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Zucchini Bread
Zucchini Bread
3 large eggs 2 c. sugar
1 tsp. salt 1 tsp. cinnamon
3/4 c. nuts 3/4 c. Coconut
3/4 c. salad oil 2 tsp. Vanilla
3 c. grated Zucchini (raw)
Sift & add; 2 1/2 c. flour - 1 tsp. soda
1 tsp. Baking Powder. Bake - 325° 1 hr.
Makes 2 loafes
Card 1 Back: blank
---
# Zucchini Bread
*Makes 2 loaves*
## Ingredients
- 3 large eggs
- 2 cups sugar
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup nuts
- 3/4 cup coconut
- 3/4 cup salad oil
- 2 tsp vanilla
- 3 cups grated raw zucchini
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
## Instructions
1. Combine the eggs, sugar, salt, cinnamon, nuts, coconut, salad oil, vanilla, and grated zucchini.
2. Sift together the flour, baking soda, and baking powder, and add to the zucchini mixture.
3. Pour into loaf pans and bake at 325°F for 1 hour. -
Five Can Casserole
Five Can Casserol
1 can chicken boned. (5oz)
1 can cream of mushroom soup.
1 can cream of chicken soup
1 sm can milk
1 can chow mein noodles (3oz)
30 mins 350° uncovered
9" square pan
Card 1 Back: blank
---
# Five Can Casserole
## Ingredients
- 1 can boned chicken (5 oz)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 small can milk (5oz evaporated milk)
- 1 can chow mein noodles (3 oz)
## Instructions
1. Combine the boned chicken, cream of mushroom soup, cream of chicken soup, milk, and chow mein noodles in a 9-inch square pan.
2. Bake uncovered at 350°F for 30 minutes.
## Editor's Notes
- **"sm can milk"** — Likely a small (5 oz) evaporated milk can, but the card does not say. -
Buttermilk Pie
Butter-milk Pie
3 eggs
1 1/2 sugar
1 cup butter-milk
2 T flour
spoon vanila
Card 1 Back: blank
---
# Buttermilk Pie
## Ingredients
- 3 eggs
- 1 1/2 cups sugar
- 1 cup buttermilk
- 2 Tbsp flour
- 1 teaspoon vanilla
- 1 unbaked 9" pie shell
## Instructions
1. Preheat the oven to 350F. Line a 9-inch pie plate with an unbaked pie shell.
2. Beat the eggs lightly. Whisk in the sugar and flour until smooth.
3. Stir in the buttermilk and vanilla.
4. Pour the filling into the unbaked shell.
5. Bake for 40 to 50 minutes, until the top is golden and the center has only a slight jiggle. If the crust edge browns too fast, cover it with foil.
6. Cool completely before slicing. The filling finishes setting as it cools.
## Editor's Notes
- The card gives no instructions, oven temperature, bake time, or pan size. The method above is a standard one for this style of pie and is not from the card.
- The card does not list a pie shell. One unbaked 9-inch shell is assumed.
- The card lists no butter. Most buttermilk pies include butter, usually 1/2 cup melted. The card may omit it, or this version may be leaner. For a richer pie, stir in 1/2 cup melted butter after the sugar.
- "1 spoon vanilla" is transcribed as written. It most likely means 1 teaspoon. -
Squash Pickles
Squash pickles
2 gal. sliced - squash
3 large onions - sliced
1 c. salt
6 c. vinegar
6 c. sugar
3 T.bsp. celery seed
3 T bsp. mustard seed
3 T bsp. ginger
3 T bsp. turmeric
(over)
Card 1 Front:
Add salt in ice water. Cover
squash & onions. Let stand for 2 hrs.
Bring all spices, sugar & vinegar to a
boil. Drain squash, onions, pour
in mixture, & return to a boil.
Boil 2 minutes. Let stand in hot
mixture for 3 minutes. Take fork
& put squash in jars. Pour mix-
ture over squash.
