

All our sets of Irons are equipped with this handle

While the Handles heretofore manufactured by us have been superior to any in the market, we desire herewith to call attention to our new Handle, which we brand “The Best.” This Handle is made of the best selected wood, with a Tinned Forged Iron Stretcher attached with the longest and heaviest screws possible, and while costing a little more will, in the end, be the most economical for the consumer.

As is well known, the great competition in Potts’ Irons has reduced the price, so that there is little or no profit to the manufacturer, and, as usual in such cases, the tendency has been to deteriorate the quality of the goods.

We have decided, however, in no wise to detract from the quality of the Potts’ Irons of our make, but on the contrary, to make them better, hence the addition of our improved Handle.

Enterprise Combination Handle

For Cold Handle Sad Irons

We have greatly improved “The Best” Handle by the addition of a Wire Side Rest. The effect of the rest is to carry the Stand with the Handle at all times. The user will appreciate the value of this as it obviates the possibility of loss or breakage of the old style stand at inopportune times. It also prevents the Iron when not in use from being scratched or defaced.

Can be used on all Mrs. Potts’ Irons

This is a recipe sheet from Pillsbury, date unknown. I found this in a big box of recipes purchased from a lot sale.

Make Six Easy Cookies From One Basic Dough…

Basic Spice Dough

1 cup firmly packed BROWN SUGAR
1 teaspoon BAKING POWDER
1/2 teaspoon SALT
3 teaspoons CINNAMON
2 teaspoons ALLSPICE
3/4 cup MARGARINE (1 1/2 sticks), softened
2 EGGS
1 teaspoon VANILLA

COMBINE in large mixer bowl at low speed for 1 minute. DO NOT OVER MIX.

2 1/4 cups PILLSBURY’S BEST UNBLEACHED OR ALL PURPOSE FLOUR*

Gradually ADD flour to above mixture at low speed just until a stiff dough forms, about 1 minute.

*If using Pillsbury’s Best Self-Rising Flour, omit baking powder and salt; reduce margarine to 1/2 cup.

HIGH ALTITUDE–5200 Feet. No change needed for Basic Spice Dough or cookie variations.

Rolled Basic Dough Cut-Outs

This recipe is made from 1/3 of the prepared Basic Spice Dough.

Oven 375 degrees
ABOUT 2 DOZEN COOKIES

Roll 1/3 prepared DOUGH 1/4 inch thick. Cut dough with cookie cutter; place on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Decorate cooled cookies with Pillsbury Cake and Cookie Decorator.

Rum And Raisin Slices

This recipe is made from 1/3 of the prepared Basic Spice Dough. If desired, refrigerate cookie roll up to 2 weeks and bake when needed.

OVEN 375 degrees
1 1/2 to 2 DOZEN COOKIES

To 1/3 prepared DOUGH add 1/2 cup RAISINS; mix well. Form dough into roll 1 1/2 inches in diameter on waxed paper. If dough is sticky, refrigerate until firm. Slice dough 1/4 to 3/8 inch thick; place on ungreased cookie sheet; bake at 375 degrees for 8 to 10 minutes. Frost cooled cookies with frosting made by mixing 1/2 cup (about 1/4 can) PILLSBURY VANILLA READY TO SPREAD FROSTING and 1/4 teaspoon RUM FLAVORING. Top with PECAN HALF.

“Oh What fun it is to make my Gingerbread Sleigh.”

OVEN 375 degrees
1/2 cup SUGAR
1/2 cup SOLID SHORTENING
1 teaspoon SALT
1 teaspoon SODA
1/2 teaspoon BAKING POWDER
1 1/2 teaspoons GINGER
1 teaspoon CINNAMON
1/2 teaspoon ALLSPICE
1/3 cup BUTTERMILK or SOUR MILK
1/2 cup MOLASSES or HONEY

COMBINE in large mixer bowl at low speed for 1 minute. DO NOT OVER MIX.

2 cups PILLSBURY’S BEST UNBLEACHED OR ALL PURPOSE FLOUR*

Gradually ADD to above mixture on low speed of mixer, mixing just until a stiff dough forms, about 1 minute. Refrigerate dough if at all sticky.

ROLL out 1/3 of dough at a time on floured surface to 1/8 inch thickness. Trace sleigh patterns from this sheet. Place sleigh patterns on dough cut around with knife; transfer pieces with pancake turner to ungreased cookie sheet. After placing rectangular piece on cookie sheet, cut where dotted lines appear on pattern. This forms the front, back, and bottom of sleigh. It is important that all pieces are straight edged to insure easy assembly.

