Vintage Recipe Cards (2024)

Pastry for one-crust, 9-inch pie shell
2 tablespoons butter
1/2 cup finely chopped onion
1/2 pound bacon, crisply fried and crumbled
1 1/4 cups Swiss cheese, grated
4 eggs
2 cups cream
1 teaspoon salt
1/8 teaspoon pepper

Heat oven to 425°. Prepare pastry, following recipe directions. Roll out 1/8 inch thick and line a 9-inch pie plate. Bake in hot oven 5 minutes. Cool and put in the freezer for at least 1 hour. Sauté onions in butter until transparent. Sprinkle bacon, cheese and onion in bottom of frozen shell. Beat eggs, cream and seasonings; add to pie shell. Put on a flat shelf in freezer; wrap when frozen. To serve: Heat oven to 425° and bake 15 minutes; reduce heat to 350° and bake for 50 minutes or until knife inserted 1 inch from edge comes out clean. NOTE: To bake without freezing, reduce final baking time to 30 minutes.

Serves 6
Preparation time: 2 Hr., 40Min.
Approximate calories per serving… 500

SUGGESTED MENU
Quiche Lorraine
Tomato Cup with Vegetable Salad
Peaches with Cherry Sauce

From the Kitchens of Dorothy Taylor

HELPFUL HINT: Ham or lobster may be substituted for bacon.

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

4 tbs. oil
1 clove garlic, split
2 large onions, sliced
1/3 cup flour
1-1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. stewing beef, cut in 1-1/2″ cubes
1/2 tsp. dill week
1 Cup Burgundy
1 10-oz. can beef consommé
1 10-oz pkg. frozen artichoke hearts
4 tbsp. butter or margarine
18 fresh mushrooms, halved or quartered
2 8-oz pkg. refrigerated biscuits
melted butter
parmesan cheese

Heat oil in a heavy kettle. Sauté garlic and onions until golden. Remove. Mix flour, salt and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot. Add dill weed, wine and consommé. Cover tightly and simmer about 1-1/2 hours or until tender. Cook artichokes one minute less than package directions; add to meat. Melt butter, add mushrooms and sauté 5 min. Add to meat. Mix gently, correct seasoning and pour into a 2-1/2 quart casserole. Crown with biscuits and bake 15-20 min. in 400° oven. 5 min. before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking. 6 servings.

Suggested Menu and Preparation Schedule

Beef Stew
Parmesan Biscuits
Endive Salad French Dressing
Fresh Strawberries & cream
Almond Wafers

^*3:00PM Prepare Stew, Prepare Artichokes and Mushrooms
4:00Wash and Sweeten Strawberries. Chill
^*4:15Prepare Endive for Salad. Refrigerate.
5:30Assemble Stew for Baking with Biscuits
5:40Place Stew and Biscuits in Preheated Oven
5:55Top Biscuits with Butter and Cheese, Add Dressing to Salad
6:00Bon Appetit! Enjoy your Dinner!

After dinner serve Strawberries and Almond Wafers

^*May be made early in the day. If Stew is refrigerated, heat before arranging in casserole dish.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions Inc. All Rights Reserved.

1/2 cup sweet butter
1 large onion, sliced (1 cup)
1 1/4 lb chicken livers
1 hard-cooked egg
1 1/2 tablespoons Cognac
1/2 teaspoon salt
Dash pepper
Chopped green onion (scallions)

1. In 2 tablespoons hot butter in skillet, sauté sliced onion until tender – about 10 minutes. Remove from skillet.

2. Heat remaining butter in same skillet. Add chicken livers, and sauté over medium heat, 30 to 5 minutes, or until golden brown. (Liver should be pink inside.)

3. Put half the sautéed onion, chicken livers, egg, and Cognac in blender; blend at low speed just until smooth. Turn into bowl. Repeat with remainder of onions, livers, egg and Cognac. Stir in salt and pepper. Turn into crock or small bowl.

4. Refrigerate, covered, until well chilled. Turn out of bowl onto serving plate. Garnish with green onion. Surround with toast or crackers.

Makes 3 cups.

