This recipe advertisement was clipped from Parade Magazine, April 16, 1961. On the back there is part of an article that discusses office space and compares the offices of Cabinet member Luther Hodges (Secretary of Commerce) to President Kennedy’s White House office (Kennedy’s was smaller). Recipe follows:

PINEAPPLE PUDDING CHEESECAKE

1 large (8 oz.) package Borden’s Cream Cheese
2 cups milk
1 package Jell-O Pineapple Cream Instant Pudding
9-inch graham cracker crust

Stir cream cheese until very soft; blend in 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. (Do not overbeat.) Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour. Serve to 8 delighted people–and then get set for applause!

P.S. It takes the special qualities of Jell-O Instant Pudding to make this luscious cheesecake. This particular recipe can not be made with any other instant or cooked pudding.

Sweet recipe booklet from Pillsbury, the cakes are quite the showpieces! No published date on this Pillsbury recipe booklet, features 13 different cake recipes. Recipes below:

TRICK OR TREAT CAKE

1 pkg. Pillsbury Orange Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Chocolate Fudge Cake Mix
2 pkgs. Pillsbury Creamy Fudge Frosting Mix

Bake Orange Cake in two 9-inch round pans. Bake Chocolate Fudge in one 9-inch round pan. Fill and frost layers with Creamy Fudge Frosting. Decorate with candy corn or orange gum drops.

HARVEST FESTIVAL CAKE

1 pkg. Pillsbury Caramel Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Applesauce Cake Mix
1 pkg. Pillsbury Creamy Vanilla Loaf (one-layer size) Frosting Mix
1 pkg. Creamy Caramel Frosting Mix

Bake Caramel Cake in two 9-in. round pans.

Bake Applesauce Cake in one 9-in. round pan.

Split Applesauce layer. Stack layers alternately, filling with Creamy Vanilla Frosting.

Frost top and sides with Caramel Frosting.

CHRISTMAS CENTERPIECE CAKE

1 pkg. Pillsbury Golden Yellow Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Golden Yellow Cake Mix
1 pkg. Pillsbury Fluffy White Frosting Mix

Combine cake mixes in mixing bowl. Add liquid and eggs called for on both packages. Beat 4 minutes at medium speed. Bake in greased and floured 10-inch tube pan at 350° for 55 to 65 minutes.

Frost with Fluffy White Frosting. Place large red candle in center and decorate with greens.

PINK PETAL CAKE

1 pkg. Pillsbury Pink Lemonade Cake Mix
1 pkg. Pillsbury Deluxe White Cake Mix
1 pkg. Fluffy Pink Lemonade Frosting Mix
1 pkg. Pillsbury Fluffy White Frosting Mix

Bake two 8-inch round layers from Pink Lemonade Cake Mix. Bake cupcakes from White Cake Mix. Remove liners from cupcakes.

Prepare Pink Lemonade Frosting. Place one cake layer on a round 15-inch plate; frost layer fully. Frost enough cupcakes individually to arrange around layer so they are touching.

Prepare Fluffy White Frosting. Place second layer on top of first. Frost completely. Arrange five frosted cupcakes on top.

CARNIVAL CAKE

1 pkg. Pillsbury Pink Lemonade Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Golden Yellow Cake Mix
1 pkg. Fluffy Pink Lemonade Frosting Mix
1 pkg. Pillsbury Fluffy White Frosting Mix

Bake Pink Lemonade Cake in two 9-inch round pans. Bake Golden Yellow Cake in one 9-inch round pan.

Split yellow layer and one pink layer; stack with whole pink layer in center, filling with Fluffy White Frosting. Frost sides with Fluffy Pink Lemonade Frosting. Use both frostings for top.

DOUBLE DELIGHT CHOC. CAKE

1 pkg. Pillsbury Deluxe Chocolate Fudge Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) White Cake Mix
1 pkg. Pillsbury Fluffy White Frosting Mix
1 pkg. Pillsbury Creamy Fudge Frosting Mix

Bake two 9-in. round layers from Chocolate Fudge Cake Mix. Bake one 9-inch round layer from White Cake Mix. Use Fluffy White Frosting between layers and on top. Use Creamy Fudge Frosting around sides.