Card 1 Back:
---
# Squash Pickles
## Ingredients
- 2 gal. sliced squash
- 3 large onions, sliced
- 1 cup salt
- 6 cups vinegar
- 6 cups sugar
- 3 Tbsp celery seed
- 3 Tbsp mustard seed
- 3 Tbsp ginger
- 3 Tbsp turmeric
## Instructions
1. Add the salt to ice water. Pour over the sliced squash and onions to cover. Let stand for 2 hours.
2. Bring all the spices, sugar, and vinegar to a boil.
3. Drain the squash and onions. Pour the hot mixture over them and return to a boil.
4. Boil for 2 minutes.
5. Let stand in the hot mixture for 3 minutes.
6. Using a fork, lift the squash into jars.
7. Pour the hot mixture over the squash. -
Dilled Okra Pickles
Dilled Okra Pickles
okra
dill seeds
1 qt. water
1 pt. vinegar
1/2 c. salt
pack okra in jars, make
brine of water, vinegar & salt,
heat to boiling pour over okra
& seal. Let stand 3 or 4 weeks
before using
Card 1 Back: blank
---
# Dilled Okra Pickles
## Ingredients
- Okra
- Dill seeds
- 1 qt water
- 1 pt vinegar
- 1/2 cup salt
## Instructions
1. Pack okra in jars.
2. Make a brine of the water, vinegar, and salt. Heat to boiling.
3. Pour the hot brine over the okra and seal.
4. Let stand 3 or 4 weeks before using. -
Five Cup Salad
Five Cup salad
1 cup of chunk pineapple
1 " of madarin orange
1 " coconut
1 " of small marshmellow
1 " of cool whip
mix altogether.
I always use 303 can of pineapple
and can of oranges may take
little more cool whip"
Card 1 Back: blank
---
# Five Cup Salad
## Ingredients
- 1 cup chunk pineapple
- 1 cup mandarin orange
- 1 cup coconut
- 1 cup small marshmallows
- 1 cup Cool Whip
## Instructions
1. Mix all ingredients together.
## Editor's Notes
- **"303 can"** — a standard can size of the era, holding roughly 15–16 oz. The writer says she always uses a 303 can of pineapple and a can of oranges. The card does not say whether the pineapple is drained, so draining is not stated in the instructions. Draining the fruit is commonly done for this salad. -
Cranberry Waldorf
Cranberry Waldorf
2 Cup fresh ground cranberries
3 " miniature marshmellow
1/4 " sugar
2 " diced unpeeled tart apples
1/2 " seedless green grapes
1/2 " nuts
1/4 teaspoon salt
1 Cup cool whip
over
Card 1 Back:
grind cranberries combine small
Marshmellow + sugar cover and
chill overnight than add apples
grapes, walnuts + salt then fold
in ~~wh~~ cool whip and chill this
is very good for Christmas or any
time
Dad said send for he sure
like it
---
# Cranberry Waldorf
## Ingredients
- 2 cups fresh ground cranberries
- 3 cups miniature marshmallows
- 1/4 cup sugar
- 2 cups diced unpeeled tart apples
- 1/2 cup seedless green grapes
- 1/2 cup nuts (walnuts)
- 1/4 tsp salt
- 1 cup Cool Whip
## Instructions
1. Grind the cranberries. Combine them with the miniature marshmallows and sugar.
2. Cover and chill overnight.
3. Add the apples, grapes, walnuts, and salt.
4. Fold in the Cool Whip and chill. -
Sweet Pickles
Sweet pickles
Soak cucumbers 8 days in
brine, wash & cut in inch
pieces.
Soak over night in Alum
water, drain off and pour
boiling water over them &
let stand overnight.
Pack in jars and pour
hot syrup over them. Repeat
for three mornings & seal
Card 1 Back:
The Brine
2 cups salt - 1 gal water
syrup
2 qts vinegar 8 cups sugar
can put dill seed in if want
sweet dill pickles
---
# Sweet Pickles
## Ingredients
- Cucumbers (quantity not stated)
- Alum (amount not stated), dissolved in water for soaking
- Boiling water
### Brine
- 2 cups salt
- 1 gallon water
### Syrup
- 2 quarts vinegar
- 8 cups sugar
- Dill seed (optional; add for sweet dill pickles)
