This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I’d guess from 1930’s to 1940’s. I’ve typed it below along with a scanned copy.

Here are some baked apples that will make the main dish of the meal.

Country Baked Apples

Core 6 medium tart apples carefully from the stem end. Pare a thin paring down half way from the stem end. Place in glass pan end up. Take 3 cups good fresh pork sausage, add 3-4 cup cream or canned milk, salt to taste and a dash of pepper. Mix well and fill apples, cover and bake 1 hour in moderate oven. Uncover and let sausage brown.

If we had a baked sweet potato with these apples we think our meal would be complete.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I’d guess from 1930’s to 1940’s. I’ve typed it below along with a scanned copy.

Mother’s Sponge Cake

In a large bowl beat 4 egg yolks and 7 tablespoonfuls cold water for 5 minutes. Add 1 1-2 cups sugar slowly and beat 5 minutes more. Fold in 1 1-2 cups pastry flour, sifted five times). Beat 4 egg whites and 1 tablespoonful cold water until mixture stands in peaks but is not dry. Fold this into other batter and add 2 teaspoonfuls of flavoring (any desired). Bake in an ungreased tube pan in 300 degree oven for 1 hour, then turn oven up to 325 for 15 minutes. Invert to cool.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I’d guess from 1930’s to 1940’s. I’ve typed it below along with a scanned copy.

Mom’s Brown Betty

Fill glass baking dish 1-2 full of sliced apples. Then cover with the following batter. Cream 2 tablespoonfuls butter with 1-2 cup sugar. Break 1 egg into measuring cup and fill cup with sweet milk. Sift 2 cups pastry flour with 2 teaspoonfuls baking powder and 1-2 teaspoonful salt. Add to creamed mixture alternately with egg and milk mixture. Bake in a moderate oven (350) for 1 hour. Sprinkle with cinnamon and powdered sugar and serve with milk and cream.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I’d guess from 1930’s to 1940’s. I’ve typed it below along with a scanned copy.

Spice Cake Supreme

Sift 2 cups sifted flour, 2 teaspoonfuls baking powder, 1-2 teaspoonful salt, 1 teaspoonful cinnamon, 1-2 teaspoonful nutmeg and 1-2 teaspoonful ground allspice together three times. Cream together 2 eggs, 1 cup sugar, and 1-2 cup shortening. Add to dry ingredients alternately with 3-4 cup milk into which has been placed 1 teaspoonful vanilla. Turn into a greased 9 by 9 pan.

For the topping roll enough graham crackers fine to make 1-2 cup. Combine with 1 tablespoonful sugar, 1-4 teaspoonful cinnamon and 2 tablespoonfuls of melted butter. Sprinkle over cake. Bake at 350 degrees for about 40 minutes.

Here are two recipes that were clipped from packaging of some kind, likely a Lucerne dairy product. These were found in a large collection, date unknown. I’ve typed them both below along with scanned copies.

CHOCO-MALLOW CAKE

16 marshmallows
3 squares unsweetened chocolate
3/4 cup boiling water
2 1/4 cup sifted all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
1 1/4 cup sugar
1 tsp. vanilla
1 1/2 cup LUCERNE Sour Cream

1. Melt marshmallows and chocolate in double boiler.
2. Add boiling water; beating until smooth; cool.
3. Sift together flour, baking soda and salt.
4. Beat eggs until foamy; gradually add sugar, beating until thick.
5. Add 1 teaspoon vanilla and chocolate mixture, mix thoroughly.
6. Blend in sour cream; add dry ingredients gradually, mixing thoroughly.
7. Pour into 2 well greased and lightly floured layer pans.
8. Bake at 375° for 25 to 30 minutes. Makes 2 nine inch layers.

TOASTED-COCONUT FROSTING

2 tbs. LUCERNE Butter
1 cup coconut
1/3 cup LUCERNE Butter
6 oz. LUCERNE Cream Cheese
1 lb. confectioner’s sugar
1 tbs. LUCERNE Milk
1/2 tsp. vanilla

1. Melt 2 tablespoons butter in saucepan.
2. Add coconut and stir until golden brown, remove from heat.
3. Cream 1/3 cup butter, add cheese and blend.
4. Add small amount of sugar and milk, beating after each addition.
5. Add vanilla and 3/4 cup coconut.
6. Sprinkle remaining coconut on top of frosting. Covers 2 layers or 1 loaf cake.

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy (front side only–notice the hand drawn illustration of the cake towards the bottom right corner).

Daisy Coffee Cake
375° – 20 min.

1 pkg dry yeast dissolved in 1/4 c. warm water
Scald 1/2 c. milk and add 3 Tbsp. butter, 3 Tbsp sugar and pour into large mixer bowl and 1 tsp. salt.

Then add 1 c. flour (all together 2 3/4 c. flour) and mix well.

Add yeast and 1 beaten egg – beating

Add additional flour

Turn out on floured board & knead.

Place in greased bowl and let raise double – covered with plastic

Turn out on floured board & roll to 1/2″ thickness.

Grease cookie sheet.

With donut cutter cut out 12.

Take holes & form center of daisy.

Donuts pull about 4″ long and twist & form around center or may make rolls.

Spread center with any marmalade and drizzle confectioners sugar around edge.

Icing

2 c. confectioners sugar
1 tsp vanilla
milk or water to make drizzling type frosting

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

Blueberry Crackle Cake

1/2 c. shortening
1 c. less 2 Tbsp. sugar
1 egg
1/2 tsp salt
1/2 tsp nutmeg
2 1/2 c. flour
4 tsp. baking powder
1 c. fresh or frozen blueberries
1 1/4 c. milk
2 Tbsp. sugar
3/4 c. butter or margarine
1/2 c. fresh or frozen blueberries
Lemon hard sauce

Blend shortening & sugar together until creamy. Add egg, beaten until light, salt & nutmeg. Sift together flour & baking powder. Add 1 c. blueberries to dry ingredients. Alternately fold dry ingredients & milk into egg mixture. Do not beat. Pour into greased pan to depth of 1 1/2 inches. Sprinkle 2 Tbsp. sugar & dot with butter or marg. Bake in moderate oven (375°) 35 minutes. Serve with extra blueberries & lemon hard sauce.

This recipe was written on three lined index cards and found in a large collection, date unknown. I’ve typed out the instructions below along with scanned copies of all three cards.

Blueberry Crunch Cake

Batter:
(topping ingredients & instructions below)

1 cup butter or margarine
2 cups sugar
4 eggs
3 cups sifted flour
1 tsp. cream of tartar or baking powder
1 tsp. soda
1 tsp. vanilla
1/4 tsp. almond flavoring
1 cup buttermilk
1 pint or more of blueberries dusted with flour

Grease & flour a 10x15x1 inch pan.

Measure & get ready all ingredients for batter, sifting together the dry ingredients.

Prepare berries, prepare topping

Beat egg whites stiff.

Cream shortening well & add sugar a small amount at a time & beat until light.

Add egg yolks one at a time. Add sifted dry ingredients & buttermilk alternately.

Fold in stiffly beaten whites, add the floured berries & fold in evenly. Pour into pan level and sprinkle topping over batter.

Bake at 350° for 55 minutes.

Topping for Blueberry Cake

1 cup white sugar
1/2 cup brown sugar
1/2 cup flour
1 tsp. cinnamon
1/2 cup chopped moist cocoa nut-flake
3/4 stick butter or margarine

Mix all ingredients together;
Sprinkle topping evenly over batter;

Bake at 350° for 55 minutes.

Good warm or cold & especially good with vanilla ice cream.