BAKE at 375 degrees for 8 to 10 minutes. Cool 2 minutes on cookie sheet; remove; cool completely. Leftover dough can be rolled, cut with cookie cutter and baked.

*If using Pillsbury’s Best Self-Rising Flour, omit salt, soda, and baking powder.

HIGH ALTITUDE–5200 Feet. No Change.

ASSEMBLY OF SLEIGH

Lay out sleigh pieces as in diagram. Frost edges with Pillsbury Ready to Spread Frosting as shown in red. Assemble by bringing up sides and then front and back. Hold a few minutes. Jars set at the sides of sleigh help hold sleigh until dry. Allow sleigh to dry completely (over-night) before decorating. Decorate sleigh with Pillsbury Cake and Cookie Decorators.

This is side two:

Fruitcake Slices

This recipe is made from 1/3 of the prepared Basic Spice Dough. If desired, refrigerate cookie roll up to 2 weeks and bake when needed.

OVEN 375°
1 1/2 to 2 DOZ. COOKIES

To 1/3 prepared DOUGH add 1/4 cup FINELY CHOPPED CANDIED FRUIT, 1/4 cup FINELY CHOPPED DATES, and 1/4 cup FINELY CHOPPED NUTS; mix well. Form into roll 1 1/2 inches in diameter on waxed paper. If dough is sticky, refrigerate until firm. Slice dough 1/4 to 3/8 inch thick; place on ungreased cookie sheet; top with RED or GREEN CANDIED CHERRY HALF; bake at 375° for 8 to 10 minutes.

Lemon Nut Slices

This recipe is made from 1/3 of the prepared Basic Spice Dough. If desired, refrigerate cookie roll up to 2 weeks and bake when needed.

OVEN 375°
ABOUT 1 1/2 DOZEN COOKIES

To 1/3 prepared DOUGH add 1 – 2 tablespoons grated LEMON PEEL and 1/2 cup finely CHOPPED NUTS; mix well. Shape dough into roll 1 1/2 inches in diameter on waxed paper. If dough is sticky, refrigerate until firm. Slice firm dough 1/4 to 3/8 inch thick and place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Frost cooled cookies with PILLSBURY READY TO SPREAD LEMON FROSTING (about 1/2 can).

Mincemeat Drops

This recipe is made from 1/3 of the prepared Basic Spice Dough.

OVEN 375°
1 1/2 to 2 DOZ. COOKIES

To 1/3 prepared DOUGH, add 1/2 cup (1/4 28 oz. jar) PREPARED MINCEMEAT; mix well. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes, until cookies are puffy and slightly cracked. Frost cooled cookies with PILLSBURY VANILLA READY TO SPREAD FROSTING (about 1/4 can). Top with drained MARASCHINO CHERRY HALF.

It’s so easy to make all these great cookies because you can make six kinds from one basic spice dough. Just follow the easy directions.

There’s also a recipe and directions for a colorful gingerbread sleigh. Use it as a cookie holder for all these delicious cookies.

Date Stuffed Spice Balls

This recipe is made from 1/3 of the prepared Basic Spice Dough.

OVEN 375°
ABOUT 1 TO 1 1/2 DOZEN COOKIES

Slit about 18-24 PITTED DATES with knife or scissors and stuff with PECAN HALF. Pinch small ball of dough (walnut size) from prepared dough; flatten with fingers; wrap around date; roll in hands to form ball. Place balls on ungreased baking sheet; bake at 375° for 8 to 10 minutes. (Cookies will begin to crack on top.) Roll warm cookies in powdered sugar. Reroll when cool.

Holiday Thumbprints

This recipe is made from 1/3 of the prepared Basic Spice Dough.

OVEN 375°
1 1/2 to 2 DOZEN COOKIES

Using 1/3 prepared DOUGH, form small balls (walnut size). Place on ungreased cookie sheet. Using thumb, make an imprint in center of cookie. Bake at 375° for 8 to 10 minutes until puffy. Make imprint on cookie again immediately after removing from oven. Cool completely. Fill cookies with PILLSBURY VANILLA READY TO SPREAD FROSTING (about 1/2 can) and sprinkle with CRUSHED PEANUT BRITTLE or tint frosting pink and green with a few drops of food coloring; sprinkle with colored sugars.

