Recipes for sweet dough, swedish tea ring, irish refrigerator rolls and more are included in this small pamphlet with the following information:

No. 24 in a Series of Mary Alden’s Famous Recipes

Yeast Rolls and Tempting Coffee Cakes

Special Recipe Service

For special recipes or other baking help, write to Mary Alden’s Test Kitchen, Box 712, Dept. B, Chicago, Illinois

*RecipeCurio.com Note: Remember this is from an old pamphlet, the above information may not be valid today

I can’t find much information online about Mary Alden’s recipes and the test kitchen with Quaker, but I’m guessing 1940’s.

Recipes are below the following image:

Sweet Dough

Makes 4 dozen rolls or 2 coffee cakes
Baking Time: 15 to 25 minutes
Temperature: 375°

7 – 8 cups sifted Quaker Best Flour
2 packages compressed or fast granular yeast
1/4 cup lukewarm water
2 cups scalded milk
1/2 cup sugar
2 teaspoons salt
1/2 cup fat
2 beaten eggs

1. Sift flour and measure.
2. Soften yeast in lukewarm water.
3. Pour scalded milk over sugar, salt and fat and cool to lukewarm (80° F.).
4. Beat in half of flour; beat in softened yeast and eggs; add enough flour to make soft dough.
5. Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes.
6. Round dough into ball, place in greased bowl, cover and let rise until double in bulk, about 1 1/2 hours. Punch down and let rise again until double in bulk, about 1 hour.
7. When light, punch down and divide dough for rolls or coffee cakes. Let rest 10 minutes; shape as desired, place in greased pans, cover and let rise until double in bulk, about 45 minutes.
8. Bake in moderate oven (375° F.) 15 to 25 minutes. Remove from pans and cool on wire rack.

Swedish Tea Ring

To Make Swedish Tea Ring (pictured on cover), use half of sweet dough. Roll dough into rectangular sheet 1/4 inch thick. Combine 2 tablespoons butter, 1/2 cup sugar, 1 tablespoon cinnamon, 1/2 cup raisins, 1/4 cup chopped nutmeats and 1/4 cup chopped candied cherries. Spread over dough; roll up like a jelly roll and seal edges. Shape into a ring on greased baking sheet. With scissors make cuts through dough at intervals of 1 inch, cutting from outer edge 2/3 of the way to the center. Turn each cut section on its side. Cover and let rise until double in bulk. Bake in a moderate over (375° F.) 25 to 30 minutes. Frost with confectioners sugar icing.

Refrigerator Rolls
Makes 3 dozen rolls
Baking Time: 15 minutes
Temperature: 425°

6 1/2 to 7 cups Quaker Best Flour
2 packages compressed or fast granular yeast
1/2 cup lukewarm water
1 1/2 cups scalded milk
1/2 cup sugar
2 teaspoons salt
1/4 cup fat
1 beaten egg

1. Sift flour and measure.
2. Soften yeast in lukewarm water.
3. Pour scalded milk over sugar, salt and fat. Cool to lukewarm (80° F.).
4. Beat in half of flour. Add softened yeast, beaten egg, and enough flour to make a soft dough.
5. Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes.
6. Round dough into ball, place in greased bowl, cover and place in refrigerator until double in bulk. Punch down, round into smooth ball, grease lightly, cover with slightly dampened towel and store in refrigerator.
7. Remove dough from refrigerator and punch down. Mold at once into Parker House Rolls, Clover Leaf Rolls, Bow Knots, Fan Tans or Butterfly Rolls, and place on greased pan; or, if preferred, let dough stand in warm room for an hour before molding. Place rolls on greased pans, brush lightly with melted fat, cover and let rise until double in bulk.
8. Bake in a hot oven (425° F.) 15 to 20 minutes.

Irish Refrigerator Rolls
Makes 4 dozen rolls
Baking Time: 15 minutes
Temperature: 425°

7 cups sifted Quaker Best Flour
1 package compressed or fast granular yeast
1/4 cup lukewarm water
1 1/2 cups hot potato water
2/3 cup sugar
2 teaspoons salt
2/3 cup fat
1 cup warm mashed potatoes
2 beaten eggs

1. Sift flour and measure.
2. Soften yeast in lukewarm water.
3. Pour hot potato water over sugar, salt and fat; cool to lukewarm (80° F.).
4. Beat in half of flour; beat in softened yeast, mashed potatoes and eggs; add enough flour to make soft dough.
5. Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes.
6. Round dough into ball, place in greased bowl, cover and let rise until double in bulk, about 1 1/2 hours.
7. Punch down, round into ball, brush lightly with melted fat, cover with slightly dampened towel and place in refrigerator.
8. Remove dough from refrigerator 2 hours before baking; allow to come to room temperature, about one hour; shape in rolls, place on greased pans, brush lightly with melted fat, cover and let rise until double in bulk, about 45 minutes.
9. Bake in hot oven (425° F.) 15 to 20 minutes.

