Vintage recipe booklets, pamphlets, books, and little tin recipe boxes,
full of home cooking, old fashion creations of food.
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Vegetable Bin
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 ice cream was sort of the first time of everything combined

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,
.......... Remembering.......
Recalling last years bursting lights filling the sky with colored starlight.

The woos, the sighs.........

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 time.
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 left.)
It is Best Served on plain old vanilla ice cream
Homemade Ice cream - (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

Orange Sherbet:
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 any longer)
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 8
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 then.

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 ones.

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
lukewarm remove from fire and stir in quickly 1 tablespoon of gelatin 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 gelatin, 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 gelatin, 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

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 snippets 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 year!  

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

Read "Easter and Where NOT to
Hide Eggs"  
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 eat.

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

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

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
Swit Tater Biskits Recipe.
Vintage Ice Cream Recipes
Handcranked Ice Cream Recipe
Heidi Sweptson
1960 - 70 something, my cousin
Heidi Sweptson
Me, back in the early 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, "Hi,
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 that!

Thanks for sharing.
Eileen C."

If you have the information she is seeking please
send an email to
SOLD  Nice little Hershey's Syrup Booklet
Original 1936
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 Seafoam
Chocolate Ice Cream , Chocolate Ice Cream , Chocolate
Marshmallow Ice Cream
Chocolate Brownies
Hershey's Syrup