Monday, May 28, 2012


This is another old recipe that was served in Southern Indiana 50 or more years ago.

2 3/4 cups sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
3 eggs, unbeaten
2 cups granulated sugar
1 tsp. vanilla
3/4 cup butter or oleo
1 cup milk
3/4 cup packaged grated coconut

Measure the sifted flour, baking powder, and salt and sift together.  Cream butter or oleo until light and fluffy; add sugar gradually and beat until smooth and creamy.  Add the vanilla and beat well.  Add eggs, one at a time, beating thoroughly after each.  Then add the flour alternately with the milk, beating after eaach additioon until smooth.  Fold in the coconut.  Pour the batter into a 10-inch tube pan, which has been greased and floured.  Bake in a moderate oven (350) for 65 to 70 minutes.  Cool in pan 15 minutes; then remove from pan and continue cooling on a rack.  Frost the cake with the following for a frosting glaze then sprinkle with additional coconut.

Frosting Glaze: Mix 2 cups of confectioner's sugar with about 2 tablespoons of hot milk - or just enough to make a thin glaze.

Saturday, May 26, 2012


This is an old recipe my mother got from The Indiana Farmers Guide, Aug. 15, 1948.

1 quart finely chopped onion
2 cups finely chopped sweet red pepper
2 cups finely chopped green pepper
1 cup sugar
1 quart vinegar
4 teaspoons salt

Combine al ingredients and bring slowly to boil.  Cook until slightly thickened. Pour into clean, hot, sterile jars.  Fill to top and seal tightly.

Friday, May 25, 2012


This is a very old recipe from Central Indiana.

1 1/2 qts. milk
1 tall can milk (like Milnot)
1 pt. cream
1/4 cup flour
2 1/2 cups sugar
4 to 6 eggs, separated and beaten, yolks well, whites stiff
1 tbs. vanilla

Let the cream and milk come to a boil, mix flour and sugar.  Add half of hot milk then mix all together.  Add well beaten egg yolks, cool and then add beaten egg whites last with vanilla.  Pour into freezer, pack with ice and salt and freeze until stiff.

Note: When this recipe was written, people often raised their own chickens and had their own eggs.  4 to 6 eggs is listed because you usually got different size eggs.  I recommend 4 of today's large eggs.

Thursday, May 24, 2012


This is an old recipe that was served at the Department Club (whatever that is or was) meetings in my hometown many, many years ago.

2 boxes lemon gelatin (I assume this is the small boxes)
2 cups boiling water (part pineapple juice)
1/2 lb marshmallows
1 can crushed pineapple (since you use some of the juice in the water, I assume this is drained)

Mix the above ingredients and let cool.
Whip: 1 cup cream (Milnot is fine) add 1 8-oz. cream cheese and 1/2 cup mayonnaise.  Add to first mixture and mix well.  Pour into loaf pan, let set until firm.  Then for top layer layer use:

1 box gelatin (any flavor)                                             2 cups water

Dissolve gelatin in 1 cup hot water, then add 1 cup cold.  Mix and pour over the first layer and let set until firm.

NOTE: Some of these old recipes have very poor directions.  I have not made this as I just came across this in one of mom's old boxes and didn't want to waste my holiday sweets on it.  I am diabetic and have to eat carefully and have other things in mind for the next several days.

Are any of you familiar with this salad?


This is the recipe that came with the 8 cents coupon I posted last week on my Ladybugs Sweet Treats blog.  The coupon expiration date was December 31, 1963 so that gives you some idea how old this recipe is.  I enlarged the picture so you can read the ingredients.  Here are the instructions since I thought they would be too hard to read from a picture.

*To measure flour, dip nested dry measuring cups into flour, level off with straight-edged spatula OR sift if you wish.

