Old recipe clipped from a newspaper. Date unknown. The back has: Pittsburgh Sun-Telegraph and then cut off.

Serve Currant Butter Sauce With Pancakes

Versatile pancakes will be popular at your house when served with a tart currant butter sauce that’s both quick and easy to make. The good flavor of butter adds appeal to pancakes at any meal.

The rich goodness of lighthearted Swedish Pancakes needn’t be reserved for the morning meal. They will also make a tempting luncheon dish or, when cut in small wedges and dusted with confectioners’ sugar, become an interesting dessert.

In the typical Swedish style the pancakes are made richer than usual by adding a generous amount of butter. Traditionally the cakes are baked as large as possible on the griddle, kept warm, and stacked high. Then, by cutting the stack in pie-shaped wedges, everyone in the family can be served at the same time. Tart currant jelly combined with hot melted butter makes a different flavor treat in pancake sauces.

SWEDISH PANCAKES

1 1/4 cups sifted flour
2 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 egg, beaten
1 cup milk
3 tablespoons melted butter

Sift flour and measure; sift with baking powder, sugar, and salt. Add beaten egg to milk, stir in melted butter. Add liquid, all at once, to flour mixture, beating only until smooth. Pour onto a hot greased griddle. Cook until top is puffed and full of bubbles. Then turn and cook on other side. Serve hot with currant butter sauce. Makes about 8 large pancakes.

CURRANT SAUCE

3 tablespoons butter
1 cup currant jelly

Melt butter in saucepan; add jelly and heat slowly while stirring until mixture is blended. Serve hot with Swedish pancakes. Makes 1 cup.

Typed with a typewriter on thin, white onion-skin like paper. Stained. Date unknown.

Orange Pudding

1 cup water
1 cup sugar
4 Tab. cornstarch
grated rind of 3 oranges
grated rind of 1 lemon
Juice of 1 lemon
3 egg whites beaten stiff

• Grate rinds and add lemon juice.
• Put sugar and most of water in double boiler to heat. Retain small amount of water to mix with cornstarch.
• Add cornstarch paste, stirring constantly–cook until thick and clear (should be quite thick like an extra heavy cream sauce).
• Remove from fire, add lemon juice and rinds, and pour over stiffly beaten egg whites.
• Blend and return to double boiler and cook five minutes.
• Pour over the 3 diced oranges, serve with custard sauce.

Custard Sauce

1 1/2 cup milk
1 Tab. cornstarch (mix with a little water)
3 egg yolks slightly beaten
1/4 cup sugar
A few drops of lemon extract. Or a teas. of sherry, rum or vanilla may be used.

Follow instructions for making any custard.

Typed with a typewriter on plain white paper. Recipe below is as-is.

Selby Tart

8 ozs. Flour (I use Wholemeal)
4 ” Margarine
4 ” Sugar (I use Sunsweet)
2 tspns. Baking Powder
1 Egg
Filling.

• Cream margarine and sugar, add beaten egg, stir in flour and baking powder. Mixture should be stiff.
• Knead with the hand, to get it into one lump.
• Spread about half mixture in sandwich tin.
• Spread jam, or Christmas Mincemeat, or apple and raisins. Cover with bits of remaining mixture.

Bake 35 minutes at 375° F.

This is a large, full page pullout from a magazine. I believe the back cover? Paper is thick and somewhat glossy. Very worn and well used. Undated, picture on back suggests 1960’s?

Betty Crocker says: “Choose the FRUIT CAKE you like best–all 3 from one basic recipe!”

The choice is yours! There’s a Santa’s packful of good things in all three rich, luscious fruit cakes. They’re wonderfully moist, too–slice easily after only one week’s storage.

The making is easy–Betty Crocker’s tested fruit cake recipe sees to that.

And results are certain when you use this recipe with Gold Medal — the flour it was made for. Since 1880 Gold Medal’s fine, dependable qualities have helped make holidays merry with luscious fruit cakes and festive bakings of every kind. This year, let Gold Medal Flour do the same for you.