[RecipeCurio Note: This was originally dated December 20, 2006 and was on two different pages–has been updated to have everything on one page as well as larger scans of the images made available, just click them to view]

This is a sweet 4 page vintage pamphlet from Cream Corn Starch that offers a few recipes as well as gives instructions for how to make your own cake flour. There is no date anywhere on this, but I would guess this is from around the 1940s. The entire pamphlet and its recipes are typed below, click on the different page pictures to view a larger copy if you like.

Try these Recipes With Cream Corn Starch

ORANGE CAKE FILLING–Melt 2 tablespoons butter and add 1 cup sugar and 1/4 cup Cream Corn Starch. Blend well and add 1 cup orange juice and the grated zest of 1 orange. Bring to boiling point, stirring constantly, and cook until creamy. When cold, fold in 1 cup cream, beaten stiff.

BUTTERSCOTCH DELIGHT–Put 3/8 cup brown sugar and 3 tablespoons butter in saucepan and stir and boil 1 minute. Add 1 cup milk and place over hot water. When milk is hot, add 2 tablespoons Cream Corn Starch which has been blended with 1/8 teaspoon salt and 2 tablespoons cold milk. Stir together until smooth, cover and cook 15 minutes, stirring occasionally. Cool, add 1/2 teaspoon vanilla and 1/4 cup chopped nuts. Chill, and serve with butterscotch sauce.

CREAM CORN STARCH SCONES–Cream 1 cup butter, and gradually add 2 cups fine granulated sugar. Sift together 1 cup Cream Corn Starch, 2 cups flour, 4 1/2 teaspoons baking powder. Add this dry mixture alternately with small amounts of milk until you have used 1 cup milk. Beat the whites of 5 eggs until light, and stir in lightly, together with 3/4 teaspoon vanilla. Bake in smallest size muffin tins, and ice tops with a milk chocolate “cap” made by melting small pieces of milk chocolate in a small amount of hot cream, and stirred until smooth. This recipe can also be baked as a layer cake, and is delicious with the orange filling given above.

[RecipeCurio Note: I didn’t include the mail-offer request for a free recipe book since it’s no longer available.]

Cream Corn Starch
Steps up to greater and greater fame

Gradually, through the years, smart cooks have found more and more uses for Cream Corn Starch. Its special consistency now makes it a staple for every meal.

1. Good wholesome desserts: corn starch pudding, etc.
2. Special desserts–a famous lemon pie, etc.
3. Instead of flour for thickening soups–smoother, richer.
4. Creaming vegetables to a smoother texture.
5. Making sauces clearer, more delicate in flavor.
6. To compound cake flour economically, at home.

Cream Corn Starch to make your own cake flour
[this section also has its own page here]

Cake Flour contains more Starch and less Gluten than Bread Flour in order to insure lighter, more tender cake. This is a secret only recently learned by housewives. They have found that the special consistency of Cream Corn Starch will make smoother cakes, more evenly browned cakes, and cakes that will stay fresh longer.

Directions

To make a cup of Cake Flour first place two level tablespoonfuls of Cream Corn Starch in a cup and finish filling with regular Bread Flour. This makes the equivalent of one cup of unsifted Cake Flour. Then this should be sifted together three times before using in the mixture.

Three Famous Recipes

Lemon Pie

The secret of good lemon pie is the kind of corn starch used. Try our recipe:

Mix 3 tablespoons of Cream Corn Starch with 1 1/2 cups of sugar. Cover with the grated rind and juice of 1 1/2 lemons. Add the beaten yolks of three eggs and 1 1/2 cups of boiling water. Cook until thick. Pour into baked crust. Cover with the stiff white of the three eggs, to which a little sugar has been added. Return to the oven and brown.

Open Peach Pie

This is the prettiest thing you ever saw! And delicious!

Line a pie pan with rich pastry. Mix 1 cup of granulated sugar with 2 tablespoons of Cream Corn Starch. Cover inside of pastry shell with 3/4 of this mixture, pressing it out to the sides. Arrange peeled halves of fresh peaches close together around the outside edge, with insides of peaches up. Then fill in with other peaches until pan is full. Sprinkle remainder of sugar-and cornstarch mixture over the peaches and then carefully pour around the halves 1/2 pint of cream, putting a little cream into each peach-center. Put into a moderate oven at first and when pastry is set, reduce heat and bake slowly until peaches are tender and the custard around them clear and firm. Cool and serve. (Canned peaches can be used out of season, but should be carefully drained first.)

Cream Corn Starch Pudding

There’s a difference!

