This is a magazine clipping for a jello fruit salad. Date unknown.

Freshen a summer barbecue with this light, fruity salad.

Ingredients

2 packages (3 oz. each) Lime flavor Jell-O Brand Gelatin
2 cups boiling water
1 1/4 cups cold water
1 tablespoon vinegar
1 8 1/4-oz. can sliced pineapple, drained
1 small banana, sliced
1/4 cup mayonnaise
1/4 cup chopped celery
Makes about 5 cups or 10 servings.

1. Dissolve 2 packages (3 oz. each) Jell-O Brand Gelatin in 2 cups boiling water. Add 1 1/4 cups cold water and 1 tablespoon vinegar. Chill until thickened (about 1 1/2 hrs.).
2. Pour 1/2 cup of the thickened gelatin into a 9×5-inch loaf pan. Arrange 3 pineapple rings on top. Now, measure 1 cup of thickened gelatin, fold in banana slices, and spoon into pan. Chill until set, but not firm (about 15 min.).
3. Meanwhile, blend mayonnaise into remaining thickened gelatin until mixture is smooth (a fork makes it easier). Stir in celery; spoon into pan. Chill until firm (about 4 hrs.).
4. Unmold according to package directions and serve. Your family will love this salad’s fruity taste. Making great salads is easy when you start with Jell-O Brand Gelatin.

This is a clipping from a magazine, date unknown.

Imagine a cake so moist people will like it just the way it comes out of the pan. Without icing, without filling, without anything.

To make this cake, add Jell-O Lemon Instant Pudding & Pie Filling to any yellow cake mix and follow this easy recipe. You get a cake with a light, lemony flavor…a cake so moist a little powdered sugar on top is probably all the decoration you’d want.

Next time get compliments on your cake, not on your icing.

Yellow Lemon Cake

1 package (2-layer size) yellow cake mix
1 package (3-3/4 oz.) Jell-O Lemon Instant Pudding & Pie Filling
1/4 cup salad oil
4 eggs
1 cup water

Combine all ingredients in large mixing bowl. Blend; then beat at medium speed for 2 minutes, or 300 vigorous strokes by hand. Pour into greased and floured 13×9-inch pan. Bake at 350° for 45 to 50 minutes, or until cake tester inserted in center comes out clean. Cool in pan 15 minutes; then remove from pan and finish cooling on rack. Sprinkle with confectioners sugar.

For sugar design, place paper doilies on the cake before sprinkling with confectioners sugar; then carefully lift doilies off.

This is an old Aunt Jemima recipe booklet (19 pages) that measures approx 4″ x 6″. It’s a bit worn on the cover, a few stains inside, but otherwise in great condition. Date unknown.

After reading the Legend of Aunt Jemima (page 18 towards the bottom), I did a bit of research on the history of Aunt Jemima and The Quaker Oats Company. I suspected that I’d find some controversy since the legend certainly isn’t something that would be appropriate in today’s advertising.

Until I prepared this recipe booklet info for RecipeCurio, I never realized the Aunt Jemima character and story was viewed as offensive by some in the black community. Did some digging around (a few links at the bottom), and there are some interesting points made that do make a person question what the Aunt Jemima message really was.

AUNT JEMIMA’S
New Temptilatin’ Menus and Recipes

How to Win Your Family’s “Praise!” (page 1)

Pancakes are such favorites with everybody that we believe you will welcome these new Aunt Jemima Pancake variations, new and different syrups, and new pancake menus for breakfast, lunch and supper. You will find that your family, like many others, welcome pancakes much more often than you had thought.

AUNT JEMIMA’S
Secret Recipe Ready-Mix
Guarantees Success
(page 2)

Do you like to serve perfect pancakes–the kind which inspire folks to “ohs and ahs”? Then you’ll enjoy fixing Aunt Jemima’s. Aunt Jemima’s Pancakes and Waffles always turn out fluffy, tender and mellow with that genuine Old South flavor. Aunt Jemima’s Buckwheats are always light, and taste-tingling with just the right amount of true buckwheat flavor.

