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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)
Back:
If you use cream.
1c of cream to ½ c of
shortening.
---
# 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.
Back: blank
---
# 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
Back:
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
---
# 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
Back: blank
---
# 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.
Back: blank
---
# 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°
Back: blank
---
# 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. -
Chewy Coconut Cookies
Chewy Coconut Cookies
1 ¼c unsifted flour
½ tsp soda
¼ tsp salt
½ c margarine
½ c firmly packed Br. Sugar
½ c gran. sugar
½ tsp. vanilla
1 egg
1 1/3 c angel flake coconut
Back:
Mix flour & soda & salt
Cream butter - add sugar gradually
Beat thoroughly. Beat in egg
Add flour mixture gradually
mixing till blended. Mix in
coconut & vanilla. Drop from
tsp onto ungreased cookie
sheet 350-375° 9-10 min
till begins to brown
---
# Chewy Coconut Cookies
## Ingredients
- 1 1/4 cup unsifted flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup margarine
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla
- 1 egg
- 1 1/3 cup Angel Flake coconut
## Instructions
1. Mix flour, soda, and salt together; set aside.
2. Cream butter. Add sugar gradually, beating thoroughly.
3. Beat in egg.
4. Add flour mixture gradually, mixing until blended.
5. Mix in coconut and vanilla.
6. Drop from teaspoon onto ungreased cookie sheet.
7. Bake at 350–375°F for 9–10 minutes, until cookies begin to brown. -
Christmas Fruit Cookies
(Vsrut)cookies
Christmas Fruit Cookies
1 c butter 4 slices (1c) finely cut
pineapple
1½ C brown sugar
1 lb whole candied cherries
2 eggs
1 c whole filberts
½ c flour
1 c pecans
1 tsp Cinnamon
1 c walnuts
1 tsp soda
1 c ~~big~~ brazil nuts
1 tsp vanilla cut in half
1 C flour
1 lb dates
(over)
Back:
Cream together butter & brown use
all eggs & mix
stir in ½ c. flour, cinn, soda, vanilla
Dredge fruit & nuts with one cup flour
mix together the creamed mix & fruit & nuts
place spoonfuls on greased cookie sheet
allow for spreading of the dough
Bake 375 for 12-15 min.
---
# Christmas Fruit Cookies
## Ingredients
- 1 c butter
- 1 1/2 c brown sugar
- 2 eggs
- 1/2 c flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1 c flour
- 4 slices (1 c) finely cut pineapple
- 1 lb whole candied cherries
- 1 c whole filberts
- 1 c pecans
- 1 c walnuts
- 1 c brazil nuts, cut in half
- 1 lb dates
## Instructions
1. Cream together butter and brown sugar.
2. Add all eggs and mix.
3. Stir in 1/2 c flour, cinnamon, soda, and vanilla.
4. Dredge fruit and nuts with one cup flour.
5. Mix together the creamed mixture and fruit and nuts.
6. Place spoonfuls on greased cookie sheet; allow for spreading of the dough.
7. Bake at 375°F for 12–15 minutes. -
Seafoam Candy
The recipe for Seafoam candy we are printing is from
our Journal files. It is very much like divinity — hope it
is what you are looking for.
SEAFOAM CANDY
2 egg whites
1 cup light brown sugar, firmly packed
1 cup granulated sugar
2 tablespoons light corn syrup
½ cup water
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped nuts
In small bowl of electric mixer let egg whites warm to
room temperature — about 1 hour. In heavy 2-quart
saucepan, combine sugars, corn syrup and water. Cook,
stirring with wooden spoon, over low heat until sugar is
dissolved. Continue cooking over medium heat without
stirring to 255 degrees on candy thermometer, or the
hard ball stage.
Meanwhile, at high speed, beat egg whites until stiff
peaks form when beaters are slightly raised. In a thin
stream, gradually pour hot syrup over egg whites, beat-
ing constantly at high speed. Continue beating until
mixture is stiff enough to hold its shape when beaters are
raised. With wooden spoon, beat in vanilla and nuts.
Drop by rounded teaspoonfuls onto tray lined with wax
paper. Let stand at room temperature until dry.