3 cups milk
1/3 cup Cream Corn Starch
1/3 cup sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla

Scald 2 1/2 cupfuls of milk, add remaining cold milk to Cream Corn Starch, stir to a smooth paste and add to hot milk, stirring constantly. Cover and cook over hot water 15-20 minutes. Beat egg yolks with sugar and salt, and stir in some of hot mixture. Stir this into rest of hot mixture. Cook five minutes, remove from fire, stir in vanilla and fold in beaten egg whites. Pour into one large or six small molds and chill. Serve with whipped cream or fruit.

This is a handwritten recipe card for Sour Cream Cake which was found in a large box of old recipes, date is unknown.

Sour Cream Cake

13″x9″ pan

1/2 lb sweet butter
1 3/4 c sugar
4 eggs lightly beaten
1 pint sour cream
3 cups flour
3 tsp baking powder
2 tsp vanilla
2 tsp baking soda

Topping:

1/2 c. sugar
2 tsp cinnamon
1/2 c. chopped nuts

Blend butter, sugar, eggs til creamy. Add sour cream mixed with soda. Add flour & B. Powder. Put 1/2 mixture into greased pan. Sprinkle with 1/2 topping & work with knife into batter. Put other half batter into pan. Add rest of topping & work with knife again. Ron’s mother added more nuts.

Bake 350° 45 min.

This recipe comes from a sheet pulled from the Better Homes & Gardens magazine, March, 1959. The sheet has 9 different recipes and is Titled: Betty Crocker’s “Take-out” Page! The front of the page has pictures of each dish and an introduction, the back of the page has the recipe for each dish. I’ve typed them all out below with the Intro leading to the recipe. You can click the picture below to view a larger copy of the front of the recipe sheet.

Betty Crocker’s “Take-Out” Page!

Recipe’s on the back of each picture . . . and they’re perforated.
Easy as tearing off a stamp! Tape them right into your cook book.

“Bisquick’s going to help you more than any other package in the grocery store!” with Tuna Salad for a delicious party luncheon. Bisquick-and-yeast makes them cloud-light, and they’re rich with fruit. Or serve them on “leftover nights” . . . they’ll steal the show!

Hot Cross Buns

3/4 cup warm water (not hot–105 to 115°)
1 pkg. active dry yeast
1 egg
1/4 cup sugar
2 3/4 cups Bisquick
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup currants
1/4 cup chopped citron

Dissolve yeast in warm water. Mix in egg, sugar, and 2/3 of Bisquick. Beat 2 min., med. speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl often. With spoon, blend in remaining Bisquick, spices, fruit. Beat until smooth. Scrape batter from sides of bowl. Cover with cloth; let rise in warm place (85°) about 30 min.

Stir down batter. Spoon into 12 large greased muffin cups, filling 1/2 full. Cover; let rise until double, about 1 hr. Heat oven to 375° (quick mod.). Bake 15 to 20 min. Make a cross on each bun with Confectioners’ Sugar Icing: 1/2 cup sifted confectioners’ sugar moistened with cream or warm water. Serve warm.

HAM WAFFLES are a good, thrifty way to use up leftover cooked ham. Bisquick Waffles, crisp and golden, filled with chopped ham. Topping is heated, crushed pineapple. With green salad, you’ve a meal!

Ham Waffles

2 cups Bisquick
1 2/3 cups milk
1 egg
2 tbsp. salad oil or melted shortening

Mix all ingredients. Beat with rotary beater until smooth. (These directions are on your Bisquick package.) Add 1 to 1 1/2 cups ground or chopped cooked ham. Bake as usual in waffle iron.

Pineapple Topping: no. 2 can crushed pineapple (2 cups), 1/4 cup brown sugar (packed), 2 tbsp. butter. While waffles are baking, mix pineapple, brown sugar, butter. Bring to a boil; simmer gently about 3 min. Add a little water if too thick. Serve on waffles.

ONION-CHEESE SUPPER BREAD for teens’ entertaining. Make it ahead of time, reheat; the crowd broils hamburgers to go with it. Tasty and substantial, yet Bisquick-light and tender. Jellied salad doubles as dessert.

Onion-Cheese Supper Bread

1/2 cup chopped onion
1 tbsp. shortening
1 egg, slightly beaten
1/2 cup milk
1 1/2 cups Bisquick
1 cup sharp cheese, grated
1 tbsp. poppy seeds
2 tbsp. butter, melted

Heat oven to 400° (mod. hot). Sauté onion in shortening until tender and light brown. Combine egg and milk; add to Bisquick and stir until blended. Add onion and half of cheese. Spread dough in greased 8 x 1 1/2″ round glass baking dish. Sprinkle top with remaining cheese and poppy seeds. Sprinkle melted butter over all. Bake 20 to 25 min. Serve hot with butter. 6 to 8 servings.

