Browse Items (379 total)
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Squash Soufflé
Squash Suffle
2 Summer squash.
2 eggs.
2 rounded TB. flour.
1 C sugar salt & pepper to
2 taste
Dash nutmeg.
1 C. rich milk. Pare squash
cut in small pieces, then
boil until tender, drain mash
with piece of butter size of a
walnut, add sugar salt & pepper
& nutmeg. Then add beaten egg
yolks. Mix well & flour & milk
until smooth. Last add beaten
whites & pour into a well buttered
casserole in a moderate oven
slowly about 45 minutes
300 to 325
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# Squash Soufflé
## Ingredients
- 2 summer squash
- 2 eggs, separated
- 2 rounded Tbsp flour
- 1/2 cup sugar
- Salt and pepper, to taste
- Dash of nutmeg
- 1 cup rich milk
- Piece of butter, size of a walnut
## Instructions
1. Pare (peel) squash and cut into small pieces.
2. Boil squash until tender, then drain and mash with a piece of butter the size of a walnut.
3. Add sugar, salt, pepper, and nutmeg to the mashed squash.
4. Add beaten egg yolks. Mix well.
5. Add flour and milk and mix until smooth.
6. Last, fold in beaten egg whites.
7. Pour into a well-buttered casserole.
8. Bake in a moderate oven slowly, about 45 minutes, at 300°F to 325°F. -
Foil Fish Bake
FOIL FISH BAKE
4 fresh lake trout, mackerel or
other whole white fish (2 pounds
in all)
2 tablespoons margarine
½ cup chopped parsley
½ cup chopped dill sprigs
¼ cup chopped chives
¼ cup chopped onion
2 tablespoons lemon juice
freshly ground black pepper
Clean and rinse fish; allow to
drain. Make stuffing: Mix together
margarine, parsley, dill sprigs,
chives, onion, lemon juice and pep-
per. Stuff and wrap each fish sepa-
rately in aluminum foil, sealing the
edges carefully. Bake at 400°F. for
20 minutes. Unwrap, remove to a
hot platter, garnish with parsley and
lemon slices.
Yield: 4 servings
Approx. cal/serv.: 220
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# Foil Fish Bake
*Yields 4 servings*
## Ingredients
- 4 fresh lake trout, mackerel, or other whole white fish (2 pounds in all)
- 2 Tbsp margarine
- 1/2 cup chopped parsley
- 1/2 cup chopped dill sprigs
- 1/4 cup chopped chives
- 1/4 cup chopped onion
- 2 Tbsp lemon juice
- Freshly ground black pepper
## Instructions
1. Clean and rinse fish; allow to drain.
2. Make stuffing: Mix together margarine, parsley, dill sprigs, chives, onion, lemon juice, and pepper.
3. Stuff each fish with the herb mixture and wrap each fish separately in aluminum foil, sealing the edges carefully.
4. Bake at 400°F for 20 minutes.
5. Unwrap, remove to a hot platter, and garnish with parsley and lemon slices. -
Debbie's Chicken Almond
DEBBIE'S CHICKEN ALMOND
2 chicken breasts, skinned, boned
and cut up
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ cup slivered almonds
Oil
¼ to ½ teaspoon ground ginger or
2 slices fresh gingerroot
1 green pepper, cut up in chunks
1 onion, cut up in chunks
1 (7-ounce) package frozen pea
pods or ½ pound fresh snow
peas
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Seasoning Sauce:
1 tablespoon soy sauce
1 teaspoon wine
¾ teaspoon vinegar
¾ teaspoon sugar
½ teaspoon cornstarch
¼ teaspoon salt
Marinate chicken breasts in soy and
cornstarch. (This can be all afternoon or
only while you're preparing the rest of the
dish. Saute almonds in about a teaspoon of
oil until golden, set aside. Stir fry chicken
in 2 tablespoons oil. Set aside. Stir fry
gingerroot, green pepper, onion and peas.
