This is a newspaper clipping, no date available. Clementine Paddleford (1898-1967) was a popular food editor and published regularly until her death in 1967.

Recipes follow the graphic below:

Hurry-Up Marble Cake

Here’s an old-time marble cake with a new-time trick, one double quick–no splitting the batter. Use your spatula as a wand–marbleize by magic. Pour the batter into layer-cake pans, drizzle over syrup made without cooking, using a ready-prepared cocoa. Swirl the spatula through the layers and dark chocolate spirals will show when the cake’s cut. The same method can be used to marbleize the frosting. Another day bake the marble loaf.

Double Marble Cake

1/2 cup instant sweet milk cocoa
2 tablespoons boiling water
2 1/2 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 1/2 teaspoons vanilla
1 cup sugar
2 egg yolks
1 egg
1 cup milk

Combine cocoa and water; stir until smooth. Set aside. Sift together flour, baking powder and salt. Combine shortening and vanilla. Gradually add sugar and cream well. Add egg yolks and egg, one at a time, and beat well. Add flour mixture alternately with milk. Pour into 2 9-inch round cake pans lined with wax paper. Drizzle cocoa mixture back and forth over both layers. With a spatula or knife, “swirl” through batter to marbleize. Bake at 325°F. 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans, peel off paper. Cool thoroughly. Frost with marble frosting. Yield: 1 9-inch layer cake.

Marble Frosting

Combine 1/2 cup instant sweet milk cocoa with 2 tablespoons boiling water and stir until smooth; set aside. Combine 2 egg whites, 1/3 cup water, 1 1/2 cups sugar and 2 teaspoons white corn syrup (or substitute 1/8 teaspoon cream of tartar) and beat constantly over boiling water with rotary beater for 7 minutes, or until frosting holds its shape. Remove from water and beat for 2 minutes. Pour cocoa mixture over top of frosting in double boiler; do not stir. Spread between layers and on top and sides of cake. Frosting will become marbleized when spread.

Quick Marble Loaf Cake

Combine 1/2 cup instant sweet milk cocoa with 1 1/2 tablespoons milk; stir until smooth, set aside. Sift together 2 cups sifted cake flour, 1 tablespoon baking powder and 1/2 teaspoon salt. Combine 1/2 cup shortening and 1 1/2 teaspoons vanilla. Gradually add 3/4 cup sugar and cream well. Add 2 eggs, one at a time, and beat well. Add dry ingredients alternately with 3/4 cup milk. Fold in chocolate mixture gently several times to marbleize batter. Pour into a 10x5x3-inch pan lined with wax paper. Bake at 350°F. for 1 hour. Cool in pan 10 minutes. Remove from pan, peel off paper and cool cake thoroughly. Yield: 1 loaf cake.

A wonderful 23 page booklet that’s stamped on the inside cover 1936. Walter Baker & Company, Inc. with candy thermometer order information on the back inside cover that expires December 31, 1940 (handwritten 1 over top the 0 in 40).

Looks to be a General Foods printing distributed by Walter Baker & Company, Inc. for Baker’s Dot Chocolate.

Plenty of information in this booklet including how to make chocolate creams, chocolate fudges, caramels, taffy and butter crunch.

How to make fondant, how to dip chocolates, chocolate dipping secrets & more.

I’ve included the section for smooth fondant secrets below the following graphic:

Secrets That Insure Smooth Fondant

Cook fondant without stirring. Stirring tends to spatter syrup on the sides of the saucepan. The syrup dries and forms crystals which may fall into the syrup and cause grainy fondant.

Cover syrup during first 3 minutes of cooking. The steam washes down any sugar crystals which may form on the sides of the saucepan.

Wash down sides of saucepan during cooking. This removes any sugar crystals which may form. Use a fork wrapped in a damp cloth and draw the crystals out of pan and away from surface of the syrup. Then dip cloth on fork in clear water to remove or dissolve crystals. Repeat this process frequently throughout the cooking period.

Cook to correct temperature. Overcooking produces fondant too firm and hard for satisfactory centers. Chocolate fondant cooks to a slightly lower temperature than water or cream fondant.

Cool fondant rapidly. The more rapidly fondant cools, the smoother it will be. Pour fondant out on cold wet platter, porcelain table top, or marble slab in thin layer, about 1/4 inch thick. Cool the surface used with cracked ice, removing ice and excess moisture before pouring syrup. Place platter on wire rack for circulation of air on all sides and for even cooling. Do not move fondant during cooling period.

Do not scrape saucepan after pouring syrup. Sugar crystals may get in the syrup and produce grainy texture. Simply empty the saucepan of all syrup that will flow readily.

