New and Improved Russian Propaganda

Here is a great video I saw recently that celebrates the Russian Army in music and images. It’s propaganda, of course, but it’s obviously high-quality propaganda. In other words, it’s just as good as American propaganda.

It’s also very effective in delivering its message – but only if you’re a Russian. Take a look at it.

Russians no doubt feel all warm and patriotic after watching that stirring video. When my Russian-born wife watched it, for example, nothing struck her as wrong on a cultural and political level. She didn’t care for the music, but it didn’t diminish its effectiveness as propaganda for her.

I’m an American. While I can appreciate the video’s high quality and production standards, it left me unmoved – at least not in the direction of being more pro-Russian. Instead, it pushed certain buttons that produced alarm, unease, and even suspicion.

Let me explain.

The opening images are very good. It’s nice to see a military father spending time with his young son. That’s very American! But the music is wrong, and it stays wrong throughout the entire video. One reason is that the musician sings in Russian, so whatever he’s singing is completely lost for the average American. It would be better to have no lyrics at all.

Another problem with the music is its tone. Yes, it’s rock, and Americans like rock. They invented it. But in this case, it’s the wrong choice. It needs to be romantic.

Romantic? Yes! One of the biggest elements of American culture is its obsession with romanticism, and it so happens that Americans often look at war and competition through a romantic filter. That’s why in so many war and sports films the filmmakers often choose sweeping orchestral music instead of hard-driving music that robs the movie of its veneer of romanticism.

Why do they look at these things romantically? Probably because war and sports are spectator sports. We Americans don’t see them as real; after all, most Americans don’t go to war or play professional or even college sports. Because they don’t have experience with these things, they tend to romanticize them. So, it’s very important to get the right music.

This also means you have to get rid of the images of the musician dancing in front of helicopters and the troops. He’s an unnecessary distraction who sends Americans the message that Russians don’t take war seriously. Of course, Americans don’t really take it seriously either, but they THINK they do! War is a very serious business, and you mustn’t trivialize it by dancing in front of military helicopters.

Next we see the lad, now grown up, jumping on and around graffiti-covered walls. That’s OK, because he looks very American by doing that. He has friends who admire his athletic prowess, and then we see him gripping the arm of a military figure. Also ok! There’s nothing wrong with joining the army; Americans do that all the time, too.

We can assume that the first soldier he hugs is a commanding officer, but who is the second, older man? Is that the cadet’s grandfather? Is he someone even higher up in rank? It looks wrong because, if the man is his grandfather, how could he still be active in the army? If he’s not the grandfather, then he must be an old fogey who should have been retired long ago. The problem with this image is that it reinforces the Soviet-era stereotype of Russia being governed by a bunch of old guys. Tired, worn-out, without fresh ideas. I can guess that message being conveyed is that the baton of protecting Mother Russia has been passed from one generation of warriors to the next. But for an American, that’s not the initial interpretation he or she will have. Instead, it just invites ridicule and lack of respect for the Russian military.

Another mistake is to show all of those medals that are pinned on Russian uniforms, starting with the soldier who was playing with his son. For American eyes, lots of medals don’t look impressive; they look frivolous and vain. No one, especially a young soldier, is going to have been awarded so many medals, so for Americans it looks pretty ridiculous.

The next alarm is to see the cadet marching in front of the Kremlin with his many comrades. Sorry, that looks too much like Soviet-era or even Nazi-era soldiers goose-stepping before the Führer on their way to occupy Czechoslovakia or Poland. Russians see proud cadets marching to protect Russia, and Americans see a BIG Russian army that’s threatening to overrun someone. They also look proud. They’re even more dangerous!

Now we see the training. There’s nothing wrong with this segment, since Americans love watching people train. Watch “Rocky.” Watch “Rudy.” It’s a heroic activity because it leads to romantic confrontations between good and evil.

