https://recipecardarchive.com/files/original/17537ddd0661fbc18306d2d7f68c7dbf.jpg ddb2e74c3062cad926301b5442546eab https://recipecardarchive.com/files/original/5d1fc5e27606c82cbd680b10569366b7.jpg a2632ff9ba1112ca4ed76b0f5cde75c1 https://recipecardarchive.com/files/original/17c22ff6c340de21eda3ffd3035d90c8.pdf 40a30ff2bf1e421f5c7e5ca86cd71265 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This is an interesting collection in a very cool old, weathered metal box. I’ve captured the handwritten and typed recipes along with a small few of the printed cards. This collection really runs the gamut from doughnuts to cocktails with lots of casseroles and baked goods. There are a few in here that I’ll definitely be trying out. Though, while it’s my favorite recipe in the batch, I can’t say that I’m eager to try out 'Welch’s Grape Egg Nog'. Creator An entity primarily responsible for making the resource Alberta P. Thornton Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-05-10 Contributor An entity responsible for making contributions to the resource A. Thornton, Alberta, Alberta P. Th, Alberta Thornton, AlCox, Alice Neal, Aunt Beth, B. Green, Bill, Carina Milman, Carrie Velano, Connie McPhail, Doris Withee, E. L. Duncan, Elinor Cook, Ernestine, Ernestine Duncan, Fales, Florence Bebber, G. Inkem, G. Smith, Gertrude Rieger, Grace Cobb, H. Lord, Hoffmann, Isabell Small, Jessie J. Davis, John W. Thornton, Josie Bryant, Kath Bagley, Laura G. Palmer, Leona Parent, Lucy H, M. Lux, Marie, Marie Gifford, Marie H, Martha, Melvin A. Kelley, Mildred Wilson, Mrs Brown, Mrs Reynolds, Mrs. Bert Collins, Mrs. Bonneau, Mrs. Ethel Rickee, Mrs. Jorko, Mrs. Morrill, Mrs. Parent, Mrs. Richardson, Mrs. S. E. Howland, Nonnie, Pauline C., Pearl, Priscilla, Richard, Robertson, Roland Booker, Ruth Chadwick, Ruth Morrell, Thornton, Vera Ganoy, W. Smith, William Crossley Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0005 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Maine, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource French Fried Onions / Cherry Pie Description An account of the resource CUT HERE FOR FILING Additional RECIPES FOR ARMOUR'S FEBRUARY "MEAL OF THE MONTH" ★ FRENCH FRIED ONIONS 3 large Bermuda onions 3/4 teaspoon salt 1 cup flour Star Lard for frying 1 1/3 cups milk Mix flour and salt and stir in milk to form a very thin pour batter. Cut onions in 1/4-inch slices and separate into rings. Dip each ring in batter and fry in deep Star Lard heated to 365° to 375° F. Drain on absorbent paper. Serve piping hot. ★ CHERRY PIE 2 cups pastry flour 2 tablespoons Cloverbloom 1 teaspoon salt Butter 1/2 cup Star Lard 4 tablespoons flour or 6 tablespoons ice water minute tapioca 2 cups drained cherries 3/4 cup sugar 1 cup juice from cherries Crust: Sift flour and salt. Cut in lard with two knives or pastry blender. Add water gradually, pressing the dough together. Chill. Divide and roll out in 2 circles to fit pie pan. Fit lower crust to pan, sprinkle lightly with a little flour and add the hot filling. Cover with top crust, crimp edges, cut holes in top crust to allow steam to escape and bake at 425° F. for 20 minutes. Turn oven to 350° F. and bake an additional 20 minutes. Filling: Mix sugar and flour or tapioca. Add juice and butter and bring to a boil. Add cherries and pour into pie shell. Back: ARMOUR'S STAR BACON A mild, sweet bacon with the deli- cious flavor that makes it preferred by American appetites. Buy it sliced —wrapped in cellophane or in the convenient nu-pack carton. fixed flavor! Celebrating ARMOUR'S 70TH ANNIVERSARY ARMOUR AND COMPANY Makers of Star Ham, Star Bacon, Texturated Star Lard and Other Fine Foods --- # French Fried Onions & Cherry Pie *Additional Recipes for Armour's February "Meal of the Month"* ## French Fried Onions ### Ingredients - 3 large Bermuda onions - 1 cup flour - 1 1/3 cups milk - 3/4 tsp salt - Star Lard for frying ### Instructions 1. Mix flour and salt and stir in milk to form a very thin pour batter. 2. Cut onions in 1/4-inch slices and separate into rings. 3. Dip each ring in batter and fry in deep Star Lard heated to 365° to 375°F. 4. Drain on absorbent paper. 5. Serve piping hot. ## Cherry Pie ### Crust Ingredients - 2 cups pastry flour - 1 tsp salt - 1/2 cup Star Lard - 6 Tbsp ice water ### Filling Ingredients - 2 cups drained cherries - 2 Tbsp Cloverbloom Butter - 4 Tbsp flour or minute tapioca - 3/4 cup sugar - 1 cup juice from cherries ### Instructions 1. Sift flour and salt. Cut in lard with two knives or pastry blender. 2. Add water gradually, pressing the dough together. Chill. 3. Divide and roll out in 2 circles to fit pie pan. 4. Fit lower crust to pan, sprinkle lightly with a little flour and add the hot filling. 5. Cover with top crust, crimp edges, cut holes in top crust to allow steam to escape. 6. Bake at 425°F for 20 minutes. Turn oven to 350°F and bake an additional 20 minutes. Subject The topic of the resource Bermuda onions flour milk salt Star Lard pastry flour ice water cherries Cloverbloom Butter tapioca sugar cherry juice Date A point or period of time associated with an event in the lifecycle of the resource February Identifier An unambiguous reference to the resource within a given context RCA0005-20260528-0135 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Maine, US Creator An entity primarily responsible for making the resource Alberta P. Thornton Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Dessert cuisine:American decade:1940s ingredient:cherries ingredient:lard ingredient:onions method:Fried protein:Vegetarian source:RCA0005