This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (spelling corrected).

Martha Washington Chocolates
(Makes about 5 lbs)

Melt 1/4 lb. of butter or oleo and add 1 can Eagle Brand Sweetened Condensed Milk, 2 lbs. powdered sugar, 1 can coconut, 1 pt. chopped fine pecans.

Mix together, roll into small balls and dip in chocolate mix.

Chocolate Mix

Mix 12 ozs. of semi-sweet chocolate with 1 bar (1/4 lb) of paraffin (melt over low heat or double boiler).

Stick toothpick in balls, dip into chocolate mix.

Drop on wax paper to cool.

This recipe was written on an index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Brownies

1. Melt – 1 4 oz German sweet chocolate & 3 tbs. butter over low heat. Cool.
2. Cream 3 oz pkg. cream cheese with 2 tbs. butter, add 1/4 c. sugar gradually. Cream until fluffy, add 1 egg, 1 tbs. flour & 1/2 tsp. vanilla. Set aside.
3. Beat 2 eggs until light colored, slowly add 3/4 c. sugar, beat until thickened. Add 1/2 tsp. Baking Powder, 1/4 tsp. salt & 1/2 cup flour. Blend in chocolate mixture, 1/4 tsp. almond extract & 1/2 cup chopped nuts.
4. To bake. Spread 1/2 the chocolate mixture in greased 8×9″ pan. Top with cheese mixture. Spoon remaining chocolate batter on top. Zig-zag knife thru batter to marble.

Bake 350° for 35-40 min.

This recipe was written on an index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Fried Chicken

Frying chicken
3-4 c crushed Rice Krispies
3/4 c grated Parmesan or Romano cheese
2 teas salt
1/8 pepper
1 clove garlic crushed
1/4 chopped parsley
1/2 c butter – melted

Dip chicken in melted butter. Then into dry mix.

Place skin side up in baking pan covered with foil.

Bake 350°F. 1 hr.

Do not cover pan or turn chicken.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Peanut Butter Fudge

1 cup brown sugar
4 Tbsp. butter
1 tsp. vanilla
1/2# peanut butter
dash of salt
1 cup evaporated milk
2 cup marshmallow creme

Cook sugar, butter and milk to hard or medium hard ball stage. Add peanut butter and marshmallow just before removing from heat.

Cool then beat until thick.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Peanut Butter Fudge

Place in warm bowl:

1 pt. marshmallow cream
1 cup peanut butter (chunk or smooth)

Cook the following until it reaches soft ball stage (235°)
Stir all the time–

2 c. sugar and 2/3 c. milk

Then add:

1 tsp. vanilla

Pour over peanut butter & marshmallow cream.

Stir til smooth & creamy. (Part of shine should be gone!)

Pour into 8″ square or 9″ pan.

Let set then cut.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Kneaded Chocolate Fudge

(Ideal gift for mailing–pack unsliced rolls in cans or mailing tubes)

2 squares unsweetened chocolate, cut in pieces
1 c. milk
3 c. sugar
1/4 c. light corn syrup
1/8 tsp. salt
1 tsp. vinegar
2 Tblsp. butter or margarine
1 tsp. vanilla
1/2 c. chopped nuts

Combine chocolate and milk in 3-qt. saucepan. Cook over how heat, stirring constantly, until milk is scalded and chocolate is melted. Stir in sugar, corn syrup and salt.

Place over medium heat and stir until sugar dissolves. (If crystals form on side of pan during cooking, wipe off with a damp pastry brush or cloth.) Cook at a steady, fairly low boil without stirring to the soft ball stage (238°). Remove from heat. Very gently stir in vinegar. Add butter–do not stir. Cool until lukewarm (110°).

Add vanilla and beat until candy loses its gloss and starts to thicken. Stir in nuts.

Pour into lightly buttered pan or large platter. Let stand until cool enough to knead. Knead with fingers about 5 min.

Shape into 2 rolls, each about 2″ in diameter and about 5″ long.

Wrap in waxed paper or foil and store in refrigerator or other cool place until ready to use.

Slice slightly on diagonal in 1/2″ slices, wiping knife between cuts if fudge sticks to its blade.

Makes about 20 to 22 slices or about 2 pounds.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pumpkin Fudge

Spray top of saucepan with Pam.

Cook to soft ball stage (235) without stirring.

2 c. sugar
2 Tbsp. pumpkin
1/4 tsp. cornstarch
1/4 tsp. pumpkin pie spice
1 c. evaporated milk

Cool rapidly in ice water 110°

Then add:

1 tsp. vanilla

Beat!

Spread in buttered 8″ sq. pan or mold.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Prairie Maid Wheat Puff Candy Squares

1/3 cup butter
1/2 cup cane syrup
1 cup brown sugar
1 Tablespoon cocoa
1 teaspoon vanilla
8 cups Wheat Puffs

Melt butter in saucepan.

Add syrup, sugar, cocoa and vanilla.

When this syrup begins to bubble remove from heat.

Add Wheat Puffs and mix well.

Put in 9×12 pan.

Press down well with spoon.

Cut in squares.