In mixing bowl, dissolve yeast in warm water (105 to 155 degrees F.)  Stir in 1/4 cup sugar, salt, 2 tbsp. margarine, egg, and 2 cups of flour; beat until smooth. With spoon or hand, work in enough remaining flour until dough is easy to handle.  Place greased-side-up in greased bowl; cover tightly. Refrigerate overnight or up to 4 or 5 days.

Combine melted margarine, brown sugar, corn syrup and pecan halves.  Pour into greased oblong pan, 13x9 1/2x2".  Combine 1/2 cup sugar and cinnamon.  On floured board, roll dough into 15x9" oblong.  Spread with melted margarine and sprinkle with sugar-cinnamon mixture.  Roll up tightly, beginning at wide side.  Seal edge well.  Cut into 1" slices and place in prepared pan. Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 degrees (quick mod.). Bake 25 to 30 min. Makes 15 rolls.

Wednesday, May 23, 2012


Approximately 5 lb potatoes
1 cup butter, softened
1 can (12-oz) evaporated milk
salt to taste
pepper to taste

Peel potatoes and cut into large chunks.  Place the potatoes into a large stockpot or Dutch oven and cover with water.  Bring potatoes to a boil, lower heat to medium-high and cook for 20 to 25 minutes or until tender.  Remove from the heat and drain in a large colander.

Place the potatoes back into the pot (or a large bowl if your pot has a nonstick surface) and add the butter.  Mash with a potato masher.  Add the evaporated milk and stir until well combined.  Season with the salt and pepper.

NOTE: I have mashed many potatoes using a potato masher.  These days I usually use my electric hand mixer.

Tuesday, May 22, 2012


Many years ago I worked with a lady that had moved to Texas from Pennsylvania.  She loved sharing her "recipes from home".

2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup lard (or shortening)
2 9-inch pie crust shells
1 cup dark molasses
1 1/2 cups plus 2 tsp hot water, divided
1 tsp baking soda
2 eggs, beaten
cinnamon to suit your taste (cinnamon is healthy so be generous)

Preheat oven to 450 degrees.

Mix together the flour, sugar, and shortening; set aside half of the mixture.  Spread the remaining mixture evenly onto the bottoms of the two pie shells.

In a separate bowl, combine the molasses and 1 1/2 cups of the boiling water.  Dissolve the baking soda in the 2 teaspoons of hot water and add to the molasses; blend in the beaten eggs.  Pour mixture evenly into the two pie shells.  Top with the remaining flour mixture and sprinkle cinnamon over the tops.

Bake at 450 degrees for 10 minutes.  Lower the heat to 350 degrees and continue baking for another 15 minutes.

Yield: 2 pies, 6 slices each


My dear late mother truly saved everything.  Here is the label from her old aluminum angel food cake pan.  I suppose she saved it for the recipes, an orange chiffon cake and an angel food cake.  I just love finding this old stuff of hers!


1 1/3 cups egg whites
1 1/3 teaspoons cream of tartar
1/4 tsp salt
1 1/2 cups sugar (sifted twice)
1 teaspoon flavoring
1 cup sifted Cake Flour

Preheat oven to 325 degrees (slow moderate)

Sift flour 3 times with 1/2 cup of the sugar.  Beat egg whites until frothy; add salt and cream of tartar, beat again until glossy and just stiff enough to hold a peak. (Overbeating whites results in dry cake.)  Sprinkle 2 tablespoons sugar at  time over surface of whites.  Gently beat and fold in.  Fold in flavoring. Sift 2 tablespoons of flour-sugar mixture at a time over egg-white mixture, folding in gently.  Repeat until all is folded in thoroughly. Cut through batter with spatula to remove air bubbles. Bake in ungreased Angel-Fluff pan 60 to 65 minutes.  Invert pan to cool.

(Level measurements throughout!)

