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old fashion creations of food.  email starlina @ - Ladies, put the @ and the
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Vintage Recipe Books.
Vintage Ice Cream Recipes found in old tin recipe boxes and journals from around
the country.  These recipes were lost, no one loved or cared for them anymore.
They are free for your taking.

One of my favorite memories is the making of ice cream in a hand cranked churn.  
Now, I think, this hand cranking would drive me completely insane today.  I, like
the rest of you, want everything fast, quick, coming at me with the speed of light.

But, back then....... back then when you were young and summer days were filled
with new and wonderful things.  Those glorious hot summer days during the
sixties........ wow, to be a kid again..... is all I can say.

Hand cranked icecream was sort of the first time of everything

It's the Fourth of July and you've been waiting all day for the night

Our nights, out here in the small towns, were filled with starlight, not city lights.  
Dark was dark in a small town.

You've waited all day, till you're ready to explode.  Boom!  The anticipation builds
till you tinkle, waiting........
.......... remembering.......
recalling last years bursting lights filling the sky with colored starlight.

The ooos, the ahhhs.........

That's how homemade hand cranked ice cream would make the summer's eve feel.  
Like waiting all day for the night.  The fireworks in the dark sky.

Nothing was better.  Nothing...........
Vintage Coffee Ice Cream Recipe
This recipe was found in the recipe Journal, dated 12-01-1965 from Mary
Beyer. I do not know why she added the 69 cents or 35 cents to the recipe,
except this might have been the cost of these ingredients at that time.

Entitled "Brandied Fruit"
Makes 4 - 5 pints.

1 pint
(69 cents)
2 large bottles medium cherries, drained
1 cup sugar. Let work 8 days

3 cans pineapple tidbits, drained
1 cups sugar. Let work 8 days.

(35 cents)
1 large can cling peaches, cut, drained
1 cup sugar. Let work 4 or 5 days.

Do not put in ice box until after the peaches have been added and worked their
Do not cover tight and never seal!
Use a plastic container with a lid, but do not close tight.

Stir ever day.
First save yourself, 1 pint of the "starter".
It will keep in the ice box as long as you want it.
Serve on ice cream, angel food cake with whipped cream.  (It is advisable to
never promise a pint of the first from your first batch, as you won't have much
It is Best Served on plain ole vanilla ice cream
Homemade Icecream - (A vintage ice cream
recipe from the Journal)

6 Quarts
6 eggs
3 cups sugar
1 tall and 1 small can Carnation Milk
2 teaspoon vanilla
Fill remainder of freezer with cow's milk

Beat egg whites with 1 1/2 cup sugar.
Beat egg yolks with other 1/2 cup sugar.
Add yolks slowly to whites, then add condensed
milk and beat in Ice Cream Mix Master.

For four quarts: 4 eggs, 2 cups sugar, 1 tall can
condensed milk, 1 1/2 teaspoon vanilla

Orange Sherbert:
1 large Golden Age Orange
1 can Eagle Brand
3/4 cup sugar
Fill with cows milk.
My Aunt Marie's Homemade Ice Cream Recipe

When my mom and Aunt Marie would make this recipe they used a hand
cranked ice cream maker. Seem funny to think this ice cream maker would
now be a vintage item.

2 Eggs
2 Boxes ice cream powder (Junket- and I don't know where you can get
this anylonger)
3/4 Cup sugar
1 Can Eagle Brand Milk
Pinch of salt
1 tbls. vanilla (taste - may not need that much)
Fill up can with milk

Pack ice cream maker with big salt and ice.  Makes one gallon.
Use chocolate, strawberries, or what ever you like.

You can find her homemade pickle recipes on the pickle page.

This was the ice cream that I would wait days for!
Homemade Ice Cream

1 quart milk
1 cup sugar
1 egg
dash salt
2 tablespoon cornstarch
1 teaspoon pure vanilla or 1 tablespoon
imitation vanilla

Mix sugar, cornstarch and salt in heavy
saucepan.  Add 1/2 cup milk to form a paste.   
Stir in beaten egg.  Add remaining milk, and
cook over moderate heat, stirring constantly,
until a rolling boil.  Let boil about a minutes,
and this will be a thin custard.  Pour in freezing
tray and let set until cool.  Place in freezing
compartment of refrigerator and freeze until
firm, then remove from tray with a fork, and
beat with electric mixer at high speed until
fluffy.  Return to tray and refreeze.

