Browse Items (80 total)
Sort by:
-
Lasagne
sagne
Lasagne after boiling
½ lb hamburger
½ c. chopped onion
pinch oregano
shake of garlic salt
1 can tomato sauce
3 tablespoons catsup
1 tablespoon brown sugar
1 tablespoon vinegar
salt & pepper
8oz lasagne
cook lasagne in 1 qt water
until tender. Drain.
alternate lasagne &
sauce v. serve a can
bake 15 min. for 300°
sprinkle
Brown hamburger in greased
frying pan until all
kernals are separate.
add onions & orguin.
Brown. Add salt, pepper,
catsup, tomato
Back: blank
---
# Lasagne
## Ingredients
- 1/2 lb hamburger
- 1/2 cup chopped onion
- Pinch of oregano
- Shake of garlic salt
- 1 can tomato sauce
- 3 Tbsp catsup
- 1 Tbsp brown sugar
- 1 Tbsp vinegar
- Salt and pepper, to taste
- 8 oz lasagne noodles
## Instructions
1. Brown hamburger in a greased frying pan until all kernels are separate.
2. Add onions and oregano. Brown.
3. Add salt, pepper, catsup, and tomato sauce.
4. Add brown sugar and vinegar.
5. Cook lasagne noodles in 1 qt water until tender. Drain.
6. Alternate layers of lasagne noodles and sauce in a baking dish.
7. Bake 15 minutes at 300°F.
8. Sprinkle with cheese and/or chopped herbs -
Ice Box Cookies
Ice Box Cookies.
2 cups Dark Brown Sugar (1 #)
1 " Butter or Oleo. - (1/2 #) } creamed
2 eggs Beatin } add to above
1 tsp from Vanilla} mix ture
4 cups sifted flour
1 teaspoon soda - sc ant- } sift together 3 times
1 " cream tartar } and added to the above
1/4 " salt Alternately with 3/4 cups
Pecans meats cut up. (over)
Back:
Mix together and form into
2 Rolls.
Let stand in refrigerator
over nite and slice thin with sharp
knife.
Bake in 400° oven about 12 Min.
You can use Baking Powder if
you do not have cream tartar.
"Good Luck"
---
# Ice Box Cookies
## Ingredients
- 2 cups dark brown sugar (1 lb)
- 1 cup butter or oleo (1/2 lb)
- 2 eggs, beaten
- 1 tsp vanilla
- 4 cups sifted flour
- 1 scant tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup pecan meats, cut up
## Instructions
1. Cream together the dark brown sugar and butter or oleo.
2. Beat the eggs and add vanilla; add to the creamed mixture and mix well.
3. Sift flour, baking soda, cream of tartar, and salt together 3 times.
4. Add the sifted dry ingredients to the creamed mixture alternately with the cut-up pecan meats; mix together.
5. Form dough into 2 rolls.
6. Let stand in refrigerator overnight.
7. Slice thin with a sharp knife.
8. Bake in a 400° oven for about 12 minutes. -
Prune Cake with Buttermilk Glaze
1 c oil
1 C Butter milk
1 c cooked prunes
1 c nuts
2 c flour
1½ c sugar
3 eggs
1 T. soda
1 t. nutmeg, allspice
cinnamon & salt
Bake 325. 40 to 45 min.