Preheat oven to 325 degrees (slow moderate).
Measure and sift together:
2 1/4 cups sifted Cake Flour
1 1/2 cups sugar
3 tsp. double-action baking powder
1 teaspoon salt
Make a well, and add, in order,
1/2 cup cooking oil
5 unbeaten egg yolks
grated rind of 2 oranges (2 tablespoons)
juice of 2 oranges, plus water to make 3/4 cup
Beat with spoon until smooth.
Whip until whites form very stiff peaks
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
Pour egg yolk mixture gradually over whipped egg whites...gently folding, just until blended. 
Bake in ungreased Angel-Fluff pan 65 to 70 minutes.  Invert pan to cool.


This is a dessert I used to make when my children, now in their forties, were young.  I had forgotten all about this recipe until I ran across it last week.  Now I am going to make it for my grandchildren!

1 pkg (4-serving size) each of orange, lime, & cherry gelatin
4 1/2 cups boiling water, divided
1 1/2 envelopes plain gelatin
1/2 cup cold water
1 cup sugar
1 stick butter
1 cup hot pineapple juice
20 graham crackers, crushed fine
1 pint whipping cream

In separate bowls, dissolve each of the flavored gelatins in 1 1/2 cups hot water; let stand a few minutes; pour into square pans and refrigerate until each is set.  When gelatins are set, continue with the recipe.

Dissolve the plain gelatin in the half cup of cold water; let stand.

Add half the sugar to the pineapple juice and pour over the plain gelatin; allow to cool.

Melt the butter.  Add the remaining half of the sugar to the crushed graham crackers and add to the melted butter; reserve a couple tablespoonsful of the mixture for topping.  Press the remaining crumb mixture onto the bottom of an angel food cake pan (or you may use a 9 x 13-inch pan).

Whip the cream, add the pineapple juice/gelatin mixture and mix well.

Cut the gelatins into small cubes, approximately 1/2-inch; add to the whipped cream mixture.  Spoon mixture into the cake pan over the crumb crust.  Sprinkle with the reserved topping and chill for several hours before cutting to serve.

Personal note: I have always used the oblong pan making mine in the oblong tupperware with the lid.  It is easy to cover and keep in the refrigerator.  However, I am sure the angel food cake pan would make a prettier presentation.

Monday, May 21, 2012


This is an old clipping from my late mom's "clippings box."  It is from the local newspaper in the town where I grew up.  I am not sure how old it is but we do have a clue.  There is a local pharmacy ad on back of the recipe with a phone number that begins BR-5-....  Now that does take you back, doesn't it?  Most of you younger reader's never had a phone number like that!

2 cans whole kernel white corn
1 medium green pepper*
1 medium onion
3 tablespoons oil
1 tablespoon vinegar
tomato wedges
pimento strips

Drain 2 cans of whole kernel white corn.  Slice green pepper and onion in thin slices, mix with corn.  Cover and let stand in refrigerator for about an hour.  Before serving, toss with oil and vinegar, and season to taste.  Garnish with tomato wedges and pimento strips.

*A green pepper meant a bell pepper.

Saturday, May 19, 2012


This is an old recipe from the 1950s where it was a favorite at Bridge Club parties in Southern Indiana.

1 1-lb. can fruit cocktail
1 3-oz pkg cream cheese
2 tbsp fruit cocktail syrup
1/3 cup all purpose cream, whipped
1/4 cup sugar
1/8 tsp. salt
6 marshmallows, quartered
1 tablespoon lemon juice

Soften cream cheesse and drain fruit cocktail.  Mix cheese, fruit juice and sugar until smooth.  Add marshmallows; fold into fruit cocktail; fold whipped cream into fruit mixture.  Pour into ice cube trays and freeze until firm.  (No stirring needed.) Makes 1 quart.

If you prefer round slices, pack into the fruit cocktail can, cover end with foil and put in freezer until firm.  To serve, open the other end also and with the lid push contents out to slice.