For Kolaches: Shape dough into balls 1″ in diameter. Place on greased baking sheet, brush with melted butter, cover and let rise until nearly double in bulk. Press down center of each roll and fill hollow with 1 teaspoon jam or Apricot Filling (cook 1 1/2 pounds dried apricots; drain and mash with potato masher; add 2 cups sugar and bring to boil; cool to lukewarm). Let rolls rise 1/2 hour longer and bake as directed above.

Brioche
Makes 16 rolls
Time: 15 minutes
Temperature: 400°

4 1/2 cups sifted Quaker Best Flour
1 package compressed or fast granular yeast
1/4 cup lukewarm water
3/4 cup scalded milk
1/3 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
2 beaten eggs
1/2 teaspoon lemon extract

1. Sift flour and measure.
2. Soften yeast in lukewarm water.
3. For scalded milk over butter, sugar and salt, stirring until butter is melted. Cool to lukewarm (80° F.).
4. Add softened yeast, beaten eggs and lemon extract. Add flour, beating until well blended.
5. Place in greased bowl, cover and store in refrigerator until needed.
6. Remove dough from refrigerator and let stand until dough begins to rise. Shape 3/4 of the dough into 16 balls and place in greased muffin pans.

   Make indentation in center of each and brush with melted butter; in this hollow press a small ball of dough.

7. Cover and let rise until double in bulk, about one hour. Brush top of each roll with a mixture of 1/3 cup sugar and 2 tablespoons milk.
8. Bake in moderately hot oven (400° F.) 15 to 20 minutes.

For Almond Rolls: Shape dough into large round buns and place on greased baking sheet 2 inches apart. Cover and let rise until double in bulk, about 1 hour. Press sliced blanched almonds, chopped citron and candied orange peel in top of each bun. Brush tops with one egg white beaten with 1 teaspoon water. Bake in a moderate oven (350° F.) 40 to 45 minutes.

Here is the section on shaping rolls, instructions are below the following image:

Bow Knots
*1st image top left

Roll dough under hand to 1/2 inch diameter. Cut in pieces 6 inches long. Tie in knots, place on greased baking sheet and brush lightly with melted butter.

Fan Tans
*2nd image top right

Roll dough into rectangular sheet 1/8 inch thick. Brush with melted butter. Cut in strips 1 inch wide. Stack six strips one on top of the other and cut in pieces 1 1/2 inches long. Place cut side down in greased muffin pans.

Butterfly Rolls
*3rd image bottom left

Roll dough into rectangular sheet 1/4 inch thick and 6 inches wide. Brush with melted butter. Roll up like a jelly roll. Cut in pieces 2 inches long. Press across center of each piece with knife handle, place on greased baking sheet and brush lightly with melted butter.

Crescent Rolls
*4th image bottom right

Divid dough in half; roll each half into a large circle about 1/3 inch thick; cut 12 pie-shaped wedges, brush with melted butter; roll up each wedge, starting with wide side and rolling to point. Curve in crescent form; place on greased baking sheet 2 1/2 inches apart; brush with milk and sprinkle with poppyseeds if desired.

Before using this recipe, it’s important to read this page, the Safe Canning & Food Preservation section.

Recipes for Horseradish relish, Pepper-onion relish, Piccalilli and Corn relish were included in the booklet:

Making Pickles and Relishes At Home
Home and Garden Bulletin No. 92
U.S. Department of Agriculture

Print date information found on inside back cover:

Issued March 1964
Slightly revised March 1970

Horseradish relish

Grated horseradish. . . . 1 cup
Vinegar, white. . . . . . . 1/2 cup
Salt. . . . . . . . . . . . . . 1/4 teaspoon

Wash horseradish roots thoroughly and remove the brown, out skin. (A vegetable peeler is useful in removal of outer skin.) The roots may be grated, or cut into small cubes and put through a food chopper or a blender.

Combine ingredients. Pack into clean jars. Seal tightly. Store in refrigerator.

