Here are three recipes from Woman’s Day Kitchen dated October 1943. Saucepan Cocoa Brownies, Small Popcorn Balls and Burnt Sugar Fudge. Recipes follow image below:

SAUCEPAN COCOA BROWNIES
Costs 51 cents (October 1943)
Makes 16 squares Woman’s Day Kitchen

1/2 cup shortening
6 tablespoons cocoa
1 cup sugar
1/2 teaspoon vanilla
2 eggs
3/4 cup sifted flour
1/4 teaspoon salt
1/2 to 1 cup broken nut meats

Heat shortening and cocoa together in saucepan over low heat, stirring out all lumps; cool. Beat in sugar and vanilla. Add eggs one at a time; beat until well mixed. Sift flour and salt; add nuts; combine with first mixture; blend well. Turn into greased and wax-paper-lined pan, 8 x 8 inches; bake in moderate oven, 325°F., for 25 minutes or until surface is dull. Remove from oven; turn out on cake rack; pull off paper; cool. Cut into squares. Store in closely covered tin box or wrap in wax paper and store in baking pan.

SMALL POPCORN BALLS
Costs 11 cents (October 1943)
12 2-inch balls Woman’s Day Kitchen

1/2 cup pancake syrup
1/4 cup brown sugar, firmly packed
1/2 teaspoon salt
5 cups popped corn

Boil syrup, sugar and salt until fairly brittle when tested in cold water, or medium crack stage (270°F. on a candy thermometer). Have popped corn in a large greased bowl. As soon as syrup is removed from heat, pour in a thin stream over the corn, stirring constantly so that each kernel is coated with syrup. Grease hands well and quickly shape corn in small balls. Wrap when cold in wax or transparent paper. Pack the wrapped balls closely together in a wax-paper-lined box.

BURNT SUGAR FUDGE
Costs 54 cents (October 1943)
Makes 25 large pieces Woman’s Day Kitchen

3 1/2 cups granulated sugar
1/2 cup hot water
2 cups milk
2 tablespoons dark or light corn syrup
1 tablespoon margarine
1/8 teaspoon salt
1 teaspoon vanilla
1/2 to 1 cup chopped nuts

Sprinkle 1/3 cup sugar into medium-size, heavy saucepan and place over medium heat. Let sugar melt and burn until it becomes a dark golden color. Remove from heat. Slowly add hot water, remaining sugar, milk and corn syrup. Stir until sugar is all moistened and return to heat. Cook until a soft ball is formed when tested in cold water (238°F. on a candy thermometer). Remove from heat; add margarine and salt. Cool slightly; add vanilla and beat until thick and the gloss begins to disappear. Add nuts and pour candy at once into margarine-greased 8-inch-pan. Cut while still warm into large pieces. When cold wrap each piece in wax paper. Fit snugly into a paper box or carton. Then wrap the box in gay paper.

This was a full page of recipes in Parade Magazine dated Aug. 4, 1957. All the recipes follow the graphic below:

Barbecue banquet

‘Super’ eating–in seven easy steps

by Beth Merriman
Parade Food Editor

Heavenly Barbecue Sauce:: Pour 1 1/2 cups molasses into large mixing bowl; gradually blend in 1 cup prepared mustard. Stir in 1/3 cup Worcestershire sauce, 1 1/2 cups vinegar, 2 teaspoons bottled hot pepper sauce, 1/4 teaspoon each marjoram and oregano. Store in tightly covered jar in refrigerator. ((it keeps.) Makes about 1 qt.

Golden Barbecued Chicken: Buy broiler-fryer chickens, quartered. Brush with melted butter or margarine; brown on both sides over charcoal; place in foil pan. Grill about 45 minutes, basting often with Heavenly Barbecue Sauce (about 3/4 cup for 2 chickens).

Chili Corn: Husk corn; spread ears with softened butter or margarine; sprinkle with salt and chili powder; double-wrap in foil; place on coals; roast 15 minutes, turning two or three times.

Luscious Potatoes: Scrub baking potatoes; rub with soft butter or margarine; double-wrap in foil; place on coals; roast 1 hour, turning several times. Break open; top with sour cream and cut chives.

Savory Zucchini: Slize zucchini squash 1/2″ thick. Combine 1 can (8 oz.) tomato sauce and 1 tablespoon instant minced onion. Place enough squash for each serving in double square of foil; top with 2 or 3 tablespoons tomato sauce, 1 teaspoon butter or margarine, salt and pepper. Gather up foil; twist top. Grill 25 minutes.