Friday, May 18, 2012

Bits 'O Brickle Ice Cream Pie & Sauce

This is from an advertisement on page 16 of the FAMILY WEEKLY magazine, September 20, 1981 that I just found in one of my late mother's "clipping" boxes.  In case you can't read it, I will retype the recipe below the picture.
Prepare 9" graham cracker pie shell
1/2 gal. vanilla ice cream, softened to spoon easily but not melted
One-half 6 oz. bag Bits 'O Brickle

Spoon haf of softened ice cream into prepared pie shell.  Sprinkle 1/2 bag Bits 'O Brickle on top.  Heap with remaining ice cream. Freeze.
1 1/2 cups sugar
1 cup evaporated milk
Remaining 1/2 bag Bits 'O Brickle
1/4 cup butter or margarine
1/4 cup light corn syrup
Dash salt

Combine the sugar, milk, butter or margarine, syrup, and salt.  Bring to a boil over low heat; boil 1 min. Remove from heat and stir in remaining Bits 'O Brickle.  Cool, stirring occasionally.  Chill. To serve: Stir sauce well, then spoon over individual pie wedges.  Serve eight. Remaining sauce may be refrigerated  in a tightly covered container for use as a topping.

Thursday, May 17, 2012


This is an old Southern favorite.  Having lived from New York to Texas, I have picked up old recipes from the north to the south!

3 large eggs
3/4 cup clear corn syrup
2/3 cup granulated sugar
1/3 cup butter, melted
1/4 cup molasses
1 teaspoon vanilla
1 1/2 cups chopped walnuts
1 unbaked pie crust

Fit the pie crust into a 9-inch pie plate and set aside while you make the filling. To make filling whisk the eggs, corn syrup, sugar, butter, molasses and vanilla together in a bowl until blended then stir in the walnuts.  Pour the mixture into the unbaked pie crust and cover crust edges loosely with aluminum foil.

Bake the pie at 350 degrees for about 25 to 30 minutes then remove the foil.  Continue to bake another 15 minutes or so until the crust is browned and the center of the pie is set.  Cool then refrigerate an hour or so before cutting to serve.

Tuesday, May 15, 2012


This is an old Ozark Mountains recipe.

1 pkg. bulk sausage
1 1/2 cups grated Swiss cheese
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 tbsp. chopped onion
4 eggs
1 cup cream
1 9-inch pie shell, unbaked

Cook the sausage until browned and greased is cooked out, stirring to crumble; drain. 

Mix the cheese and sausage together and sprinkle into the pie shell. 

Beat the eggs lightly in a bowl; add the peppers, onion, and cream.  Pour the mixture slowly into the shell over the sausage and cheese. 

Bake at 375 degrees for 40 to 45 minutes or until set.

Monday, May 14, 2012


This is an old recipe from the folks at Imperial Sugar.

2 cups whole kernel cor, fresh, canned or frozen
1 can Vienna sausage, cut in thirds crosswise
1/2 cup chopped green pepper
1/2 tsp salt
1/2 tsp Imperial Granulated Sugar
dash of white pepper
2 cups medium white sauce
1 1/2 cup cracker crumbs or bread crumbs

Combine corn, sausges, green pepper.  Add seasonings.  Place alternate layers of corn mixture, crumbs, white sauce in ovenproof casserole, topping with crumbs.  Bake in 350 degree oven about 30 minutes.  Makes 6 servings.

Basic White Sauce:

1 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper (white preferred)
Pinch Imperial Granulated Sugar
2 tablespoons melted butter, margarine or oil

Add all ingredients except butter in blender.  Blend until smooth.  Turn into saucepan, add melted butter, margarine, or oil.  Cook, stirring until thickened.  Makes 1 cup.

Saturday, May 12, 2012


This  recipe is from a lady in Alaska who said it was one of her old fashion recipes.

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1 cup buttermilk
4 cups chopped fresh or fozen rhubarb

In a large mixing bowl cream the butter and sugar.  Add the eggs, one at a time, beating well after each one.  Beat in the vanilla extract.  Combine the dry ingredients; add to the creamed mixture alternaely with the buttermilk.  Stir in the rhubarb.  Pour into a greased 13-in x 9-in x 2-in baking pan or dish.

