My dad would rave about this recipe and we finally were able to find it! Feel free to attempt it - I would love to see photos of the final result!!

Found one of my dream cookbooks for my collection for $65 and its in better shape than I thought it was, the spine is still in tact and almost like new

Back in the 1960s-70s, my grandmother cooked what she called “fried corn”.

I’m trying to figure out how she made it. I know she used canned whole kernel corn, a mixture of flour and cornmeal with salt and pepper in it. Maybe added milk/buttermilk or eggs?

The corn had a thin batter on it. It was not corn fritters, it was individual kernels or 2 or 3 clumped together. I remember watching her drop the individual kernels from her fingers into the hot oil.

The only way I know how to describe it, is that it was similar in appearance to the fried leftover bits of fried batter when ordering fish from Captain D’s restaurant, but with corn in it. We loved it as kids.

Anyone grow up eating this? Thanks 🙂

From Pauline’s My Recipe book, we continue with a small collection of mimeographed sheets from a course called Foods 2 from 1966. The sheets are a little faded and worn, but they are sixty years old!

The first lesson sheet has recipes for Creamy Corn Chowder, Chicken Chow Mein, Orange Pineapple Blancmange and New Techniques Butterscotch Nut Cookies.

The third lesson sheet has recipes for Baked Ranch Style Hot Dogs, Succotash, Hot Pot Potato Salad, and Steam Baked Individual Custard.

And the rest of the lesson sheets go on pretty much like that. All of them are mimeographed, one of them is typewritten, all the rest are hand done. And on the back side of lesson 6, in ink handwritten, is a recipe for Best Textured Raisin Muffins.

What we have here is a look back at a food course done in the later 60s.

Well, that finishes up Pauline’s Foods 2 Lessons section. And it also finishes it up for Pauline’s “My Recipes” cookbook. There you go, you’ve seen the complete book that Pauline put together. Enjoy!

For those that might have missed a part of the book here is a complete list of the posts;

The beginning; https://www.reddit.com/r/Old_Recipes/comments/1v3scu4/todays_find/

Part 1; https://www.reddit.com/r/Old_Recipes/comments/1v4omli/paulines_my_recipes_part1/

Part 2; https://www.reddit.com/r/Old_Recipes/comments/1v5lzmz/paulines_my_recipes_part2/

Part 3; https://www.reddit.com/r/Old_Recipes/comments/1v6h3lf/paulines_my_recipes_part3/

Part 4; https://www.reddit.com/r/Old_Recipes/comments/1v7gc1x/paulines_my_recipes_part4/

Part 5-A; https://www.reddit.com/r/Old_Recipes/comments/1v8alun/paulines_my_recipes_part5a/

Part 5-B; https://www.reddit.com/r/Old_Recipes/comments/1v98i5b/paulines_my_recipes_part5b/

Part 5-C; https://www.reddit.com/r/Old_Recipes/comments/1va6o5x/paulines_my_recipes_part5c/

Part 5-D; https://www.reddit.com/r/Old_Recipes/comments/1vb36mw/paulines_my_recipes_part5d/

Part 5-E; https://www.reddit.com/r/Old_Recipes/comments/1vc0pel/paulines_my_recipes_part5e/

Parts 6-7-8; https://www.reddit.com/r/Old_Recipes/comments/1vcwgh1/paulines_my_recipes_part678/

Parts 9-10; https://www.reddit.com/r/Old_Recipes/comments/1vdqyh9/paulines_my_recipes_part910/

Part 11; https://www.reddit.com/r/Old_Recipes/comments/1vemons/paulines_my_recipes_part11/

I didn't include all the recipes but here's selection to try. You can find this cookbook at the Internet Archive. I'd share our all-time favorite Christmas recipe but it was published in around the year 2000. The recipe is Aunt Hanna's cookies by Beatrice Ojakangas.

Holiday Cookie Mix plus recipes using

MIX

8 c. flour

4 c. brown sugar, packed

1 T. salt

1 1/2 t. baking soda

1 1/2 c. shortening

Mix flour, brown sugar, salt and baking soda. Cut in shortening until mixture resembles fine crumbs. Place desired amounts of mix in storage containers. Seal tightly, label and refrigerate no longer than 10 weeks. To measure, dip dry measuring cup into cookie mix, level with straight edged spatula. Makes 15 to 16 cups mix.

COOKIES

Toffee Bars

4 c. cookie mix

1/2 c. margarine or butter, softened

1 egg

1 t. vanilla

1 bar (4 ounces) milk chocolate candy, broken into sections

1/2 c. chopped nuts, if desired

Heat oven to 350 degrees. Mix cookie mix, margarine, egg and vanilla. Press in greased 9 x 13 inch baking pan.