1 stick butter
1 C sugar
1 T. syrup
½ c butter milk
t. vanilla
Back: blank
---
# Prune Cake with Buttermilk Glaze
## Ingredients
### Cake
- 1 cup oil
- 1 cup buttermilk
- 1 cup cooked prunes
- 1 cup nuts
- 2 cups flour
- 1 1/2 cups sugar
- 3 eggs
- 1 Tbsp baking soda
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp salt
### Glaze
- 1 stick butter
- 1 cup sugar
- 1 Tbsp syrup
- 1/2 cup buttermilk
- 1 tsp vanilla
## Instructions
### Cake
1. Combine oil, buttermilk, cooked prunes, nuts, flour, sugar, and eggs. Mix well.
2. Add baking soda, nutmeg, allspice, cinnamon, and salt. Stir to combine.
3. Bake at 325°F for 40 to 45 minutes.
### Glaze
1. Combine butter, sugar, syrup, buttermilk, and vanilla in a saucepan.
2. Cook over medium heat, stirring, until sugar is dissolved and mixture is smooth.
3. Pour glaze over warm cake. -
Lemon Jello Icebox Dessert
Dessert
2 3oz lemon jello
1½ c sugar dissolve
¼ t salt
2 cups Boil Water
1½ t lemon rind
2/3 cups " juice
2 can everapid milk
2/3 c melted Margarine
4 c graham Cracker
1 Jtaladen
1 Mayonnaise
dissolve,
sugar, salt, Jello lemon
Rind + juice in boiling
Water set jello until firm
beat + add milk. Margarine
mix with Cracker Crumbs Pat
into pan pour mix on crumbs some
save some crumbs for tops
Back: blank
---
# Dessert (Lemon Jello Icebox Dessert)
## Ingredients
### Filling
- 2 (3 oz) packages lemon Jell-O
- 1 1/2 cups sugar
- 1/4 tsp salt
- 2 cups boiling water
- 1 1/2 tsp lemon rind
- 2/3 cup lemon juice
- 2 cans evaporated milk
### Crust
- 2/3 cup melted margarine
- 4 cups graham cracker crumbs
## Instructions
### Filling
1. Dissolve Jell-O, sugar, and salt in boiling water.
2. Add lemon rind and lemon juice.
3. Set jello mixture until firm.
4. Beat, then add evaporated milk.
### Crust
1. Mix melted margarine with graham cracker crumbs.
2. Pat crumb mixture into pan.
### Assembly
1. Pour filling mixture over crumb crust.
2. Top with some crumbs reserved from crust mixture. -
Sea Foam Fluffy Frosting
SEA FOAM FLUFFY FROSTING
Mix in top of double boiler:
2unbeaten egg whites,
1½ cups packedbrown suger,
⅓ cup of water.
Beat over boiling water(with
egg beater or at high speed o
of an electric beater)
7 minutes, or untill frosting
will stand in stiff peaks.
Remove from water, add 1 teaspe
spoon vanilla, beat 1 minute.
Back: blank
---
# Sea Foam Fluffy Frosting
## Ingredients
- 2 unbeaten egg whites
- 1 1/2 cups packed brown sugar
- 1/3 cup water
- 1 tsp vanilla
## Instructions
1. Mix egg whites, packed brown sugar, and water in the top of a double boiler.
2. Beat over boiling water (with an egg beater or at high speed of an electric beater) for 7 minutes, or until frosting will stand in stiff peaks.
3. Remove from water, add 1 tsp vanilla, and beat 1 minute. -
Prune Cake
PRUNE CAKE
2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon soda
3/4 cup crisco
1 cup buttermilk
1 cup cooked prunes (not to soft)
1 1/2 cup sugar
3 eggs
Cream crisco and sugar, add eggs sift dry
ingredients together and add alternately
with milk. Stir in nuts and chopped prunes
by hand. Bake in long pan 40 or 45 min.
ICING
ICING
1 cup sugar
1 stick butter
1 tablespoon corn syrup
1 teaspoon vanilla
1/2 cup butter milk
Mix all ingredients together in sauce pan
and cook till it forms soft ball when
dropped in cold water.
Back: blank
---
# Prune Cake
## Ingredients
### Cake
- 2 cups flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup Crisco
- 1 cup buttermilk
- 1 cup cooked prunes (not too soft)
- 1 1/2 cups sugar
- 3 eggs
### Icing
- 1 cup sugar
- 1 stick butter
- 1 Tbsp corn syrup
- 1 tsp vanilla
- 1/2 cup buttermilk
## Instructions
### Cake
1. Cream Crisco and sugar together.
2. Add eggs.
3. Sift dry ingredients together.
4. Add dry ingredients alternately with buttermilk.
5. Stir in nuts and chopped prunes by hand.
6. Bake in a long pan 40 or 45 minutes.
### Icing
1. Mix all ingredients together in a saucepan.
2. Cook until mixture forms a soft ball when dropped in cold water.
### Assembly
1. Apply icing to cooled cake. -
Apple Pan Dowdy
Here's what's cookin' Apple Pan Dowdy Serves
Recipe from the kitchen of
Set the oven at 350°. Butter
a 1½ quart baking dish
Put in the baking dish:
3 cups tart apples, peeled & sliced.
