This promo sheet from Betty Crocker features Wartime Meals (WWII) and is quite the little treasure. The back has a portrait of a U.S. soldier smiling for his mom’s oatmeal cookies. The full sheet is too long for the scanner so I’ve scanned in sections, click them to view the larger copies. The entire recipe sheet is typed out below. Exact publishing date is unknown but this would have been distributed sometime during the 1940’s.

Betty Crocker Wartime Meals - Series No. 14An Economy Favorite for Wartime Meals!

Betty Crocker
Try it!

Old-fashioned gingerbread . . . piquantly rich, black and moist. Baked in a ring mold. Served on chop plate with bowl in center filled with applesauce. Homey! Delicious!


Haddon Hall Gingerbread
(baked in ring mold)

Applesauce (3 1/2 cups sweetened thick;
1 No. 2 1/2 can)

Whipping Cream (1/2 cup, whipped and sweetened with 2 tbsp. sugar)
FILL center of hot gingerbread ring on a serving platter with applesauce (or place the applesauce in a bowl set in center of ring). Serve at once . . . garnished with the sweetened whipped cream. 8 to 10 servings.

NOTE: The applesauce may be tinted a delicate pink by cooking red cinnamon candies with it.


Shortening (1/2 cup)
Sugar (2 tbsp.)
Egg (1)
*Molasses (1 cup, black)
Sifted Gold Medal “Kitchen-tested” Flour (2 1/4 cups)
Soda (1 tsp.)
Salt (1/2 tsp.)
Ginger (1 tsp.)
Cinnamon (1 tsp.)
Water (1 cup, boiling)

CREAM shortening, add sugar, and cream well. Blend in well beaten egg and molasses. Sift flour, soda, salt and spices together . . . and add to creamed mixture alternately with the boiling water.

Pour into a heavily greased and floured 9-inch ring mold (measured across the bottom) 2 inches deep with an open center 4 1/2 inches wide. (The mold should not be more than 2/3 full as batter rises very high.)

Bake about 45 minutes in a slow moderate oven (325°). When baked, let stand in pan a couple of minutes before turning onto hot serving platter. (If a 9-inch ring mold is not available, fill a smaller mold only 2/3 full . . and bake the remaining batter in greased and floured cup cake pans.)

*You can get the best flavor and color by using black new Orleans molasses.

Betty Crocker Wartime Meals - Front TwoBetty Crocker HOME DEFENSE SUPPER MENU!

Corn-and-Sausage Casserole*
Beets baked in Orange Sauce*
Carrot Sticks
Peanut Butter Loaf*
Celery Hearts
*Recipes included in this folder

For better health, eat enriched bread with every meal!


BEAT 4 eggs well. Thoroughly blend in 1 No. 2 can cream style corn (2 1/2 cups). 1 cup soft bread crumbs (packed in cup), 1 lb. sausage meat, 1 tsp. salt, and 1/8 tsp. pepper. Pour into greased 8-inch round open-faced casserole. Spread 6 tbsp. catsup over the top. Bake 50 to 60 minutes in a moderate oven (350°). 6 servings.


WASH and boil 12 medium-sized beets until nearly tender (about 30 minutes). Remove skins. Slice. Place in heavy pan, and cover with a mixture of 2 tbsp. flour, 1/4 cup sugar, 1/2 tsp. salt, 1/2 cup orange juice, and 2 tbsp. butter. Cover pan. Bake 15 minutes in a moderate oven (350°). 6 servings.


In this thick, custardy and butter-scotchy pastry . . . honey is used in place of sugar.

Pastry for 9-inch pie shell
Eggs (3)
Honey (1 cup; light-colored)
Vanilla (1 tsp.)
Butter (4 tbsp., melted and slightly cooled)
Salt (1/4 tsp.)
Pecans (1 cup; coarsely chopped)

LINE a deep 9-inch pie pan with plain pastry, and chill while preparing filling.

Beat eggs well with rotary egg beater. Beat in honey, vanilla, melted butter, and salt.

Sprinkle pecans over the pastry in the pie pan. Pour egg mixture over the pecans.

Bake 35 to 40 minutes (or until a silver knife inserted in the center of the filling comes out clean) . . . using a hot oven (450°) for first 10 minutes, reducing heat to slow moderate oven (325°) to finish baking.

See other side for PASTRY PIE SHELL!

Back Top Copy - Betty Crocker Wartime MealsHIS MOTHER’S

Sifted Gold Medal “Kitchen-tested” Flour (2 cups)
Salt (1/2 tsp.)
Oatmeal, quick-cooking (3 cups)
Shortening (1 cup; part butter for flavor)
Soda (1 tsp.)
Milk (1 tbsp; sweet or sour)
Brown sugar (1/2 cup; packed in cup)
Corn Syrup (1 cup, dark)

Thin, crispy. Jam or jelly in-between. A treat for lunch boxes or for the boys in Service.