Aunt Jemima’s
Hints for making
Perfect Pancakes
(page 3)

1. Add milk to Aunt Jemima Pancake Ready-Mix all at once and just stir lightly. Batter that is a little lumpy makes lighter and fluffier pancakes.
2. Be sure griddle is correct temperature–when a drop of water will bounce for a second before evaporating or when a spoonful of batter browns in one minute, griddle is just hot enough.
3. Grease griddle very lightly with an unsalted shortening (unless yours is the kind that needs no grease).
4. Pour the batter for each pancake on the griddle quickly. (One-fourth of a cup of batter makes a nice medium size pancake).
5. Bake until cakes are covered with bubbles and eges look dry. Turn cakes and bake until brown on other side. Don’t pat cakes or turn them more than once.

Serve butter melted–it’s easier to use–goes father.
Serve syrup warmed–it brings out aroma.

AUNT JEMIMAS
are easy as 1-2-3 to fix!
(page 4)

* AUNT JEMIMA’S QUICK PANCAKES

Makes 14 to 16 medium pancakes

2 cups Aunt Jemima Ready-Mix for Pancakes
2 cups milk

1. Just add milk to unsifted Pancake Mix all at once and stir lightly until batter is fairly smooth.
2. Pour 1/4 cup batter for each pancake onto a hot lightly greased griddle.
3. Bake to a golden brown, turning only once.

For Greater Economy, substitute water for part or all of the milk.

For Thinner Pancakes, use more milk.

For Extra Rich Pancakes add one beaten egg and 2 tablespoons melted shortening to pancake batter

*See “Hints for Pancakes” on page 3.

DELICIOUS WAFFLES
“Quick as a wink”
(page 5)

AUNT JEMIMA’S WAFFLES
Makes 6 waffles

2 cups Aunt Jemima Ready-Mix for Pancakes
1/4 cup melted shortening
2 eggs, beaten separately
2 cups milk

1. Separate egg yolks from whites. Combine beaten egg yolks with milk and add to unsifted Pancake Mix, beating until fairly smooth.
2. Add melted shortening.
3. Fold in stiff-beaten egg whites.
4. Pour about 2/3 cup of batter onto a hot waffle iron. Bake until iron stops steaming.

How to Tell When Waffle Iron is Ready to Use

If your waffle iron does not have a heat indicator, try the folllowing test: Put one teaspoonful of water on the iron, then close the iron and turn on the heat.

When the steaming stops, the waffle iron is ready to start baking.

Now you can make
TANGY BUCKWHEATS
Jiffy-Quick
(page 6)

* AUNT JEMIMA’S QUICK BUCKWHEATS
Makes 14 to 16 medium buckwheat pancakes

2 cups Aunt Jemima Ready-Mix for buckwheats
2 cups milk (or water, for economy)

1. Just add milk to unsifted Buckwheat Mix all at once and stir lightly until batter is fairly smooth.
2. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle.
3. Bake to a golden brown, turning only once.

For Extra Rich Buckwheats, add one beaten egg and 2 tablespoons melted shortening to buckwheat batter.

*See “Hints for Pancakes” on page 3.

AUNT JEMIMA’S BUCKWHEAT WAFFLES
Makes 6 waffles

Folow directions for making Aunt Jemima waffles on page 5 using Aunt Jemima Buckwheat Ready-Mix, instead of Aunt Jemima Pancake Ready-Mix.

Here’s Variation for
AUNT JEMIMA PANCAKES
(page 7)

APPLE SPICE PANCAKES

Fold 1 cup chopped uncooked apples into Aunt Jemima batter before baking.

Serve with butter and topping mixture of 1/2 cup sugar and 2 tablespoons cinnamon.

BLUEBERRY PANCAKES

Fold 1 cup fresh or frozen blueberries into Aunt Jemima batter before baking.

Serve with butter and sugar or syrup.

BANANA PANCAKES

Add 1/4 cup sugar to Aunt Jemima Ready-Mix before adding milk. Slice 2 bananas and add to batter before baking.

Serve with butter and syrup as a dessert.

MINCEMEAT PANCAKES

Fold 2/3 to 1 cup mincemeat into Aunt Jemima batter before baking.

Serve with hot syrup.