Add chicken and ingredients that have
been mixed together to make seasoning
sauce: soy sauce, wine, vinegar, sugar,
cornstarch and salt. Heat through, add
nuts and serve over rice. Serves 2.
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# Debbie's Chicken Almond
*Serves 2*
## Ingredients
### Chicken
- 2 chicken breasts, skinned, boned and cut up
### Marinade
- 1 Tbsp soy sauce
- 1 tsp cornstarch
### Stir-Fry
- 1/2 cup slivered almonds
- Oil (for sautéing)
- 1/4 to 1/2 tsp ground ginger, or 2 slices fresh gingerroot
- 1 green pepper, cut up in chunks
- 1 onion, cut up in chunks
- 1 (7-ounce) package frozen pea pods, or 1/2 pound fresh snow peas
### Seasoning Sauce
- 1 Tbsp soy sauce
- 1 tsp wine
- 3/4 tsp vinegar
- 3/4 tsp sugar
- 1/2 tsp cornstarch
- 1/4 tsp salt
## Instructions
### Marinade
1. Marinate chicken breasts in soy sauce and cornstarch. (This can be all afternoon, or only while you're preparing the rest of the dish.)
### Seasoning Sauce
1. Mix together soy sauce, wine, vinegar, sugar, cornstarch, and salt. Set aside.
### Stir-Fry
1. Sauté almonds in about 1 tsp oil until golden. Set aside.
2. Stir fry chicken in 2 Tbsp oil. Set aside.
3. Stir fry gingerroot, green pepper, onion, and peas.
4. Add chicken and the prepared seasoning sauce.
5. Heat through, add nuts, and serve over rice. -
Lemon Oatmeal Cookies
New Recipe
For Cookies
Here is a new recipe for fresh
lemon oatmeal cookies which
makes three dozen. Use ½ cup
shortening, ½ cup granulated
sugar, ½ cup brown sugar, 1
egg, 1 teaspoon grated lemon
peel, 3 tablespoons lemon juice,
¾ cup sifted flour, ½ teaspoon
salt, ½ teaspoon soda, 2½ cups
oatmeal.
1—Cream shortening; a d d
sugars gradually and cream
well. 2—Beat in egg until light
and fluffy; add lemon peel and
juice. 3—Sift flour, salt and
soda together; add with rolled
oats to creamed mixture. 4—
Drop from teaspoon o n t o
greased baking sheet and bake
STRAWBER[ry — text cut off]
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# New Recipe For Cookies
*Makes three dozen*
## Ingredients
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp grated lemon peel
- 3 Tbsp lemon juice
- 3/4 cup sifted flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 1/2 cups oatmeal (rolled oats)
## Instructions
1. Cream shortening; add sugars gradually and cream well.
2. Beat in egg until light and fluffy; add lemon peel and juice.
3. Sift flour, salt, and soda together; add with rolled oats to creamed mixture.
4. Drop from teaspoon onto greased baking sheet and bake 375°F for 10 to 12 minutes. -
Peanut Butter Ice Box Cookies
good Peanut Butter Ice Box Cookies
2 cup s sifted flour ½ cup peanut butter
3 tsp. Calumet Baking Powder ½ cup brown sugar, firmly
½ tsp. salt packed
1½ cups Post's Whole Bran 1½ cups granulated sugar
½ cup butter or other shortening 2 eggs, well beaten
3 tablespoons milk
Sift flour once, measure, add baking powder and salt, and
sift again. Add Post's Whole Bran. Cre am butter thoroughly,
add peanut butter, and cream together until smooth. Add sugars
gradually and cream well. Add eggs and blend. Add flour
mixture, alternately with milk. Shape in a 1½-inch roll,
wrap in waxed paper. Chill thoroughly. Cut in ¼-inch
slices. Bake on greased sheet in hot oven (400° F. ) 8
min utes. Bakes 4 dozen.