NEAPOLITAN CAKE

1 pkg. Pillsbury Deluxe White Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Chocolate Fudge Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Creamy Fudge Frosting Mix
1 pkg. Pillsbury Fluffy White Frosting Mix
Few drops red food coloring.

Prepare White batter as directed and pour half into 9-inch round pan. Tint remainder pink and pour into another 9-inch round pan.

Bake as directed. Bake Chocolate Cake in one 9-inch round pan.

Fill with Creamy Fudge Frosting. Frost top and sides with Fluffy White Frosting.

WHITE TOP HAT CAKE

2 pkgs. Pillsbury Loaf (one-layer size) Cake Mix. Choose your favorite flavor combination from White, Chocolate, Golden Yellow, Applesauce, and Banana

1 pkg. Pillsbury Fluffy White Frosting Mix

Bake one cake in 8 or 9-inch round pan. Prepare second mix and fill greased and floured 1-lb. coffee can half full. Bake at 350°, 30 to 40 min. (Use leftover batter for cupcakes.)

Frost large layer with half of Fluffy White Frosting. Then center small cake on top of layer and cover with remaining frosting.

BANANA FUDGE CAKE

1 pkg. Pillsbury Loaf (one-layer size) Chocolate Fudge Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Banana Cake Mix
1 pkg. Pillsbury Fluffy White Frosting Mix

Combine cake mixes in mixing bowl. Add liquid and eggs called for on both packages. Beat 4 minutes at medium speed. Bake in one 13 x 9 x 2-inch pan or two 8 or 9-inch round pans at 350° for 25 to 35 minutes.

Frost with Fluffy White Frosting. Dip back of teaspoon in melted chocolate and press into frosting to make chocolate swirls.

VANILLA-FUDGE SPLITS

1 pkg. Pillsbury Loaf (one-layer size) Chocolate Fudge Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) White Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Creamy Fudge Frosting Mix
1 pkg. Pillsbury Loaf (one-layer size) Creamy Vanilla Frosting Mix

Bake cupcakes from Chocolate Fudge and White Cake Mixes. Split cupcakes lengthwise. Put chocolate and white halves together, filling some with Creamy Fudge Frosting and some with Creamy Vanilla Frosting.

FUDGE RING-AROUND CAKE

1 pkg. Pillsbury Pineapple or Golden Yellow Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Chocolate Fudge Cake Mix
1 pkg. Pillsbury Creamy Fudge Frosting Mix

Prepare Pineapple and Chocolate batters as directed. Pour alternately into greased and floured 10-inch tube pan. Run spatula through batter to marble. Bake at 350° for 55 to 65 minutes. Frost with Creamy Fudge Frosting.

TRIPLE CHOCOLATE TORTE

1 pkg. Double Dutch Devil’s Food Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Chocolate Fudge Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Creamy Fudge Frosting Mix
1 pkg. Pillsbury Milk Chocolate Frosting Mix

Bake Double Dutch Cake in two 9-inch square or round pans at 375° for 25 to 30 minutes.

Bake Chocolate Fudge Cake in one 9-inch square or round pan at 350° for 25 to 30 minutes.

Stack layers with light chocolate in center, filling with Creamy Fudge Frosting. Frost top and sides with Milk Chocolate Frosting.

CHOCOLATE SUNDAE CAKE

1 pkg. Pillsbury Loaf (one-layer size) Chocolate Fudge Cake Mix
1 pkg. Pillsbury Loaf (one-layer size) Banana Cake Mix
1 pkg. Pillsbury Creamy Fudge Frosting Mix
3/4 cup whipping cream

Bake each cake in an 8-in. square or round pan.

Split chocolate layer, place banana layer between and fill with whipped cream.

Frost top and sides with Creamy Fudge Frosting. Decorate with whipped cream and maraschino cherries. Store in refrigerator.