Sprinkle with
½ c molasses or brown sugar
¼ teaspoon nutmeg
¼ t cinnamon
¼ t salt
Bake until the apples are soft.
Back:
Meanwhile prepare
Cottage Pudding batter
Spread it over the apples. Continue
baking until the top is brown & crusty
(about 25 min.)
Serve from the dish or turn out with
the apples on top.
Serve with Hard Sauce or
whipping cream.
---
# Apple Pan Dowdy
## Ingredients
- 3 cups tart apples, peeled and sliced
- 1/2 cup molasses or brown sugar
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Cottage Pudding batter (prepared separately)
## Instructions
1. Set the oven to 350°F. Butter a 1 1/2 quart baking dish.
2. Put the peeled and sliced apples into the baking dish.
3. Sprinkle over the apples: the molasses or brown sugar, nutmeg, cinnamon, and salt.
4. Bake until the apples are soft.
5. Meanwhile, prepare a Cottage Pudding batter.
6. Spread the Cottage Pudding batter over the softened apples.
7. Continue baking until the top is brown and crusty (about 25 minutes).
8. Serve from the dish, or turn out with the apples on top.
9. Serve with Hard Sauce or whipping cream.
## Editor's Notes
- **"Here's what's cookin'"** — Pre-printed decorative header on the recipe card; not part of the recipe title.
- **"Serves"** — The word "Serves" appears on the card header after the title but no number follows; the yield/serving count was never filled in and has been omitted.
- **"Recipe from the kitchen of"** — Pre-printed attribution line on the card; no name was filled in, so no attribution line has been added.
- **"Meanwhile prepa—"** — The word is cut off at the top of the back of the card, obscured by tape. Context makes clear the intended word is "prepare," transcribed accordingly in the Instructions.
- **"Cottage Pudding batter"** — A standard mid-century preparation: a simple white cake batter (butter, sugar, egg, flour, milk, baking powder, vanilla). The recipe as written assumes the cook knows or has a separate source for this batter; it is not provided on this card. This is a significant omission.
- **"Hard Sauce"** — A classic accompaniment: creamed butter and sugar (sometimes with brandy or vanilla), served firm or at room temperature over warm puddings and cobblers.
- **Baking time for the apple-softening phase** — No time is given for the first bake (apples only). The card instructs "bake until the apples are soft," leaving duration to the cook's judgment. Typically 15–20 minutes at 350°F for sliced apples.
- Instructions are split across both sides of the card.
**Completeness tag:** `significant-gaps`
**Source type:** `personal` -
Cottage Pudding
Cottage Pudding
Mary Quantrell
1½ c flour 2 t baking powder
½ t salt ½ c. sugar
mix
1 egg ½ c. Milk
½ c. butter melted stir gently into
flour mixture Pour into the pan.
bake untill brown 20 to 25
400° oven
Back: blank
---
# Cottage Pudding
*Recipe from the kitchen of Mary Quantrell*
## Ingredients
- 1 1/2 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c sugar
- 1 egg
- 1/2 c milk
- 1/2 c butter, melted
## Instructions
1. Mix together the flour, baking powder, salt, and sugar.
2. In a separate bowl, combine the egg, milk, and melted butter; stir gently into the flour mixture.
3. Pour into a pan.
4. Bake at 400°F until brown, 20 to 25 minutes. -
Dill Pickles
Dill Pickles
Place a small bud
of garlic & a small amount of
dill in bottom of each quart
jar.
Pack jar with medium sized
cucumbers and put more dill
on top of jar.
Pour boiling solution of water vinegar
and salt over cucumbers completely
filling jar. Seal jars.
Back:
the boiling solution of water vinegar
and salt is of the following
proportions
1 gal water
2 cups of Vinegar
1 cup of Salt
Let pickles stand for 6 weeks
before using.