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# Peanut Butter Ice Box Cookies
*Makes 4 dozen*
## Ingredients
- 2 cups sifted flour
- 3 tsp Calumet Baking Powder
- 1/2 tsp salt
- 1 1/2 cups Post's Whole Bran
- 1/2 cup butter or other shortening
- 1/2 cup peanut butter
- 1/2 cup brown sugar, firmly packed
- 1 1/2 cups granulated sugar
- 2 eggs, well beaten
- 3 Tbsp milk
## Instructions
1. Sift flour once, measure, then add baking powder and salt, and sift again.
2. Add Post's Whole Bran to the flour mixture.
3. Cream butter thoroughly, add peanut butter, and cream together until smooth.
4. Add sugars gradually and cream well.
5. Add eggs and blend.
6. Add flour mixture alternately with milk.
7. Shape dough into a 1 1/2-inch roll and wrap in waxed paper.
8. Chill thoroughly.
9. Cut into 1/4-inch slices.
10. Bake on a greased sheet in a hot oven (400°F) for 8 minutes. -
Zuchunni Relish
Zuchunni Relish
Grind and let stand over night 10 cups zucchinni, 4c onion
5 T salt. Drain and rinse in cold water and add:
2½ C vinegar
5 C suggar
1 tsp nutmeg
1 tsp dry mustard
1 tsp tummeric
2 T corn starch
2 tsp celery seed
¼ tsp black pepper
1 ? or more red or green peppers chopped fine.
each
Mix and cook 30 min. Put in jars and seal. Put in
hot water bath and process 5 minutes to 10 min.
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# Zuchunni Relish
## Ingredients
- 10 cups zucchini, ground
- 4 cups onion, ground
- 5 Tbsp salt
- 2 1/2 cups vinegar
- 5 cups sugar
- 1 tsp nutmeg
- 1 tsp dry mustard
- 1 tsp turmeric
- 2 Tbsp corn starch
- 2 tsp celery seed
- 1/4 tsp black pepper
- 1 or more each red and green peppers, chopped fine
## Instructions
1. Grind zucchini and onion and let stand overnight with the salt.
2. Drain and rinse in cold water.
3. Add vinegar, sugar, nutmeg, dry mustard, turmeric, corn starch, celery seed, black pepper, and chopped peppers.
4. Mix and cook 30 minutes.
5. Put in jars and seal.
6. Put in hot water bath and process 5 to 10 minutes. -
Sour Cream Cookies
Sour cream cookie.
1½ white sugar.
1 cup shortening
2 eggs -
2/3 c buttermilk
1 tsp soda
3 cups flour.
1 tsp baking powder
(over)
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If you use cream.
1c of cream to ½ c of
shortening.
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# Sour Cream Cookies
## Ingredients
- 1 1/2 cups white sugar
- 1 cup shortening
- 2 eggs
- 2/3 cup buttermilk
- 1 tsp soda
- 3 cups flour
- 1 tsp baking powder
## Instructions
1. Combine ingredients and mix to form a cookie dough.
2. Drop or roll and cut cookies as desired.
3. Bake until done.
**Variation (from back of card):** If you use cream, substitute 1 cup of cream for the 1/2 cup shortening (reduce shortening to 1/2 cup). -
Coffee Cake
Mrs Stassens -
Coffee Cake
AND HERE IS THE RECIPE:
2 cups flour.
3 teaspoons baking powder.
1 tablespoon sugar.
½ teaspoon salt.
4 tablespoons shortening.
1 egg.
⅔ cups water.
4 apples.
½ cup sugar.
2 teaspoons cinnamon.
Sift flour, baking powder, salt and the
first measurement of sugar mentioned, add
shortening and mix with fork. Beat egg
and add water. Add the water and egg
to dry ingredients.
Place the dough ½ inch thick in greased
tin. Cut apples and press them close to-
gether into dough. Dot with butter and
add sugar and cinnamon on top. Bake ½
hour in oven at 350 degrees. Serve with
cream.