Pillsbury Party Cakes for red letter days

Bake up moist and stay eating moist at least 3 days

This is a page clipped from Parade Magazine Dec. 28, 1958. Article and recipe by Beth Merriman, Parade food editor. Recipe follows picture below:

Home cooking with a French accent
by BETH MERRIMAN Parade food editor

THERE IS A NEW paperback cook book called the Art of French Cooking (Bantam Books, 35 cents), which is quite different from most cook books dealing with French recipes. Here you’ll find, not grande cuisine, but the simple yet exquisitely flavored home cooking of the French people. The author, Fernande Garvin, grew up in Paris, studied home economics in a convent, literature at the Sorbonne, won a Doctor of Laws degree at the University of Paris. She now lives in the U.S.

The regional recipes of France, lovingly remembered from the author’s childhood, are collected in her book. We chose Quiche (keesh) Lorraine because–though it’s usually served as an appetizer–it makes a fine evening snack as a substitute for pizza.

Quiche Lorraine

1 9″ pie crust
1 teaspoon butter
3 slices Canadian bacon, 1/4″ thick, diced
1 medium onion, finely chopped
1/2 cup grated Swiss cheese
4 eggs, slighly beaten
1 cup milk
1 cup heavy cream
Pinch grated nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

Line 9″ pie plate with pie crust. In a small heavy sauce pan, heat butter. Add bacon and cook for 5 minutes, or until bacon is golden brown. Remove bacon and set aside. Add onion to pan and cook for 5 minutes. Remove onion and set aside. Cover bottom of pie crust with bacon, onion and 1/4 cup grated cheese. In mixing bowl, combine remaining cheese, eggs, milk, cream, nutmeg, salt and pepper. Mix well. Pour over bacon mixture. Bake at 450° for 15 minutes. Reduce heat to 350° and continue baking for 15 minutes longer, or until custard is well set. Serve hot, cut in small wedges.

FROM PARADE’S TEST KITCHEN
Parade – Dec. 28, 1958

This is a recipe card that says ACME Click in the top left corner and Top Fresh Guaranteed in top right corner. No date, but there is 1/79 at the bottom right corner that could indicate date/year. Recipe follows:

LIME MARINADE FOR FRESH FRUITS

6 tablespoons fresh Florida lime juice
6 tablespoons honey
1/2 cup sherry
1 quart cut up fresh fruits (strawberries, peaches, plums, bananas, pineapple, papaya, grapes, etc.)
Salad greens
Grated coconut

In small bowl, blend lime juice, honey and sherry. Let stand until honey dissolves. Pour marinade over fruits. Let stand 2 hours or overnight, tossing occasionally. Arrange fruits in bowl lined with greens. Garnish with coconut. Makes 6 to 8 servings.

For a creamy dressing:

Blend 1 cup mayonnaise, 1/4 cup lime juice and 1/4 cup honey. Makes about 1 1/2 cups.

Here’s a clipping of a recipe advertisement from Baker’s German’s Sweet Chocolate printed in Parade Magazine dated May 22, 1960. On the back is a picture and part of an article about honeymooners Steve Parker and Shirley MacLaine that mentioned working on their first film together, My Geisha. Recipe follows below:

GERMAN’S SWEET CHOCOLATE makes two more elegant desserts!
(EACH AS FABULOUS AS THE GERMAN’S SWEET CHOCOLATE CAKE!)

GERMAN’S SWEET CHOCOLATE Angel Pie

MERINGUE SHELL. Combine 2 egg whites, 1/8 tsp. salt, 1/8 tsp. cream of tartar in mixing bowl. Beat until foamy. Add 1/2 cup sugar, 2 tbsp. at a time. beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks. Fold in 1/2 cup finely chopped walnuts or pecans (optional) and 1/2 tsp. vanilla. Spoon into lightly greased 8-inch pie pan; make a nest-like shell, building sides up 1/2 inch above edge of pan. Bake in a slow oven (300° F.) for 50 to 55 minutes. Cool to room temperature. (Meringue Shell or entire pie may be made the day before using.)

