This is a recipe clipping from a magazine that was glued to a large index card, date unknown. Found in a large box of old recipes, typed as-is below.

Cookie Jar Brownies

One cup (2 sticks) butter
One and three-fourths cup sugar
One cup creamed cottage cheese
Two eggs
One tsp. vanilla
Two and one-half cups sifted all-purpose flour
One-half cup regular cocoa
One tsp. baking soda
One tsp. baking powder
One-half tsp. salt
One-half cup chopped pecans

Cream butter and sugar until light and fluffy, add cottage cheese, beat thoroughly. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Sift together flour, cocoa, baking soda, baking powder and salt, gradually add to creamed mixture. Add pecans.

Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake in preheated 350-degree oven 12 to 14 minutes. Remove to wire rack to cool. Yields 6 to 7 dozen.

When completely cooled, frost with the following: Combine two and one-half cups sifted confectioners’ sugar, one-fourth cup (1/2 stick) butter, softened; one teaspoon vanilla and four tablespoons light cream or half and half. Beat until smooth.

Here are pages 45 and 46 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Potatoes

Hashed Browned Potatoes

Cut three good sized potatoes into very small dice; season with salt and pepper. Put two tablespoonfuls of butter into a frying pan; when melted and hot add the chopped potatoes. Stir until the potatoes are well mixed with the butter and have begun to be heated. Then push the potatoes over to one side of the pan and keep over a moderate fire, without stirring, for fifteen or twenty minutes. The potatoes should form together and brown in the shape of an omelet. When ready to serve, loosen them from the pan by carefully slipping a knife under them; put a small platter over the pan and turn it upside down so that the potatoes will come out in a roll upon it. Chopped parsley may be added just before turning, if desired.

Creamed Potatoes

The best result is obtained by using freshly-boiled potatoes, stewing or creaming them while warm. This, however, is rarely done, as for breakfast potatoes boiled the day before are usually to be warmed over. Chop the potatoes in small dice, and to every pint of potatoes make a pint of cream sauce as follows: Melt one tablespoonful of butter, add one tablespoonful of flour. Mix until smooth. Add two cupfuls of good milk, or, better, one cupful of milk and one of cream. Stir until the butter and flour are well mixed with the liquid, then add the potatoes. Put on the back part of the stove, and cook slowly, stirring only occasionally, and then with care, until the potatoes have nearly absorbed the milk. If stirred often or vigorously the potatoes will become mashed and pasty, yet care must be taken that the milk does not scorch. Season, just before serving, with salt, pepper and a tablespoonful of chopped parsley. If the salt be added to the potatoes before cooking in the milk it often curdles it.

Baked Potatoes

Select smooth potatoes of uniform size; wash well. Bake until done in a hot oven, the length of time depending upon the size and age of the potato. New potatoes should be done in from twenty to thirty minutes, and for old potatoes the oven should be sufficiently hot to bake in from thirty to forty-five minutes. When testing, press them, but do not pierce with a fork. Potatoes should not only bake quickly, but should be served as soon as they are done, as standing makes them watery.

Potato Cakes

2 cupfuls of mashed potato
Yolk of one egg
2 tablespoonfuls of cream or milk
Salt and pepper to taste.

Beat the yolk of the egg light and add to the mashed potato with the salt and pepper. Add the cream if necessary only, for if the mashed potato be sufficiently moist the cream will make it impossible to handle. When well mixed form into small, flat, round cakes, and sauté in hot fat or dripping.

Potato Puffs

1 cupful of mashed potato
1 egg
1 teaspoonful of butter 1/2 cupful of cream or milk
Salt and pepper to taste.

Beat the egg light without separating and melt the butter. Add to the mashed potato with the cream or milk. Season and beat until quite light. Fill greased popover pans half full of the mixture and brown in a quick oven. Take out carefully with a limber knife or spatula and serve at once on a heated dish.

Potato Border

1 1/2 cupfuls of mashed potato
Yolk of one egg

The mashed potato may be cold or warm, but in either case it should have been mashed with butter and milk as usual. Mix the potato with the egg yolk, beaten light, and season with salt and pepper. Press it into a well greased border mold and bake twenty minutes in a moderately hot oven. Let it stand in the mold for five or ten minutes before attempting to turn out.

Rice Border

1 cupful of rice
3 cupfuls of stock or water
1/2 teaspoonful of salt.

Add the salt to the stock or water and bring to boiling point. Add the rice carefully so as not to stop the boiling, and let it boil hard for twenty-five minutes. Stand the saucepan on the back of the stove for twenty minutes and, if the rice has not then absorbed all the liquid, drain. Press into a well-greased border mold and bake in a moderate oven for ten minutes, or long enough to permit the rice to form. Turn out and serve as a garnish.

