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Orange Slice Cookies
Orange Slice Cookies
1 cup shortening 1 cup chopped
2 cups brown sugar pecans
2 cups flour 1 cup oranged
1 t. soda slices
1 t. B. Powder (Chopped)
2 eggs
1 cup coconut
2 cups oatmeal
1/4 t salt.
Bake in 325° oven until
light brown.
Card 1 Back: blank
---
# Orange Slice Cookies
## Ingredients
- 1 cup shortening
- 2 cups brown sugar
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 cup coconut
- 2 cups oatmeal
- 1/4 tsp salt
- 1 cup chopped pecans
- 1 cup orange slice candies, chopped
## Instructions
1. Cream the shortening and brown sugar; beat in the eggs.
2. Combine the flour, baking soda, baking powder, and salt; add to the creamed mixture.
3. Stir in the coconut, oatmeal, chopped pecans, and chopped orange slice candies.
4. Drop by spoonfuls onto a baking sheet and bake in a 325°F oven until light brown. -
Oatmeal Cake
Oatmeal Cake
1 stick oleo
1 cup oatmeal
1 1/4 cup boiling water
Let set about 20 minutes
2 eggs slightly beaten
1 cup white sugar
1 cup brown sugar
Sift dry ingredients
1 1/2 cup flour 1/2 t salt. 1 t soda
1/2 t. nutmeg, 1 t. cinnamon, Bake
Card 1 Back:
350° degrees for 30 minutes
Topping for cake
1 stick oleo melted
1/4 cup milk
1/2 cup white sugar
1 t. vanilla
1 cup coconut
1 cup pecans
Put on top of cake, place under
broiler & brown
---
# Oatmeal Cake
## Ingredients
### Cake
- 1 stick oleo (margarine)
- 1 cup oatmeal
- 1 1/4 cups boiling water
- 2 eggs, slightly beaten
- 1 cup white sugar
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
### Topping
- 1 stick oleo (margarine), melted
- 1/4 cup milk
- 1/2 cup white sugar
- 1 tsp vanilla
- 1 cup coconut
- 1 cup pecans
## Instructions
### Cake
1. Combine the oleo, oatmeal, and boiling water. Let set about 20 minutes.
2. Add the slightly beaten eggs, white sugar, and brown sugar.
3. Sift together the dry ingredients: flour, salt, soda, nutmeg, and cinnamon. Add to the oatmeal mixture.
4. Bake at 350°F for 30 minutes.
### Topping
1. Combine the melted oleo, milk, white sugar, vanilla, coconut, and pecans.
2. Spread on top of the baked cake, place under the broiler, and brown. -
Party Mix
Party mix
1 cup wheat chex 1 cup cheerios
1 " corn " 1 t garlic salt
1 " Rice " 1 t celery "
2 " Pretzels 2 t worchestershire
1 stick margarine 1 t La Choy sauce
melted. 1 t hot sauce
melt margarine in pan stir
in sauces + salts. Measure chex
pour the warm mixture over
chex so all are covered. Heat
Card 1 Back:
oven to 250° cook about 45 min
to 1 hr, stirring about every 15 minutes.
Pour out on paper towel until cool.
Store in tight containers.
---
# Party Mix
## Ingredients
- 1 cup Wheat Chex
- 1 cup Corn Chex
- 1 cup Rice Chex
- 2 cups pretzels
- 1 cup Cheerios
- 1 stick margarine, melted
- 1 tsp garlic salt
- 1 tsp celery salt
- 2 tsp Worcestershire sauce
- 1 tsp La Choy sauce (soy sauce)
- 1 tsp hot sauce
## Instructions
1. Melt the margarine in a pan. Stir in the sauces and salts.
2. Measure the cereals and pretzels, then pour the warm margarine mixture over them so that everything is covered.
3. Heat the oven to 250°F.
4. Cook about 45 minutes to 1 hour, stirring about every 15 minutes.
5. Pour out onto paper towels to cool.
6. Store in tight containers. -
Pumpkin Bread
Pumpkin Bread
3 cups sugar 2 t. soda
1 Cup salad oil 2 t salt
4 eggs beaten 1 t. Baking powder
1-1 lb can pumpkin 1 t nutmeg
2/3 cups water 1 t all-spice
3 1/2 cups flour 1 t cinnamon
1/2 t cloves
Cream sugar & oil to-gether.