Just how to work fondant. Work fondant with broad metal spatula or wooden paddle. Use a sweeping motion forward under edge of fondant and backward over surface. Turn platter from time to time to include all edges of fondant. If unworked fondant gets on back of spatula, scrape off with kitchen knife. Work until fondant is creamy white and of a consistency that can be picked up and kneaded in the hands.

To soften hard fondant. If fondant gets hard and crumbly during kneading, break off small piece and work with the fingers until soft and free from lumps; continue until all fondant is softened. Or cover with damp cloth for a few minutes; then knead in the hands. Sometimes the entire ball of fondant hardens rather suddenly during the early part of the kneading. This is due to change taking place in the fondant. It can be softened by persistent kneading of small amounts, as directed above.

Cool fondant before storing. This prevents the formation of tiny drops of water which may dissolve small particles of fondant and cause the fondant to become sticky. When fondant is cold, wrap in waxed paper.

To keep fondant. Fondant may be kept, wrapped in waxed paper, for several weeks in a tightly-covered receptacle in a refrigerator or other cool place. If during storage period it becomes too dry to use, cover it with damp cloth.

This is a little recipe booklet titled: “Anne Campbell’s Favorite Recipes”. There’s no date but it is stamped “General Household Utilities Company Printed in U.S.A.”.

Here’s the cover:

Anne Campbell’s Favorite Recipes

The Kitchen

The living rooms hold comfort
With their soft, reclining chairs.
There’s a window draped in beauty
On the landing of the stairs.
In the bedrooms there are downy
Quilts and blankets soft and white;
But I must confess the kitchen
Is the room of my delight!

It is cozy in the kitchen
On a sunny afternoon,
On the stove the shining kettle
Hums a lazy, homelike tune,
There is good food in the icebox
And a nest of yellow bowls,
There’s a spoon just right for stirring,
And a pan of fresh-baked rolls.

Other rooms may hold more beauty,
But for quaint, old-fashioned grace,
And for loveliness that’s wholesome,
My white kitchen is the place.
My Grandmother had a saying:
“There’s a way to a man’s heart–”
And it lies straight through the kitchen,
Where good cooking is an art.

The booklet is actually a pull out type sheet with 23 recipes on front and back sides.

Here’s one of the recipes:

Grilled Tomatoes

4 medium-sized tomatoes
Salt
Sugar
Mustard
Flour

Wash tomatoes, cut in two crosswise and spread with mustard. Sift over them a bit of flour, salt and sprinkle with sugar. Add a bit of butter. Place in utility pan and run under the broiler of oven while the bread and cheese loaf is baking.

This is a promo for Baker’s Angel Flake Coconut clipped from a magazine. I’m not sure what the date is or what magazine it was from.

These are instructions for how to slice your cake into the shape of an easter bunny. Instructions follow the picture below:

I never saw the Easter Bunny…until Baker’s Coconut

Even if you’re not a magician, you can pull a rabbit right out of a package of wizardly Baker’s Angel Flake Coconut. Like this funny little Easter Bunny Cake: Just bake an 8-inch round and an 8-inch square cake. Cut the square cake as shown here (recipecurio note: graphic is below – 1). Now put the pieces together on a tray, like this (recipecurio note: graphic is below -2). Cover with fluffy, yellow-tinted frosting. Then top with plenty of Baker’s Angel Flake Coconut. Use mints and gumdrops for eyes, a candy for a wiggly nose, cand-coated gum for smily front teeth and marshmallows for a tail and paws.

Graphic Instructions:

1.

2.

This is a Betty Crocker Bisquick full magazine page clipping dated 1959 from Better Homes & Gardens. It looks like it was part of a 7 page “Cook-In” spread. Recipe is below the picture:

New Swiss-Style Main Dish: Hamburger-Onion Pie with Bisquick and Cottage Cheese

Hamburger Onion Pie

1 cup Bisquick
1/3 cup light cream
1 lb. ground beef
2 medium onions, sliced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. flavor extender
2 tbsp. Bisquick
2 eggs
1 cup small curd cottage cheese

Heat oven to 375° (quick moderate). Mix Bisquick and cream well with fork. Knead gently 10 times on surface lightly dusted with Bisquick. Roll dough into a circle to fit 9″ pie pan. Ease dough into pan and fork edges. Saute beef and onions until meat has lost color. Add salt, pepper, flavor extender and 2 tablespoons Bisquick. Spread in a dough lined pie pan. Beat eggs slightly and blend with cottage cheese. Pour over meat. Sprinkle with paprika. Bake 30 minutes. Cut into weges. This recipe makes six to eight servings.

This newspaper clipping is from the Akron Beacon Journal dated Tuesday, June 20, 1972. The writer is Marilyn Merz.

Quite a few typos in this recipe that I tried to correct here, hey they didn’t have spell check back in the day lol.

Vegetables Add Flair To Cookouts

During the summer, meal preparation centers on the barbecue grill. But if your outdoor cooking experiences are limited to main-course meats, you’re missing out on some delicious eating.