A nice surprise is to see our hero discover that one of his fellow soldiers is a beautiful, long-haired girl who clearly thinks he is cute, too! It’s funny and effective. It’s also faintly politically incorrect, but not enough to neutralize the video’s propaganda value.

Eventually we see our young soldier board a cargo plane and get parachuted into combat. That is very heroic and romantic! Americans will love it.

Once on the ground, he is almost wounded by shrapnel, but the watch he received from his father in the beginning is still in his pocket, and it absorbs the impact of the shrapnel. This is a brilliant moment, but it is instantly destroyed by images of World War II combat that culminate in seeing Soviet officers embracing Red Army soldiers. The intent is to show a parallel between today’s soldiers and the Russian soldiers of the past who had to defend Russia from Nazi Germany, but for Americans it creates a parallel between the Red Army and today’s Russian Army. Americans believe the Red Army was an instrument of oppression and Soviet expansionism, so this encourages Americans to see the Russian Army as oppressive and expansionistic, too.

Russians also need to understand that Americans are much less interested in their history than Russians are in theirs. We don’t think that much about World War II, aside from Pearl Harbor and D-Day, and we think that Russians are a little bit whiney about the whole World War II thing. OK, Leningrad was bad, Stalingrad was bad, and you captured Berlin, but it’s time to get over it! The appeal to history has only a negative impact on Americans watching this video.

In the final segment, our hero goes on what appears to be a commando mission. While clearing a bombed-out building, he happens upon a small, frightened boy. He removes his ski mask, which calms the boy and humanizes him for the viewing audience. He then delivers the boy to his grateful mother and gives him the same watch that his father gave to him at the video’s opening. The heroic defense of Russia has thus been passed from one generation to the next.

That we are looking at a war in defense of Russia, and not a Russian war of aggression is clear because the boy and his mother are obviously Russian. Like his ancestors, the cadet-soldier is fighting unnamed and unseen foreign forces that have invaded the Motherland. Not all Americans will catch that, however. Oh well.

To make the video an effective propaganda message for Americans instead of Russians, we need to make just a few small changes.

First, as mentioned earlier, we have to change the music. It needs to be something romantic and heroic. Let’s try part of the soundtrack from the movie “Rudy,” in which an underdog must fight for his dream of being part of a college football team.

If we remove the images of the Russian rock singer and the World War II scenes, which are jarring and incomprehensible for an American viewer, we should have a pretty good piece of propaganda. So, let’s see what we get.

Vintage Recipes: Lobster Cutlets

lobsterBoil a lobster, keep the fat and coral by themselves. Chop the meat fine; rub it still finer with a wooden spoon; moisten it with a tbsp. of butter, and cream enough to make it moist; add a handful of bread crumbs; season with mace, salt, and pepper.

Make it into shape, roll in egg and cracker dust, and fry in hot fat. Make a sauce of the green and white fat with the coral rubbed very fine, to give it color, and smooth it with a tbsp. of butter; season with mace and pepper. Have a gill of drawn butter in a cup set in hot water; stir the lobster mixture into the drawn butter; beat it hot, but do not let it boil; add the juice of half a lemon the last thing.

Put the cutlets on a hot dish and pour the sauce around them.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Vintage Recipes: Spanish Chicken Soup with Sausage Balls

sausage ballsIngredients:

  • 1 lb. country-style pork sausage
  • 1 tsp sage
  • 1 tsp thyme
  • Salt
  • 1/2 cup finely chopped almonds
  • 1 onion, cut into wedges
  • 1 large clove garlic, minced
  • 1 can (10-3/4 oz.) condensed chicken broth, undiluted
  • 1 can (10-4/4 oz.) cream of chicken soup, undiluted
  • 1 cup dry white wine
  • 1/4 cup dry sherry
  • 1 green pepper, diced
  • 1 bay leaf
  • Tabasco
  • 1/2 cup slivered almonds, toasted
  • 1 oz. semi-sweet chocolate, shaved

Mix sausage with sage, 1/2 of the thyme, 1/4 tsp salt and the chopped almonds; shape into balls. Cook in skillet, turning often, over medium heat until browned and cooked through. Add onion and garlic. Sauté 5 minutes. Add broth, soup, the wines, green pepper, bay leaf, several dashes Tabasco and remaining thyme. Salt to taste. Ladle into soup bowls; garnish each with almonds and chocolate. Makes 4 servings.

