This is a handwritten recipe card for cornbread, it may be from Redbook Magazine? No date given, but the note says it’s a good recipe to try.

Cornbread – Red Book – Good!

1/2 lb bacon
1 cup cornmeal
1/2 cup flour
2 large eggs
12 oz can corn drained
1 cup grated cheddar cheese
1 tabls. baking powder
1/2 teas. salt
1/8 teas. pepper
1 cup sour cream
4 oz. chopped green chillies

In 10″ iron skillet fry bacon, crisp. Drain bacon & crumble. Pour bacon in cup add enough oil to make 2/3 cup. Don’t wash skillet. Evenly grease bottom and sides.

Combine cornmeal, flour, baking powder, salt, pepper in large bowl. Stir in reserved bacon fat & oil, eggs, & sour cream. Pour half the batter in skillet, sprinkle with chilies & cheese. Pour rest of batter on top. Bake 10 mins. Then sprinkle bacon crumbs on top. Bake 20 mins. more.

Bake at 375°
Serves 12

This is from a set of vintage recipe cards dated 1961 and distributed by Lestoil’s Convenience Products, Holyoke, Mass. The card measures 2 1/4″ x 3 1/2″ (approx).

Pumpkin Cream Pie
Series 1
No. 26
Set of 42

2/3 cup firmly packed brown sugar
1 Tbsp. flour
1 tsp. salt
1 tsp. ginger
1 1/2 tsp. cinnamon
1 1/2 cups canned pumpkin
1 Tbsp. melted butter
2 eggs, slightly beaten
1 1/2 cups milk
1 unbaked 9″ pie shell
2 cups whipped cream

Combine first 5 ingredients; mix in pumpkin and next 3 ingredients. Pour into shell. Bake at 450° for 15 minutes; reduce heat to 325° and bake 40 minutes longer, or until firm. Chill; top with cream.

LESTOIL’S Convenience Products
Holyoke, Mass.
c. 1961 Tested Recipe Institute, Inc., 500 Fifth Ave., New York 36

This recipe was clipped from a magazine then glued on a white index card. Date unknown.

IRISH SODA BREAD

4 cups sifted enriched all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 cup butter or margarine
2 cups seedless raisins
1 1/3 cups buttermilk
1 egg
1 teaspoon baking soda

Mix and sift flour, sugar, salt and baking powder. Cut in butter or margarine with pastry blender or two knives until it resembles coarse corn meal. Stir in raisins. Combine buttermilk, egg and baking soda. Stir buttermilk mixture into flour mixture until just moistened. Bake in greased one-quart pudding pan or casserole in moderate oven (375° F.) 45 to 50 minutes, until golden brown.

IRISH KITCHEN HINT

You can vary this recipe as they do in Ireland: add caraway seeds to taste; substitute 1/2 cup molasses for 1/2 cup buttermilk (omitting sugar); use half whole wheat flour, half white.

This is a recipe clipped from a magazine then taped on the back of a green index card. No date.

Party Doughnuts

1 lb. Swift’ning for frying
3 tbsp. melted Swift’ning
2 2/3 c. sifted flour
4 tsp. double acting baking powder
1 tsp. salt
1/2 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs, well beaten
1/2 c. milk
1 tsp. vanilla

Heat Swift’ning to 365° F. (Cube of bread browns in 60 seconds.) No unpleasant odors when you fry with Swift’ning! It’s made of especially choice food fats, most carefully refined.

Sift dry ingredients together. Combine eggs, milk and vanilla. Add liquid to dry ingredients. Add melted Swift’ning. Mix just to moisten dry ingredients thoroughly. Roll out 1/4″ thick on a floured board. Cut with a doughnut cutter, and fry in hot Swift’ning. Do not fry more than 3 or 4 at a time or fat will cool too rapidly. Fry 3 to 5 min. or until delicately brown; turn once. Drain well; place on absorbent paper. Yield: 20 (using 2 1/2″ cutter).

Decorate with tinted icings, chocolate shot, coconut, chopped nuts and peppermint candy. Then . . . taste, and see how extra delicious Swift’ning fried foods are. Swift’ning doesn’t develop “off” flavors in frying.

Handwritten recipe with personal notes on the other side. The name “Doris” in quotes in top right corner. Typed as is, including spelling errors.

Caramel Corn

1 cup butter or 1 stick oleo
1/4 cup white syrup
1 cup brown sugar
1/8 tsp cream of tarter
1/2 tsp. salt
1/2 tsp. soda

3 to 4 quarts popped corn

Mix butter, syrup, and sugar. Bring to a boil. Cook for 6 min. stirring constantly, remove from heat add cream of tarter salt and soda. Stir till foamy. Pour over corn. Spread on cookie sheet and bake 1 hour in 200 degree oven.

Stays crips indefinately–can be frozen and kept for any length of time–(over)

This is extra good–Don’t stick to your teeth and isn’t hard like most popcorn balls — we think this is our favorite–

“Try it–yea’ll like it–“

Cornflakes and potato chips, recipe may not be so old and vintage after all ;). Couldn’t resist documenting though–it had me at the 10¢ bag of chips. Typed as-is.

Tuna Casserole
Serves – 6

1 large can tuna
1 10¢ bag potato chips
3 hard boiled eggs
3/4 cup corn flakes moistened with melted butter
1 can mushroom soup
1 small can milk

Put a layer of tuna in casserole, sprinkle rolled potato chips, and add a layer of the eggs, repeat until all material is used. Add the soup and milk mixed well, and put the corn flakes on top. Bake at 350° for 40 min.

Handwritten recipe on sheet of paper. Found in box full of recipes, no date. Typed as-is, a few commas added for easier reading.

Cuban Breads

Sprinkle 1 1/2 envelopes of dry yeast over 2 cups warm water and let it soften for about 5 minutes. Stir in 1 tablespoon each of salt & sugar. Gradually mix in 6 to 8 cups sifted flour or enough to make firm dough.

Turn dough onto board & knead until firm & elastic. Put in greased bowl, brush with melted butter–put in warm place and cover with clean towel. Let rise till double about one hour.

Punch down, knead on board, shape into rolls about 5 inches long and 2 inches wide. Arrange on buttered & cornmealed (? word not clear) baking sheet, cut several slashes in each. Let rise in warm place 10 minutes. Put in cold oven turn to 400°. Bake 40 – 45 minutes or until golden brown. Brush once during baking and after they come out of oven.

This is from a set of vintage recipe cards dated 1961 and distributed by Lestoil’s Convenience Products, Holyoke, Mass. The card measures 2 1/4″ x 3 1/2″ (approx).

Curried Pea Soup
Series 1
No. 17
Set of 42

1 pkg. (4 oz.) dehydrated green pea soup
3 cups water
1 bouillon cube
1/4 tsp. nutmeg
1/2 to 1 tsp. curry powder
Dash garlic powder
1/2 cup heavy cream

Mix soup with water in a saucepan. Add bouillon cube, nutmeg, curry powder, garlic powder and heavy cream. Stir to blend. Bring to a boil, then cover and simmer 3 minutes. Serve with toasted seasoned bread cubes. Makes 4 servings.

LESTOIL’S Convenience Products
Holyoke, Mass.
c. 1961 Tested Recipe Institute, Inc., 500 Fifth Ave., New York 36