1 cup all purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup cold butter

In a small bowl combine the flour, brown sugar, and cinnamon.  Cut in the butter until the mixture resembles coarse crumbs.  Sprinkle the mixture evenly over the batter.  Bake cake at 350 degrees for 45-55 minutes or until a wooden toothpick inserted nea the center comes out clean.  Cool on a wire rack.
Yield: 16 to 20 servings

Note:  If you are using frozen rhubarb, measure while still frozen, then thaw completely and drain in a colander.  Do not, however, press liquid out of rhubarb!

This is from an old TOH magazine.

Friday, May 11, 2012


This recipe was created just before the 1900s at the Waldorf-Astoria Hotel in New York.  It is still a popular salad today although the original recipe was a simple combination of apples, celery, and mayonnaise, nuts were later added and now other items are often added as well.

1 cup diced unpeeled red apples
1 cup sliced celery
1/2 cup coarsely chopped walnuts
1 cup (or to taste) mayonnaise

In a mixing bowl, combine apples, celery and walnuts.  Lightly fold in mayonnaise until ingredients are coated.  Makes about 4 servings.

Wednesday, May 9, 2012


This is a recipe from a small "Fresh Mushroom Cookbook" from 1967.  This is exactly as written.

Total elegance is achieved in at-the-table hibachi cooking.  This charming Oriental manner of serving is really quite simple.  The most important thing is pre-planning.  Prepare kabobs in advance, place on decorated trays.

4 whole chicken breasts, boned
3/4 cup shoyu (soy) sauce
3/4 cup semi-sweet sherry
2 teaspoons brown sugar
1/2 teaspoon ginger powder
40 small to medium mushrooms
20 cocktail onions
2 red bell peppers, cut in squares

Cut boned chicken breasts into 1 inch cubes, making about 40 cubes.  Combine soy sauce, sherry, sugar, and ginger ina sauce pan and bring to a boil.  Simmer until reduced about 1/4.  Cool and add chicken.  Marinate at least an hour.  Using bamboo skewers which have been soaked in water to prevent burning, thread a chicken cube, a mushroom, an onion, a piece of pepper, a mushroom and a chicken cube.  Just before grilling, brush each skewer with sauce and grill on hibachi until lightly browned, turning once.  20 servings.

Tuesday, May 8, 2012


1 cup milk
3/4 cup shortening
1/2 cup honey
2 tsp salt
4 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 pkgs (.25-oz each) active dry yeast
3/4 cup warm water (110-115 degrees)
3 large eggs
1 tsp butter, melted

Bring the milk to a boil in a large saucepan over medium heat, stirring constantly; remove from heat.

Stir the shortening, honey, and salt into the hot milk; stir until shortening is melted.  Cool to 110-115 degrees.  While mixture cools, combine the flours and set aside.

In a large mixing bowl, dissolve the yeast in the water; add milk mixture and the eggs.  Beat in half of the flour mixture until smooth.  Stir in enough of the remaining flour mixture to form a soft dough.  Turn dough out onto a floured surface and knead until smooth and elastic (about 6 to 8 minutes).  Place in a greased bowl, turning once to grease the top.  Cover, set in a warm place and let rise until doubled, about 1 hour.

Punch down the dough.  Turn onto a lightly floured surface; divide in half.  Shape dough into two round loaves.  Place each on a greased baking sheet, cover and let rise until doubled (about 30-35 minutes). 

Using a sharp knife, cut a deep X into the top of each loaf.  Bake at 375 degrees for 30 to 35 minutes or until golden brown.  Remove from the pans and cool on wire racks.  Brush with the melted butter.
The basics of this recipe is from an old TOH magazine.

Monday, May 7, 2012


Instead of a recipe, today's post is just a list of a few interesting facts I came across in an old fashion cookbook.  With today's grocery prices I thought you might be interested in knowing some grocery prices for baking needs in 1900.
  • Sugar - 4 cents per pound
  • Eggs - 14 cents per dozen
  • Butter - 25 cents per pound
This is also when tuna was first put into cans.