Vintage Recipes: Somalian Soup

somali soupIngredients:

  • 2 lbs. chicken parts (preferably breasts and thighs)
  • 3 cups hot water
  • 1 large tomato, blanched, skinned, cubed, cut into wedges
  • 1 large onion, cut into wedges
  • 1 large potato, peeled and diced
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 cup ground almonds
  • 2 tbsp minced parsley
  • Unsweetened chocolate, shaved or chopped
  • Sliced almonds, toasted

Combine chicken, water, tomato, onion, potato, salt and pepper in large saucepan; cover and bring to boil. Simmer, covered, for 1-1/4 hours or until chicken is tender. Lift chicken from soup with slotted spoon; discard meat and skin. Return chicken meat to soup; add ground almonds and parsley. Simmer, uncovered, 15 minutes longer. Serve in soup bowls; garnish with chocolate and sliced almonds.

Vintage Recipes: Choco-Almond Tea Loaf


  • 1/2 cup blanched almonds, toasted
  • 1/4 cup butter or margarine
  • 2/3 cup sugar
  • 2 eggs
  • 1/4 tsp almond extract
  • 1-1/4 cups sifted all-purpose flour
  • 2-1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup whole wheat flour
  • 1/2 cup milk
  • 1 square (1 oz.) semi-sweet chocolate, grated

Finely chop almonds. Cream butter with sugar, eggs, and almond extract until light. Re-sift all-purpose flour with baking powder, salt, cinnamon, and nutmeg; stir in whole wheat flour. Add to creamed mixture alternately with milk, blending smooth.

Turn into greased loaf pan (8-1/2 X 4-1/2 X 2/5/8 inches). Bake below oven center at 350º 50-55 minutes, until loaf tests done. Let stand in pan 10 minutes, then turn out onto wire rack to cool thoroughly before cutting. Makes 1 loaf.

Vintage Recipes: German Sweet Bread

Stollen, a German Christmas fruitcake, with almonds and raisins

Stollen, a German Christmas fruitcake, with almonds and raisins


  • 1/2 cup butter or margarine softened
  • 1-1/3 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup slivered almonds
  • 2 squares (1 oz. each) unsweetened chocolate, finely chopped
  • 1 cup vacuum-packed regular wheat germ
  • 1/2 cup dark seedless raisins
  • 1/2 cup diced mixed glace fruit
  • 1-1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk

Cream butter with sugar; beat in eggs and vanilla. Mix almonds with chocolate, wheat germ, raisins, fruit, flour, baking powder, and salt; stir into creamed mixture alternately with milk.

Turn into well-greased and floured 7 to 9-cup crown or turban mold with hole in center. Bake 1 hour at 350º or until a cake tester or long pick comes out dry. Cool 20 minutes in mold; invert and cool on wire rack. Decorate with powdered sugar glaze, chocolate curls, whole blanched almonds, and candied violets, if you like. Makes 1 loaf.

Vintage Recipes: Fried Almonds

fried almondsAlmonds fried in a fine olive oil have an entirely different and superior flavor to almonds fried in a completely bland oil.

Blanch 1/2 lb. almonds and drain them on paper. Heat olive oil, 1/2 inch deep, in a small skillet till it browns a small round of bread. Add the almonds, cook till they are golden brown and drain them on brown paper. Salt them and serve them warm or cold. Retain the olive oil, since it can be used for other cooking or frying. Fried almonds may be kept for future use in a sealed jar stored in a cool, dry place. SERVES 6.