CHOCOLATE ANGEL FILLING. Place 1 pkg. (1/4 lb.) Baker’s German’s Sweet Chocolate and 3 tbsp. water in a saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Add 1 tsp. vanilla. Whip 1 cup whipping cream. Fold chocolate mixture into whipped cream. Pile into meringue shell. Chill 2 hours before serving. Makes 6 to 8 servings.

GERMAN’S SWEET CHOCOLATE Icebox Cake

Line an 8 x 4 x 3-inch loaf pan or ice cube tray with waxed paper. Line bottom and sides with ladyfinger halves or strips of sponge cake. Pile Chocolate Angel Filling into the pan. Garnish with additional ladyfinger halves if desired. Chill 2 hours before serving. Makes 6 to 8 servings.

P.S. The recipe for GERMAN’S SWEET CHOCOLATE CAKE is on the package.
Test Recipes from General Foods Kitchens

Here’s an old clipping for a cheese ball recipe. No date. Recipe follows below:

Three Cheese Ball

8 ounces cream cheese
4 ounces cheddar cheese
4 ounces shredded blue cheese
1 tablespoon minced onion
1 tablespoon worcestershire sauce
1/2 cup chopped walnuts

Leave cheese at room temperature for approximately 2 hours. Place all ingredients except nuts in a mixing bowl. Whip with mixer until all ingredients are thoroughly combined. Shape into a ball and roll in chopped nuts. Wrap in wax paper and refrigerate until completely chilled.

This is a recipe advertisement (clipping) from French’s Mustard that was in the Better Homes & Gardens magazine February, 1958. Recipe is below:

Crown o’ gold Meat Loaf

1 1/2 cups fine soft bread crumbs
1 1/2 lbs. ground lean chuck beef
4 egg yolks
1 1/2 tsps. salt
2 tbsps. French’s Mustard
1 1/2 tbsps. prepared horseradish
3 tbsps. finely diced green pepper
2 tbsps. French’s Minced Onion
1/3 cup ketchup

Crown o’ gold Topping

4 egg whites
1/4 tsp. French’s Cream Tartar
4 tbsps. French’s Mustard

High…Gold…and Handsome… Here’s a brand-new meat loaf idea with a savory, golden topping. Mix bread crumbs with the meat. Combine remaining ingredients. Blend into meat-bread mixture. Pack lightly into a 9-inch casserole and bake in a moderate oven (325°) 30 minutes. To make topping: beat egg whites until foamy; add cream tartar; continue beating until very stiff. Fold in mustard gently. Swirl on hot meat; return to oven; bake 20 to 25 minutes longer or until crown is tipped with brown. Makes 6 to 8 servings.

Friendly warning: Because French’s Mustard is made with rare spices, specially grown mustard seeds and finest vinegar, it has a special flavor, texture and color all its own. Don’t expect the best results from this recipe with any other mustard.

On food…In food
no other mustard has the light and lively flavor of
French’s Mustard

Vintage recipe card from The East Ohio Gas Company. Date unknown. Front of card reads:

Your Kitchen Adviser

From the Home Service Department of The East Ohio Gas Company

GOOD and Good for You

Good Cooks Use Gas

Back of card:

File: Sandwiches

Quick and Easy Sandwich Ideas

MAKE this tasty spread for rye bread sandwiches. Blend 1 cup cottage cheese with 1 small package of crumbled bleu or roquefort cheese. Add 4 slices bacon bits, 3 sliced olives and enough mayonnaise to moisten. This is also delicious served on pumpernickel bread. Yield 4 sandwiches.

TRY this breakfast sandwich! Scramble 4 eggs with 2 tablespoons parmesan cheese, and 3 sliced scallions or chopped ripe olives. Serve on toast and top with a tomato sauce. Sauce: 1 small can tomato sauce, 3 tablespoons chopped green pepper and 1 tablespoon chopped onion.