Vegetables, often slighted on the cookout menu, take on new and tantalizing flavor when cooked to perfection over the coals. Grilled vegetables add variety and flair to menus, and they require minimum preparation and cleanup. Next time you fire up the grill for steaks, chops or other meat favorites, select one fo the following as a tasty partner:

ROASTED POTATOES–Rub skins with oil and wrap each potato in heavy-duty aluminum foil. Place on grill, 4 to 6 inches from hot coals. Cook, turning often, for 45 to 65 minutes. Or place the foil-wrapped potatoes right in the coals and cook for 35 to 45 minutes, turning often.

For an old-fashioned treat, roast the potatoes without foil right in the coals, for 45 to 60 minutes. To eat, peel off the charred casing and serve the mealy, smoky-flavored center with lots of butter.

ROASTED CORN ON THE COB–Ears of corn may be wrapped in foil or cooked in their husks. To cook in foil, remove husks and silks and spread each ear with butter. Wrap each ear separately in heavy-duty foil. Place on grill, 5 to 7 inches from hot coals. Cook, turning often, for 15 to 20 minutes. For a tasty variation, wrap each ear with a slice of bacon before sealing in foil.

To roast corn in husks, fold back husks carefully and remove silk. Spread ear with butter, fold husks back in place and tie tip with fine wire. Place on grill, 5 to 7 inches from hot coals. Cook, turning often, for 20 to 25 minutes.

ROASTED ONIONS–Peel and make four cuts halfway through each onion. Place each onion on a square of heavy-duty foil and top with 1/2 teaspoon Worcestershire sauce. Roast on hot coals for about 30 minutes or on grill, 5 to 7 inches from hot coals for 45 to 60 minutes. Turn several times. Onions may also be roasted without a foil wrapping.

OTHER FRESH VEGETABLES–Most vegetables can be successfully cooked on the grill. Clean and prepare as usual, then center two to four servings on a 10-by-12 inch rectangle of heavy-duty foil. Season with salt and pepper; dot with 2 to 4 teaspoons butter. Add 2 to 4 teaspoons water to vegetable and wrap securely in foil, leaving space for steam expansion. Place on grill, 4 to 6 inches from hot coals. Cook until tender, turning often.

Cooking time will vary; cook asparagus for 10 to 20 minutes; beans for 20 to 35 minutes; carrots for 30 to 45 minutes; corn kernels for 20 to 25 minutes; mushrooms for 8 to 12 minutes; peas 15 to 25 minutes and zucchini for 25 to 30 minutes.

This recipe is from the Woman’s Day Kitchen Issue #239 dated December 1976.

The Nut Caramels recipe was highlighted with a red crayon–must be one of the better recipes in the booklet ;).

Nut Caramels

1 cup heavy cream mixed with 1/2 cup milk
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup light corn syrup
Dash of salt
1/2 teaspoon vanilla
1/2 cup chopped almonds, lightly toasted (optional)
2 Tablespoons butter or margarine

In large heavy saucepan mix 3/4 cup cream mixture, sugars, corn syrup and salt. Bring to boil over medium heat, stirring to dissolve sugars. Set candy thermometer in pan and cook syrup, stirring occasionally, to 234 degrees (soft-ball stage). Very slowly stir in remaining 3/4 cup cream mixture so that syrup mixture continues to boil. Cook, stirring occasionally, to 244 degrees (firm-ball stage). Remove from heat; stir in vanilla, almonds and butter. Pour into greased 9x5x3-inch loaf pan. Cool completely at room temperature. Turn out of pan onto board. Using knife or kitchen scissors dipped in hot water, cut in pieces or squares. Wrap each in plastic wrap. Store airtight in cool dry place. Makes about 1-1/4 pounds.

This recipe was on a piece of paper that was tucked inside a very old copy of a Watkins Cook Book that was my Grandmother’s.

It’s not part of the cookbook itself, the page size is smaller. Another recipe on the same kind of paper has “How To Make Blue Ribbon Tea” on the back. I suspect this was part of a booklet at one time provided by Blue Ribbon.

The paper is thick and yellow with age. The edges a bit rough and worn, but in good shape overall. It was included in the scan above that I made for the blog header.

Here’s the recipe:

Orange Cake

1 c. Sugar
1/2 c. Butter
2 c. Flour
1 c. Very Sour Milk
1 tsp B. Soda
1 c. Raisins
1 Orange

Squeeze Juice from orange & fruit through minces (?) rind & pulp add this to cake

There’s a quick cookie recipe at the bottom:

Cookies

1 1/4 c. Sonny Boy
1 1/2 c. Flour
1 1/4 c. Sugar

I’m not sure what Sonny Boy is, I’ll guess that it’s a brand of lard or fat.