This is a very old handwritten recipe on an index card. The card is so old it’s thin and very worn around the edges. The card was in a plastic sleeve for protection and with a bunch of recipes in a recipe tin bought at auction.

This is one of three cards I will publish from this author.

The handwriting is very hard to read in some places and I did the best I could to interpret, but I believe it’s correct.

Please read the recipe thoroughly before attempting to make. The instructions first state to mix the dry ingredients, but that wouldn’t include the Cinnamon or sugar since they are added at the end of the recipe.

Dutch Apple Cake

2 c. flour
3 tsp B.P.
1/2 tsp salt
3 tbsp Butter
1 egg
about 2/3 c milk
4 sour apples
2 tbsp sugar
little cinnamon

Mix & sift dry ingred, work in shortening with tips of fingers, or cut in with knives; add milk and the well beaten egg gradually mixing with a knife. Dough must be soft enough to spread in a shallow baking pan. Put apples in top. Sprinkle in the sugar and Cinnamon. Bake in hot oven about 1/2 hr.

This is a promotional advertisement recipe clipping from a magazine, date unknown. There is an ad on the back for a girdle, I would guess this is from the 1970s. The ad appears to be a full left half of the magazine page.

It isn’t easy–but it is elegant

It takes all 3 to make it

(RecipeCurio Note: shows pictures of BAKER’S CHOCOLATE, BAKER’S ANGEL FLAKE COCONUT & SWANS DOWN CAKE FLOUR)

“Collector’s Item” Recipe for “GERMAN’S” SWEET CHOCOLATE CAKE

1 package Baker’s German’s Sweet Chocolate
1/2 cup boiling water
1 cup butter, margarine, or other shortening
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 cups sifted Swans Down Cake Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate in 1/2 cup of boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and chocolate; mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk to chocolate mixture, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into three 8- or 9-inch layer pans, lined on bottoms with paper.

Bake in moderate oven (350° F.) for 30 to 40 minutes. Cool. Frost top and between the layers with Coconut-Pecan Frosting.

Coconut-Pecan Filling and Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 pound butter or margarine
1 teaspoon vanilla
1 1/3 cups (about) Baker’s Angel Flake Coconut
1 cup chopped pecans

Combine milk, sugar, egg yolks, butter or margarine, and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes enough frosting to cover tops of three 8-or 9-inch layers, about two and one-half cups.

Recipes Tested and Approved
by General Foods Kitchens

*German’s is the General Foods Corp. trade-mark for sweet chocolate. Swans Down and Baker’s Angel Flake are also trade-marks of General Foods Corp.

This is a recipe clipping from a magazine, date unknown. One word is missing from the recipe as a small piece has torn away. I can’t make out what the word is, but I would guess the word is ‘done’…Add eggs and scramble just till ‘done’. Fold mushroooms…

The missing word is noted in the recipe below.

FANCY EGG SCRAMBLE

1 cup (4 ounces) diced Canadian bacon
1/4 cup chopped green onion
3 tablespoons butter or margarine
12 beaten eggs
1 3-ounce can mushroom stems and pieces, drained
1 recipe Cheese Sauce
4 teaspoons butter or margarine, melted
2 1/4 cups soft bread crumbs (3 slices bread)
1/8 teaspoon paprika

In large skillet, cook Canadian bacon and onion in the 3 tablespoons butter or margarine till onion is tender but not brown. Add eggs and scramble just till (? missing word). Fold mushrooms and cooked eggs into Cheese Sauce. Turn into a 12x7x2-inch baking dish. Combine remaining melted butter, crumbs, and paprika; sprinkle atop eggs. Cover; chill till 30 minutes before serving. Bake, uncovered, in 350° oven for 30 minutes. Makes 10 servings.

To make Cheese Sauce: Melt 2 tablespoons butter or margarine; blend in 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add 2 cups milk; cook and stir till bubbly. Stir in 1 cup (4 ounces) shredded process American cheese till melted.