Any variation may be had by adding fruits, etc.  
Before second freezing, except chocolate -
which is obtained by making chocolate custard.

Circa 1950 something. Mrs. R.W. Dillard
wrote, My family prefers the plain vanilla
with toppings on each serving of
strawberries, peaches, blackberries, or
sundae syrups.  This is my own recipe
entirely.  One which was evaluated by trial
and error.
Custard Ice Cream

2 tablespoons flour
1/2 cup sugar
1 1/4 cups milk
2 egg yolks 2 egg whites
1/8 teaspoon salt
1 cup whipping cream
1 1/2 teaspoons vanilla extract

Mix flour and sugar thoroughly.   Add cold milk and stir until
smooth.  Cook until thick.  Continue cooking over hot water 10
minutes.  Pour over slightly beaten egg yolks and cook two minutes
more.  Cool.  Fold in stiffly beaten egg whites to which salt has been
added. Fold in whipped cream and flavoring.  Pour into refrigerator
tray and freeze.  Stir two and three times while freezing.  Serves 6 to
Vintage Ice Cream Recipes
Looks like my dad and me were waiting
for mom to fix dinner in this photo.

We could have been watching the
TV...Flipo the Clown was my favorite

Sometime in the mid 50's.
Coffee Pecan Sauce for Ice Cream

1 cup sugar
1 1/2 cups hot strong coffee
2 tablespoons cornstarch
1/4 cup cold coffee
1/4 cup butter
1/8 teaspoon salt
1/2 cup coarsely chopped pecans

Melt sugar slowly in heavy skillet over very low heat, stirring often.  
Gradually stir in hot coffee, using a long handled wooden spoon to
avoid a burn from steam.  Blend cornstarch with cold coffee or water
and gradually stir into sugar mixture.  Continue cooking over low heat
stirring constantly, until sauce boils and thickens.  Add butter and
salt.  Serve warm or cold with pecans over vanilla ice cream.  Makes
8 servings.
Coffee Ice Cream
Hollidaysburg, Pa Recipe

1/2 pound marshmallows
1 cup hot strong coffee
1 cu cream - whipped

Melt marshmallows in kettle with lid, over low flame (add a couple
Tablespoons water)  Heat coffee and combine.  Stir together and allow
to cool.  Whip cream, add vanilla and combine with above mixture.  
Freeze in ice tray and when solid, whip thoroughly in mixer.  Return to
tray and keep cold until ready to serve.
The following recipes comes from a 1913 Baking Powder recipe booklet.  You can find out more about this booklet on the
following page -
1913 Baking Powder.   When the booklet has sold, I will have to take these recipes down and put up new

There are two general forms of ice cream.  One in which the materials are frozen uncooked, the other in which the materials are cooked
before freezing.  We will give several recipes of each kind.

Caramel Ice cream
Melt 1/2 cup of granulated sugar in frying pan, and when brown add 1/2 cup of boiling water, and let simmer 10 minutes.  Strain, add
quart cream, add another 1/2 cup sugar, flavor with vanilla and freeze.

Chocolate Ice cream
Dissolve 2 squares of chocolate in 2 tablespoons boiling water, add this with 3 cups sugar to 1 pint hot milk.  Boil until it foams, stirring,
for it burns quickly.  Add 4 pints sweet milk, 1 pint heavy cream.. When just luke warm remove from fire and stir in quickly 1 tablespoon
of gelatine dissolved in warm water.  Let stand in a cool room until set firm, let cool, then freeze.

Medium Ice Cream
One quart cream, 1 1/2 quarts sweet milk, 3 cups sugar, 4 eggs, 1 tablespoon of vanilla or lemon.  Stir together; freeze.

New York Ice Cream
Two cups milk, 3 cups cream, 1 cup sugar, 1 pinch salt, yolks of 4 eggs, 1 tablespoon gelatine, 1 tablespoon vanilla or lemon extract.  
Make a custard of milk, sugar, eggs and salt.  Bring it to a boil.  Remove from fire and add gelatine, melted in a little warm water, cool,
strain and flavor.  Whip the cram, add it to custard and freeze after it has become cold.