MIX together flour, salt and oatmeal. Cut in the shortening with a pastry blender or 2 knives until mixture is thoroughly blended.

Dissolve soda in the milk. Stir it and the brown sugar into the first mixture. Blend in the syrup thoroughly. Chill in refrigerator until easy to handle.

Roll out 1/8 inch thick on a well floured cloth-covered board. Cut 1/2 of the dough with a round cooky cutter, and 1/2 with a doughnut cutter the same size. Place on lightly greased heavy baking sheet.

Bake just until cookies begin to turn a delicate brown . . . about 10 to 12 minutes in a quick moderate oven (375°). When cool, spread the plain rounds with a filling of thick jelly, jam or preserves. Fit rounds with holes in center over those spread with the filling. (Apricot preserves, strawberry or raspberry jam, or apple or currant jelly are especially delicious.) This recipe makes about 3 dozen double cookies (2 inches in diameter).

Raisin Cake

The old-fashioned kind you’ve been longing for! A whole-egg cake . . . with raisins all through it.

Raisins (3/4 cup, seeded, cut fine)
Shortening (3/4 cup; half butter for flavor)
Sugar (1 1/8 cups; 1 cup plus 2 tbsp.)
Eggs (3)
Sifted Gold Medal “Kitchen-tested” Flour (2 cups)
Salt (3/4 tsp.)
Baking Powder (2 1/4 tsp.)
Milk (3/4 cup)

RINSE raisins in hot water, drain, and dry. Cut finely with scissors so raisins won’t fall to bottom of cake.

Cream shortening, add sugar gradually, and cream until fluffy. Blend in well-beaten egg yolks. Sift flour, salt and baking powder together, and add to creamed mixture alternately with the milk. Blend in raisins. Fold in egg whites which have been beaten until stiff but not dry.

Pour into greased and floured pan . . . either an 8-inch square pan (2 1/2 inches deep), or two round 9-inch layer pans (1 1/4 inches deep). Bake 50 to 55 minutes for square cake, or 30 to 35 minutes for layers . . . in moderate oven (350°).

This cake is delicious without icing! But if you prefer an icing, use a fluffy white Boiled Icing or a creamy White Fudge Icing to which cut-up seeded raisins have been added.

For an old-fashioned loaf cake in a bread loaf pan 8 1/4 by 4 1/4 inches across the top and 2 3/4 inches deep, use an additional 1/4 cup flour, and bake 65 to 70 minutes in a moderate oven (350°).

TO SAVE ON SUGAR: Use 3/8 cup sugar (1/2 cup minus 2 tbsp.) to cream with the shortening. Substitute 7/8 cup syrup for the remaining sugar and blend into the creamed mixture. Then add the well-beaten egg yolks gradually, beating well. Reduce milk to 1/2 cup.

Bottom Back Copy - Betty Crocker Wartime MealsPEANUT BUTTER LOAF

Peanut Butter (2/3 cup)
Milk (1 1/4 cups)
Sifted Gold Medal “Kitchen-tested” Flour (2 cups)
Baking Powder (4 tsp.)
Salt (1 1/2 tsp.)
Sugar (1/4 cup)

CREAM peanut butter until soft, add milk gradually, and continue creaming until peanut butter and milk are thoroughly blended. Sift flour, baking powder, salt, and sugar together, and add to peanut butter and milk mixture . . . stirring only enough to completely blend the ingredients.

Pour into well-greased bread loaf pan (4 1/2 by 8 1/2 inches across the bottom and 2 3/4 inches deep), and let stand 25 minutes at room temperature before baking. Bake 50 to 55 minutes in a moderate oven (350°).


Sifted Gold Medal “Kitchen-tested” Flour (1 cup)
Salt (1/2 tsp.)
Shortening (1/3 cup)
Ice Water (2 to 3 tbsp.) just enough to make dough stay together

SIFT flour and salt together. Add most of shortening to flour . . . cutting it in with pastry blender or 2 knives until mixture looks like “meal.”

Then add remaining shortening . . . cutting it in particles the size of giant peas. Sprinkle water lightly over mixture; blend in until dough can be just pressed into a ball.

Roll out on lightly floured cloth-covered board to fit a very deep 8-inch or fairly deep 9-inch pie pan. Place loosely in pie pan . . . leaving 1/2 inch extending over edge of pan. Build up fluted edge. Chill thoroughly.

The 2 Week Diet

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2 Responses to Series 14 – Vintage Betty Crocker Recipe Sheet

Lana McClintock
Published 7 February, 2010 in 8:40 pm

Thanks so much for all the work you’ve done to collect, transcribe, scan, and share these wonderful, vintage recipes!

Published 12 July, 2015 in 8:48 pm

I am so grateful for your work in making these wonderful historical pages and recipes available. I once owned a small “library” of circulars, recipes, pamphlets and books, but they were absconded and I have had a hard time finding and replacing them. So I am extra grateful. Thank you

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