Saturday, May 5, 2012


I'm not sure who named this old punch.  It is called pineapple punch yet it has equal amounts of pineapple juice, orange juice, and lemon juice.  Have you ever thought about using jelly in your punch?

3/4 cup granulated sugar
3/4 cup currant jelly
2 1/2 cups boiling water
3/4 cup pineapple juice
3/4 cup orange juice
3/4 cup lemon juice
1 1/2 cups ginger ale

Stir the sugar, jelly, and water until sugar and jelly are dissolved; cool.  Add the pineapple juice, orange juice, and lemon juice.  Pour the mixture over a block of ice in a punch bowl.  Just before serving, add the ginger ale.

Yield: 12 servings

Friday, May 4, 2012


This is another recipe from an old ARGO Corn Starch Box.
  1. Mix 1 tablespoon ARGO corn starch and 1 cup milk until smooth. 
  2. Add 2 tablespoons Mazola margarine, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  3. Stirring constantly, bring to a boil over medium heat and boil 1 minute.  Makes 1 cup.  (Use for creamed vegetables, meat, poultry, fish or casseroles.)


This recipe is a throwback to the early 1900s.  It may not sound good but you need to try it.  It is very good!  It is basically a lemon pound cake with pepper.

1 cup butter, softened
3 cups granulated sugar
3 tsp coarse black pepper
2 tsp lemon extract
6 eggs
3 cups all-purpose flour
1 cup heavy cream
Powdered sugar for dusting, optional

Set oven at 325 degrees.

In a large mixing bowl cream the butter and sugar together.  Beat in the pepper and the lemon extract.  Add the eggs, one at a time, beating well after each one.  Add the flour alternately with the cream, mixing well.

Pour the batter into a greased and floured tube or Bundt pan.  Bake at 325 degrees for about an hour and 10 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool for about 10 minutes before removing from pan.  After removing to a serving platter, dust with the powdered sugar, if desired.
I originally got this recipe from an old Taste of Home magazine. 

Thursday, May 3, 2012


1 box (7-oz) elbow macaroni
1 can (7-oz) tuna in water, drained and flaked
4 slices lite process Cheese product (Velveea-type) cut into small pieces
1/2 cup chopped green bell pepper
2 tbsp chopped pimiento
6 tbsp bottled low calorie Italian salad dressing
2 tbsp lemon juice
1 tbsp prepared horseradish
1/2 tsp garlic salt
2 tbsp chopped parsley
8 medium tomatoes, cut into wedges but not all the way through

Prepare macaroni according to package directions; drain.  In a large mixing bowl combine all the ingredients except tomatoes and mix well.  Chill thoroughly.  Serve the macaroni mixture inside the opened up tomatoes.

Wednesday, May 2, 2012


A good way to dress up your broccoli for special occasions.

2 tablespoons butter
1 tablespoon + 1 teaspoon flour
1 teaspoon grated lemon peel
1/4 tsp dill
1/4 tsp salt
1 cup half-and-half cream (or milk)
1 egg yolk, beaten
1 to 1 1/2 lbs cooked broccoli spears

Melt butter in a medium saucepan and remove from the heat.  Stir in the flour until smooth.  Add the dill, lemon peel, and salt.  Gradually stir in the half-and-half until blended.  Cook, stirring, over medium heat until the mixture thickens and just comes to a boil.  Remove from the heat.

Blend a small amount of the mixture into the egg yolk and stir until blended well.  Blend this back into the mixture in the saucepan.  Stir to combine.  Cook and stir until mixture just comes to a boil.  Cook and stir for one minute longer.  Spoon over the cooked broccoli and serve.

Yield: 1 cup of sauce.  For a thinner sauce, add 1 to 2 tablespoons more of the half-and-half.