Onion-Cheese Supper Bread may be made in the morning, then reheated to go with hamburgers at supper time.

HAWAIIAN YEAST ROLLS, feather-light and rich with pineapple, dress up a meatless meal. Very good with scrambled eggs and mushrooms, or cheese omelet, for instance. Serve a green salad and your meal’s complete, and watch those rolls disappear!

Hawaiian Yeast Rolls

3/4 cup drained crushed pineapple
1/2 cup brown sugar (packed)
1/4 cup soft butter
1/2 cup warm water (not hot–105 to 115°)
1 pkg. active dry yeast
1 egg
1 tbsp. granulated sugar
2 1/2 cups Bisquick
2 tbsp. butter
1/4 cup brown sugar (packed)

Mix pineapple, 1/2 cup brown sugar, and 1/4 up butter together. Divide among 12 large greased muffin cups.

Dissolve yeast in warm water. Mix in egg, 1 tbsp. sugar, Bisquick and beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll into a rectangle, 16×9″. Spread with 2 tbsp. butter and 1/4 cup brown sugar. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 12 slices. Place in prepared muffin cups. Cover with damp cloth and let rise in warm place (85°) until double in bulk, 45 minutes to 1 hour. Heat oven to 400° (moderately hot). Bake 15 minutes. Invert pan and serve warm.

DUMPLINGS, FRANKS, AND SAUERKRAUT for Saturday night. Almost a meal in itself, with meaty wieners tucked into sauerkraut, and tender-light, moist Bisquick Dumplings topping the dish. All you need is dessert and canned fruit salad’s deliciously simple.

Sauerkraut With Frankfurters And Dumplings

two no. 303 cans sauerkraut
8 frankfurters (1 lb.)
1 cup Bisquick
1/3 cup milk
1/2 tsp. caraway seeds, if desired

Add 2 to 3 cups water to sauerkraut in saucepan. Season to taste. Simmer 30 min. Bury frankfurters in sauerkraut. Mix Bisquick, milk, caraway seeds with fork. Spoon batter for 4 to 6 large dumplings onto sauerkraut. Cook over low heat 10 min. uncovered and 10 min. covered. This is Betty Crocker’s own “easiest-ever” way to make perfect dumplings. Absolutely can’t fail! Serve hot. 4 to 6 servings.

BISCUIT SMORGASBORD for a do-it-yourself supper. Golden-light Bisquick biscuit “shells” and a choice of savory fillings . . . ham, chipped beef, or your favorite fish–tuna, for instance. Citrus-and-greens salad; chocolate pudding.

Biscuit Smorgasbord

2/3 cup milk
2 cups Bisquick
1/4 cup soft butter or 3 tbsp. cooking (salad) oil

Heat oven to 450° (hot). Make Biscuits as directed on Bisquick pkg.–except add 1/4 cup soft butter or shortening or 3 tbsp. cooking (salad) oil to Bisquick before mixing. Roll dough 1/8″ thick. Cut into 8 rounds with a 4 or 5″ cutter. Shape over backs of well greased muffin pans or custard cups. Bake about 8 min. or until golden brown. Remove immediately. Make help-yourself fillings of your favorite creamed meats or fish (Star-Kist Tuna for instance). Pile biscuit “cups” on a platter and serve a choice of creamed meats in side dishes. Everyone fills their own biscuit cups.

TUNA PIZZA . . . tasty Italian specialty. Topped with Star-Kist Tuna, lots of tangy cheese and herbs . . . a crisp crust you make so easily with Bisquick and yeast. Add a tossed green salad; lemon sherbet for dessert.

Pizza With Tuna

3/4 cup warm water
(not hot–105 to 115°)
1 pkg. active dry yeast
2 1/2 cups Bisquick
3/4 cup chopped onion
2 cups tomato sauce
8-oz. can mushrooms, sliced and sautéed in butter
*6 1/2-oz. can Star-Kist Tuna, drained and flaked
salt and pepper to taste
2 1/2 cups grated Cheddar cheese
oregano

Dissolve yeast in warm water. Add Bisquick; beat vigorously. Turn dough onto Bisquick-dusted surface. Knead until smooth, about 20 times. Divide dough into 4 parts. Roll each part paper-thin into a circle, about 10″ in diameter. Place on ungreased baking sheets or in shallow pie pans. Press edges into a ridge.