This is a handwritten recipe card for Devils Food Cake. The ingredients and instructions are typed as they are on the card, watch the note regarding dissolving the squares of chocolate.

Devils Food Cake

1 1/2 c. white sugar
1/2 c. butter
2 eggs
1/2 c. sour milk
2 sqs chocolate, dissolved in (RecipeCurio note: arrow pointing up–I believe it’s the boiling water)
1 c. boiling water
1 tsp soda
2 scant cups flour
1 c. nuts

Mix together as above. Add soda last. Bake in mod. oven in 8×12 loaf pan. or layer; Loaf 20 min fire 20 min off 400°

Another PETRECIPE card, handwritten instructions for Date Nut Pie. Date unknown.

My PETRECIPE for Date Nut Pie

1/4 cup butter
1 cup sugar
3 eggs well beaten
1 cup milk
1 cup nuts or pecans
2 tbsp. flour
1 tsp. baking powder
1 tsp. Vanilla
1 cup cut up Dates

Cream butter and sugar. Add rest ingredients and mix. Bake at 350° for 45 min. in a large pie pan. Grease and flour pie pan.

Magazine clipping, date unknown and magazine unknown.

Cream Cheese Pastry

1 package (eight-ounce size) cream cheese, at room temperature
1 cup (2 sticks) sweet butter, at room temperature
2 1/2 cups all-purpose flour
1 teaspoon salt

Combine the cheese and butter in the bowl of the electric mixer and beat at medium speed until very smooth and creamy. Reduce the speed to low and gradually add the flour and salt. Take from the bowl and knead on a lightly floured board only until the mixture clings together. Wrap in waxed paper and refrigerate at least three hours or overnight. If chilled more than three hours, let stand at room temperature about 30 minutes before rolling.

This makes enough pastry for a double-crust eight- or nine-inch pie or two shells. Delicate and rich, this pastry is especially delicious with open fruit pies such as cherry, peach, blueberry or boysenberry.

Here are two recipes from a newspaper clipping, date unknown. I would guess 1970s or early 1980s based on the shoe style on the back advertisement.

ELAINE’S WARM CRABMEAT AND CHEESE

10 oz. sharp cheddar cheese
8 oz. processed sliced cheddar cheese
1/4 cup sherry or sauterne
1 7 1/2 oz. can crabmeat, shredded

Melt cheese, butter and wine over low heat. Add crabmeat and heat through.

Serve warm with crackers, as a dip.

CHEESE CAKE

1 lb. cream cheese
1 lb. sour cream
5 eggs separated
1/2 teaspoon vanilla
2 cups sugar
1/4 lb. butter
1/2 teaspoon lemon juice
rind of one lemon

CRUST

24 Cinnamon Treats, finely rolled about 1-2/3 cups of crumbs
1/4 cup butter or margarine, softened
1/4 cup granulated sugar

To make cheese cake filling, blend cheese, butter and sugar. Add beaten egg yolks, vanilla, lemon rind and juice, sour cream and beat together. Fold in well-beaten eggs whites and bake at 300 degrees for one hour. Turn off heat, leave door shut for one hour. Then open door half way for 1/2 hour and then refrigerate.

To make crust, thoroughly blend ingredients. Press evenly against bottom and sides of spring form pan. Bake in a preheated oven (375 degrees) for five minutes. Cool.

This is a recipe clipping from Parade Magazine, date unknown. There is the word “Good” printed by hand in the top right corner.

CORN PUDDING

2 tablespoons flour
2 cups cream-style corn
1 tablespoon sugar
1 cup milk
2 teaspoons salt
3 tablespoons butter, melted
3 eggs, beaten

Mix flour and corn. Add sugar, milk, salt, and butter. Stir in eggs. Grease 1-quart casserole; pour in pudding. Place in pan of hot water and bake at 325 degrees for about 1 1/2 hours or until firm. Serves four to six.

TESTED IN PARADE’S KITCHEN