Add eggs & pumpkin. Mix well.
Add all dry ingredients alternately
with water. Pour in 2 well greased
& floured 9x5 loaf pans. Bake
Card 1 Back:
at 350° 1 1/2 hrs or until tests done.
Remove from pans to cool.
---
# Pumpkin Bread
## Ingredients
- 3 cups sugar
- 1 cup salad oil
- 4 eggs, beaten
- 1 (1 lb) can pumpkin
- 2/3 cup water
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp cloves
## Instructions
1. Cream the sugar and oil together.
2. Add the eggs and pumpkin. Mix well.
3. Add all the dry ingredients alternately with the water.
4. Pour into 2 well greased and floured 9x5 loaf pans.
5. Bake at 350°F for 1 1/2 hours, or until a tester comes out done.
6. Remove from the pans to cool. -
Lemon Chess Pie
Lemon Chess Pie
1 stick margarine
1 cup sugar
3 eggs
4 T lemon juice
mix all to-gether, beat
well, pour in unbaked
pie shell. Bake until
knife inserted in middle
comes out clean. Do not
over-bake
Card 1 Back: blank
---
# Lemon Chess Pie
## Ingredients
- 1 unbaked pie shell
- 1 stick margarine (1/2 cup)
- 1 cup sugar
- 3 eggs
- 4 Tbsp lemon juice
## Instructions
1. Mix all ingredients together and beat well.
2. Pour into the unbaked pie shell.
3. Bake at 325F until a knife inserted in the middle comes out clean (~45 minutes). Do not overbake.
## Editor's Notes
- **"Lemon Cheese Pie"**: The title is in faded blue ink and is partly hard to read. "Lemon Cheese Pie" is the best reading. The filling has no cheese. "Lemon cheese" is an old name for a lemon curd-style filling.
- **"4T"**: Read as 4 Tbsp (tablespoons), with the T raised. It is not a fraction.
- **"1 stick margarine"**: A stick of margarine is 1/2 cup (8 Tbsp).
- **"pie shell"**: The card does not give a size. A standard 9-inch shell is assumed. The card lists the shell only in the method, so it is added to the ingredients list.
- **Baking temperature** and **baking time** are not specified. The card says only to bake until a knife comes out clean. Many similar custard-style pies bake at about 350°F, but the card gives no figure.
- **Card structure**: "Recipe from" and "Serves" are blank. The back of the card is blank. The printed header reads "Here's what's cookin'" and has a fruit illustration.
- **Food safety**: The pie is baked until set, so the eggs are cooked through.
**Completeness tag:** `minor-gaps`
**Source type:** `personal` -
Barb's Turkey Soup for a Group
Card 1 Front:
Barb's Turkey Soup for a Group.
6c. boiling salted water
1t. white pepper.
2t. poultry seasoning
3 potatoes, diced.
3 lge carrots, sliced crosswise
2 celery stalks.
2 medium onions
3 cups diced, leftover turkey.
Bring mixture to boil, turn heat to simmer. Simmer 40 min.
covered.
Add 1/2c rice to broth, add a little more water if needed.
→ plus 2 tablespoons butter. Cover again.
Simmer 20 minutes until rice is done. Serve hot.
Serves 6.