Pepper-onion relish
Yield: 5 jars (1/2 pint each)

Onions (6 to 8 large), finely chopped . . . . . . . . . . . . . 1 quart
Sweet red peppers (4 or 5 medium), finely chopped . . . 1 pint
Green peppers (4 or 5 medium), finely chopped . . . . . . 1 pint
Sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup
Vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 quart
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 teaspoons

Combine all ingredients and bring to a boil. Cook until slightly thickened (about 45 minutes), stirring occasionally. Pack the boiling-hot relish into clean, hot jars; fill to top of jar. Seal tightly. Store in refrigerator.

If extended storage without refrigeration is desired, this product should be processed in a boiling-water bath. Pack the boiling-hot relish into clean, hot jars to 1/2 inch of top of jar. Adjust jar lids.

Process in boiling water for 5 minutes ¹ (start to count processing time when water in canner returns to boiling).

Remove jars and complete seals if necessary. Set jars upright, several inches apart, on a wire rack to cool.

________

¹ Processing time is given for altitudes less than 1,000 feet above sea level. At altitudes of 1,000 feet or above, see table on p. 9

RecipeCurio.com: Chart found on page 9 is at the end of this post

Piccalilli
Yield: 4 pints

Green tomatoes (about 16 medium), chopped . . . . 1 quart
Sweet red peppers (2 to 3 medium), chopped . . . 1 cup
Green peppers (2 to 3 medium), chopped . . . . . . . 1 cup
Onions (2 to 3 large), chopped . . . . . . . . . . . . . . 1 1/2 cups
Cabbage (about 2 pounds), chopped . . . 5 cups (1 1/4 quarts)
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1/3 cup
Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 cups
Brown sugar . . . . . . . . . . . . . . . . . . . . . .2 cups, firmly packed
Whole mixed pickling spice . . . . . . . . . . . . . . . . . 2 tablespoons

Combine vegetables, mix with salt, let stand overnight. Drain and press in a clean, thin, white cloth to remove all liquid possible.

Combine vinegar and sugar. Place spices loosely in a clean cloth; tie with a string. Add to vinegar mixture. Bring to a boil.

Add vegetables, bring to a boil, and simmer about 30 minutes, or until there is just enough liquid to moisten vegetables. Remove spice bag. Pack hot relish into clean, hot pint jars. Fill jars to 1/2 inch of top. Adjust lids.

Process in boiling water for 5 minutes¹ (start to count processing time as soon as water in canner returns to boiling).

Remove jars and complete seals if necessary. Set jars upright on a wire rack to cool.

Corn relish
Yield: 7 pints

Corn, whole kernel . . . . . . . . . . . . . . . . . . . . . . . 2 quarts
Use fresh (16 to 20 medium-size ears) or frozen
(whole kernel, six 10-ounce packages)
Sweet red peppers (4 to 5 medium) diced . . . . . . . 1 pint
Green peppers (4 to 5 medium), diced . . . . . . . . . . 1 pint
Celery (1 large bunch), chopped . . . . . . . . . . . . . .1 quart
Onions (8 to 10 small, 3/4 pound) chopped or sliced . . . . 1 cup
Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1/2 cups
Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 quart
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 tablespoons
Celery seed . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 teaspoons
Mustard, powdered dry . . . . . . . . . . . . . . . . . .2 tablespoons
Turmeric . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 teaspoon

Fresh corn.–Remove husks and silks. Cook ears of corn in boiling water for 5 minutes; remove and plunge into cold water. Drain; cut corn from cob. Do not scrape cob.

Frozen corn.__Defrost overnight in refrigerator or for 2 to 3 hours at room temperature. Place containers in front of a fan to hasten defrosting.

Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed. Cover pan until mixture starts to boil, then boil uncovered for 5 minutes, stirring occasionally. Mix dry mustard and turmeric and blend with liquid from boiling mixture; add, with corn, to boiling mixture. Return to boiling and cook for 5 minutes, stirring occasionally.

This relish may be thickened by adding 1/4 cup flour blended with 1/2 cup water at the time the corn is added for cooking. Frequent stirring will be necessary to prevent sticking and scorching.

Pack loosely while boiling hot into clean, hot pint jars, filling to 1/2 inch of top. Adjust jar lids.

Process in boiling water for 15 minutes¹ (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright, several inches apart, on a wire rack to cool.