This recipe is typed onto a white index card, found in an old box of recipes. I did make some spelling corrections but otherwise typed as-is. You can review the recipe underneath the picture below.

Hot Turkey Souffle

3 cups cubed turkey
1 small onion
1 1/2 cup diced celery*
4 eggs
1 can mushroom soup
1/2 cup mayonnaise
1 green pepper diced
8-12 slices bread cubed
3 cups milk
1/4 cup grated cheddar cheese

Combine turkey, mayo, onion, green pepper, and celery. Alternate this mixture with bread cubes in large casserole. Combine eggs and milk and pour over turkey mixture. Let stand in refrigerator overnight. Top with mushroom soup and sprinkle with cheddar cheese. Bake 1 hour in 325 degree oven. Serves 10.

*RecipeCurio Note: There was a correction made on the card for the amount, I do believe it is supposed to be 1 1/2 cups of diced celery.

Here are pages 40, 41, 42, 43 and 44 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Measuring

There may be–in fact, evidence proves that there are–good cooks who seemingly never measure anything, but by “about so much of this,” and “a pinch of that,” bring about results so delicious that the would-be follower at once determines to throw rules to the winds and try the same way. Good cooks always measure–one by the cup and spoon, because she must; another by the judgment and experience long years of doing the same thing over and over again have given her; and the chances are that, unless you have the rare gift of cooking straight from the gods, you had better cling to the exact measures and weights if you wish the best result every time, instead of once in a while.

Dry ingredients, such as flour, sugar, spices and soda should be sifted before measuring, unless the recipe states to the contrary. Many carefully-written and many-times-read recipes fail from the lack of this little precaution, for a tablespoonful of unsifted flour will measure over twice as much after that process. The table, dessert and teaspoons used for measuring should be of the regulation sizes made in silver; the cup, the regulation kitchen cup, holding two gills or one-half of a pint. In measuring dry materials, a spoonful means that whatever is measured should round as much above the spoon as the spoon rounds underneath. When a level or heaping spoonful is desired, it is so stated in the recipe. A spoonful of liquid is the spoon full to the brim; one-half of a spoonful should be measured lengthwise of the spoon, not across.

A cupful is an even cup, leveled off–not shaken down–and accurate portions of the cupful may be found by using the measuring cups, divided into thirds and fourths. These now come in glass, which makes accuracy easy.

Table

4 saltspoonfuls . . . equal 1 teaspoonful
4 teaspoonfuls . . . equal 1 tablespoonful
2 teaspoonfuls . . . equal 1 dessertspoonful
2 dessertspoonful . . . equal 1 tablespoonful
8 tablespoonfuls of liquid . . . equal 1 gill
6 tablespoonfuls of dry material . . . equal 1 gill
2 gills . . . equal 1 cupful
2 cupfuls or 4 gills . . . equal 1 pint
4 cupfuls of liquid . . . equal 1 quart
4 cupfuls of flour . . . equal 1 quart
2 cupfuls of solid butter . . . equal 1 pound
2 cupfuls of granulated sugar . . . equal 1 pound
2 1/2 cupfuls of powdered sugar . . . equal 1 pound
2 cupfuls of milk or water . . . equal 1 pound
1 tablespoonful of butter . . . equals 1 ounce
2 tablespoonfuls of flour . . . equal 1 ounce
2 tablespoonfuls of coffee . . . equal 1 ounce

Butter the size of an egg means 2 tablespoonfuls or 2 ounces.

A tablespoonful of melted butter is measured after melting.

A tablespoonful of butter, melted, is measured before melting.

Time-Table For Cooking

The ordinary recipe should, and generally does, state the time required for cooking its ingredients, but an approximate table is occasionally of use as giving a general idea of the time required for certain things. In any case, it is approximate only, for things should be cooked until done, and many things modify the time stated. The atmosphere, altitude, kind of oven or mode of heating employed, and the age of certain things, such as vegetables, all have to be considered, so that hard and fast rules cannot be laid down. Cooking is like the German language–there are plenty of rules which must be learned and adhered to, but the exceptions and modifications are bewilderingly many, and experience and use are the best teachers.

[RecipeCurio Note: See the image below for the Roasting & Baking Charts, you can click it to view a larger copy]

Bake

Halibut, salmon, bass, bluefish, shad, etc., for one hour.

Trout, pickerel, white fish, etc., for one-half hour.