CORN PANCAKES

Fold 1 cup corn into Aunt Jemima batter before baking.

Serve with syrup, honey or creamed meat sauce.

Try these…
PANCAKE PARTNERS
(page 8)

SAUSAGE PATTIES

Combine 1 lb. pork sausage meat, 1 cup Quaker or Mother’s Oats (quick or old-fashioned, uncooked), 2/3 cup water, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon sage. Shape into 16 patties and chill in refrigerator. Dip patties in beaten egg, then roll in fine dry bread crumbs. Pan fry slowly in small amount of fat about 15 minutes.

OVEN COOKED BACON

Place slices of bacon on a wire rack set in a shallow baking pan. Bake in a moderately hot oven (400° F.) 12 to 15 minutes or until lightly crisped.

BROILED FRANKFURTERS

Wrap a slice of bacon around each frankfurter. Secure with toothpicks. Place in pan and set 5 or 6 inches under broiler. Broil for 10 minutes until bacon is lightly crisped.

MAGIC AUNT JEMIMA MENUS
(pages 9 and 10)

*BREAKFAST

Fruit Juice, Aunt Jemima Pancakes, Spiced Honey*, Oven-Cooked Bacon*, Coffee, Milk

*SUNDAY MORNING BREAKFAST

Fresh Fruit, Aunt Jemima DeLuxe Pancakes with Apple Ring Shortening Syrup*, Sausage Patties*, Coffee, Milk

*LUNCH

Poached Egg on Aunt Jemima Buckwheats, Grated Carrot and Raisin Salad, Sliced Bananas, Chocolate Chip Cookies, Milk

*SCHOOL-DAY LUNCH

Aunt Jemima Pancakes with Cream Cheese and Apple Butter*, Pear and Lettuce Salad, Chocolate Pudding, Milk

*LUNCHEON

Apple Pancakes*, Cinnamon and Sugar, (Frizzled) Fried Ham Slices, Molded Cabbage Salad, Beverage

*SUPPER

Chilled Tomato Juice, Aunt Jemima Corn Pancakes*, Ham Loaf with Raisin Sauce*, Fresh Fruit Salad, Beverage

*FRIDAY’S SUPPER

Aunt Jemima Pancakes with Creamed Salmon, Buttered Garden Peas, Stuffed Celery Sticks, Apple Crisp Dessert, Beverage

*BUFFET SUPPER

Creamed Chipped Beef or Creamed Chicken on Aunt Jemima Waffles, Molded Fruit Salad, Cottage Cheese, Assorted Relish Tray, Chocolate Cake with Fudge Frosting, Beverage

*TEEN AGE SUPPER PARTY

Aunt Jemima Pancakes, Maple Syrup, Broiled Frankfurters, Tomato and Lettuce Salad, Spicy Doughnuts*, Milk

*PARTY FARE

Aunt Jemima Pancakes, Praline Sauce*, Frozen Fruit Salad, Beverage

*Recipes in this booklet

SAUCES & SYRUPS
(pages 11 and 12)

Simple treats with sweets give “different” variety to Aunt Jemima’s

MOCHA SAUCE

1 cup brown sugar
3/4 cup coffee
1/4 teaspoon salt

Combine and cook slowly 10 minutes. Serve hot over Aunt Jemima’s.

PEACH SAUCE

3 cups sliced fresh peaches
1 1/2 cups sugar
1/2 cup water
2 tablespoons lemon juice

Combine all ingredients and cook until fruit is tender, about 10 minutes. Serve hot over Aunt Jemima’s.

APPLE SAUCE (Without Sugar)

6 apples, washed and cored
1 cup light corn syrup
1/4 cup water
1/4 teaspoon salt

Cook ingredients in saucepan until soft. Strain through coarse strainer. Serve hot over Aunt Jemima’s.

RAISIN SAUCE

1/2 cup brown sugar
1 tablespoon flour
2 tablespoons vinegar
2 tablespoons lemon juice
1/4 teaspoon grated lemon rind
1 1/2 cups water
1/3 cup raisins

Mix sugar and flour. Add vinegar slowly. Add other ingredients and cook until it thickens, stirring constantly. Serve hot over Aunt Jemima’s.