Card 1 Back: blank
---
# Barb's Turkey Soup for a Group
*Recipe from the kitchen of Barb*
*Serves 6*
## Ingredients
- 6 cups boiling salted water (~1 tsp salt)
- 1 tsp white pepper
- 2 tsp poultry seasoning
- 3 potatoes, diced
- 3 large carrots, sliced crosswise
- 2 celery stalks
- 2 medium onions
- 3 cups diced, leftover turkey
- 1/2 cup rice
- 2 Tbsp butter
## Instructions
1. Combine salted water, white pepper, poultry seasoning, potatoes, carrots, celery, onions, and diced turkey in a pot.
2. Bring mixture to a boil, then turn heat to simmer.
3. Simmer covered for 40 minutes.
4. Add 1/2 cup rice and 2 Tbsp butter to the broth. Add a little more water if needed. Cover again.
5. Simmer 20 minutes until rice is done.
6. Serve hot. -
After-School Carrot Cookies / Brown Sugar Hint
Card 1 Front:
COOKIES
[C AND H sugar logo] AFTER-SCHOOL
CARROT COOKIES
1/2 cup boiling water 1 egg, unbeaten
1/2 cup raisins 1 teaspoon lemon extract
1 cup C and H Dark Brown Sugar, 1/2 cup finely shredded raw carrot
packed 1-1/2 cups sifted all-purpose flour
1/2 cup shortening 2 teaspoons baking powder
1/2 teaspoon salt
Pour boiling water over raisins; soak 5 minutes; drain. Combine sugar, shortening,
egg and lemon extract in mixing bowl; beat well. Stir in carrot and drained raisins.
Sift together flour, baking powder and salt; add to first mixture and blend well. Drop
by teaspoonfuls on greased baking sheet. Bake in 400 degree oven for 10 to 12
minutes. Makes 3 dozen cookies.
BROWN SUGAR HINT
USE a tablespoon or so of brown sugar sprinkled on a cling
peach half, broil 2 minutes and serve with meat, chicken or fish.
Card 1 Back:
[Illegible — heavily worn/stained cardboard back, no readable text]
---
# After-School Carrot Cookies and Brown Sugar Hint
*Two recipes on one C and H Sugar promotional card*
---
# After-School Carrot Cookies
*Makes 3 dozen cookies*
## Ingredients
- 1/2 cup boiling water
- 1/2 cup raisins
- 1 cup C and H Dark Brown Sugar, packed
- 1/2 cup shortening
- 1 egg, unbeaten
- 1 tsp lemon extract
- 1/2 cup finely shredded raw carrot
- 1-1/2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
## Instructions
1. Pour boiling water over raisins; soak 5 minutes; drain.
2. Combine sugar, shortening, egg, and lemon extract in mixing bowl; beat well.
3. Stir in carrot and drained raisins.
4. Sift together flour, baking powder, and salt; add to first mixture and blend well.
5. Drop by teaspoonfuls onto a greased baking sheet.
6. Bake in a 400°F oven for 10 to 12 minutes.
---
# Brown Sugar Hint
*Recipe tip on one C and H Sugar promotional card*
## Instructions
1. Sprinkle a tablespoon or so of brown sugar on a cling peach half.
2. Broil 2 minutes.
3. Serve with meat, chicken, or fish. -
Ginger Ale Punch
2 qt ginger ale
1c. strong tea .
2 cinnamon sticks
1 c. sugar
3/4 c. orange juice
1/3 c. lemon juice
Booze to taste
make tea w/ cinnam
boil for while
pour over
sugar
add juices,
Booze & ale
at end
can refrigg own.
night w/o ginger
ale.
Card 1 Back:
Mrs. Barb Washburn
[REDACTED] Madison, Wis.