In baking fish do not put water in the pan. Lard or lay the fish on pieces of salt pork or fat bacon, and lay strips of the same on top. Baste with the drippings.

Vegetables

Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels sprouts–15 to 20 minutes.

Rice, potatoes, macaroni, summer squash, celery, cauliflower, young cabbage, peas–20 to 30 minutes.

Young turnips, young beets, young carrots, young parsnips, tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower–30 to 45 minutes.

String beans, shell beans, oyster plant, winter squash–45 to 60 minutes.

Winter vegetables–One to two hours. Old beets, forever.

[RecipeCurio Note: See the image at the right side for the Miscellaneous Chart, you can click it to view a larger copy]

Baked Pudding

Such as bread, rice, tapioca, sago and cocoanut one hour each.

Boiled Pudding

Such as Indian pudding, plum pudding and huckleberry pudding, two or three hours each.

Batter Pudding

Such as cottage, etc., about forty-five minutes.

In roasting or baking meats, the time should be computed after the first twenty minutes; or after counting so many minutes to each pound add twenty or thirty minutes according to the size of the roast to allow time for the meat to become heated. Meat should be basted every ten minutes unless covered in the braising pan.

Here are pages 37, 38, 39 and part of 40 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Meat And Fish Sauces

The superiority of French sauces is due to the strong, finely-flavored, white stock used in their preparation. Many things take the place of this in the ordinary English sauces, but none fill it. The basis of most sauces is a roux made of butter and flour cooked together; for white sauces without browning, for brown sauces browning both butter and flour before adding the liquid to be used. If certain simple directions be always adhered to, a delicious sauce may be served with little trouble, but nothing will show lack of pains and following the rule quicker than a meat sauce. The proportions always remain the same, no matter what kind or amount of sauce is to be made–a tablespoonful of butter and a tablespoonful of flour to every cup of liquid. For a white sauce the butter is melted without browning, the flour added and cooked until blending without browning. For a brown sauce the butter is melted and browned, the flour added and thoroughly browned before the liquid is added. Never sprinkle in the flour; put it all in at once; stir with the flat of the spoon until blended and without lumps, and add the liquid at once–not by degrees.

White Sauce

1 tablespoonful of butter
1 cupful of milk or white stock
1 tablespoonful of flour
Salt and pepper to taste.

Melt the butter without browning; add the flour, stir until it is blended and smooth. Add the liquid, stir until it thickens, season and serve.

This is the basis for a large quantity of sauces which are used with fish, boiled fowl, roast turkey and chicken, veal and chicken croquettes, sweetbreads, many vegetables and eggs in various forms.

Bechamel Sauce.–Use one-half of a cupful of stock and one half a cupful of cream. When ready to serve add yolk of one egg.

Sauce Supreme.–Use one cupful of chicken stock, and when ready to serve, add the yolks of two eggs.

Egg Sauce.–To the white or cream sauce add two hardboiled eggs cut in slices, and one tablespoonful of chopped parsley.

Mushroom Sauce

1 tablespoonful of butter
1/2 cupful of cream
1/2 can of mushrooms
1 tablespoonful of flour
1/2 cupful of mushroom liquor
Salt and pepper to taste.

Cut the mushrooms in halves with a silver knife. Proceed as directed for the white sauce, adding the mushrooms just as the sauce beings to thicken. They should cook only long enough to be heated through and the sauce be served at once.

Brown Sauce

1 tablespoonful of butter
1 cupful of stock or water
1 tablespoonful of flour
Salt and pepper to taste.

Melt the butter and brown; add the flour; stir until smooth and thoroughly browned. Add the stock, stir until it thickens, season and serve.

It takes much longer to make a brown than a white sauce, as browning flour hardens the starch grains so they do not readily expand and thicken the sauce.

From this sauce are made many, adding different flavorings, such as catsup, curry powder, Worcestershire sauce, etc. Brown sauce and its variations are served with dark-colored meats, game, ham, cutlets, etc.

Mushroom Sauce.–To the quantity of brown sauce given above, add one-half can of mushrooms cut in halves with a silver knife. Cook only long enough to heat through, as directed for the white mushroom sauce.

Currant Jelly Sauce.–To the quantity of brown sauce given above, add one-half cupful of melted currant jelly.

Curry Sauce.–To the quantity of brown sauce given above, add one teaspoonful of curry powder.

Sauce Piquante.–To the quantity of brown sauce given above add two teaspoonfuls of vinegar, one tablespoonful each of finely-chopped onion, pickle and capers.