_________

¹ Processing time is given for altitudes less then 1,000 feet above sea level. At altitudes of 1,000 feet or above, see table on p. 9

RecipeCurio.com: Chart found on page 9 is below

Altitude (Feet)	Increase in processing time (minutes)
1,000 2,000 3,000 4,000 5,000 6,000 7,000 8,000 9,000 10,000	1 2 3 4 5 6 7 8 9 10

Another holiday beverage recipe from:

Holiday Sunshine Recipes
Volume 1

On the back cover, the following information:

The East Ohio Gas Company
Part of the Consolidated Natural Gas System
“The Sunshine People”

No date

Recipe follows image below:

Holiday Egg Nog

12 egg yolks
1 (1 pound) box confectioners sugar
2 quarts cream
1 quart milk
6 egg whites
1/2 teaspoon salt
1 teaspoon brandy or rum flavoring
nutmeg

Beat egg yolks until light. Gradually beat in confectioners sugar. Add cream and milk very slowly, beating constantly. Beat egg whites and salt until stiff but not dry. Fold them lightly into other ingredients. Add brandy or rum flavoring and sprinkle with nutmeg. Yield: 5 quarts.

This recipe comes from the booklet:

Holiday Sunshine Recipes
Volume 1

On the back cover, the following information:

The East Ohio Gas Company
Part of the Consolidated Natural Gas System
“The Sunshine People”

No date

Recipe follows image below:

Wassail Bowl

3 medium red apples
2 Tablespoons butter
2 Tablespoons brown sugar
4 cups apple cider
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups sherry
1/4 cup sugar
4 thin lemon slices

Core and slice apples crosswise into 1-inch thick slices. Melt butter in large skillet, add apple slices and sprinkle with brown sugar. Saute. Set aside. Combine cider, cinnamon, nutmeg, sherry, sugar and lemon slices in large saucepan. Simmer, stirring until sugar dissolves. Cover tightly and let stand over a keep warm flame about 3 minutes, do not boil. Remove lemon slices. Pour hot into punch bowl. Float apple slices on top of punch. Serves 16.

Here are some hints and tips for the kitchen from the booklet:

Spice Islands
Cook’s Survival Cookbook

A collection of quick recipes and tips to help you survive unexpected company and kitchen catastrophes.

Copyright 1978, Specialty Brands Incorporated

Image:

Found on page 28:

SURVIVING KITCHEN CATASTROPHES

SALTY FOODS:

Here are some hints on how to handle the following foods if they are too salty!

SOUP: Drop a whole peeled potato into the pot and simmer about 30 minutes. The potato will absorb excess salt.

STEW: Increase the quantity of stew ingredients without adding more salt. Or, add a couple of pinches of brown sugar which will help hide the salty flavor.

HAM: Slice ham, then soak in milk for 15 to 30 minutes. Rinse in cold water.

SEAFOOD: Soak in clear water for about 10 minutes. If it is not going to be served right away, drain and store in a fresh bowl of water in refrigerator.

VEGETABLES: For broccoli and brussel sprouts, change the cooking water. Then put them in a colander and rinse off gently under hot water. Return to pot of fresh water. Or if they have finished cooking before you discover they are too salty, put in colander and rinse under hot water. Asparagus should be put back in fresh hot water; add a dash of vinegar and let it sit for one minute. Put cauliflower back in fresh boiling water for one minute.

BAKED BEANS: Add more beans to the pot; or, add a little brown sugar or vinegar.

Here are some tips for leftovers that were clipped from a magazine. Not sure what magazine it was or the date.

