December 1940

 I love finding things older than me!😉 Beautiful magazine cover. I can just imagine the excitement of rural ladies getting this in their mailbox. 

ORANGE PUNCH

Another old Southern Indiana recipe.

2 tall cans orange Hi-C drink
1 pkg orange Kool-Aid
1 bottle (2-liter) 7-Up soda
1 fresh orange

Prepare the Kool-Aid per package directions. Chill all the ingredients. Place all the ingredients, except the orange, in a large punch bowl. Cut the ends off the orange, slice into thin rings and float on top of the punch.

 

Note: Stock photo

HONEYBEAR BROWNIES

A good old fashion brownie recipe I got from a hand written recipe blog I belong to.

1970S CRANBERRY COOKIES

1/2 cup butter, softened

1 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup milk
2 tbsp orange juice
1 egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped pecans
2 1/2 cups coarsely chopped frozen cranberries

Preheat oven to 375 degrees.
Lightly grease cookie sheets; set aside.

Cream the butter, granulated sugar, and brown sugar together. Stir in the milk, orange juice, and egg.

Combine the flour, baking powder, salt, and baking soda together. Add the flour mixture to the creamed mixture. Stir in the chopped pecans and the chopped cranberries.

Drop the dough by teaspoonfuls about 2 minutes apart on the prepared baking sheets. Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets. Remove to wire racks to cool completely.

Yield: 11 dozen cookies

free clipart

OLD FASHION CUCUMBER DIP

This recipe is from an old country cookbook. The picture is a file photo of cucumber dip.

1/2 large cucumber, peeled
1/4 onion
8-oz pkg cream cheese
1 tbsp mayonnaise
1/2 tsp garlic powder

Blend the cucumber and onion together in an electric blender; drain well. Mix the cream cheese, mayonnaise, and garlic powder together in blender and add well drained cucumber and onion mixture. Serve with your choice of chips, crackers, or fresh veggies.

MOCK FILET MIGNON

This recipe is from an old family friend. It is from the early 50s.

8 to 10 slices bacon
2 lbs ground beef
1/4 cup chopped onion
1 cup American cheese (grated)
2 tbsp catsup
1 egg, beaten
1 tsp salt
1/2 tsp pepper
3 tsp Worcestershire sauce

Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.

 File Photo - ready for the broiler.

HEAVENLY HASH

Thoroughly mix 1 can (8 3/4oz) pineapple tidbits, well drained, 2 cups thawed Cool Whip, 1 cup miniature marshmallows, 1/4 cup chopped maraschino cherries, and 3 tablespoons milk. Chill about 1 hour.

photo I took from another picture

RANGER BURGER PATTIES

This is an old recipe from my late mother's collection. We ate simple meals back in Southern Indiana when I was a child but I much preferred them to the meals I ate in 5-Star restaurants later in life when I worked in New York City!

1 1/2 lbs ground beef
3/4 cup dry oats
1 cup milk
1 1/2 teaspoons salt
1/2 tsp pepper

Combine ingredients in a bowl, using clean hands. Shape mixture into patties and brown in a skillet. Make the following SAUCE:
1 cup catsup
1/2 cup water
2 teaspoons liquid smoke
1 teaspoon sugar
3 teaspoons vinegar
1 small onion, chopped

Combine all ingredients in a small saucepan and bring to a boil while stirring. Pour the sauce over the burger patties and simmer until sauce is thickened and burgers are of desired doneness.

FILE PHOTO

LEMON CHESS PIE

4 eggs

1 1/2 cups sugar

1/4 cup milk

4 tbsp butter

1 tbsp flour

1 tbsp cornmeal

2 tbsp lemon juice

1 unbaked pie shell

Combine the 1st 7 ingredients well. Pour into the pie shell and bake for 35 minutes at 375 degrees.

file photo

 

PRESIDENT EISENHOWER'S FAVORITE BEEF STEW

 

BAKED RICE PUDDING

This recipe is from an old church cookbook, the picture is a file photo.

3/4 cup uncooked regular rice
1 tsp salt
1 tsp cinnamon
1 quart milk
1/2 cup sugar
1/2 cup raisins

Preheat oven to 275 degrees.