CREAM CHEESE AND APPLE BUTTER

3 oz. cream cheese, softened
1 cup spicy apple butter

Spread pancakes with softened cream cheese, and top with apple butter.

BROWN SUGAR SYRUP

1 cup brown sugar
3/4 cup water
1/8 teaspoon salt
1/2 teaspoon maple flavoring

Combine sugar, water and salt and cook 5 minutes. Add flavoring and serve hot over Aunt Jemima’s.

SPICED HONEY

1 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Heat in top of double boiler and serve hot over Aunt Jemima’s.

HONEY BUTTER

1/2 cup butter or margarine
1/2 cup honey

Beat butter and honey together until light and fluffy. Serve over Aunt Jemima’s.

OLD PLANTATION SYRUP

1 cup dark corn or maple syrup
1/4 cup butter, margarine, or shortening

Heat syrup and butter in saucepan. Beat with rotary beater. Serve hot over Aunt Jemima’s.

‘LASSES SAUCE

1 cup sugar
1/2 cup water
1/4 cup molasses
1/4 teaspoon salt

Combine and cook 5 minutes. Serve hot over Aunt Jemima’s.

PRALINE SAUCE

1/2 cup chopped pecan meats
1 1/2 cups brown sugar syrup or 1 1/2 cups maple syrup.

Add pecans to hot syrup and serve over Aunt Jemima’s.

APPLE RING SHORTENIN’ SYRUP
(page 13)

3 apples, red skinned
2 tablespoons shortening
1 cup dark corn syrup
1/2 cup water
1 teaspoon vanilla

Core apples and cut each apple into four round slices. Fry apple slices in shortening until lightly browned. Add corn syrup, water and vanilla and cook slowly until apples are tender. Serve apple slices and hot syrup over pancakes.

SPICED PEAR HONEY

3 fresh pears, cut in small pieces
1 cup honey*
1 teaspoon lemon juice
1/2 teaspoon cinnamon

1. Combine all ingredients and cook until fruit is tender, about 15 minutes.
2. Serve hot or cold over Aunt Jemima Pancakes.

*Corn syrup or one cup sugar and 3 tablespoons water may be substituted for the honey.

Other Taste-Tingling Treats
made with AUNT JEMIMA Ready-Mix
(page 14)

LIGHTNIN’ MUFFINS

Makes 12 muffins

Time: 15 Minutes
Temperature: 425°

2 cups Aunt Jemima Pancake Mix
1 egg
1 1/2 cups milk
2 tablespoons melted shortening

1. Add egg and milk to Pancake Mix, stirring lightly until combined.
2. Fold in melted shortening.
3. Fill greased muffin pans 2/3 full and bake in a hot oven (425° F.) 15 to 20 minutes.

Blueberry Muffins

Add 1/2 cup sugar and 1 cup fresh blueberries to pancake mix before adding other ingredients.

Dixie Muffins

Add 1 cup chopped salted peanuts (or 1/2 cup chopped pecans and 1/2 cup chopped dates) to Pancake Mix before adding other ingredients.

QUICK COFFEE CAKE
(page 15)

Makes an 8-inch square cake

Time: 25 Minutes
Temperature: 375°

BATTER

1 cup Aunt Jemima Pancake Mix
1 egg
1/2 cup sugar
1/2 cup milk
3 tablespoons melted shortening

TOPPING

1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour
1 tablespoon melted butter
1/3 cup chopped nutmeats

1. Beat egg, add sugar and beat until light and fluffy.
2. Add milk and melted shortening.
3. Add the Aunt Jemima Pancake Mix and mix well; spread in greased 8-inch square pan.
4. Combine topping ingredients; sprinkle on top of batter and bake in a moderate oven (375° F.) 25 to 30 minutes.

Apple Coffee Cake

Cover top of batter with pared, sliced apples before adding topping.

SPICY DOUGHNUTS
(page 16)

Makes 2 dozen doughnuts

3 cups Aunt Jemima Pancake Mix
2/3 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 beaten eggs
3/4 cup milk
2 tablespoons melted shortening

1. Mix together Pancake Mix, sugar and spices.
2. Combine beaten eggs and milk and add to dry ingredients; add melted shortening, stirring lightly.
3. Roll dough to 3/8 inch thickness on lightly floured board; cut with floured doughnut cutter.
4. Fry in deep hot fat (375° F.) until brown. Drain on absorbent paper. Dust with granulated or powdered sugar, if desired.