---
# Ginger Ale Punch
*Recipe from the kitchen of Mrs. Barb Washburn*
## Ingredients
- 2 qt ginger ale
- 1 cup strong tea
- 2 cinnamon sticks
- 1 cup sugar
- 3/4 cup orange juice
- 1/3 cup lemon juice
- Booze to taste
## Instructions
1. Make tea with cinnamon sticks; boil briefly.
2. Pour hot tea over sugar and stir to dissolve.
3. Add juices and booze.
4. Add ginger ale at the end.
5. Can refrigerate on its own overnight without the ginger ale (add ginger ale just before serving). -
Oatmeal Yeast Rolls
oatmeal yeast rolls
1 pkg active dry yeast 2 tsp salt
½ c lukewarm water 1 c cooked Stone-Buhr oatmeal
1 c scalded milk 4½-5 c sifted Stone-Buhr
¼ c shortening all-purpose flour
¼ c sugar Melted shortening
Stir yeast into lukewarm water. Pour scalded milk over shortening, sugar and salt; stir
occasionally until shortening melts; cool to lukewarm. Stir in oatmeal and 1 cup of
the flour. Add yeast and enough more flour to make a soft dough. Knead on lightly
floured surface until smooth and satiny, about 10 minutes. Form dough into a ball;
place in greased bowl and brush with melted shortening. Cover; let rise in a warm
place until double in size, about 1 hour. Punch dough down; cover and let stand 10
minutes. Shape into rolls or buns; place in greased muffin pans or baking pans.
Brush with melted shortening; cover and let rise until double in bulk, about 45
minutes. Bake in preheated 400° oven for 15 to 20 minutes or until nicely browned.
Remove from pans immediately. Makes 3 dozen.
Card 1 Back: blank
---
# Oatmeal Yeast Rolls
*Makes 3 dozen*
## Ingredients
- 1 pkg active dry yeast
- 1/2 cup lukewarm water
- 1 cup scalded milk
- 1/4 cup shortening
- 1/4 cup sugar
- 2 tsp salt
- 1 cup cooked Stone-Buhr oatmeal
- 4 1/2–5 cups sifted Stone-Buhr all-purpose flour
- Melted shortening (for brushing)
## Instructions
1. Stir yeast into lukewarm water.
2. Pour scalded milk over shortening, sugar, and salt; stir occasionally until shortening melts; cool to lukewarm.
3. Stir in oatmeal and 1 cup of the flour.
4. Add yeast mixture and enough more flour to make a soft dough.
5. Knead on a lightly floured surface until smooth and satiny, about 10 minutes.
6. Form dough into a ball; place in a greased bowl and brush with melted shortening.
7. Cover; let rise in a warm place until double in size, about 1 hour.
8. Punch dough down; cover and let stand 10 minutes.
9. Shape into rolls or buns; place in greased muffin pans or baking pans.
10. Brush with melted shortening; cover and let rise until double in bulk, about 45 minutes.
11. Bake in a preheated 400°F oven for 15 to 20 minutes, or until nicely browned.
12. Remove from pans immediately. -
Banana Nut Bread
banana nut bread
1¾ c Stone-Buhr sifted all-purpose flour ½ c firmly packed light brown sugar
2 tsp baking powder 2 eggs
¾ tsp salt ½ c coarsely chopped pecans or walnuts
½ tsp soda 1 tsp grated orange rind
⅓ c butter or margarine 1 c mashed bananas (2 large)
Sift flour once, measure, add baking powder, salt and soda and sift again. Cream
shortening, add sugar gradually and cream together until light and fluffy. Add eggs
and beat well. Stir in nuts and orange rind. Add flour alternately with bananas, a
small amount at a time, beating after each addition only until smooth. Bake in greased
9 x 5-inch loaf pan in a moderate oven (350°) for 55 minutes or until done. Store 6
hours or overnight before using. Makes 1 loaf.
Card 1 Back: blank
---
# Banana Nut Bread
*Makes 1 loaf*
## Ingredients
- 1 3/4 c Stone-Buhr sifted all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/3 c butter or margarine
- 1/2 c firmly packed light brown sugar
- 2 eggs
- 1/2 c coarsely chopped pecans or walnuts
- 1 tsp grated orange rind
- 1 c mashed bananas (2 large)