## Instructions
### Brining
1. Soak the cucumbers in the brine for 8 days.
2. Wash the cucumbers and cut them into inch pieces.
### Alum Soak
3. Soak the cucumbers overnight in alum water.
4. Drain off the alum water. Pour boiling water over the cucumbers and let them stand overnight.
### Syrup and Packing
5. Pack the cucumbers in jars and pour hot syrup over them.
6. Repeat for three mornings, then seal.
## Editor's Notes
- **"Alum"** — alum (potassium aluminum sulfate) was used in old pickle recipes to keep pickles crisp. Modern canning authorities no longer recommend it, and it adds nothing to safety. Any home-canned pickles should be processed according to current tested guidelines, because "seal while hot" alone does not guarantee a safe product. -
Carrot Salad
Carrot salad
1 pkg of orange jello
3 oz pkg philadelphia cream cheese
1 1/2 cup of boiling water
1 small can crush pineapple
1 cup grated Carrots
1/4 " of nuts
1 cup small marshmellow
enough Cool whip to moisten
or pkg of dream whip
over
Card 1 Back:
Let Cheese get room temperture
& mix in powder jello much as
possible add boiling water stir
and let in ice box until begin
to jell a little take out and add
other back in ice box until
time to serve can fix day
before if want to it will keep
several days
---
# Carrot Salad
## Ingredients
- 1 pkg orange Jell-O
- 1 (3 oz) pkg Philadelphia cream cheese
- 1 1/2 cups boiling water
- 1 small can crushed pineapple
- 1 cup grated carrots
- 1/4 cup nuts
- 1 cup small marshmallows
- Enough Cool Whip to moisten, or 1 pkg Dream Whip
## Instructions
1. Let the cream cheese come to room temperature. Mix in as much of the powdered Jell-O as possible.
2. Add the boiling water and stir.
3. Chill in the ice box until the mixture just begins to jell a little.
4. Take it out and add the other ingredients (pineapple, carrots, nuts, marshmallows, and Cool Whip or Dream Whip).
5. Return to the ice box until time to serve.
6. The salad can be made a day ahead if desired. It will keep several days. -
Pickled Squash and Cucumbers
Pickled squash + cucumbers
8 cups thin Sliced squash
2 cups small onions sliced
1/2 cup salt
3 cups sugar
2 cups vinegar
2 t mustard seed
2 t. celery seed
Slice squash, onions add
salt cover with water let stand
one hour. Drain, combine sugar,
Card 1 Back:
vinegar, mustard seed, celery
seed - bring to boil add vegetables
& bring to boiling point.
---
# Pickled Squash and Cucumbers
## Ingredients
- 8 cups thin sliced squash
- 2 cups small onions, sliced
- 1/2 cup salt
- 3 cups sugar
- 2 cups vinegar
- 2 tsp mustard seed
- 2 tsp celery seed
## Instructions
1. Slice the squash and onions. Add the salt, cover with water, and let stand 1 hour.
2. Drain.
3. Combine the sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
4. Add the vegetables and bring to the boiling point.
## Editor's Notes
- **Canning/storage** — the card ends at bringing the vegetables to the boiling point. It gives no instructions for jarring, sealing, processing, or storage. Follow current tested canning guidelines if preserving this recipe. -
Relish
Relish
2 large cabbage & equal amount of
tomatoes
3 medium onions
hot pepper
6 T salt
2 C. sugar
1 t. tumeric
1t celery seed
1 qt vinegar
Grind cabbage, onions & tomatoes
Card 1 Back:
mix all ingredients to-gether
& bring to boil- put into jars
& seal.
---
# Relish
## Ingredients
- 2 large cabbages
- Equal amount of tomatoes (to match the cabbage)
- 3 medium onions
- Hot pepper (amount not specified)
- 6 Tbsp salt
- 2 cups sugar
- 1 tsp turmeric
- 1 tsp celery seed
- 1 qt vinegar
## Instructions
1. Grind the cabbage, onions, and tomatoes.
2. Mix all ingredients together and bring to a boil.
3. Put into jars and seal.
## Editor's Notes
- **Food safety:** The card says only to "seal." For safe home canning, use sterilized jars and lids and follow current tested processing guidelines. Do not rely on inversion or seal-while-hot alone. -
Dill Pickles
Dill Pickles
Wash cucumbers & put in jars
1qt vinegar - 2qts of water
½ Cup salt
dill seed
Boil & pour over cucumbers
Card 1 Back: blank
---
# Dill Pickles
## Ingredients
- Cucumbers, washed
- 1 qt vinegar
- 2 qts water
- 1/2 cup salt
- Dill seed
## Instructions
1. Wash the cucumbers and put them in jars.
2. Combine the vinegar, water, salt, and dill seed. Boil.
3. Pour the boiling mixture over the cucumbers.
## Editor's Notes
- **Cucumber quantity** is not specified on the card; it depends on the number of jars being filled.
- **Processing/sealing** — the card gives no jar sealing or water-bath processing instructions, and no jar size or number. For safe long-term storage, use current tested canning guidelines (e.g., USDA or NCHFP). Otherwise, store the pickles in the refrigerator.