This handwritten recipe card was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

Beef Stew, Man-Style

2 lbs. lean beef, cut in 1-in. cubes
1/4 c. flour
2 t. salt
2 T. Wesson, pure vegetable oil
1 c. hot water
2 8-oz. cans Hunt’s Tomato Sauce
1/4 t. pepper
1/2 bay leaf
1/8 t. thyme
1 c. sliced celery
6 each: sm. carrots, onions, potatoes, pared & quartered

Combine flour and salt in paper bag. Drop in beef, a portion at a time; shake until coated. In heavy kettle or pot, brown beef over low heat in hot Wesson. Stir in water, Hunt’s Tomato Sauce and seasonings. Add vegetables to stew. Cover, simmer until vegetables are done, about 45 minutes. Makes 6 servings.

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

Veg. Burger Stew

Brown meat (lightly)
1 lb. ground beef
1 (1 lb) can stewed tomatoes (2 c)
1 (8 oz) can or 1 c. tomato sauce
2 c. water
1 (10 oz) frozen vegetables (mixed)
1/2 envelope dry onion soup mix (1/4 c)
1 tsp. sugar

Add all ingredients to browned meat.

Place in dutch oven (bring to boil).

Cover and simmer 20 min.

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

OLD-FASHIONED BROWN BEEF STEW

3 lbs. boneless beef chuck, cut in 1 1/2-inch cubes
1/3 cup all-purpose flour
1 tablespoon salt
3 tablespoons pure vegetable oil
1 qt. boiling water
1 onion, studded with 4 cloves
1 small bunch celery leaves
4 sprigs parsley
1 clove garlic, crushed
1 bay leaf
1 teaspoon thyme leaves
2 1/2 tablespoons Worcestershire sauce
1 lb. small white onions, peeled and quartered
1 lb. carrots, peeled and quartered
2 lbs. medium potatoes, peeled and quartered
2 medium white turnips, peeled and quartered
4 celery ribs, cut in 2-inch chunks
1/4 cup cold water
1 lb. fresh mushrooms or 2 cans (6 to 8 ozs. each) whole mushrooms
3 tablespoons butter or margarine

1. Pat meat dry with paper towels. Toss beef cubes in flour mixed with salt. Reserve leftover flour mixture.
2. In a large, heavy 6- to 8-qt. Dutch oven heat oil until hot. Brown beef cubes, several at a time, over medium-high heat until well-browned on all sides. Remove pieces as they are done.
3. Add boiling water. Cook and stir to scrape drippings from bottom of pan.
4. Return beef to pan along with clove-studded onion, celery leaves, parsley, garlic, bay leaf, thyme and Worcestershire sauce. Stir to mix. Heat to boiling point. Reduce heat and simmer, covered, for 1 1/2 hours.
5. Add onions and carrots; simmer, covered, for 20 minutes. Add potatoes, turnips and celery; simmer, covered, for 20 minutes or until tender.
6. Combine reserved flour with cold water. Slowly stir into stew. Cook and stir for 2 minutes.
7. Rinse, pat dry and halve mushrooms. In large skillet, melt butter. Add mushrooms and saute for 2 minutes, stirring. Stir into stew. Serve stew steaming hot.

Makes 8 servings

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

French Stew

1 c. burgundy
1 can cream of mushroom soup
1 pkg dried onion soup
2 lb. chuck cut in cubes (trim fat off)
1 c. whole green stuffed olives
1 c. whole tiny white onions
1 can whole tiny carrots

Mix wine & soups. Blend in meat & stir thoroughly. Cover tightly. Bake 250° – 5 hrs. Check for moisture after sev. hrs. Add more wine or water if necessary. After 5 hrs add vegetables & cook additional 1/2 hr.

Serves 9. Potatoes may be added.

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Easy Beef Stew
Serves 4

2 lbs beef stew or round steak cubed
1 can or pkg peas
1 cup sliced carrots
2 chopped onions
1 tsp salt
dash pepper
1 can tomato soup thinned with 1 can water
2 medium potatoes (cubed)
1 bay leaf

Put all ingredients into a large casserole (3 qt) cover and bake at 275° for about 4 1/4 hours.

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.

FROSTED MOLASSES CREAMS

1/2 cup shortening
1/2 cup sugar
1 beaten egg
1/2 cup light molasses
1/2 cup strong hot coffee infusion
1 1/2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves

Thoroughly cream shortening and sugar; add egg and molasses. Mix well. Add coffee. Add sifted dry ingredients, beat until smooth. (Add 1/2 cup raisins if desired).

Pour into greased 9×13 inch pan. Bake in 350 degree oven 25 minutes.

While warm frost with thin powdered sugar frosting. Cool, cut in squares.

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.

BROWN BEEF STEW

1 lb. cubed beef
2 1/2 cups boiling water
2 tbsp. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 clove garlic
1 tsp. sugar
1/2 tbsp. lemon juice
1/2 tsp. worcestershire sauce
1/2 cup tomato juice

Flour meat and brown in hot fat. Add boiling water, onion and seasonings, lemon juice, sugar, tomato juice and worcestershire sauce. Cover and simmer one hour.

Add one onion diced, 1 cup sliced carrots, 1 cup cubed potatoes and 1/2 cup diced celery. Simmer one more hour.

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

Sachertorte

Mrs. George A. McDowell recommends this dessert as “more than delicious.” The recipe is originally from Frau Sacher, the famous restaurant keeper who fed the impoverished Austrian nobility long after they ceased to pay.

Cake:

1/2 cup butter
1/2 cup plus 2 tbsp. confectioners sugar
4 oz. sweet chocolate
6 eggs
1 tbsp. grated lemon rind
1 tsp. cinnamon
1/2 tsp cloves
1 cup plus 2 tbsp. very fine white bread crumbs
1/4 tsp. salt

Beat butter until soft. Gradually add sugar and beat until well blended. Put chocolate in warm place until it is as soft as butter. Mix it in, then beat in egg yolks, one at a time. Stir in lemon rind, spices and bread crumbs. Whip eggs white and salt until stiff. Fold lightly into cake batter.

Bake in two greased 8-inch pans at 325 degrees for about 25 minutes.

Spread apricot jam or pulp between the layers and ice the cake with chocolate butter frosting.

Frosting:

2 oz. baking chocolate
2 to 3 tbsp. butter
1/4 cup coffee
1/8 tsp. salt
2 cups confectioners sugar

Soften chocolate and butter, then mix in other ingredients.