Tomato Sauce

2 cupfuls of tomatoes
2 sprigs of parsley
1 leaf of celery
1 tablespoonful of butter
2 slices of onion
1 bay leaf
2 cloves
1 tablespoonful of flour.

Put the tomatoes in a saucepan over the fire with the parsley, bay leaf, celery, onion and cloves. Simmer for twenty minutes. Press through a sieve. Melt the butter without browning, add the flour and stir until smooth. Add the strained tomato juice and cook, stirring gently until it thickens. Season to taste with salt and pepper.

Drawn Butter Sauce

2 tablespoonfuls of butter
1 tablespoonful of flour
1 1/2 cupfuls of boiling water
Salt and pepper to taste.

Melt the butter without browning, add the flour and stir until smooth. Add the boiling water gradually, stirring all the while, and cook until it thickens. For a simple drawn butter sauce, when served, a tablespoonful of butter cut in small pieces is added.

Caper Sauce.–Add two tablespoonfuls of capers to the above and cook until heated.

Shrimp Sauce.–Add to the above drawn butter sauce, the yolk of one egg and one-half of a cup of shrimps, cleaned and cut in pieces.

Sauce Hollandaise

1/4 teaspoonful of white pepper
1/2 teaspoonful of salt
1 tablespoonful of chopped parsley
4 tablespoonfuls of butter
Juice of one-half lemon
Yolks of two eggs

Cream the butter; add the yolks of the eggs, one at a time, and beat until well mixed. Add the lemon juice, salt and pepper; mix well. When ready to serve put the sauce over hot water, and cook, stirring all the time until it thickens. Serve at once.

Sauce Tartare

1 cupful of mayonnaise dressing
1 tablespoonful of chopped pickles
1 tablespoonful of capers
1 tablespoonful of chopped parsley
1/2 teaspoonful of onion juice

Mix the pickles, capers, parsley and onion juice carefully with the mayonnaise dressing just before using. Olives may be used in the place of pickles if the sauce is not desired so tart.

Bearnaise Sauce

Yolks of three eggs
3 tablespoonfuls of white stock
2 or 3 drops of onion juice
1 teaspoonful of vinegar
3 tablespoonfuls of olive oil
Salt and pepper to taste.

Beat the yolks of the eggs until very light. Add the stock and the oil gradually, stirring all the while. Put over the fire in a farina boiler and stir constantly until the eggs have thickened. Take from the fire, add the seasoning, mix well, and put away to cool. This sauce is served cold.

Here are pages 34, 35, 36 and part of 37 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Game

Salmi of Game

1 tablespoonful of butter
1 cupful of stock
1/4 teaspoonful of lemon juice
1 tablespoonful of flour
1 teaspoonful of catsup
6 button mushrooms
2 or 3 drops of onion extract
1 cupful of cooked duck, cut in even, delicate pieces.

Melt and brown the butter, add the flour and stir until browned. Add the stock, stir until it begins to thicken, then add the meat and mushrooms. Stir gently until thoroughly heated and when ready to serve add the catsup, onion extract and lemon juice. Season to taste with salt and pepper and serve.

Hashed Wild Duck

1 tablespoonful of butter
1 tablespoonful mushroom catsup
1 tablespoonful of chopped parsley
1 cupful of finely-chopped cooked duck
1 cupful of stock
1 tablespoonful of flour
1/4 cupful of port wine
Pepper and salt.

Melt and brown the butter, add the flour, stir until browned. Add the stock and duck. Cook until thoroughly heated, then put in a farina boiler. Five minutes before the hash is to be served add the parsley, catsup and wine. Let stand only until heated and serve on toast or with croutons.

Grouse Kromesquies

1 tablespoonful of butter
1 cupful finely-chopped cooked grouse
1 cupful of finely-chopped ham or tongue
1 egg

Melt the butter, add the grouse and ham, and season to taste. Mix with the egg, and moisten with stock only if necessary. Make into small flat cakes and sauté in hot fat.

Curried Rabbit

1 cupful of finely-chopped cooked rabbit meat
1/2 teaspoonful of onion juice
1 teaspoonful of curry powder

Make a brown sauce, add the rabbit meat and season with the curry powder and onion juice. When thoroughly heated serve with rice.

Molded Ham and Eggs

Chop one cupful of cold boiled ham fine. Mix with it one-half cupful of cream sauce and the white of one egg beaten frothy only, not light and dry. Mix well; line greased individual timbale molds with the mixture, break a raw egg carefully in the centre of each one and bake for ten minutes in a moderately quick oven. If baked in tin molds it will be necessary to turn out before serving, but this is so difficult to do without breaking the eggs it is wider to use shirred egg or the china soufflé dishes, in which they may be served. If turned out, serve with sauce.