Mix all ingredients together in a 2-quart casserole dish. Place in a slow oven, 275 degrees, for 2 to 3 hours, stirring occasionally at first. Bake until rice is tender and creamy. Add more milk if the pudding starts to get too dry.

OLD RECIPE LANGUAGE CONVERTED TO PRESENT DAY

I often get inquiries as to how to translate old recipe amounts, etc to modern day cooking. Margaret Johnson Brandon posted this on a Hand Written Recipes site I belong to. Thought it worth sharing here.

Here are a few conversions to help with old recipes
Modern Day Conversions
Very slow oven 275° F
Slow oven 300° F
Moderately slow oven 325° F
Moderate oven 350° F
Moderately hot oven 375° F
Quick oven 400° F
Hot oven 425° F
Very hot oven 450° - 475° F
1 box gelatine = 8 teaspoons of gelatin
1 cake yeast = 2 envelopes of dry yeast
1 coffee cup = 1 cup
1 dessert spoon = 2 teaspoons
1 gill = ½ cup
1 ounce ginger = 5 tablespoons
1 pint = 2 cups
1 pound brown sugar = 2½ cups, packed
1 pound butter = 2 cups
1 pound of flour = 4 cups
1 pound powdered sugar = 2½ cups
1 pound raisins = 2¾ cups
1 pound sugar = 2¼ cups
1 quart = 4 cups
1 salt spoon = ¼ teaspoon
1 spoonful = 1 tablespoon
1 teacup = ¾ cup
1 tumbler = 1 cup
1 wineglass = ¼ cup
size of an egg = ¼ cup
1 peck = ¼ bushel

FILE PHOTO

ORANGE-GLAZED STUFFED PORK CHOPS

4 rib pork chops, cut 1 1/2 -inch thick, each with a pocket

STUFFING:
2 tbsp butter
1/3 cup finely chopped onion
1/2 cup chopped celery
1 1/2 cups soft bread crumbs
2 tbsp chopped parsley
1 tsp salt
1/2 tsp grated orange peel
1 1/2 tsp seasoned salt
3 tbsp orange juice

Preheat oven to 375 degrees. Wipe pork chops well.

To Make Stuffing: In hot butter in skillet, cook the onions and celery until tender - about 8 minutes. Add bread cubes and brown slightly. Remove from the heat. Add the parsley, salt, orange peel, 1 teaspoon seasoned salt, and orange juice; toss mixture lightly to combine.

Fill pork chops pockets with the stuffing. Stand chops on rib bones on a rack in a shallow pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to 1/2-inch depth in roasting pan (the water should not touch the rack). Cover the chops and roasting pan with foil. Bake chops for 1 1/2 hours at 375 degrees.
GLAZE:
1/2 cup orange juice
1/4 cup light brown sugar
1/4 cup orange marmalade
2 tbsp cider vinegar

Combine the orange juice, brown sugar, orange marmalade, and the vinegar in a small saucepan; mix well. Bring to boiling while stirring. Reduce heat and simmer, uncovered, for 15 minutes while stirring.

After removing the chops from the oven, remove foil and pour off the water. Brush chops with some of the glaze. Bake, uncovered, 30 minutes, or until tender and browned, basting with the glaze every 10 minutes.

Yield: 4 servings.

FILE PHOTO FOR REFERENCE ONLY

PRALINE-BOTTOM PUMPKIN PIE

This recipe is one I found from a BETTER HOMES AND GARDENS, November 1976 magazine. It was the first-place winner in the holiday pies category. The clipping is so bedraggled I couldn't post it clear enough to read so I will type it in.

4 tablespoons butter or margarine
1/2 cup chopped toasted pecans
1/3 cup packed brown sugar
1 9-inch baked pastry shell
1  2 1/4 - or - 3-ounce package no-bake custard mix
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2/3 cup milk
1  5 1/3-ounce can (2/3 cup) evaporated milk
1  16-oz can (2 cups) pumpkin
Toasted chopped pecans

In small saucepan, melt butter or margarine. Stir in the 1/2 cup pecans and the brown sugar; cook and stir till mixture bubbles. Spread over bottom of baked pastry shell. Cool. In 2-quart saucepan, combine custard mix, granulated sugar, and spice. Stir in milk, evaporated milk, and pumpkin. Cook and stir till mixture bubbles. Cover and cool 10 minutes. Pour into pastry shell. Chill until firm. Garnish top with additional pecans.