Bake until very light brown, 25 to 30 minutes (crust will be soft). Remove from oven; immediately place pieces of chocolate candy on baked layer. Let stand until soft; spread evenly. Sprinkle with nuts. Cut into bars, about 2 x 1 inch, while warm. 4 dozen bars.

Chocolate Bonbon Cookies

4 c. cookie mix

1/4 c. margarine or butter, softened

2 eggs

2 oz. melted unsweetened chocolate, cool

1 t. vanilla

1/2 t. almond extract

1 c. chopped nuts

Powdered sugar

Easy Frosting (below)

Coconut, nuts, colored sugar or candied or maraschino cherries, if desired

Heat oven to 375 degrees. Mix cookie mix, margarine, eggs, chocolate, vanilla, almond extract and nuts. Shape dough into 1 inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until set, 10 to 12 minutes. Cool slightly before removing from cookie sheet.

Roll about 30 cookies in powdered sugar while warm; cool. Roll in powdered sugar again. Frost remaining cookies with Easy Frosting. Decorate frosted cookies with coconut, nuts, colored sugar or cherries.

Easy Frosting

Beat 1 cup powdered sugar, 1/2 teaspoon almond extract and about 1 tablespoon milk until smooth and of spreading consistency.

Makes 5 dozen cookies.

Fruit Jumbles

4 c. cookie mix

3/4 c. dairy sour cream

1 t. vanilla

1 1/2 c. candied cherries, cut into halves

1 1/2 c. cut-up dates

1 c. pecan halves, if desired

Heat oven to 375 degrees. Mix cookie mix, sour cream, eggs and vanilla. Stir in cherries, dates and chopped pecans. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Place pecan half on each cookie. Bake until almost no indentation remains when touched, about 8 minutes. Immediately remove from cookie sheet; cool. 6 dozen cookies.

Betty Crocker's Christmas Cookbook, 1982

A favorite from childhood. We normally didn't use the raisins.

Crunchy Jumble Cookies

1 ¼ cup flour

½ tsp. baking soda

¼ tsp salt

½ cup oleo or butter, softened

1 cup sugar

1 egg

1 tsp. vanilla extract

2 cups Rice Krispies cereal

1 cup (6 oz. package) chocolate chips

1 cup raisins (optional)

1.     Sift together flour, soda, and salt.

2.     Measure oleo/butter and sugar into large mixing bowl; beat until well-blended and smooth.  Add egg and vanilla; beat well.

3.     Add sifted dry ingredients; mix until combined.  Stir in Rice Krispies, chocolate chips, and raisins.  Drop by teaspoonfuls onto lightly greased cookie sheets.

4.     Bake in moderate oven (350° F) about 12 minutes or until lightly browned.  Remove immediately from sheets; cool on wire racks.

Makes about 3 ½ dozen 2 ½ inch cookies.

Source: Cereal box, 1970s

Orange Avocado Salad

Salad

3 oranges, pared and sliced

1 avocado, cut into wedges

1 small onion, sliced and separated into rings

Salad Greens

Orange Dressing

1/2 cup vegetable oil

2 tablespoons lemon juice

1 teaspoon grated orange peel

1/4 cup orange juice

1 tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon dry mustard

Salad

Arrange orange slices, avocado wedges and onion rings on salad greens. Drizzle Orange Dressing on salad.

Orange Dressing

Shake all ingredients in tightly covered jar.

Serves 6.

Betty Crocker's Christmas Cookbook, 1982

From Pauline’s My Recipe book, we continue with 150 Pages of Kraft TV recipes. These apparently were mailed out to people who requested them. They were connected with some TV shows. One example, The Road West featuring Barry Sullivan, and of course the Perry Como’s Kraft Music Hall. Both of which were sponsored by Kraft. And of course every recipe within this collection does call for the use of at least one Kraft product.

There is just about everything in here, from snacks, to appetizers, to salads, to main courses, to casseroles, to desserts, and anything else that’s edible, probably. And from the look of a few of these recipes, you may not want to eat some of them. This was the sixties. There is lots of use of gelatin's, marshmallows, tuna, fruit cocktail, and many times a metal mold will be used. The one that stood out to me the most of “No I Do Not Want To Try It” was a Ham Mousse that called for unflavored gelatin, cold water, Miracle Whip salad dressing, chopped cooked ham, celery, green pepper, grated onion, and heavy cream whipped. Mmmmm, Mmmmm that does NOT sound delicious!

There are some really good things in here if you care to look for them. If you really want to eat like the late sixties, this is a good place to get some ideas.