BANANA FRITTERS

Makes 12 fritters

1 cup Aunt Jemima Pancake Mix
1 tablespoon sugar
2 beaten eggs
1/3 cup milk
2 teaspoons melted shortening
3 bananas

1. Mix together Pancake Mix and sugar; add beaten eggs and milk, stirring until smooth. Fold in melted shortening.
2. Cut bananas in half and then split each half lengthwise.
3. Heat deep fat to 370° F. Dip each piece of banana in the batter and fry in hot fat until golden brown. Drain on absorbent paper.

AUNT JEMIMA’S DUMPLINGS
(page 17)

6 servings

1 1/4 cups Aunt Jemima Pancake Mix
1/2 teaspoon salt
1 beaten egg
1/2 cup milk
2 tablespoons melted shortening

1. Mix together Pancake Mix and salt; add beaten egg and milk, stirring lightly until batter is fairly smooth.
2. Fold in melted shortening.
3. Drop dumplings from a tablespoon into boiling stew. Cover tightly and cook for 15 minutes without lifting the cover. Serve immediately.

BISCUIT TOPPING

Delicious Topping for Meat or Chicken Pies

2 cups Aunt Jemima Pancake Mix
2 tablespoons sugar
4 tablespoons shortening
2/3 cup milk

1. Mix together Pancake Mix and sugar; cut in shortening until mixture resembles coarse crumbs.
2. Add milk, stirring lightly only until mixture is dampened.
3. Turn out on floured board and knead gently a few seconds; roll out 1/2 inch thick, cut into a large circle to fit top of baking dish.
4. Place on top of meat or chicken pie and bake in a hot oven (425° F.) 20 minutes, or bake as biscuits in a very hot oven (475° F.) 10 to 12 minutes.

The Legend of Aunt Jemima
(page 18)

Gracious living was the keynote of life at Higbee’s Landing where, legend has it, Aunt Jemima was a mammy cook.

Even in those days the fame of Colonel Higbee’s cook spread far and wide throughout the South. Guests flocked to the home of her master to taste the delicacy for which Aunt Jemima was famous.

That delicacy was pancakes–light, fluffy and golden-brown–which the smiling Aunt Jemima prepared herself in the great kitchen. The sight of the delicious pancakes, topped with melting butter and rich, golden syrup, brought forth such enthusiastic praise that Colonel Higbee would call Aunt Jemima herself in from the plantation kitchen and praise her before his guests.

Invariably, the delighted guests would try to induce their own cooks to make pancakes as good as Aunt Jemima’s. But no one ever was able to match their fluffy, mouth-watering goodness–so closely did Aunt Jemima guard her secret recipe.

Today, millions of families are able to enjoy delicious Aunt Jemima Pancakes and Buckwheats. For Aunt Jemima’s famous secret recipe has been preserved and made available to everyone through the distributing facilities of The Quaker Oats Company. Best of all Aunt Jemima’s are Read-Mixed–easy as 1-2-3 to fix. You simply add milk or water–stir–and pop them on the griddle. They’re just as much of a treat for lunch and supper as they are for breakfast. Serve this Old South delicacy often.

THE QUAKER OATS COMPANY

The Pancakes
Everybody likes
(back cover)

Aunt Jemimas are so light, fluffy and melt-in-your-mouth tender that expert cooks are proud to serve them. Yet they are so simple and easy to make that inexperienced cooks can produce “temptilatin'” Aunt Jemima pancakes the first time they try. For all you do is add milk or water, stir and pour ’em onto the griddle.

It is this ease and this sureness of perfect results every time that is switching thousands of homemakers from cookbook pancakes to Aunt Jemimas. Why spend time and effort sifting, mixing and measuring when you can get wonderful Aunt Jemima pancakes, as easy as 1-2-3?