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# Coffee Cake
*Recipe from the kitchen of Mrs. Stassen*
## Ingredients
- 2 cups flour
- 3 tsp baking powder
- 1 Tbsp sugar
- 1/2 tsp salt
- 4 Tbsp shortening
- 1 egg
- 2/3 cup water
- 4 apples
- 1/2 cup sugar
- 2 tsp cinnamon
## Instructions
1. Sift flour, baking powder, salt, and the first measurement of sugar together.
2. Add shortening and mix with a fork.
3. Beat egg and add water. Add the water and egg mixture to the dry ingredients.
4. Place the dough 1/2 inch thick in a greased tin.
5. Cut apples and press them close together into the dough.
6. Dot with butter and add the 1/2 cup sugar and cinnamon on top.
7. Bake 1/2 hour (30 minutes) at 350°F.
8. Serve with cream. -
German Dill Pickles
German Dill Pickles
3 qts & 1 cup water good
1 qt vinegar 1C salt.
mix the ingredients, bring to
boiling, then cool. Fill qts jars
with cucumbers 3in long and
split length wise into quarters
add ¼ tsp of powdered alum
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to each qt. 1 big bunch of dill
and a small clove garlic
pour over the pickling syrup
& seal. one may add grape
leaves. this makes about
6 qts. of pickles
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# German Dill Pickles
*Makes about 6 quarts*
## Ingredients
- 3 qts & 1 cup water
- 1 qt vinegar
- 1 cup salt
- Cucumbers, 3 inches long, split lengthwise into quarters
- 1/4 tsp powdered alum per quart jar
- 1 big bunch of dill per quart jar
- 1 small clove garlic per quart jar
- Grape leaves (optional)
## Instructions
1. Mix the water, vinegar, and salt together. Bring to boiling, then cool.
2. Fill quart jars with cucumbers that are 3 inches long and split lengthwise into quarters.
3. Add 1/4 tsp of powdered alum to each quart jar.
4. Add 1 big bunch of dill and a small clove of garlic to each quart jar.
5. Pour the pickling syrup over the cucumbers and seal.
6. One may also add grape leaves.
## Editor's Notes
- **"go"** — A mark appears after "3 qts & 1 cup water" on the first line; it appears to be a stray marking or annotation rather than an ingredient or instruction. It has been omitted from the formatted recipe.
- **"garlie"** — Transcribed as written; clearly intended as "garlic."
- **"1 qt vinegar"** and **"1C salt"** — Written on the same line separated by spacing; formatted as two separate ingredients for clarity.
- **"powdered alum"** — Alum (potassium aluminum sulfate) was historically used in home pickle-making to maintain crispness. **Food safety note:** The USDA no longer recommends alum in modern home canning, as it is unnecessary when proper techniques are used and may cause digestive issues in large quantities. Consult current USDA or National Center for Home Food Preservation guidelines before using.
- **"seal"** — The card instructs to pour hot brine and seal, consistent with hot-pack canning. **Food safety note:** This recipe does not specify processing in a boiling water bath. Modern food safety guidelines recommend processing pickles in a boiling water bath canner for shelf stability. Consult current canning guidelines.
- **Brine cooling** — The card states to bring the brine to a boil then cool before pouring. This is somewhat unusual for canning; it may be intended as a cold-pack or refrigerator pickle method. The instruction has been reproduced as written.
- Instructions are split across both sides of the card.