Pâtés are always the hit of a co*cktail party and this is an especially good one. It makes a great hostess gift, especially welcome during the holidays.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Veal Molds

1 pound boneless veal shoulder
1 1/2 cups cold water
2 teaspoons salt
1 teaspoon unflavored gelatin
2 tablespoons cold water
2 carrots, scraped
3/4 cup chopped celery
1/4 cup chopped parsley
1/2 teaspoon grated onion
1 tablespoon vinegar
1/4 teaspoon savory
Lettuce

Cut the meat in 1-inch pieces. Put meat, the 1 1/2 cups water and salt in a saucepan. Simmer veal, covered, about 45 minutes or until tender.

Drain broth from meat and measure. If necessary, add enough water to make 1 cup liquid. Cool meat slightly. Soften gelatin in the 2 tablespoons water, then dissolve in the hot veal broth. Chill, stirring often, until mixture is slightly thickened.

Put meat and carrots through a food chopper, using the medium blade. Combine the celery, parsley, onion, vinegar and savory with the chopped meat mixture; mix well. Add the thickened gelatin and blend well. Divide gelatin mixture among 5 or 6 individual ring molds or use a 1-quart ring mold. Chill until firm.

Just before serving, unmold gelatin on crisp lettuce or other salad greens and fill centers with your favorite dressing. Makes 5 to 6 servings.

Published by –COOKINDEX–Division of H.S. Stuttman Co. Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

1 3/4 cups dried green split peas
Water
6 to 8 chicken breasts
3 Tbsp. butter or margarine
1 small onion minced
3 egg yolks
2 Tbsp. rum
1/2 tsp. grated orange peel
1/2 tsp. salt
1/4 tsp. pepper
3 egg whites

Cook peas in water until tender as directed on package. Drain off excess liquid; press peas through a sieve or stir until mashed.

Cook chicken breasts slowly in butter until golden brown on both sides. Add 1/4 cup water. Cover and cook until tender. Combine mashed peas, onion, egg yolks, rum, orange peel, salt and pepper. Beat egg whites until stiff, but not dry; fold into pea mixture and ture [SIC] into a large shallow baking dish. Arrange chicken on top and brush with more melted butter. Bake in moderate oven, 350°, 45 to 60 minutes, or until puffy and brown. Makes 6 to 8 servings.

Quick Chicken Shortcake

1/2 cup boiling water
1 chicken bouillon cube
1 pkg. (10 oz.) frozen mixed vegetables
2 cans (16 oz. ea.) chicken fricassee
1 recipe Corn Sticks, see Index C^*

Set oven for moderately hot, 375°.

Put the water into a saucepan. Add the bouillon cube and stir to dissolve. Add vegetables to bouillon and cook 5 minutes. Combine the vegetables, liquid and all, and the chicken fricassee in a 2-quart casserole.

Prepare corn stick batter. Drop corn stick batter by spoonfuls on top of the chicken mixture. Bake 25 to 30 minutes until light brown. Makes 4 to 6 servings.

^* Sorry, I’m missing the card for this recipe from my set. If you’ve got a copy I’d love to get a scan of it! Meanwhile, a basic Cornbread recipe will do.

Published by –COOKINDEX– Division of H.S. Stuttman Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Brownies

1/4 cup butter
2 squares (1 oz. each) unsweetened chocolate
3/4 cup sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 cup sugar
2 Tbsp. water
1/2 tsp. vanilla
3/4 cup chopped walnuts

Melt butter and chocolate together over hot water; cool slightly. Sift together flour, baking powder and salt; set aside.

Combine egg and sugar in a bowl; beat until well blended. Stir in chocolate mixture, water and vanilla, blending throughly. Add sifted dry ingredients and stir just until smooth. Mix in chopped walnuts, Turn batter into a greased 8-inch square pan. Bake in a moderately low oven, 325°, 25 minutes or until top forms a dull crust which dents a little when lightly touched with fingertip. Cool slightly on a wire rack. Cut into 2-inch squares and remove from pan; Makes 16.

Chinese Chews

3/4 cup sifted all-purpose flour
1 cup firmly packed brown sugar
1/4 teaspoon salt
1 tsp. baking powder
1 cup chopped pitted dates
2 eggs, beaten
1 teaspoon vanilla
3/4 cup chopped nut meats
Granulated sugar

Mix together flour, brown sugar, salt, baking powder and dates. Combine eggs, vanilla and nut meats in a bowl; stir into flour-date mixture. Spread batter thinly on a greased 9 x 13 x2-inch pan. Bake in a low oven, 300°, 20 to 25 minutes. Cut cookies into pieces about 1 1/2 inches square while still warm. Cool and dip in granulated sugar to coat. Makes about 4 dozen.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York.