Filling: Mix onion, tomato sauce, mushrooms, tuna, salt, pepper; spread on dough. Sprinkle with grated cheese and oregano to desired taste. Heat oven to 425° (hot). Bake 15 to 20 min. Serve immediately.

*9-oz. family size can may be used if desired.

TUNA SHORT PIE PASTIES . . . Betty Crocker’s new way to serve fish. Oh-so-easy Short Pie crust has a tangy, seasoned Star-Kist Tuna filling. Good with cucumbers-in-sour-cream. Mixed fruit compote for dessert.

Tuna Short Pie Pasties

*6 1/2-oz. can Star-Kist Tuna
1 tbsp. dehydrated parsley flakes
1 small onion, minced
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup mayonnaise
2 cups Bisquick
1/2 cup soft butter
6 tbsp. boiling water

Heat oven to 425° (hot). Mix Star-Kist Tuna, seasonings, mayonnaise together. Mix Bisquick, butter, boiling water thoroughly until Bisquick cleans bowl. Divide dough into 8 equal parts. Flatten 4 parts into 5″ circles on ungreased baking sheet; top with Star-Kist Tuna mixture. Press remaining 4 parts into 5″ circles on small squares of waxed paper. Invert paper and dough on top of filling; ease off paper. Seal edges with a fork. Cut a design on top for steam to escape. Bake about 15 min. Serve warm with mushroom sauce.

*9-oz. family size can may be used if desired.

TUNA GRIDDLE CAKES are always a big hit when the kids bring supper guests. Just make Bisquick light-and-tender Pancakes, filled with creamed Star-Kist Tuna. A big plateful costs so little. For dessert, chocolate sundaes.

Tuna Griddle Cakes

2 cups Bisquick
1 egg
2 cups milk
3 cups creamed Star-Kist Tuna

Make creamed Star-Kist Tuna, about 3 cups. Make Pancakes by adding egg and milk to Bisquick. Beat with rotary beater until smooth. (These directions are also on your Bisquick box.) Bake 8 to 10 large cakes (5 to 6″ in diameter). Spoon 1/4 cup of the hot creamed Star-Kist Tuna onto half of each pancake. Fold over other half. Place on baking sheet. Sprinkle with grated sharp yellow cheese. Slip under broiler or in oven for a moment to melt cheese. Serve on warm plates. 8 to 10 servings.

The introduction on the back of the page reads:

Betty Crocker’s “Take-out” Recipes!

Pick your favorite recipes . . . tear out along perforated edges and tape in your cook book. Better still . . . keep all of them; they’re delicious and easy on the budget, too!

This is page 87 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Enterprise Polishing Irons

Chinese Polisher

This Iron has all round edges and is adapted to laundry and general polishing purposes. It is made in two sizes and is the handsomest and best polishing iron ever offered for sale. It has the detachable walnut Handle which never becomes hot and possesses all the advantages of the Mrs. Potts’ Irons.

“Star” Polisher

This Iron has all round edges like the Chinese Polisher, but has the stationary perforated Iron Handle.

Here are pages 83, 84, 85 and 86 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Enterprise Sad Irons

It has been clearly demonstrated that a set of Sad Irons is useful only as long as the handles last, and if these are so cheaply made as to be easily broken, keeping the laundry well supplied ceases to be an inexpensive matter. With all kitchen utensils and appointments nothing is as cheap as the best.

We are the original manufacturers of the popular Mrs. Potts’ Irons, and from the first have never spared pains or expense to add to their utility and durability. These irons are so well and favorably known that we will refer but briefly to a few main points of superiority. They are ground by patented machinery, which makes every iron true and the face of it slightly convex, thus making ironing easier than with the old-style flat irons. The detachable handles are of the best selected wood excepting the lower part, which is made of forged, not cast, iron; they do not become heated, require no holder or cloth, and fit naturally to the hand without straining the arm or wrist.

The Handle has a Tinned Forged Iron Stretcher attached with the longest and heaviest screws possible, and while costing a little more will in the end, be the most economical for the user.

The frequent breakage of handles to say nothing of the time and inconvenience in replacing, can make a set of irons very expensive, no matter how small the original cost. Experience has taught us that Mrs. Potts’ Irons, with poor handles, are practically worthless. The Handles Cannot Be Made Too Good.

When ordering from your hardware merchant, be sure to ask for and get “The Enterprise.” No irons but those made by The Enterprise Manufacturing Co. of Pa. have Forged Iron Stretchers on the handle.