Vintage Recipes - Dressing & Molasses Pudding

These lovely hand-written recipes were tucked inside an old cook book a picked up on a recent thrifting spree ~ 

Dressing

⅔ cup sugar
¼ cup butter
1 egg
Flavor to taste. Cream together.

Molasses Pudding

1 cup molasses
1 cup flour
½ cup cold water
1 egg
1 teaspoon soda
Salt
Cinnamon
Steam 1 hour.

Vintage Recipes - Mother's Oats - Chocolate Chip Cookies

 

Mother's Oats - Chocolate Chip Cookies

¾ cup butter or other shortening

½ cup brown sugar, firmly packed

½ cup granulated sugar

2 eggs

1 cup and 2 tablespoons all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

⅓ cup milk

1 teaspoon vanilla

½ cup chopped nut meats (optional)

3 cups Mother’s or Quaker Oats (quick or regular, uncooked)

1 seven-ounce bar of semi-sweet chocolate, cut in pieces (or morsels)

Cream shortening and sugar thoroughly. Beat in eggs, one at a time. Sift flour once before measuring. Add baking powder and salt and sift together. Add to creamed mixture, alternately with the milk. Stir in vanilla. Add nuts, then Mother’s or Quaker Oats, and lastly, semi-sweet chocolate, cut in pea-size pieces. Drop from teaspoon on greased cookie sheet. Bake in hot oven (375 degrees F) 12 minutes. (Makes 5 dozen.)

Vintage Recipes - Dutch Lettuce Salad

 
How to make wonderful Dutch lettuce salad

Here’s a salad you’ll love – straight from Grandmother’s old-fashioned cookbook

By Margaret Gehlert

6 slices bacon
1 tablespoon flour
1 tablespoon sugar
½ cup water
½ cup vinegar
1 medium head lettuce
4 of 5 green onions

Cut well-seasoned bacon slices into small pieces with a sharp knife and place in frying pan. Fry slowly until bacon is crisp and brown. Drain.
Stir flour and sugar into the crisp bacon pieces and 2 tablespoons only of bacon fat. Stir over a low heat until the mixture is absolutely smooth.
Pour mixture of water and vinegar into the bacon paste. Lower heat, keep on stirring until dressing bubbles and becomes smooth and thick as syrup.
Pour bacon dressing, while still warm, over a salad bowl full of lettuce and chopped green onions or other favorite salad greens. Mix thoroughly.

Source: Unknown. Clipped recipe was tucked inside one of my vintage cookbooks.

Over the Coals Barbecue Recipes from A.1. Steak Sauce

 

This old recipe card was left in one of my old cook books by a previous owner. I don't usually pour A.1. Sauce on beef steak, but I enjoy it on pork steak and chicken so I might have to try the savory sauce one of these days.

Over the Coals Barbecue Recipes from A.1. Steak Sauce

Basic Hartford Sauce

3 ounces A.1. Steak Sauce
½ pound butter or margarine

Pour A.1. Steak Sauce into sauce pan. Add butter and heat until melted and blended. Makes about 1-½ cups. Serve on beef, spareribs, or chicken.

Quick Barbecue Sauce

2 tablespoons A.1. Steak Sauce
2 tablespoons butter or margarine
1 can (8-ounces) tomato sauce
⅛ teaspoon powdered cloves
2 tablespoons prepared mustard

Mix all ingredients and simmer 5 minutes. Makes 1 cup. Tasty on beef of pork.

Spoon Sauce

Spoon A.1. Sauce evenly over a steak half an hour before cooking… about ½ cupful of A.1. Sauce for a 2-½ pound steak. Grill as usual, season sparingly so the herb-and-spice flavor of A.1. Sauce comes through.

Savory Barbecue Sauce

1 bottle (5-¼ ounce) A.1. Steak Sauce
4 tablespoons butter or margarine
2 cups water
½ teaspoon black pepper
2 teaspoons salt
¼ cup brown sugar
1 cup vinegar
Juice of 4 lemons

Mix all ingredients and simmer for 5 to 10 minutes. Makes one quart. Excellent on chicken or pork. (Left over sauce can be stored in the refrigerator.)

Vintage Recipe Collection - Old Clippings

 I spent part of Memorial Day weekend sorting through my collection of old cook books & found these clippings tucked inside an old advertising recipe booklet.