MORE LIFTS FOR LEFTOVERS

• Make toppings of leftover mashed potatoes: Sweet or white, they’re delicious on casserole dishes. Just add a little milk to the cold potatoes, beat till fluffy; pile on top or in a border, then brown in oven. Good with chicken, turkey, combinations of meat or fish and vegetables.
• Add cooked vegetables to salad: If they’ve been buttered pour boiling water over them, drain and chill. Then mix with greens and a well-seasoned dressing.
• Make scalloped vegetable casserole: Mix leftover vegetables, combine with a cream sauce–either plain, cheese or herb-flavored–and top with fine buttered crumbs; bake.
• Get flavor from juice of canned or cooked vegetables: It adds food value to white sauces, gravies and soups; use it also as a liquid when you’re braising meat. Keep it in a covered jar in the refrigerator.
• Use sirup from canned fruit in sauces: For puddings, ice cream or cake, boil sirup 3 minutes with 1 tablespoon cornstarch to each cup of juice; flavor with lemon juice and more sugar if needed. . . Use also to baste a ham or pot roast.
• Split and toast leftover rolls, biscuits: Then spread with margarine or butter; serve warm.
• Don’t waste stale white bread: Make French toast, French-toasted sandwiches, bread pudding or fruit brown betty.
• Fix up stale cake for dessert: Toast slices and serve with ice cream or dessert sauce. . . Add broken pieces of it to soft custard or cornstarch pudding; chill. . . Use cake crumbs with fruits to make fruit betties. . . Roll scoops of ice cream in toasted cake crumbs.
• Don’t waste egg whites or yolks: To make a prune or apricot whip, beat egg whites stiff, gradually adding 2 tablespoons sugar to each white. Fold in 3/4 cup fruit pulp with sugar and lemon juice to taste; chill. . . . Add extra yolks to scrambled eggs or omelets. Poach in boiling water until hard, then chop and season for sandwich filling or press through a sieve to use as a garnish for salads or vegetables.
• Cook the leaves of cauliflower: Trim and wash, then shred and cook in small amount of water. If leaves are bruised trim out stems and cook them like asparagus.
• Save the sour milk or cream: It’s good in pancakes, waffles, muffins, gingerbread and spice cake. Add sour cream for wonderful gravies.
• Find new uses for canned soups: Extend and add flavor to leftovers in casserole combinations, creamed dishes and scalloped vegetables.
• Try cooked fish in a salad: Combine leftover halibut, cod, salmon with chopped celery; toss lightly with well-seasoned dressing, chill and serve on lettuce.

Here’s a cutout from a magazine. No idea which one or what the date is. There are patterns for aprons on the back that suggest 1940 – 1950. Just a guess.

Recipe follows the image below (click image to view a larger size):

Shepherd’s Pie
By Charlotte Scripture

1. Cut leftover cooked meat into cubes and arrange 2 cupfuls in a 2-quart casserole with 2 cups cooked carrots, celery, peas and whole small onions. Add 2 cups leftover gravy and mix lightly to coat all the meat and vegetables.
2. Spread meat mixture with about 3-1/2 cups mashed potatoes, score with a fork and brush with evaporated milk. Leftover mashed potatoes may be used if beaten up with a little milk. Add 1 egg or egg yolk if desired.
3. Bake in hot oven, 425°F., for 30 minutes, or until lightly browned. Makes 6 servings. Suggested dinner menu: Vegetable juice cocktail, Shepherd’s Pie, panned green cabbage, rye bread, margarine, rhubarb cobbler, tea for adults, milk for children.

Almost any leftover cooked meat such as pot roast, roast beef, pork, lamb or veal may be used in Shepherd’s Pie. Use scraps or small pieces of meat not suitable for slicing. Also good in this recipe are leftover cooked hamburger, meat loaf or chops. If you have on hand cooked white or yellow turnips, string beans, asparagus, almost any other vegetables in season or a can of mixed vegetables, they may be substituted for those called for in the recipe. Bouillon cubes, canned bouillon or consomme or meat extracts may be used to make gravy if you have none left over. Or use canned gravy. For variety, gravy may be made with part tomatoes, tomato juice or vegetable cooking water.

Canned spam dishes and recipes are truly something that brings us back in time! I remember having spam sandwiches as a child, but these dishes are different indeed.

Here are four recipes from a page in an old booklet titled:

“Let’s Eat Outdoors”
Recipes and Ideas for Picnics, Barbecues, Patio Parties, Camping

American Dairy Association
No date

Recipes follow the image below (found in center of booklet, too cute ;)):

FUN ON A BUN

Grind together 1 loaf Spam, 1 small onion, and 1/2 lb. Cheddar cheese. Stir in condensed mushroom soup to moisten. Scoop out soft centers of buns. Fill with mixture. Heat, foil-wrapped, in oven or on grill.

DAD’S BARBECUED SPAM

Grill thick Spam slices, brushing frequently with McCormick Spicy Barbecue Sauce, p. 10. Serve on buttered bun with tomato and onion slices.

PAUL BUNYAN SANDWICH

Heap lengthwise-cut French bread halves with Spam slices, onion rings, cheese slices, tomato, green pepper . . . anything you like! Drizzle on your favorite French dressing.

SPAM-ARONI PICNIC SALAD

Combine 3 cups chilled cooked macaroni, 1 can Spam, cubed, 1/2 lb. American or Cheddar cheese, cubed, 1 cup chopped celery, 2 tbsp. minced onion. Toss together with dairy sour cream. 6 to 8 servings.

Truly back-in-the-day! ;)