RecipeCurio.com Notes: I decided to investigate a bit after reading page 18: The Legend of Aunt Jemima, for an interesting look at the history of Aunt Jemima and today’s reflections on Aunt Jemima black americana or black memorabilia, read the following articles:

Honoring an American Icon that Invokes Memories of Enslavement

Homage to Aunt Jemima remains a tricky business

Women Who Have Portrayed Aunt Jemima

Is Aunt Jemima Still in Her Box?

A recipe sheet from Pillsbury’s Best dated 1983, a bit stained. Found in an old box of recipes picked up at a lot sale.

SOURDOUGH BREAD

STARTER

1 pkg. active dry yeast
2 cups warm water
3 1/2 cups Pillsbury’s Best Bread Flour
1 tablespoon sugar or honey

BREAD

1 cup starter
5 1/2 to 6 cups Pillsbury’s Best Bread Flour
1/4 cup sugar
1 tablespoon salt
1 2/3 cups warm water
1/3 cup oil

In large non-metal bowl, dissolve yeast in warm water (105 to 115° F.); let stand 5 minutes. Add 3 1/2 cups flour and 1 tablespoon sugar; blend well. Cover loosely with plastic wrap and cloth towel. Let stand in warm place (80 to 85° F.) for 5 days, stirring at least once each day. When the starter is ready for use it is bubbly and may have a yellow liquid layer on top. Stir well before using.*

In large bowl, place 1 cup starter.** Add 2 cups flour, 1/4 cup sugar, salt, 1 2/3 cups warm water (105 to 115° F.) and oil; blend well. Stir in 2 1/4 to 2 3/4 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place 8 to 10 hours or overnight.

Grease 3 cookie sheets or 9-inch round pans.*** Punch down dough several times to remove all air bubbles. Divide dough into 3 parts. Allow to rest, covered with inverted bowl for 15 minutes. Work dough with hands to remove large air bubbles. Shape into round loaves. Place on prepared cookie sheets. Cover, let rise in warm place until doubled, 2 to 3 hours. Heat oven to 400° F. With sharp knife make three 1/4-inch deep slits on top of each loaf. Bake for 20 to 25 minutes or until loaves sound hollow when lightly tapped. Remove from cookie sheets immediately. 3 loaves.

TIP:

*If starter will not be used immediately, cover and refrigerate until ready to use. Return to room temperature before using.

**If desired, starter can be replenished for future use. After removing 1 cup starter, add to remaining starter 1 cup flour, 2/3 cup warm water (105 to 115° F.) and 1 teaspoon sugar or honey; blend well. Cover loosely with plastic wrap and cloth towel. Let stand in warm place (80 to 85° F.) 10 to 12 hours or overnight. The starter will become bubbly and rise. Stir, cover and store in refrigerator. Repeat this process each time the starter is used. If starter is used once a week it will remain active. If not used, stir in 1 teaspoon sugar or honey weekly.

***Three 8×4-inch loaf pans can be used. Bake at 400° F. 25-30 minutes.

HIGH ALTITUDE–Above 3500 feet: No change.

copyright THE PILLSBURY COMPANY, 1983

Here are three recipes from a recipe advertisement slip from Baker’s German’s Sweet Chocolate – General Foods Kitchens. No date.

EASY ICEBOX CAKE

1 package Baker’s German’s Sweet Chocolate, melted
1 1/2 tablespoons water
1 egg yolk, unbeaten
1 tablespoon confectioners’ sugar
1/2 cup whipping cream
1 egg white, stiffly beaten
12 ladyfinger halves or vanilla wafers

Blend the melted chocolate with water. Add egg yolk and beat until smooth. Mix in the sugar. Whip cream and fold into chocolate. Fold in beaten egg whites. Line an 8 x 4 x 3-inch loaf pan with wax paper. Layer wafers with chocolate mixture. Chill overnight. Unmold. Serves 5.

CHOCOLATE SNOWBALLS

1 package Baker’s German’s Sweet Chocolate, melted
1 can Baker’s Angel Flake Coconut, toasted
Peppermint, coffee, or butter pecan ice cream

Combine chocolate and coconut. Spread on wax paper. Then roll scoops of ice cream in warm chocolate mixture. Serve at once.