Onion Bread Cuts: Melt 1/2 cup butter or margarine; add 1 tablespoon instant minced onion; let stand over low heat 10 minutes. Cut French bread loaf lengthwise, then crosswise. Brush all cut surfaces with onion-butter; wrap in foil; set on grill where heat is not too intense.

Dessert: Thick slices of cold watermelon.

FROM PARADE’S TEST KITCHEN

This is a two piece clipping that appears to be taken from an old magazine. The recipe follows below.

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

Crisp Watermelon Pickles

With the watermelon season all too brief, now’s the time to be foresighted and make these fine pickles for winter.

1 watermelon (5 1/2 lb rind)
4 tablespoons salt
3 tablespoons powdered alum
5 1/2 lb (11 cups) sugar
2 cups white vinegar
1 1/2 tablespoons whole cloves
6 blades mace
3 sticks cinnamon

Remove most of the pink fruit from watermelon rind; a little rim of pink makes your pickles prettier. Cut all outer green skin from rind.

1. Cut rind in 2-inch chunks or triangles pictured. Weigh out 5 1/2 pounds or measure 4 quarts of rind, add salt and 4 quarts of cold water. Let stand in the kitchen overnight.
2. Drain and rinse well. Add alum and 4 quarts water. Cook to a boil, reduce heat, simmer 30 minutes. Drain and rinse. Simmer in 4 more quarts water until tender, about 45 minutes.
3. Water should cover rind, add more if needed. Add sugar and cook briskly until rind looks transparent. Takes about 45 minutes. Now add vinegar and cook 25 minutes more.
4. Toss in all spices and cook 5 minutes only. Longer cooking darkens the syrup. Pack into 6 sterilized pint jars along with spices and syrup. Seal. Store 2 weeks before using.

Here’s an old recipe clipping for Sauerkraut Balls, recipe follows graphic below:

Like Sauerkraut Balls?

The secret is out. Some families are still entertaining their guests indoors.

It’s no wonder when they can do it with recipes like this one for Sauerkraut Balls. “They’re terrific,” Mrs. Frank Kochis of 664 E. Hopocan av. in Barberton assures Mrs. Samuel Becker who asked for the recipe.

4 tablespoons margarine
1 chopped onion
1 1/3 cups chopped ham
1/2 clove garlic (minced)
4 tablespoons flour
1/2 cup broth
3 cups sauerkraut, drained and chopped
1 tablespoon chopped parsley

She directs: Melt margarine in frying pan and brown chopped onion slightly. Add chopped ham and garlic, brown slightly. Stir in flour and cook thoroughly. Add the broth, sauerkraut, parsley and cook a few minutes more. This should form a stiff paste. When cool, form into balls about an inch in diameter.

To bread them, beat 1 egg and 2 cups of milk together. Dip sauerkraut balls in flour, then the egg mixture and then soft bread crumbs. Fry in deep fat. Makes 50.

This recipe comes from the booklet: Party Recipe Ideas from the Swift’s Premium Company dated 1962. Martha Logan, Home Economist, Swift & Company is credited.

Mandarin Spareribs
Yield: 4 to 6 servings

4 to 5 pounds spareribs
1 cup soy sauce
1 cup orange marmalade
3 cloves garlic, minced
1 teaspoon ginger
Black pepper

Combine soy sauce, marmalade, garlic, ginger, and black pepper. Spread spareribs in baking pan. Pour sauce over ribs. Turn ribs to cover completely with sauce. Keep in refrigerator at least 12 hours. Arrange ribs on a rack in a roasting pan. Roast in a moderate oven (350°F.) for 1 1/2 hours, basting frequently with sauce until ribs are glazed golden brown and meat is very tender. Cut the ribs into serving pieces. NOTE: Ribs cut into finger-sized pieces are often finished in a broiling oven to be served as an appetizer.

This is a clipping from Parade Magazine dated November 6, 1960.

Onion Rolls, made the quick no-knead way, are so delicious that you’re sure to eat one the moment you take them out of the oven. Try them with a savory stew or casserole dish.

Onion Batter Rolls

1 package active dry yeast
1 1/4 cups warm water (110° to 115°)
2 tablespoons soft shortening
2 teaspoons salt
2 tablespoons sugar
2 to 3 tablespoons instant minced onion
3 cups sifted enriched flour

Dissolve yeast in warm water. Add shortening, salt, sugar, onion and half the flour. Beat 2 minutes medium speed on mixer, or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour; blend in with spoon until smooth. Scrape batter from sides of bowl. Cover; let rise in a warm place (85°) until double in bulk (about 30 minutes). If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel. Stir down batter by beating about 25 strokes. Spoon batter evenly into greased muffin pan, filling half full. Let rise in warm place (85°) until batter reaches 1/2″ from top of pans (about 40 minutes). Bake in moderate oven (375°) 20 to 25 minutes, depending on size of pans, or until brown. To test, tap top crust; it should sound hollow. Immediately remove from pans to rack. Brush tops with melted butter or shortening. Do not place in direct draft. Makes nine to 12 rolls.