Fruit Cake

2 cups sifted all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup chopped nuts
3 cups diced candied fruits and peels
3/4 cup butter or margarine
1/2 cup sugar
1/3 cup molasses
2 eggs

Set oven for low, 300°. Grease the bottom and sides of a 9-inch tube pan. Line with waxed paper and grease the paper.

Sift together flour, soda, salt, cinnamon and nutmeg. Add and mix in nuts, fruits and peels.

Cream butter thoroughly. Gradually add and beat in sugar; continue beating until well blended. Add molasses; mix well. Beat in eggs, one at a tim. Gradually add fruit and flour mixture; mix thoroughly. Turn batter into prepared pan. Bake cake about 3 hours or until cake tester inserted into center comes out clean. Remove cake from oven and let stand in pan about 1/2 hour. Remove from pan and cool on a wire rack. Peel off the paper. Store cake in airtight container several days before serving. Makes a 3 1/2 pound fruit cake.

Upside-Down Fruit Cake

Prepare the batter for Fruit Cake, above. Arrange 6 slices candied pineapple in the bottom of the greased tube pan. Bake cake; remove pan and paper as directed, above. Leave cake upside down on rack and decorate with 6 candied cherries, inserting one into center of each slice of pineapple. Cool cake thoroughly. Store several days before serving.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Cooking time: 1 hour
Preparation time: 40 mins.
Main Cooking Utensil: 9-in ring mold or tube pan
Oven temperature: as Card 8^*
Oven position: ditto

For 12-16 servings you need:
Cake:
See Card 8

Crème de menthe icing:
2 egg whites
3 1/2 cups sifted confectioners’ sugar
2-3 tablespoons crème de menthe

Decoration:
candied cherries
halved walnuts

1. Make the cake as Card 8 but bake for only 1 hour.

2. Beat the egg whites with the sifted confectioners’ sugar, then gradually be in the crème de menthe.

3. Spread over the cake with a wetted palette knife, keeping a rather rough appearance.

4. Press the candied cherries and walnuts in position.

TO SERVE: Cut in slices.

TO VARY: Instead of this rather rich moist chocolate cake, a lighter cake may be made. Cream1 cup margarine or butter with 1 cup sugar, gradually be in 4 eggs, fold in 1 2/3 cups all-purpose flour sifted with 1/3 cup cocoa powder and 2 teaspoons double acting baking powder. Bake for approximately 50 minutes in the center of a 375°F oven.

TO STORE: This moist chocolate cake keeps well for some days. Ice as soon as cool-this helps keep it fresh.

^* When baking always check oven temperature with that recommended in your cooker instruction card or book.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Cooking time: 1 1/4 hours
Preparation time: 40 mins.
Main cooking utensils: 8-in. spring form pan, sauce pan.
Oven temperature: 350-375°F
Oven position: Center
For 12-16 servings you need:
1 cup butter
1 cup brown sugar
1/2 cup molasses
4 eggs
2 cups all-purpose flour sifted with 2 teaspoons double-acting baking powder
1/2 cup cocoa powder

Orange-butter cream:
2/3 cup butter
2 1/4 cups sifted confectioners’ sugar
juice and grated rind of 1 orange
apricot jam

Chocolate coating:
2/3 cup evaporated milk
1 tablespoon butter
1 cup semi-sweet chocolate pieces
grated chocolate

1. Cream together butter, sugar and molasses until soft and light.

2. Gradually beat in the eggs, adding a little sifted flour if the mixture shows signs of curdling.

3. Fold in sifted flour and cocoa.

4. Put into greased and floured or lined pan and bake for time given.

5. Test to see if cooked by pressing firmly on top, allow to cool.

6. Cream butter and confectioners’ sugar with the orange juice and rind, then split cake into 3 layers and sandwich with the orange cream.

7. Coat cake with apricot jam.

8. Heat milk and butter until nearly boiling, remove from heat, add the chocolate pieces, stir until melted.

9. Pour chocolate over cake, set for a few minutes, then coat sides with grated chocolate.

TO STORE: This cake keeps well for several days.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Preparation time: 30 min.

This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.

For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg

Preparation:
1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.

2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.

3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.

4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.