Plain Ice Cream
One gallon milk, 1/2 pint sweet cream, 7 eggs, 4 cups sugar, flavor to taste.  Stir together;' freeze.

Straight Ice Cream
Two quarts pure cream, 3 cups sugar, 1 tablespoon vanilla or lemon extract.  Stir together and freeze, allowing plenty of room in freezer
for expansion.

Vanilla Ice Cream
Two cups cream, 2 cups milk, 1 1/2 cups sugar, 1 tablespoon vanilla or lemon extract, 4 eggs.  Prepare and cook the ingredients in the
same general way as given in the recipe for New York Ice Cream.

Fruit Sherbet
Juice of 3 lemons and 1 orange, 1/2 cup of shredded pineapple, 2 1/4 cups of sugar and 1 quart water.  Boil water and several slices of
lemon and orange peel 10 minutes; cool, add juice of lemons and orange and the shredded pineapple; freeze.  When almost frozen, add
beaten white of 1 egg.

Lemon Sherbet
One pint lemon juice, 1/2 glass orange juice, 3 quarts water, 2 ounces gelatin.  Soak gelatin over night in 1/2 pint water; in the morning add
the rest of the water and let come to a boiling point.  Strain fruit juice and add with 2 cups sugar, or sugar to taste, and freeze.

Lemon Milk Sherbet
One quart milk, 2 cups sugar, juice of 3 lemons.  Dissolve sugar with milk; add juice of lemons slowly, and freeze.

Orange Ice
Seven oranges, 2 lemons, whites of 4 eggs.  Boil 2 1/2 pints of sugar in 2 1/2 quarts of water about 15 to 20 minutes.  Cool. Add strained
juice and let cool; when almost froze add beaten egg whites, then add the well beaten eggs and freeze.  This will make about 5 quarts of
ice.  Serve in sherbet glasses or orange cups.
Below are some snipets from the booklet as a temptation.  Want more, buy
the booklet.....but in the meantime, see our recipe booklet page for more.

"Ice Cream for the Automatic Refrigerator

America's favorite - Ice Cream - is so easy to make with Borden's Eagle
Brand Sweetened Condensed Milk.  And furthermore it's so velvety-smooth
and creamy rich that your family will clamour for it again and again!  Make
some today and give your family a real treat.

Hints for making Ice Cream in your Automatic Refrigerator
1. Be sure to use Borden's Eagle Brand Sweetened Condensed Milk.
2. Follow Magic Ice Cream Recipes carefully.
3. Remember all measurements are level.
4. Consult booklets issued by manufacturer of your automatic refrigerator to
determine instructions for freezing ice cream.
5 Set temperature regulator at coldest point.
6. Chill mixture well before freezing.
7. Do no freeze trays of water while freezing desserts.
8. Do not place warm foods in the refrigerator, nor open and close doors
often while freezing desserts.  If you do, you lengthen the freezing time.
9. Chill bowl and better thoroughly before whipping cream.
10. Whip heavy cream to a foamy, fluffy thickness - not until stiff.  Cream is
of a thick, custard-like consistency when whipped enough.
11. Freeze mixture to a mush, that is, until it is half frozen.  Then scrape from
sides and bottom of freezing tray and beat until smooth but not melted.  
Smooth out in tray and replace in freezing unit until frozen.
12. Turn temperature regulator back to normal when ice cream is frozen.  
(Unless it is to stand for several hours before serving, in which case the
regulator should be set half-way between coldest point and normal position.)"

Ice Creams for the Freezer"

Taken from a the Borden Elsie the Cow Recipe Booklet

Give your family their favorite ice cream often, now that you can make it so
much more quickly, and inexpensively with Borden's Eagle Brand.  You use
fewer ingredients, amazingly less cream -- and yet you get results that only
the richest sort of ice cream recipe has given you heretofore!

