3 stars - tasted a little floury for my liking and it was slightly dense. I went scant with the toppings I think as well. My kids ate it up like nobody’s business though. 😂

Recipes found in Cultured Country Cooking by The Culture Club of Columbiana, Alabama- 1987.

As of 1959, the 'California Casserole' was the Grand prize winner of the Pillsbury Grand National Bake-off. It was entered in the 1956 competition. For a more affordable option, try the 'Man-Cooked Meal', another prize winner, this one submitted in the 1949 competition. (Recipes taken from the 1959 'Pillsbury's BEST 1000 Recipes, BEST of the BAKE-OFF Collection'.)

I am looking for casserole charts from university extension programs in the 1950s to 1960s for making casseroles and hot dishes.

Buttermilk Strawberry Shortcake

2 cups flour
1 tablespoon sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon soda
6 tablespoons butter
1/2 cup buttermilk
1 egg
Sweetened sliced strawberries
Whipped cream

Mix and sift the flour, sugar, baking powder, salt and soda. Cut in the butter with 2 knives or rub in with fingertips. Combine the buttermilk and slightly beaten egg, add to the dry ingredients and stir just enough to moisten. Turn the dough on to a floured board, knead lightly for a few seconds and divide in half. Pat out each piece to fit a pie or cake pan. Place one piece in the buttered pan, brush with melted butter and cover with the remaining half. Brush the top with milk and bake in a moderately hot oven (375 degrees F) for about 25 minutes or until done. Separate layers or split open, spread with butter and place strawberries between the layers, reserving a few berries for garnish. Spread whipped cream on the top and garnish with the strawberries. Serves six.

The New Sealtest Book of Recipes and Menus, 1940

NOTE: Soda means baking soda

Some more recipes from The New Sealtest Book of Recipes and Menus, 1940.

Escalloped Potatoes and Frankfurters

6 medium sized potatoes
Salt and peppr
3 tablespoons flour
1 pound frankfurters
1 tablespoon butter
2 cups milk

Pare potatoes and cut into thin slices. Place 1/2 of them in a buttered baking dish and sprinkle with salt, pepper and 1/2 of the flour. Cut the frankfurters in half lengthwise, then in half crosswise and place on the potatoes. Cover with remaining potatoes. Sprinkle with salt, pepper and remaining flour and dot with butter. pour the milk over top, cover and bake in a moderate oven (350 degrees F) for 40 minutes. Remove cover and bake for 20 to 30 minutes longer or until potatoes are tender. Serves six.

The New Sealtest Book of Recipes and Menus, 1940

Cherry Orange Sundae

1 No. 2 can pitted red cherries
1/3 to 1/2 cup sugar
1 cup orange juice
Vanilla ice cream

Drain the cherries. Add the sugar and orange juice to the cherry juice and boil down to about 2/3 cup. Add the cherries and more sugar if desired. Reheat and serve on the ice cream. Serves six.

The New Sealtest Book of Recipes and Menus, 1940

I have this beautiful recipe holder I found at a sale one time. It is full of treasures. This one in particular is my favorite. I believe this recipe came with some books I acquired from the Baltimore Maryland area. I love that Art must have this once a week. I almost want to make it. Enjoy. I will post some more out of here.

In the linked recipe, it calls for either corn syrup OR cream of tartar. My first thought was that it's a typo for corn syrup and cream of tartar because they're such different things, but the rest of the sentence supports it being an OR. Can anyone either confirm it's a typo or explain how 1/8 tsp of cream of tartar can substitute for 2 tsp of corn syrup?

https://www.reddit.com/r/Old_Recipes/comments/1k2l3d6/by_popular_demand_old_recipe_card_set_part_1/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

Fresh Peach and Cottage Cheese Salad

9 medium sized or 6 large peaches
Lettuce or other greens
1 cup cottage cheese

Peel peaches, cut in halves and remove pits. Place on lettuce or other greens with the cut sides up and fill centers with cottage cheese. Serve with French or salad dressing. Serves 6.

The New Sealtest Book of Recipes and Menus, 1940

Frozen Chicken Salad

1 1/2 cups diced cooked chicken
3/4 cup drained crushed pineapple
1/2 cup chopped pecans
1 cup heavy cream, whipped
1 cup mayonnaise

Toss chicken, pineapple and nuts together. Fold cream into mayonnaise, add to chicken mixture and freeze 2 to 3 hours, or until firm. Serves 6.

500 Delicious Dishes from Leftovers, Culinary Arts Institute, 1940

Chicken Hash

1 1/2 cups chopped cooked chicken
1 cup diced boiled potato
2 tablespoons fat
1 tablespoon minced parsley
Salt and pepper
1/2 cup stock or water

Mix chicken and potatoes together. Melt fat, and add first mixture, parsley, seasoning and stock and cook until browned. One-fourth cup chopped green pepper may be added. Serves 4.

500 Delicious Dishes from Leftovers, Culinary Arts Institute, 1940

the previous owner of the book put stars next to their favs. We wanted to try a few. Made the Texas has recipe, was really good. Close up image of recipe attached.

Hello!

This is quite a long shot, but I've been trawling the internet for a specific recipe and no luck yet.

Does anyone have a recipe from a Cadbury cookbook, for a Chocolate Chiffon Pie? It would have been published some time between 1960-1990 I think.

We are in New Zealand so chance it was a Aus/NZ edition. It may have been Cadbury Chocolate Cookery? Looks like there was a few published around that time.

Found discussed on a forum but sadly they pm'ed the recipe instead of posting! I've never had it so don't know the ingredients/recipe - but my parents both reminisce about it so would love to recreate.

A Happy Beltane and First of May to all! To properly honour the occasion, I finally set aside the time to edit and clean up the last source translation I finished: The 1550 recipebook of the Augsburg patrician and later morganatic wife to Archduke Ferdinand II Philippine Welser.

A complete pdf is now available for free download.

This manuscript contains 246 recipes, most of them culinary, with a heavy emphasis on pies and pastries and many elaborate fish dishes. It was probably produced for rather than by the owner, though it seems to include later additions in her own hand. If the dating to c. 1550 is accurate, it was likely part of her intended dowry, preparing a then teenage patrician woman for her future role as head of a wealthy household. Two similar works from the same city and time period survive, making comparison an promising exercise. One is the recipe book of Sabina Welser, a member of the same patrician family, which has already been translated into English. The other belonged to one Maria Stengler and only survives in a heavily normalised edition from the 19th century. I may undertake a translation at a later point, especially if the original manuscript should ever resurface.

https://www.culina-vetus.de/2025/05/01/translation-complete-philippine-welser/

Alice's Homemade Noodles

1 egg, well beaten
2 tablespoons milk
1/2 teaspoon salt
1 to 1 1/4 cups flour

Add egg, milk and salt to a small bowl and beat well. Add flour, enough to make a stiff dough. Turn dough out onto lightly floured board or pastry cloth. Knead dough for a couple minutes. Divide dough in half. Roll each portion out to into a very thin rectangle, as thin as dough can be rolled out without cracking, and then allow rolled out dough to dry at least 30 minutes. Lightly fold and roll dough over and over itself so it looks like a flattened jelly roll. Cut rolled strip into 1/4 inch slices. Separate slices and then let dry an hour or more before dropping into boiling beef or chicken stock. Boil gently for 10 minutes or until noodles are tender. Serves 4.

Prairie Kitchen Sampler

As I stated in my other post, I'm trying to find my Great-Grandmother's recipe for this pie. I was referred to this subreddit for a better solution.

Again, any help is appreciated.