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Please read Understanding Vintage Recipes for additional help with the recipes

Click on a recipe card to enlarge.  Transcripts are below each.



Sausage by "John"

First of all use good fresh Pork. Not too fat. If you grind it yourself fine. If not ask for a Pork Butt and have them bone it and grind it for you. About 4-5 # (pounds).

All you need is salt, pepper, ground sage and a spoon full of nutmeg.

Use a reg. (regular) box of salt
1 box of pepper
small box of ground sage
(small) 1/2 box of nutmeg.

Put in a fruit jar and stir it real good. Always shake before using.

After Pork is ground sprinkle the desired amount of season over it. You may like more or less. More pepper if you like it HOT. Now use 1 cup water. Add a little at at time while mixing with your hand. If you have a 5 # (pound) crock or jar put the mixed sausage in that. Do not freeze but keep real cold. Use as you need. If you care to you can sprinkle a little sugar in the mix. That makes the sausage brown. Happy eating with pancakes, real butter and maple syrup. Do not use leaf sage.

I always heard how Grandpa made the best sausage. I remember the big, yellow mixer with grinder attachment my mom used to grind meat and stuff sausage.

In trying to decipher this recipe, it appears that one made a spice mix in bulk to be used over a period of time. This mix was
a box of regular (plain) salt
a container of pepper
a small container of ground sage
a 1/2 container of nutmeg
Mix all together in a jar and store. Shake before using.

This will make for several batches of sausage. Add the desired amount to the sausage... NOT the WHOLE AMOUNT.

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Homemade noodles

2 eggs
1 tsp salt
2 C flour (approx)

Beat eggs, salt, and as much flour as can be worked into to make a very stiff dough. Knead for 3 min. roll paper thin and spread on cloth to dry. Roll loosely like a jelly roll and cut across into 1/8" strips. Unroll and allow to dry thoroughly . Cook in boiling soup about 20-25 minutes.

My mom made these noodles all the time and put them in homemade chicken soup or Bott Boi. Cousin John Baugh remembers his mom making these, too. This must have been a family staple.

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Aunt Isabel's Cereal Cookies

2 sticks oleo
1 C sugar
1 C [Kellogg's] Special K's crushed
1 C Oatmeal
1 C flour
1/2 t salt
1 tsp soda disolved in 3 T hot water

Cream sugar and shortening. Add soda and water, then other ingredients. Mix well. Drop by tsp on cookie sheet. Flatten very thin with fork dipped in water. Bake at 350° for 10 minutes.

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Aunt Lena's Mincemeat Filled Cookies

1 C Butter or shortening
1 C sugar
1 egg
2 T milk
t t vanilla
3 C all purpose flour
1/2 t salt
3/4 C mincemeat

Cram butter, sugar, beat egg, milk and vanilla. Combine flour and salt - add to creamed mixture. Mix well. Roll on floured surface to 1/8". Cut with 2 1/2 scalloped, round, cookie cutter. Using thimble cut holes in half the rounds. Spread 1 teasp. on ea. round. Top with cut out. Press edges to seal. Place on ungreased cookie sheet. Bake in 350° oven for 10-12 minutes. Cool on wire rack. Makes 3 doz.

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Zucchini Bread Susie Jager

3 eggs
2 C sugar
2 C grated raw zucchini
1 C veg (vegetable) oil
1 T vanilla
3 C flour
1 tsp salt
1 tsp soda
1/4 tsp B. Powder
3 tsp cinnamon
1 C chopped walnuts (opt)
1 C raisins (opt)

Beat egg til fluffy. Add sugar, oil, zucchini, and vanilla. Mix lightly. Combine dry ingredients and add to above. Stir until blended. Add the nuts and or raisins if desired. Pour into 2 greased bread pans. Bake at 350° for 60 min.

Mary Rozema

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Aunt Margaret's Cream Pie

2 scant cups milk
2 Heaping TBS. flour
Scant 1/2 C sugar
1/8 teas. salt
2 or 3 egg yolks

Mix egg yolks flour and sugar (can't read next line)

Cook milk by itself until just hot. Add yolks and other ingredients slowly. Cook until thick. Cool and add chunk butter, 1 tsp vanilla

I think this is the recipe for the filling part of the pie.  I'm assuming that once this is made, you put it into a pre-baked pie crust and refrigerate.  Possibly it is topped with sweetened whipped cream.  Could add bananas or shredded coconut for optional cream pies.