Ham Canapes

1 cupful of chopped boiled ham
2 tablespoonfuls of Parmesan cheese
1/4 cupful of cream
Paprica to taste.

Cut bread into slices one-fourth of an inch thick, and with a French cutter into circles. Fry to a delicate brown in smoking hot deep fat.

Pound the ham to a paste, adding the cream as needed. Season with the paprica, or cayenne pepper if preferred. Spread the mixture on the fried bread, sprinkle the cheese over the top, and brown in a hot oven.

Ham Relish

1 cupful of cold boiled ham, chopped fine
1/2 cupful of cream
3 hard-boiled eggs
Salt and pepper to taste.

Scald the cream. Rub the yolks of two eggs smooth with a little of the cream; add to the cream in the farina boiler with the ham. Press the whites of the two eggs through a sieve, add to the mixture, and when thoroughly heated put on a hot dish. Slice the remaining egg over the ham and serve.

Ham Toast

1 cupful of cold boiled ham, chopped fine
Yolk of one egg
1/2 cupful of cream
Salt and pepper to taste.

Scald the cream, add the beaten yolk, stir until it thickens. Add the ham, and when heated, season and serve on toast.

Ham Patties

1 cupful of finely-chopped cooked ham
1/4 cupful of fine bread crumbs
1 tablespoonful of butter
1 teaspoonful of salt
1/4 teaspoonful of pepper
1/4 cupful of milk

Mix the meat with the bread crumbs and seasonings; add the butter, melted. Moisten with the milk, and half fill greased patty pans with the mixture. Break one egg carefully on the top of each, sprinkle with a little salt and pepper, and cover with fine bread or cracker crumbs. Bake eight minutes in a quick oven. Serve at once.

Sausages

3 teaspoonfuls of sifted sage
2 teaspoonfuls of white pepper
1/4 teaspoonful of allspice
2 pounds of lean fresh pork
1 pound of fat fresh pork
3 teaspoonfuls of salt

Chop the meat, fat and lean together, very fine, and mix thoroughly with the seasonings. Make cotton bags the desired shape and length; dip them in a strong brine and dry. Attach the sausage stuffer to the meat chopper, and with it press the meat into the bags as closely as possible; tie the bags tightly and hang in a cool place. When using sausage from these the end should be turned back and after the desired amount has been cut off, tie closely again. Cut the sausage in slices and sauté until brown.

Scrapple

Separate one small hog’s head into halves. Take out the eyes and brains; scrape and thoroughly clean the head. Put it into a large kettle, cover with four or five quarts of cold water, and simmer gently for two or three hours, or until the meat falls from the bones. Skim the grease carefully from the surface, remove the meat, chop fine, and return it to the liquor. Season it with one teaspoonful of powdered sage, salt and pepper. Sift in granulated yellow cornmeal, stirring constantly until it is the consistency of soft mush. Cook slowly for one hour, watching carefully, as it scorches easily. When cooked, pour into a greased, oblong tin, and put in a cold place. Cut in thin slices, and fry crisp and brown.

Here is an old handwritten recipe on a white index card found in a large box of recipes. You can view a larger image of this recipe by clicking the picture below.

One Egg Wonder Cake

2 cups sifted Swans D Cake Flour*
2 tsp Cal. BPdw.**
1/4 tsp salt
1/3 cup butter or other shortening
1 cup sugar
1 egg unbeaten
3/4 cup milk
1 tsp vanilla

Sift flour once, measure, add B.Pdw. and salt; sift 3 times. Cream shortening, add sugar gradually, cream until light. Add egg and beat well. Add flour alternately with milk in small amounts, beating after each addition. Add vanilla. Bake in greased 8x8x2 in. pan in moderate oven (350°F) 50 min.

*RecipeCurio Note: Swans D Cake Flour would be Swans Down Cake Flour
**RecipeCurio Note: Cal. BPdw would be a brand of baking powder, I’m not sure what “Cal.” stands for though. If you know, please do leave a comment below :).

This is a typed recipe card for salad dressing found in a big box of recipes. I did correct the spelling but otherwise it is typed as-is below.

Nice Salad Dressing (Aunt Wanda)

Rind of 1/2 orange – grated
Rind of 1/2 lemon – grated
1/2 cup grated cocoanut
2 tab powdered sugar
1 cup sour cream

Combine all ingredients and chill several hours.

Serve over fresh fruit

Yield: 1 cup dressing