Betty Crocker’s
VARIETY FRUIT CAKE
(Be sure to use Gold Medal Flour)

ELEGANT WHITE FRUIT CAKE

Preheat oven to 275° (slow).

Mix together . . . 1 cup cooking oil such as Wesson; 1 1/2 cups sugar; *4 eggs

Beat vigorously with spoon or electric mixer for 2 minutes.

Sift together . . . 2 cups sifted GOLD MEDAL Flour; *1 tsp. double-action baking powder; *2 tsp. salt

Stir in oil mixture alternately with . . . **1 cup pineapple or apple juice

Mix . . . 1 cup more sifted GOLD MEDAL Flour

into . . . 1 cup thinly sliced citron; 1/2 cup thinly sliced candied lemon peel; 1 cup candied pineapple (1-in. pieces); 1 1/2 cups whole candied cherries; 3 cups seedless white raisins (1 lb.); 2 cups nuts in large pieces

Pour batter over fruit, mixing thoroughly.

Line with brown paper 2 greased loaf pans, 8½x4½x2½-in. Pour batter into the pans. Place a pan of water on lower oven rack. Bake cakes 2½ to 3 hours in slow oven (275°). After baking, let cakes stand 15 minutes before removing from pans. Cool thoroughly on racks without removing paper. When cool, remove paper. Store by wrapping tightly in aluminum foil, then placing in a covered jar in a cool place to ripen.

*WHEN USING GOLD MEDAL SELF-RISING FLOUR: (1) Omit baking powder and salt (2) Have fruit juice boiling hot when adding (3) Do not add eggs until the mixture has cooled to lukewarm (about ½ hour).

**Orange juice may be used in the Old-Fashioned and Dark De Luxe cakes.

SPICY OLD-FASHIONED FRUIT CAKE

Follow basic recipe above, but, use only 1 1/3 cups sugar. Add 1/4 cup molasses with the sugar. Add 2 tsp. cinnamon and 1 tsp. nutmeg to dry ingredients. In place of fruits and nuts above, use: 2 2/3 cups seedless raisins (15 oz. pkg.), 2 cups cut-up dates (1 lb.), 2 cups mixed candied fruit (or 1 lb.), 1 cup nuts in large pieces.

DARK DE LUXE FRUIT CAKE

Follow basic recipe above, but use brown sugar (packed in cup) instead of white sugar. Add 2 tsp. cinnamon, 2 tsp. allspice and 1 tsp. cloves to dry ingredients. In place of fruits and nuts above, use: 1 cup thinly sliced citron, 1 cup chopped candied pineapple, 1 1/2 cups whole candied cherries, 1 cup raisins, 1 cup chopped figs, 3 cups coarsely chopped nuts.

No date on this handwritten recipe. Card is a standard size index card, color is green.

Mushrooms & Eggs

1/2 pound mushrooms
4 eggs
1 T butter
1 T parsley
few drops onion juice
2 T flour
1/2 teas salt
1/8 teas pepper
2 c rich milk
4 teasp. grated cheese

Sautee mushrooms in butter (5 min) w/salt & pepper. Add flour, then milk, onion juice & parsley, Boil. Pour in to baking dish & break eggs into sauce. Sprinkle each egg with cheese & dot w/butter. Bake moderate oven 8 – 10 min.

This is a recipe snipped from a magazine. Glued on an index card–no date.

SKILLET MEAT LOAF
(4 servings)

1 egg
3/4 lb. ground chuck or round
3/4 tsp. salt
1/4 cup minced onions
3 slices packaged process American Cheddar cheese
1/4 tsp. pepper

Beat egg in mixing bowl; add meat, salt, and onion; mix well. Grease small (8″) skillet. Lightly pat half of meat over bottom of skillet. Place cheese over meat; cover with rest of meat, patting smooth. Sprinkle top with pepper. Cut into 4 or 5 pie-shaped pieces. (If preparing this in advance, chill until cooking time.)