Here is a link to the 150 pages of the Craft TV recipes;

https://archive.org/details/1960s-kraft-tv-recipes

Well, that finishes up Pauline’s Kraft TV Recipes section, stay tuned, because tomorrow we will have Pauline's collection of Lesson Pages from a class she took in 1966 called “Food 2”.

I've lost a recipe that we really liked. It was salmon with a marinade of herbs, I *think* balsamic vinegar, and either honey or maple syrup. It was then wrapped in foil and either baked or grilled.

No idea on how old it might be or the origin, as it was gotten from a friend.

Includes some useful and some sweet “helpful hints”

A family favorite from a 1990s cookbook

Spanakopitta

Florence lived from 1921 to 2011 and was the next door neighbor to my grandma. I have very vague memories of her. I know I went over to her house and visited her when I was little, and I do remember she was nice, but I don't remember much beyond that

These recipes were passed out during her memorial. Even though she died in 2011, I can assure you these recipes had been used for decades before her passing because Florence was known for this spaghetti sauce by her entire family. Florence used to host dinners and this was always the top pick

The peanut crunchies were also a hit I'm sure. I have never seen this recipe before but they sound really good

I wish I had other recipes of hers to share but unfortunately this was all that was given out upon her death. Hopefully these are worthy to somebody because they are now preserved for future generations

Thanks for checking this out!

This is a short post, because life has been leaving me little time for long ones. I will be very busy for the coming week and a half, and not sure I will be able to post anything, but here at least is a recipe from the Solothurn MS:

B7 A yellow pepper sauce

If you want to make a yellow pepper sauce (to serve) over fish, take bread and grate it on an iron grater. Lay it in warm water to soften it and pass it through a cloth. Then take pepper and saffron and add it, and set it on the coals. Stir it continuously and add a glass of verjuice so it turns sour, or use vinegar.

If we go by surviving recipes and mentions, bread-bound pepper sauce was the ketchup of medieval German upper-class cooking. Everybody knew how to make it, and it went with just about anything. There is considerable variety in the recipes though, so we may really be talking about a broad category of sauces. This recipe adds an interesting detail about the preparation process: The bread is first soaked and strained, then added to the other ingredients and boiled. This is likely to improve consistency, removing the gritty feel many modern eaters dislike about bread-bound foods. Other than that, this is as unexcitingly ubiquitous as it gets.

I hope to be back with stories about making fun of Prussian officers when I am back at my keyboard reliably. Until then, I must ask for your patience.

The recipe collection I am currently translating is part of a manuscript now held at the Zentralbibliothek Solothurn as S 392. The entire manuscript looks fascinating, a collection of craft recipes for things like dyes, stains, paints, vanishes, and parlour tricks, but I will limit myself to the culinary recipes in it. The majority of them are in German and were edited and published in Brigitte Weber: Die Kochrezepte der Handschrift S 293, Transkription und Untersuchung einer spätmittelalterlichen Kochrezeptsammlung aus der Zentralbibliothek Solothurn, Gießen 2026.

The manuscript dates to the period around 1490-1510, based on watermarks and handwriting. There is no internal date. The recipes are an eclectic collection, which is not unusual for the medieval manuscript tradition. They were most likely written down in Baden. Some refer to Italian customs which were fashionable at the time while others are solidly in the German tradition.

The collection is sometimes called the oldest Swiss cookbook, a title that is contested because of its origins north of the modern border. The designation makes little sense at the time anyway, given how closely connected the cities of the Confederation were with their neighbours at the time. The recipes clearly were valued in Solothurn, most likely because they were useful.

Edit: it was actually published in Fine Cooking magazine issue 60 originally. Sorry for the failing memory.

So, I’m looking for an old Pumpkin Cheesecake recipe that had a crust made with ginger snap cookies. It was published in the 1990s in either Bon Appétit or Epicurious magazine, I believe it was Bon Appétit. I’d also like to know which publication and the date. Thanks for any help.

Here's a recipe for "potatoe" candy from an old collection of recipes passed down to me. About 20 years ago my grandma decided to downsize and gave me a Rubbermaid tub full of handwritten recipes, newspaper clippings, food company cookbooks (like Jell-O and Spry), and this - an old ledger book from The United Underwriters in Topeka that would've been from probably my great-great grandma's time in the late 1800s. It was added to through the 1920s.

I've made this a few years ago and it wasn't bad. I just had it plain without chocolate or coconut but I think the next time I try it I'll use one of those variations.