Back: blank
---
# Seafoam Candy
*From the Journal files*
## Ingredients
- 2 egg whites
- 1 cup light brown sugar, firmly packed
- 1 cup granulated sugar
- 2 Tbsp light corn syrup
- 1/2 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped nuts
## Instructions
1. In the small bowl of an electric mixer, let egg whites warm to room temperature — about 1 hour.
2. In a heavy 2-quart saucepan, combine both sugars, corn syrup, and water.
3. Cook, stirring with a wooden spoon, over low heat until sugar is dissolved.
4. Continue cooking over medium heat without stirring until the mixture reaches 255°F on a candy thermometer, or the hard ball stage.
5. Meanwhile, at high speed, beat egg whites until stiff peaks form when beaters are slightly raised.
6. In a thin stream, gradually pour the hot syrup over the egg whites, beating constantly at high speed.
7. Continue beating until the mixture is stiff enough to hold its shape when beaters are raised.
8. With a wooden spoon, beat in vanilla and nuts.
9. Drop by rounded teaspoonfuls onto a tray lined with wax paper.
10. Let stand at room temperature until dry. -
Granola
granola
MIX
4 cups rolled oats and rolled
wheat
1-1/2 cups shredded
unsweetened coconut
1 cup wheat germ
1 cup chopped nuts
1 cup hulled sunflower seeds
1/2 cup sesame seeds
1/2 cup bran
1 cup ground toasted
soybeans
HEAT
1/2 cup oil
1/2 cup honey
1—2 teaspoons vanilla
COMBINE honey-oil mix-
ture with dry ingredients and
mix
BAKE on oiled cookie sheets
at 375 degrees for 20—30
minutes stirring now and
then
Back: blank
---
# Granola
## Ingredients
### Dry Mix
- 4 cups rolled oats and rolled wheat
- 1 1/2 cups shredded unsweetened coconut
- 1 cup wheat germ
- 1 cup chopped nuts
- 1 cup hulled sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup bran
- 1 cup ground toasted soybeans
### Liquid
- 1/2 cup oil
- 1/2 cup honey
- 1–2 tsp vanilla
## Instructions
1. Combine all dry mix ingredients in a large bowl and mix together.
2. Heat together the oil, honey, and vanilla.
3. Pour the honey-oil mixture over the dry ingredients and mix well to combine.
4. Spread mixture onto oiled cookie sheets.
5. Bake at 375°F for 20–30 minutes, stirring now and then. -
Homemade Grapenuts
Homemade Grapenuts
1 cup white sugar
1 cup brown sugar
2 cups buttermilk
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
7 cups whole wheat flour
Mix well. Put on a greased cookie
sheet and bake like a cake about 45
minutes at 350º. When cool, break into
pieces and let dry 4 to 5 hours. Toast
slowly in oven stirring frequently for
about 30 minutes. When cool, put in
food grinder using coarse knife and
grind. Put into glass jars.
Back: blank
---
# Homemade Grapenuts
## Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups buttermilk
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 7 cups whole wheat flour
## Instructions
1. Mix all ingredients well.
2. Spread onto a greased cookie sheet and bake like a cake for about 45 minutes at 350°.
3. When cool, break into pieces and let dry for 4 to 5 hours.
4. Toast slowly in the oven, stirring frequently, for about 30 minutes.
5. When cool, put through a food grinder using a coarse knife and grind.
6. Put into glass jars. -
Cake Icing
Cake Icing
1 1/3 c sugar (When sugar
1 tb. Karo syrup and
1/2 c water water comes
1 egg white to boil add
6 marshmellows 2 tb of syrup
to beaten egg whites and
let rest of syrup boil until
spins a thread. add to
remaining whites if too stiff
Back:
add few drops of water.
---
# Cake Icing
## Ingredients
- 1 1/3 cup sugar
- 1 Tbsp Karo syrup
- 1/2 cup water
- 1 egg white
- 6 marshmallows
## Instructions
1. Combine sugar, Karo syrup, and water in a saucepan. Bring to a boil.
2. When the sugar and water mixture comes to a boil, add 2 Tbsp of the syrup to beaten egg whites.
3. Let the rest of the syrup continue to boil until it spins a thread.
4. Add the remaining hot syrup to the remaining egg whites.
5. If the icing is too stiff, add a few drops of water.