---
# Dill Pickles
*Recipe from the kitchen of Edna Stockman*
## Ingredients
- Small bud of garlic (per quart jar)
- Small amount of dill (per quart jar, plus more for top)
- Medium sized cucumbers
### Brine (per gallon batch)
- 1 gallon water
- 2 cups vinegar
- 1 cup salt
## Instructions
1. Place a small bud of garlic and a small amount of dill in the bottom of each quart jar.
2. Pack the jar with medium sized cucumbers.
3. Put more dill on top of the jar.
4. Prepare the boiling solution by combining 1 gallon water, 2 cups vinegar, and 1 cup salt; bring to a boil.
5. Pour the boiling solution over the cucumbers, completely filling each jar.
6. Seal jars.
7. Let pickles stand for 6 weeks before using. -
Dill Pickles
Edna Stockman
Place a small bulb of garlee
& a small amount of dill in a
jar.
Pack jar with medium size
cucumbers & put more dill on top
Pour boiling solution of water
& vinegar & salt over cukes completly
filling jar & seal. over
Back:
Boiling solution of water &
vinegar, salt in following amts.
1 gal. Water
1 cups salt
2 " vinegar
Let stand 6 weeks before
using.
---
# Dill Pickles
*Recipe from the kitchen of Edna Stockman*
## Ingredients
- 1 small bulb garlic (per jar)
- Dill (small amount per jar, plus more for top)
- Medium size cucumbers
### Brine (per 1 gallon water)
- 1 gal. water
- 1 cup salt
- 2 cups vinegar
## Instructions
1. Place a small bulb of garlic and a small amount of dill in the bottom of a jar.
2. Pack the jar with medium size cucumbers.
3. Put more dill on top of the cucumbers.
4. Prepare a boiling solution of water, vinegar, and salt in the following amounts: 1 gallon water, 1 cup salt, 2 cups vinegar.
5. Pour the boiling solution over the cucumbers, filling the jar completely.
6. Seal the jar.
7. Let stand 6 weeks before using. -
Bee Pollen Substitute
Bee Pollen Substitute
1 PART BREWER'S YEAST
3 PARTS SOY FLOUR
1 PART POWDERED MILK
MIXED TO A DOUGH CONSISTENCY WITH ONE
PART WATER AND 2 PARTS SUGAR SYRUP
with this dough make a cake about the size and shape
of your hand; place on a piece of wax paper and
turn it cake down on the frame lots bars just
above the brood nest
check back in a week
If they have eaten most of the cake give them more
each week until the bees can gather enough natural
Back: blank
---
# Bee Pollen Substitute
## Ingredients
- 1 part brewer's yeast
- 3 parts soy flour
- 1 part powdered milk
- 1 part water
- 2 parts sugar syrup
## Instructions
1. Combine brewer's yeast, soy flour, and powdered milk.
2. Mix with 1 part water and 2 parts sugar syrup until the mixture reaches a dough consistency.
3. With the dough, make a cake about the size and shape of your hand.
4. Place the cake on a piece of wax paper and turn it cake-side down on the frame bars, just above the brood nest.
5. Check back in a week.
6. If the bees have eaten most of the cake, give them more each week until the bees can gather enough natural [pollen]. -
Cake Filling / Frosting
Here's what's cookin' Mary Q Serves
Recipe from the kitchen of Mary Quantrell
½ c. butter or Margarine
½ c. vegetable shorting
Blend in gradually
8 c. sifted confectioners sugar
Beat untill smooth Stir in
½ c cream
1½ T. Vanilla
Spread between cake layers
Back: blank
---
# Cake Filling / Frosting
*Recipe from the kitchen of Mary Quantrell*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup vegetable shortening
- 8 cups sifted confectioners' sugar
- 1/2 cup cream
- 1 1/2 Tbsp vanilla
## Instructions
1. Blend butter or margarine and vegetable shortening together gradually.
2. Add 8 cups sifted confectioners' sugar and beat until smooth.
3. Stir in cream and vanilla.
4. Spread between cake layers.