This is just a file photo. The picture of this recipe was too old and wrinkled to post.

10 MORE OLD TIME HELPFUL HINTS

 Here are more of the helpful hints for the back of an old cookbook I found.

1. To keep nuts from sinking to the bottom of cake or bread batter, shake them in a paper bag with a pinch or two of flour.
2. Do not discard worn pillow slips. Cut a small hole in the seamed end and slip it over a hanger as protection for clothes.
3. Use cotton swabs dipped in lukewarm soap or detergent suds to clean the grooves of carved furniture.
4. Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
5. A pie crust will be more easily made and better if all the ingredients are cool.
6. To cut fresh bread easily, cut with a hot knife.
7. Tablecloths and sheets should be folded crosswise occasionally. It will make them last longer.
8. To prevent the iron from sticking, add a little salt to the starch.
9. To remove iodine stains from linens rub the stained area with a slice of lemon.
10. Fruit stains may be removed with a strong solution of borax, or the stain moistened with water, rubbed with borax, and boiling water poured through.

TEN OLD-TIME TIPS FROM THE BACK OF AN OLD COOKBOOK

 

1. When baking a milk pudding, place the dish in a pan of water in the oven. This prevents the pudding from burning or boiling over.

2. A well-beaten white of egg added to mashed potatoes will add to the looks and taste of the dish.

3. When bread is baking, a small dish of water in the oven will help to keep the crust from getting too hard.

4. To draw out the salt from salted fish, add a glass of vinegar to the water in which the fish is soaking.

5. Add 1/4 teaspoon baking soda to cranberries while cooking and they will not require much sugar.

6. To keep milk or cream from souring in hot weather, stir in a small quantity of bicarbonate of soda.

7. All seasonings should be added gradually to soup, or the flavor may be too strong.

8. A little finely grated cheese added to thin soup improves the taste immensely.

9. If parsley is washed with hot water, instead of cold, it retains its flavor and is easier to chop.

10. To prevent the odor of boiling ham or cabbage permeating the house, add a little vinegar to the water in which they are boiled.

There you have it, folks. Ten more tips for everyday use. I especially like #6. But I'm sure that was very important to folks many years ago. Anyway, it is fun to share these tips with you.

FRESH VEGETABLE STEW

This is another recipe from the 1982 JayC Food Stores booklet I found in my late mother's shoe boxes of recipes.

2 potatoes, pared and cubed
2 carrots, pared and sliced
1/2 cauliflower, cut in flowerets
2 ribs celery, cut in slices
1/2 pound mushrooms, sliced
2 onions sliced
1 red pepper, cut in strips
1 garlic clove, minced
1 can (13 3/4 ounces) chicken broth
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed

Combine all ingredients in a 3-quart baking dish. Cover and bake in 350 degree F oven 1 hour, until vegetables are tender. Makes 8 servings.

THE ORIGINAL HERBS AND SPICES FOR KFC?

According to a Chicago Tribune reporter who was visiting the home of Colonel Sanders' nephew, he was looking through a photo book (or maybe a scrapbook) when he came across this handwritten note. According to the nephew this was on the back of the Colonel's second wife's will. Supposedly the nephew said this is the original list of  "11 Herbs and Spices" that made the Colonel's chicken so popular.

THE LATE ACTOR JIMMY STEWART'S SPARERIBS AND BARBECUE SAUCE RECIPE

 

A favorite actor of the past, Jimmy Stewart was happy to share his Barbecue Ribs recipe. The late Mr. Stewart had close ties to Ft Worth and came to town frequently. I've had this for years so I'm not sure but believe I got this from a Ft Worth cookbook.

1950s Candle Holders

Does anyone else remember your mother baking your birthday cake and putting the candles in these holders? Such fond memories!