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Molasses Cake Moms (Hattie Roetman)

1/2 C sugar
1/2 C lard
1 egg- Beaten
1 C Hot Water
1 1/2 C flour
1 t soda
1 t B. Powder
1 t Cinnamon
1/2 t salt
1 C molasses

Cream lard and sugar. Add molasses. Add egg. Measure and sift dry ingredients. Add soda to cup of hot water and add alternately with rest of flour. Add raisins dusted

There is no more of this recipe.  I am assuming that the raisins are dusted with flour.  The mix is put into a greased (and possibly floured) pan and baked at 350° until done. (toothpick inserted in center comes out clean)

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Dutch Lettuce Aunt Helen Louise

1 1/2 head lettuce
1 med onion
1 T sugar
6 sl. (slices) bacon
1/3 C vinegar
dash salt

Wash lettuce. drain. Sep (separate) leaves and wrap in towel and chill. Fry bacon til crisp. Remove from pan and cut in pieces. Add onion and cook to lite brown. Pour vinegar slowly into skillet. Add seasoning and heat to boiling. Pour mixture over shredded lettuce and top with bacon

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Green Pepper with Tomato Aspic

Mix 1 1/4 T (Tablespoon) gelatin in 1/4 C (cup) cold Tom (tomato) juice for 5 minutes. Add 1 C (cup) boiling T. (tomato) juice and stir. Add seasoning and 3/4 c (cup) cold juice.

This is one of those recipes that is 'understood'.  It is the base for Tomato Aspic... a gelatin salad... like a jellied Gazpacho Soup or Virgin Bloody Mary.  It was popular during the 1950's and 1960's.  Green pepper isn't in the ingredient list... only in the title... so it is assumed that green pepper is part of the Aspic.  Other vegetables were commonly added to Aspics.  This one could have contained diced green pepper, diced celery, diced onion, etc.  Probably whatever was abundant in the garden.
The recipe says to add seasonings.  That could be a variety of things depending on your individual taste.  Salt, pepper, hot sauce, Worcestershire sauce, lemon, numerous spice combinations... the possibilities are endless.

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White Cookies Mom's (Hattie Roetman)

1 cup sugar
1 cup shortening
2 eggs, well beaten
3 tsp B. Powder
1/2 t nutmeg
1 tsp. vanila
1/2 C Sweet Milk*

I remember these cookies well.  The nutmeg made them special.  Cream the sugar and shortening together.  Add salt, eggs, baking powder, nutmeg, vanilla, and sweet milk, mixing well.  Add enough flour to make the mixture stiff enough to roll out and cut with a cookie cutter or rim of a glass/coffee cup.  In a pinch, use the edge of a clean, empty can.  Grandma baked these in a warm oven.  I believe that would be 350°.
*Sweet milk was the term used by our Ancestors to differentiate Whole milk from Buttermilk. When a recipe calls for 'sweet milk', use regular whole milk.

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Boston Brown Bread

1 1/2 C water
1/2 pkg. raisins
 boil water and raisins for 10 minutes
2 T Shortening
1 C white sugar
 mix shortening and sugar
1 egg
2 3/4 C all purpose flour
2 tsp. soda
1/2 tsp salt
? vanilla

Mix alternately dry and wet. Add flavoring. Bake in 3 #2 cans. Fill half way. Batter will be white. Bake at 350 for 1 hr.

The measurement amount of vanilla has faded with time on the recipe card.  I would say based on the other ingredients, no more than 1 tsp. would be used.  Also keep in mind, back when this recipe was written, boxes of raisins were 16 ounces.  Adjust accordingly.  Cousin John Baugh says he would have always liked more raisins in his mom's, so more is probably better than less.  A #2 can is a current 20 ounce size can... a pineapple can.

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Zucchini Casserole Susie Jager

2 # (pounds) squash (summer yellow and zucchini or 6 C sliced
1 C shredded carrots
1/4 C chopped onion
1 can Cr. chicken soup
1 C sour cream
1 8oz box stuffing mix (top of stove type)
1/2 C butter melted

Cook squash and sliced onion in salted water for 5 min. Drain. Conbine soup and sour cream. Stir in shredded carrots, fold in squash and onion. (Pieced of chicken may be added if you have it). Combine stuffing and margarine (butter). Put 1/2 in bottom of 12 x 1 1/2 " baking dish. Add a layer of vegetable mixture and put the other half of stuffing mix on top. Bake at 350° for 30 minutes.

Mary Rozema

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Great Aunt Margaret's famous Apsey Banana Bread

1 cup sugar
1/2 cup butter, softened
5 TBS. sour milk, or milk plus one tsp. vinegar
1 1/2 cups flour
1 beaten egg
3 large ripe bananas
1 tsp soda
Dash salt

Cream sugar and butter. Add egg, bananas, milk, and soda. Then sifted flour and salt mix but do not beat. Bake at 350 degrees for one hour ten minutes.

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American Chop Suey

1 1/2 lb Veal or Pork cut up in 1/2 inch squares
6 medium onions cut up
medium size bunch celery cut up
any size can mushrooms (what one can afford)
1 can Bean Sprouts
1 teaspoon Molassas
2 Tablespoons cornstarch
10 ¢ bottle of Oriental Chop Suey Sauce or about 1/3 of the 27¢ size.

Brown Pork or Veal in frying pan. Add to rest and cover with water. When it starts to boil add Cornstarch (no salt as Chop Suey Sauce is enough). Add Chop Suey Sauce last before Cornstarch. Use part lard and part butter to brown meat in.