This is an old, well-worn handwritten recipe card that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Steamed Dumplings

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt (in pencil: or less, 1/8th of salt)
1 beaten egg
1/3 cup milk
2 tablespoons melted fat or salad oil

Sift flour, B.P. & salt together.

Combine egg, milk & oil & add to dry ingredients to make soft dough.

Drop from teaspoon into boiling stew which should have 3 cups of liquid. Steam 15 minutes and serve at once.

This recipe was clipped from a magazine and found in a large collection, date unknown. It includes three different dessert sauces for the dumplings. I’ve typed out the recipes below along with a scanned copy.

Dessert Dumplings

A hearty finale men will go for

2/3 c. sifted flour
2 tblsp. sugar
3/4 tsp. baking powder
1/8 tsp. salt
1 tblsp. butter
1 egg, beaten
1 tblsp. milk
1/4 tsp. vanilla
Dessert Sauce

• Sift together flour, sugar, baking powder and salt into a bowl. Cut in butter. Add egg, milk and vanilla; mix until moistened.
• Bring prepared Dessert Sauce recipe to a boil. Drop dumpling mixture into boiling sauce, making 8 dumplings. Cover; reduce heat to low; cook for 20 minutes. Do not remove cover during cooking period. Makes 4 servings.

Maraschino Cherry Sauce:

Drain 1 (8 oz.) jar maraschino cherries, reserving 1/2 c. juice. Chop cherries; set aside. Combine 1/2 c. sugar, 3 tblsp. cornstarch and 1/4 tsp. salt in a 10″ skillet. Gradually stir in 1/2 c. cherry juice and 1 1/2 c. water. Add cherries, 1/4 c. butter, 1 tblsp. lemon juice, 1/2 tsp. almond flavoring, 1/2 tsp. grated lemon rind and 3 drops red food coloring. Bring to a boil, stirring constantly. Reduce heat; simmer 1 minute. Set aside; prepare Dumplings.

Orange Sauce:

Combine 1/4 c. sugar, 4 tsp. cornstarch and dash salt in a 10″ skillet. Stir in 1 1/4 c. reconstituted frozen orange juice, 1/2 c. water, 1 tblsp. butter and 1/2 tsp. grated orange rind. Bring to a boil, stirring constantly. Reduce heat; simmer 2 minutes. Set aside; prepare Dumplings.

Chocolate Sauce:

Melt 1 (1 oz.) square unsweetened chocolate with 1 1/2 c. water and 1 tblsp. butter in a 10″ skillet; bring to a boil. Combine 1 c. sugar, 1 tsp. cornstarch and 1/8 tsp. salt. Gradually stir into boiling chocolate mixture; add 1/4 tsp. vanilla. Reduce heat; simmer 2 minutes. Set aside; prepare Dumplings.

This recipe was clipped from a flyer or magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Apple Dumplings

3 cups all purpose flour, sifted before measuring
3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons shortening
1 cup milk

Sift dry ingredients together, then cut in shortening with pastry blender. Add milk and stir with a fork until soft dough. Knead three or four times to mix well.

Roll out on floured board to 1/4 inch thickness, about an 18 inch square. Spread dough lightly with soft butter or margarine.

Mix together:

4 cups apples, diced fine
1 cup light brown sugar
3/4 teaspoon cinnamon

Then spread over dough, and roll up like a jelly roll. (Do not bring apple mixture all the way to the edge of dough. If apples are not cut fine, they will punch holes in the dough when rolling up.) Slice roll 1 1/2 inches thick and place in buttered pan (13×9) with cut side down.

Make a syrup using:

2 cups light brown sugar
1 stick butter or margarine
3/4 teaspoon cinnamon
2 cups boiling water

Boil syrup until slightly thickened, then pour boiling syrup over dumplings in pan. Bake in pre-heated oven at 400° F. 30 to 35 minutes. Makes 12 nice size dumplings.

This vintage recipe was clipped from a magazine and pasted onto an index card, it also includes directions for freezing peaches. Date unknown. I’ve typed it below along with a scanned copy.

Peach Dumplings

BE SURE to freeze plenty of peach halves. Your family will call for this pastry treat often. And it’s easy on the cook.

Baking powder or shortcake mixture
Peach halves, partially thawed
Sugar and cinnamon
Grated cheese

ROLL OR PAT baking powder or shortcake mixture one-fourth inch thick. Cut in 4-inch squares. Place two partially thawed peach halves in the middle of each square. Fill centers of the peaches with a sugar and cinnamon mixture. Draw the four corners of the dough together on top of the fruit. Pinch edges together and sprinkle with grated cheese. Bake for 30 minutes at 350°.

Peel and pit peaches to be frozen quickly under cold running water. Cut directly into solution of ascorbic citric acid and ice water.

When peaches are to be packed in syrup they should be lifted from the ascorbic citric acid solution on a wooden spoon and transferred into the container. The container should be one-fourth filled with a 40 percent syrup. Add more syrup to cover fruit completely.

Crumple a piece of cellophane over the top of the peaches to keep them submerged before closing.

Don’t forget to label the containers. You might want to mark containers that hold especially nice pieces of fruit.

This old recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Apple Tapioca

Put 1-2 cup quick cooking tapioca in 2 1-2 cups boiling water in double boiler. Add 1-2 teaspoonful salt. Cook until transparent. Pare 5 or 6 sour apples, slice thin, place in baking dish, add sugar and cinnamon, then pour over the tapioca mixture. Bake in moderate oven until apples are soft. Serve with sugar and cream.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Apple Dumplings

Pare, core and cut into small cubes 5 large apples. Make a pastry by mixing 1-4 cup shortening, 1 cup flour, pinch salt and enough cold water to hold dough together. Roll this dough very thin, leaving it in one large piece. Spread apples over this with 1-2 cup sugar and dash of cinnamon and cloves. Roll this into a long round roll, like a jelly roll. Slice off pieces about 2 1-2 inches thick and place in a deep buttered pan. Sprinkle over this 1-2 cup sugar and dot with butter. Place in moderate oven until pastry is brown, then pour over this a sauce made by cooking 1-2 cup sugar, 1 tablespoonful flour, 2 tablespoonfuls butter and 2 cups water. Put back in oven and cook slowly for 10 minutes.

This vintage recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

STUFFED VEAL BREAST

Have bone removed from 3 1/2 lb. breast of veal. Season; fold in half; fill with this dressing–combine 2 1/2 c. diced apples, 1/4 c. raisins, 1 c. bread crumbs, 1/2 tsp. cinnamon, and 1/4 c. orange juice. Sew up; brown in hot fat; reduce heat. Add a little water; cover; cook slowly for about 2 hours. Add more water when needed. (Serves 8 to 10.) With it: lima beans; broiled fresh pear halves topped with mashed sweet potatoes flavored with grated orange rind.

This vintage recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

SPANISH STEAK

Brown 1 lb. veal steak well in hot fat in heavy skillet. Remove meat. Add 2 tbsps. flour; stir till smooth. Add 1/2 tsp. salt, 1/2 tsp. paprika, 2 tbsps. brown sugar, 1 tbsp. lemon juice, 1 tbsp. minced onion, and 1 c. hot water. When blended, return meat to skillet, cover, and simmer over low heat until tender (about 30 minutes). Add 1/2 cup sliced pimiento olives; cook 5 minutes longer. Garnish with hot whole olives and parsley.