Hints for Using the Ice cream Freezer
1. Follow ice cream recipes carefully.
2./ Scald the freezer, dasher, and cover before using.
3. Crack ice finely.
4. Fill chilled container 2/3 full with ice cream mixture. Cover tightly.
5. Adjust dasher so handle turns smoothly.
6. Use 3 parts of ice to 1 part of ice cream salt.
7. Add alternate layers of ice and salt until freezer is 3/4 full.
8. Turn the crank slowly, but steadily.  The mixture is frozen when the crank
turns hard.
9. When mixture is frozen, wipe around top of container with cloth, and
remove cover carefully so that no ice or salt falls into ice cream.
10. Remove dasher and scrape off ice cream clinging to it.
11/ Cover container.  Drain off water from freezer.
12. Repack with ice and salt.  Cover with burlap bag or heavy paper until
serving time."

The above was taken from the Elsie the Cow recipe booklet.
Read, "The Story of the Missing Cookie
Jar" by PenVampyre.  A delightful little
Christmas story with mouthwatering  
recipes for the most wonderful time of the

Read "
Santa and the Magic Key", plus
recipes for your holidays.  A story by
Robin Wallace.

Read "Easter and Where NOT to Hide
Memories of Easters past and a
few vintage recipes.

Halloween Chillicothe History
Story -The original story won first place in
sixth-eighth grade division of Southeastern
Middle School, 2005 by Logan Lyon.

Food and Genealogy.  A story By Robin
L. Wallace.  O
ur lives, our families, our
very history's are defined by the foods we

Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
of my father and his version of

Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were buried in
the tiny, local cemeteries and thoroughly
cleaned up each gravesite, carrying away
branches that may have fallen in the

Grandma Irwin's Story of Courage and
Swit Tater Biskits Recipe.
Vintage Ice Cream Recipes
Handcranked Ice Cream Recipe
Heidi Sweptson
1960 - 70 something, my little cousin
Heidi Sweptson
Me, back in the mid 1950's.  Yes, I
am sitting on a real live bear in front of
the Big Bear Store at Central Center,
Chillicothe, Ohio.
Me and Davy Crider?  1950 something
I haven't got a clue to who this is, but I
am sure he was important to someone.

2 Quarts Ice Cream
2 cups sugar
4 eggs
5 cups cream
3 cups milk
1 Teaspoon
1950's Ice Cream Recipes
Pumpkin Ice Cream Pie
1 cup pumpkin
1/2 cup sugar
1/2 tsp nutmeg
1/4 tsp salt
1/8 tsp cinnamon
1/2 tsp ginger
1 quart ice cream. Mix dry ingredients together.  Soften ice cream.  
Mix together, add to pie crust and freeze.
To make the Graham Cracker Crust - use 18 graham crackers, 1/3
cup butter that has been melted, add 1/4 cup chopped nuts and put in a
9" pie pan.

Frozen Dessert
Whip 1 pint of cream to the following:  Add 3 Tablespoons sugar and
18 crushed macaroons and 1/2 cup chopped nuts.
Use a 9" x 13" pan, rinsed out with cold water.   Spread 1/2 of above
mixture in pan-spoon 3 kinds of sherbet (1pt. of each) with a teaspoon
- variegate. Then top with other 1/2 of cream mixture.  Put in freezer.  
It is best to make 1/2 of cream mixture at a time.  You can use paper
cups instead of pan - place in muffin pan to hold shape.
A visitor to the website writes,
I just loved your page. It brings back
so many memories. I did find junket at:

Do you remember if they were the
people that made the sherbet dessert?
It came in orange, lemon or lime
powder mix and you added milk. Then
you froze it in the metal ice cube trays
with the metal divider removed. After it
froze you stirred it and then refroze it
again. I don't remember the company
that made it but it wasn't summer in
Newton NJ until mom started making

Thanks for sharing.
Eileen C."

If you have the information she is
seeking please send an email to
Nice little Hershey’s Syrup Booklet
Original 1936 – small, maybe 4 ½ by 2 ½�
Booklet is in decent condition - price 5.50 plus shipping of 5.50

Recipes are as follows:
Chocolate Butter Icing , Egg Milk Shake , Frosted Chocolate , Cold
Chocolate Float , Cold Chocolate , Hot Chocolate , Hot Chocolate Nut
Sauce , Chocolate Hard Sauce , Chocolate Caramel Sauce , Baked
Chocolate Custard
Chocolate Pie Filling , Chocolate Fudge , Chocolate Creams , Chocolate
Chocolate Ice Cream , Chocolate Ice Cream , Chocolate Marshmallow
Ice Cream
Chocolate Brownies
Hershey's Syrup