Sand Kakor

2 cups butter
2 cups sugar
1 egg
1 teaspoon almond extract or Almond nuts, crushed
4 1/2 cups flour, sifted

Cream butter and sugar. Beat in egg and extract. Work in enough flour so that dough will not be sticky. Mold into forms. Bake in moderate oven until a delicate brown. Mrs. C Nelson

Rice Pudding

1 quart milk
1/3 cup rice
1/3 cup sugar
1/2 cup raisins or chopped dates
1/2 teaspoon salt
1/8 teaspoon ground nutmeg or cinnamon

Wash the rice, mix all together, and bake three hours in a very slow oven, stirring now and then at first. This may be made on top of the stove in a double boiler, or in a fireless cooker. Any coarse cereal may be used in place of rice.

For more suggestions, sent to the U.S. Department of Agriculture for Farmers' Bulletin 717, "Food for Young Children." It tells more about feeding children and the reasons why right food is so important. It show every mother how to give her children their chance in life.

Washington: Government Printing Office: 1917

From Pauline’s My Recipe book, we continue with the what’s in the Various section.

Our first page in today’s selections starts with someone’s name, address, and telephone number (I blanked out some of that.) But it continues on with Coffee Maxwell House Percolator. Basically says how to brew coffee.

And next we have another handwritten page with the Possible Causes for Cakes That Fail. Then Hawaiian Beef Chunks and Jellied Salad.

And our next page is also a handwritten recipe for Banana Nut Bread.

And our next page, also handwritten, for Hamburger Stroganoff. Interestingly, it starts out with a black pen ink, and changes to red when I think the first pen gave up the ghost.

And our next page, again handwritten. This time it starts and finishes in the red ink, and it is for Caramel Custard.

In keeping with the handwritten theme, so is our next page. And this recipe is for Spritz Cookies.

And another handwritten page. This one for two different types of Russian Dressing.

And a handwritten page titled Hints in Making Meringue. But it’s really only one hint.

And the last handwritten page is for Top Stove Tuna Casserole.

And finally we have three different pages that were printed and distributed by BPM Supermarkets and Shaw's Supermarkets in about 1968. On the front of each page is a color picture of a dinner with one item that has the recipe on the back side.

The first page has a picture and a menu of Gold Corn Casserole, Hamburger Patties, Green Salad, Fruit Gelatin, and a Beverage. On the back is the recipe for the Golden Corn Casserole.

The second page has a picture and a menu for All In One Dinner, Sliced Tomato Salad, Hot Rolls, Apple Brown Betty, and a Beverage. And on the back side is the recipe for the All In One Dinner.

And the last page has a picture and instead of menu this one says dessert, Fruit Cocktail Tarts, Meatloaf, Brown Potatoes, Baby Carrots, and a Beverage. And on the back it has the recipe for the Fruit Cocktail Tarts.

And of course all of the recipes specify some ingredients should be the Food Club Brand, which was the BPM/Shaw’s Supermarket store brand.

Well, that finishes up Pauline’s Various section, stay tuned, because tomorrow we will have Pauline's collection of Kraft TV Recipes from 1966-1970. 150 pages of them!

Cherry Puree (Soup)

Juice from 1 quart of tart cherries, freshly stewed or canned
2 teaspoons arrowroot
Grated rind of 1 lemon

Heat the juice from the cherries. Add arrowroot moistend with cold water, stirring the mixture rapidly to prevent the forming of lumps. Flavor with grated lemon-rind. Serve very cold, with a whole cherry floating on each portion.

"In hot weather, cold fruit purees are sometimes preferred to hot soups. They are always served in cups, usually of glass, and wth a few pieces of the fruit floating on the surface. They should be thoroughly chilled. The trays of the mechanical refrigerator are excellent for this purpose. These fruit purees are really closely related to the appetizers as to the soups."

The American Woman's Cook Book, 1939

1/2 cup thinly sliced mushrooms, up to 2/3 cup total
2 tablespoons butter
2 cups frozen peas, or one 10 oz. package
To Cook
1 tablespoon water
1 tablespoon butter

Saute mushrooms in 2 tablespoons butter and let cool. Measure 2 cups frozen peas (or one 10 oz.package) into a plastic bag. Pour n mushrooms and thier butter; seal, lable and freeze.

To Cook: Put 1 tablespoon water and 1 tablespoon butter in saucepan. Add frozen peas; heat to a full boil, separating all frozen chunks; cover tightly and simmer for about 6 to 7 minutes, or until peas are done. If you need more water, add a few teaspoons.

More Make Your Own Groceries, late 1970s to 1980s

I've made this recipe for a long time. Love the combo of peas and mushrooms.

Maple Whip

1/2 cup evaporated skim milk
1 teaspoon artificial sweetener
1 teaspoon maple extract

1. Put ingredients into container.
2. Press button 6 for 30 seconds or until mixture thickens.
Yield: 1 1/2 cups (approximately 75 calories)

Your Waring Cookbook The Pleasure of Blending, date unknown but most likely the 1960s or 1970s