POT DE CREME

1 package Baker’s German’s Sweet Chocolate
1 1/2 cups light cream
1/4 cup sugar
6 egg yolks, slightly beaten
1 teaspoon vanilla

Melt chocolate in cream over hot water. Blend in sugar. Stir gradually into yolks. Cook over hot water, stirring constantly, 7 minutes, or until mixture is like a thin pudding. Stir in vanilla. Pour into small cups. Serves 8.

To use up egg whites, make meringue shells, cookies, or white cake.

This is a clipping from a newspaper, undated:

Rudy’s German Potato Salad

5 lbs. potatoes
1/2 lb. bacon
1 large onion
1 tbsp. salt
1 tbsp. sugar
1 tbsp. granulated or minced garlic
1 tsp. white pepper
1/4 cup vinegar

• Cook potatoes. Peel and slice.
• Chop bacon and fry it. While bacon fries, dice onion.
• When bacon is well done, add the onions. Cook just slightly. Add seasonings and vinegar and bring mixture to a boil.
• Add the skillet mixture to the cooked potatoes and mix well. If you don’t eat the potatoes right away, reheat to eat. They are best hot.
• Serves at least 10 people.

Here is a small clipping found in a big box of old recipes. It was clipped from Woman’s Day Kitchen (November 1943), two small clipped pieces glued together. Recipe follows below:

CANDIED GRAPEFRUIT OR ORANGE PEEL
Costs 5 cents (November 1943) Woman’s Day Kitchen

Peel of 1 large grapefruit or 3 large oranges
1 1/2 cups sugar
1/2 cup water

Cover peel with cold water. Bring to a boil and cook until tender, pouring off the water and adding fresh cold water several times. Drain; cut peel into thin strips with scissors. Make syrup by boiling 1 cup sugar and 1/2 cup water until it threads. If red or green peel is desired, add a few drops of vegetable coloring to syrup. Add peel and cook over low heat until syrup has been absorbed. Roll each strip in remaining sugar until coated. Let cool before packing.

Here are two recipes from a magazine clipping–no date. Found in a box full of old recipes picked up at a lot sale. Typed as-is.

GRANDMA’S GINGERSNAP LEAVES
Preparation time: 20 min. / Baking time: 12-15 min.

2 1/2 c. sifted all-purpose flour; 2 tsp. ground ginger; 1/4 tsp. ground cloves; 1/4 tsp. salt; 1/3 c. soft shortening; 3/4 c. sugar; 1 egg; 1/2 c. molasses; 2 tsp. baking soda; 1 tbs. hot water; sugar.

Set oven at moderate (350° F.). Sift flour, ginger, cloves, and salt together. Beat shortening, 3/4 cup sugar, egg, and molasses together in medium-sized bowl until light and fluffy. Combine baking soda and water; stir into creamed mixture; mix in sifted dry ingredients. Pinch off small pieces of dough; roll between palms of hands into cylinders; taper one end to a point; dip in sugar to coat; place on greased cooky sheet. Press down carefully with spatula. Make leaf marking with wooden pick. Bake 12 to 15 minutes. Makes about 3 dozen cookies.

HIGHLAND OATMEAL COOKIES
Preparation time: 15 min. / Baking time: 12-15 min.

1 c. sifted all-purose flour; 1/2 tsp. salt; 1/2 tsp. baking soda; 1 c. soft butter or margarine; 1 c. brown sugar, firmly packed; 1/2 c. granulated sugar; 1 egg; 2 tsp. vanilla; 1/4 c. water; 1/2 c. chopped nuts; 1/2 c. raisins; 3 c. rolled oats; pecan halves.

Set oven at moderate (350° F.). Sift flour, salt, and baking soda together. Beat butter or margarine, sugars, egg, and vanilla until light and fluffy. Add sifted dry ingredients alternately with water, blending thoroughly after each addition. Stir in nuts and raisins; add and stir in rolled oats 1 cup at a time; mix well. Drop from tip of teaspoon, about 2 inches apart, onto lightly greased cooky sheets. Press a pecan half into the top of each cooky. Bake 12 to 15 minutes. Transfer to wire racks with spatula; cool. makes about 4 dozen cookies.