## Instructions
1. Sift flour once, measure, then add baking powder, salt, and soda and sift again.
2. Cream shortening, add sugar gradually, and cream together until light and fluffy.
3. Add eggs and beat well.
4. Stir in nuts and orange rind.
5. Add flour alternately with bananas, a small amount at a time, beating after each addition only until smooth.
6. Bake in a greased 9 x 5-inch loaf pan in a moderate oven (350°F) for 55 minutes or until done.
7. Store 6 hours or overnight before using. -
Old Fashioned Gingerbread
Card 1 Front of recipe RCA0009-20260629-0083
Old Fashioned Gingerbread
Ingredients:
1/2 cup fresh churned butter 1 tablespoon ground ginger
1/2 cup sugar 1 tablespoon baking soda
1 cup molasses 2 1/2 cups flour
1 teaspoon salt 2 eggs
1 teaspoon cinnamon 1 1/2 cups buttermilk
1 teaspoon ground cloves
1. In a bowl, cream butter and sugar together until well mixed.
2. Blend in remaining ingredients.
3. Grease a 9" x 13" baking pan.
4. Heat pan in 350° oven until very hot.
5. Remove pan from oven, pour in batter and return to oven
6. Bake for 40 minutes at 350°.
Note: this recipe is over 200 years old.
Card 1 Back of recipe RCA0009-20260629-0083
I baked a pan full of gingerbread
and left it on the stove to cool while
I went for a ride in the country.
When I got back, half the cake was
gone. Later that day, my sister and
her husband confessed that they
had taken half the gingerbread. It
was all right with me. Whatever I
have that somebody wants, they can
have it.
-- Mae Stevens
---
# Old Fashioned Gingerbread
*Recipe from the kitchen of Mae Stevens*
*I baked a pan full of gingerbread and left it on the stove to cool while I went for a ride in the country. When I got back, half the cake was gone. Later that day, my sister and her husband confessed that they had taken half the gingerbread. It was all right with me. Whatever I have that somebody wants, they can have it.*
## Ingredients
- 1/2 cup fresh churned butter
- 1/2 cup sugar
- 1 cup molasses
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 Tbsp ground ginger
- 1 Tbsp baking soda
- 2 1/2 cups flour
- 2 eggs
- 1 1/2 cups buttermilk
## Instructions
1. In a bowl, cream butter and sugar together until well mixed.
2. Blend in remaining ingredients.
3. Grease a 9" x 13" baking pan.
4. Heat pan in 350° oven until very hot.
5. Remove pan from oven, pour in batter and return to oven.
6. Bake for 40 minutes at 350°. -
Peanut Bars
PEANUT BARS
1 cup shortening
1/2 c. white sugar
1/2 c. brown sugar
2 egg yolks
dash salt
1/2 tsp. vanilla
2 c. flour
1 tsp. baking soda with 1 Tblp. cold water
Mix the above all together and hands floured
flatten this mixture into the bottom of a 10"X13"
pan or cookie sheet that has sides. Then press
1 pkg. (1c.) chocolate chips on this. Beat
2 egg whites stiff then add 1/2 c. brown sugar.
Put this on top of chips with spatula. Then
sprinkle Spanish peanuts on top. Bake at
325° for 30 minutes. Bars are done when top
is a little brown.
Card 1 Back: blank
---
# Peanut Bars
## Ingredients
- 1 cup shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 egg yolks
- Dash of salt
- 1/2 tsp vanilla
- 2 cups flour
- 1 tsp baking soda dissolved in 1 Tbsp cold water
- 1 pkg (1 cup) chocolate chips
- 2 egg whites
- 1/2 cup brown sugar
- Spanish peanuts (to sprinkle on top)
## Instructions
1. Mix together the shortening, white sugar, brown sugar, egg yolks, salt, vanilla, flour, and baking soda dissolved in cold water until combined.
2. With floured hands, flatten this mixture into the bottom of a 10" x 13" pan or a cookie sheet that has sides.
3. Press the chocolate chips evenly over the top of the dough layer.
4. Beat the 2 egg whites until stiff, then fold in the 1/2 cup brown sugar.
5. Spread the egg white mixture over the chocolate chips using a spatula.
6. Sprinkle Spanish peanuts over the top.
7. Bake at 325°F for 30 minutes. Bars are done when the top is a little brown.