This is a little pamphlet from Cream Corn Starch with a few recipes plus instructions on how to make your own cake flour. Instructions follow the graphic below:

Cream Corn Starch to make your own cake flour

Cake Flour contains more Starch and less Gluten than Bread Flour in order to insure lighter, more tender cake. This is a secret only recently learned by housewives. They have found that the special consistency of Cream Corn Starch will make smoother cakes, more evenly browned cakes, and cakes that will stay fresh longer.

Directions

To make a cup of Cake Flour first place two level tablespoonfuls of Cream Corn Starch in a cup and finish filling with regular Bread Flour. This makes the equivalent of one cup of unsifted Cake Flour. Then this should be sifted together three times before using in the mixture.

These are two old clippings that I have no date for. They were pinned together with a pin. The back of one clipping has an ad with a picture of woman that suggests these were printed in the 40’s or 50’s.

Twelve recipes altogether, I’ve added them below the following graphic:

First Clipping:

Ice-cream soda desserts

Mocha Fizz

Pile 2 scoops of chocolate ice cream and one of coffee ice cream in a large glass. Add 1/4 cup milk, 1 teaspoon instant coffee or 2 tablespoons chocolate syrup to ice cream and stir well. Fill the glass to the brim with carbonated water.

Blueberry Soda

Arrange 2 tablespoons blueberries, a few peach slices, about 5 strawberries (fruits can be fresh, frozen or canned) and 3 scoops vanilla ice cream in layers in a large glass. Add 2 tablespoons of orange juice concentrate and fill to the top with carbonated water.

Pineapple-Rum Soda

Put 2 scoops of vanilla ice cream and 1/4 cup pineapple chunks (fresh, frozen or canned) into a large glass. Pour in 2 tablespoons rum or 1/4 teaspoon rum extract and enough lemon soda water to reach the top of the glass. Give it a brisk stir.

Double Strawberry Soda

Drop 3 scoops of strawberry ice cream into a big glass. Pour 1/4 cup crushed strawberries over ice cream and then fill the glass to the brim with carbonated water. Stir well.

A Raspberry Soda can be made the same way, substituting raspberry ice cream and crushed raspberries.

Pink Lemonade Fizz

Drop 3 scoops of lemon sherbet into a large glass. Add 3 tablespoons lemonade concentrate and 2 tablespoon cranberry juice. Fill glass to the brim with carbonated water and stir well.

Maple-Nut Soda

Place 3 scoops of any nut ice cream (maple, pecan, walnut, almond) in a large glass. Add 3 tablespoons maple syrup and 1/4 cup milk. Fill the glass with enough carbonated water to reach the brim and stir well.

Second Clipping:

Purple Cow

Arrange 3 scoops of vanilla ice cream in a large glass. Pour 2 tablespoons of grape juice concentrate over ice cream, fill glass with ginger ale and give it a good stir.

Orange Fizz

Drop 2 scoops of orange sherbet and a scoop of vanilla ice cream in alternate layers in a large glass. Spoon 2 teaspoons orange marmalade on top and fill the glass with ginger ale. Stir well.

Tropical Fizz

Pile 2 scoops of lime or orange sherbet and 1 scoop lemon sherbet in a large glass. Pour in 1 tablespoon lemonade concentrate and enough carbonated water to fill the glass. Stir well.

Apricot Fizz

Layer 2 scoops of vanilla ice cream and 3 canned apricot halves in a large glass. Pour in about 2 tablespoons apricot syrup (drained from apricots) and 1 teaspoon lemon juice. Fill glass to the top with carbonated water.

Melon-Ball Soda

Layer 3 scoops of vanilla ice cream and 1/2 cup melon balls (fresh or frozen) in a large glass. Add 2 tablespoons pineapple juice concentrate and fill glass to the top with lemon soda water. Stir Well.

Chocolate-Peppermint Soda

Put 2 scoops of vanilla ice cream and 1 of chocolate in alternate layers in a large glass. Pour in 1 tablespoon creme de menthe and fill the glass up to the brim with ginger ale. Stir well.