About 15 min. before serving, cook meat loaf over fairly high heat on top of range until well browned on bottom. Then slide skillet under broiler until top of meat is nicely browned.

(If you do not have skillet with metal handle, before putting skillet under broiler, wrap plastic or wooden handle with 2 or 3 thicknesses aluminum foil; then place so that handle extends out of partly open oven.)

Remove meat with pancake turner. (Don’t worry about leftovers, because when cold, meat loaf slices beautifully for sandwiches.)

This is a full page clipping dated May 1948 from the Woman’s Home Companion.

COMPANION KITCHEN PIN-UP

POPOVERS

These crusty shells make any meal a big occasion. You too can turn them out in a jiffy!

To make 8 popovers you’ll need:

Flour, enriched, 1 cup
Salt, 1/2 teaspoon
Eggs, 2
Milk, 1 cup or 1/2 cup evaporated milk and 1/2 cup water
Salad oil or melted shortening, 1 tablespoon

BAKING TEMPERATURE: 425° (HOT OVEN)
BAKING TIME: 45 MINUTES

1. Sift flour onto waxed paper; measure, add salt; sift again. Place unbeaten eggs in electric mixer bowl or other medium-sized bowl; add the milk, then the sifted flour.
2. Beat at low speed 1/2 minute, then at medium speed 1 minute, scrape bowl with rubber scraper; or beat smooth with hand beater. Add oil or shortening; beat until blended.
3. Grease 8 deep custard cups thoroughly; fill half full of batter. Bake in preheated oven about 40 minutes. Don’t peek until nearly done; constant temperature is important.
4. Now, open oven and quickly stick the point of a sharp knife into the side of each popover (this makes the popovers crisper). Bake 5 more minutes and serve at once.

Large, full page clipping from Woman’s Home Companion. Date on reverse is May 1948.

Ummmm, plump rosy strawberries–when it comes to dreaming up a gay pretty-as-a-party dessert we think there’s

NO BETTER BERRY!

BY DOROTHY KIRK
FOOD EDITOR

We can’t think of a single fruit that inspires the all-out devotion a strawberry demands and gets. Izaak Walton quoted this quip of the year way back in the someteenth century: “Doubtless God could have made a better berry, but doubtless God never did.”

Well, we’ll buy that! But how to serve strawberries is another matter. Some people are blissfully happy with a plain dish of berries and sugar, others campaign for a nice little wardrobe of recipes–sports, Sunday-best and such. So here you are–all ready to greet the summer with either the new look or the old look in berries. One thing’s certain–you’ll get a downright jubilant look from the family when you serve these festive treats!

STRAWBERRY ROLL

Cake flour, 3/4 cup
Baking powder, 1 teaspoon
Salt, 1/4 teaspoon
Eggs, 4
Sugar, 3/4 cup
Vanilla, 1 teaspoon
Water, 2 tablespoons
Confectioners’ sugar, 6 tablespoons
Heavy cream, 1 1/2 cups
Strawberry halves, 3 cups

Sift flour; measure, add baking powder and salt; sift again. Separate egg yolks from whites. Beat whites until stiff but not dry; gradually beat in half the sugar, adding about 2 tablespoons at a time. Beat egg yolks until thick and lemon-colored, add remaining sugar, vanilla and water; continue beating until very thick. Gently fold in beaten whites. Fold in dry ingredients gradually–about 1/4 cup at a time. Pour mixture into a very shallow baking pan (10 by 15 inches) lined with waxed paper. Bake in moderate oven 375° for 15 to 20 minutes. Remove cake from pan and turn it out on a clean cloth. Strip off waxed paper and roll up cake like a jelly roll–quickly! Wrap in cloth and cool on rack.

Right before serving combine confectioners’ sugar and cream, whip till very perky. Unroll cake, fill with half the whipped cream and a layer of berries. Roll it up again and spread outside with remaining whipped cream. Top with berries. Makes 10 servings.

Woman’s Home Companion
May 1948