- **Completeness tag:** `minor-gaps`
- **Source type:** `personal` -
3-6-9 Icing
3-6-9 Icing
for cake or cookies
3 tbsp butter
6 tbsp canned cream
9 tbsp Brown sugar
Stir together & boil rapidly 1 Min
Remove from fire & beat
2 cups powdered sugar into
it until smooth & easy to
spread
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# 3-6-9 Icing for Cake or Cookies
## Ingredients
- 3 Tbsp butter
- 6 Tbsp canned cream
- 9 Tbsp brown sugar
- 2 cups powdered sugar
## Instructions
1. Stir butter, canned cream, and brown sugar together and boil rapidly for 1 minute.
2. Remove from heat and beat 2 cups of powdered sugar into it until smooth and easy to spread.
## Editor's Notes
- **"canned cream"** — evaporated milk sold in cans, commonly used in mid-20th century baking as a shelf-stable substitute for fresh cream. Also sometimes called "canned milk" or "evaporated cream." -
Peanut Butter Bars
Peanut Butter Bars
1 c. Brown sugar
1/2 c. white sugar
1 c. Veg. Shortening (do not Melt.
4 c. Oatmeal
1 pkg. (6oz.) Choc. Chips
1 c. Chunk style peanut Butter
Mix sugars & oatmeal & shortening
like pie crust. Press into 11 X 15
Cookie sheet. Bake 375° for 10-12 Min.
Cool. Frost with choc. Chips & peanut
Butter melted over hot water.
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# Peanut Butter Bars
## Ingredients
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup vegetable shortening (do not melt)
- 4 cups oatmeal
- 1 pkg (6 oz) chocolate chips
- 1 cup chunk style peanut butter
### Frosting
- 1 pkg (6 oz) chocolate chips
- 1 cup chunk style peanut butter
## Instructions
1. Mix sugars, oatmeal, and shortening together like pie crust.
2. Press into an 11 x 15 cookie sheet.
3. Bake at 375°F for 10–12 minutes.
4. Cool completely.
### Frosting
5. Melt chocolate chips and peanut butter together over hot water (double boiler method).
6. Frost cooled bars with the chocolate–peanut butter mixture.
## Editor's Notes
- **"11 X 15"** — interpreted as an 11 x 15 inch cookie sheet (jelly roll pan), a standard pan size of the era. No ambiguity.
- **Frosting quantities** — the card lists 1 pkg (6 oz) chocolate chips and 1 cup chunk style peanut butter in the ingredients list, then instructs to frost with "choc. Chips & peanut Butter." It is not entirely clear whether the frosting uses the same listed quantities or separate additional amounts. The ingredients have been split to reflect both the base and the frosting as using the same measurements listed; readers may wish to purchase two packages of chocolate chips and additional peanut butter to be safe.
- **"melted over hot water"** — refers to a double boiler or bain-marie method, common in mid-century recipes to melt chocolate gently without scorching.
- **"Veg. Shortening (do not Melt."** — the parenthetical note is a reminder to use the shortening at room temperature, creaming it into the sugar rather than liquefying it. Closing parenthesis appears to be missing on the card; transcribed as written.
- **No eggs or leavening** — this is an oat-bar style recipe with no eggs or baking powder/soda. The oatmeal-shortening-sugar base is pressed into the pan, producing a dense, cookie-bar texture. This appears intentional and complete.
- Back of card is blank.
**Completeness tag:** `complete`
**Source type:** `personal` -
Choc-Chip Oatmeal Cookies
Choc-Chip-Oatmeal Cookies from Carol
1½ c. flour (if doubles use 2⅔)
1 t. soda
1 t. salt
1 c. shortening (use ½ margarine)
¾ c. brown sugar
¾ c. white sugar
2 eggs
choc. chip
2 c. oatmeal (less if doubled)
1 t. vanilla
350°
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# Choc-Chip Oatmeal Cookies
*Recipe from the kitchen of Carol*
## Ingredients
- 1 1/2 cups flour *(if doubled, use 2 2/3 cups)*
- 1 tsp baking soda
- 1 tsp salt
- 1 cup shortening *(use 1/2 margarine)*
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- Chocolate chips
- 2 cups oatmeal *(less if doubled)*
- 1 tsp vanilla
## Instructions
1. Preheat oven to 350°F.
2. Combine ingredients and mix to form cookie dough.
3. Drop by spoonfuls onto baking sheet and bake at 350°F until done.