Vintage Recipes: Krumkake

krumkakeRecipe by Ingeborg Hansen


  • 3 eggs
  • 1 C. sugar
  • 1 tsp vanilla
  • 1/2 C. butter, melted
  • 1/2 C. whipping cream
  • 1-1/2 C. flour
  • Sweetened whipping cream

Beat eggs until very light. Add sugar and vanilla, beat to mix. Add the melted butter slowly while continuing to beat. Stir in the whipping cream and then the flour and mix well. Preheat and season krumkake iron according to manufacturers. Place 1 tbsp of batter in the center of iron and gently squeeze handles together. Heat on one side 20-30 seconds, then turn iron over and heat the other side for same amount of time. Check for color; if not brown enough, heat a little longer. Turn out onto heat-resistant surface, brown side down, roll quickly and carefully around wood cone, cool. Makes 40 cookies.

From Ballard’s First Cookbook: 90 Years of Scandinavian Heritage, published by Ballard First Lutheran Church (Seattle, WA), n.d.

Vintage Recipes: Potato Lefse

potato lefseRecipe by Inger Wangensteen


  • 1 C. riced potatoes, packed in cup
  • 2 heaping tbsp butter
  • 1 tsp sugar
  • 1/2 C. sour cream

Mix these ingredients and leave overnight in the refrigerator. In morning, add 1/2 C. flour for each 2 cups potatoes.

Roll very thin and bake on lefse grill. (I usually make it from 8 cups potatoes and it makes about 24 medium-sized lefse.)

From Ballard’s First Cookbook: 90 Years of Scandinavian Heritage, published by Ballard First Lutheran Church (Seattle, WA), n.d.

Grandma Wibe’s Best Recipes: Sauerkraut

Wibe Family Gathering c 1945Recipe by Hilda Wibe

Put cabbage in sterilized jars; do not press tightly. Put 1 tbsp salt, 1 tsp sugar on top of each qt. Fill with boiling water; put lid on, but not tight. After 12 hours, fill jars with more boiling water and seal tight. Set in sun for 3 days. Then store in dark place; ready for use in 3 weeks.

Grandma Wibe’s Best Recipes: Stuffed Zucchini

Wibe dinnerOrowheat recipe

Parboil 8 medium-sized zucchini squash for 5-10 minutes, until almost tender. Cool; cut in halves lengthwise. Scoop out centers, chop, and reserve for stuffing. Simmer 1/4 cup chopped onion and 1 (4-oz) can drained, chopped mushrooms in 1/4 cup butter or margarine until onions are tender. Combine 1 pkg Orowheat Dressing with onion mixture, chopped squash, and 1/4 cup grated Parmesan cheese. Fill squash shells with stuffing mixture. Bake in shallow pan at 350° for 20-25 minutes.

Makes 8 servings.

Vintage Recipes: Tender Pan-Fried Chicken

tender pan fried chickenIngredients:

  • 1/4 cup all-purpose flour
  • 1-1/2 tsp salt
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 1 2-1/2 to 3-lb broiler-fryer chicken, cut up
  • 2 tbsp cooking oil or shortening

In a paper or plastic bag combine flour, salt, paprika, and pepper. Add 2 or 3 chicken pieces at a time and shake to coat pieces evenly.

In a 12-inch skillet heat oil or shortening. Place meaty chicken pieces toward center and remaining pieces around edge. Brown over medium heat about 15 minutes, turning as necessary to brown evenly. Reduce heat; cover tightly. Cook for 30 minutes. Uncover; cook till tender, 5 to 10 minutes. Serves 4.

Vintage Recipes: Oven-Fried Chicken

oven-fried chickenIngredients:

  • 1/4 cup butter or margarine, melted
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 2-1/2 to 3-lb. boiler-fryer chicken, cut up
  • 1 cup crushed cornflakes or crushed potato chips or 1/2 cup fine dry bread crumbs

Combine butter, salt, and pepper. Brush chicken with butter mixture, then roll in cornflakes. Place chicken, skin side up, without touching in an ungreased, large, shallow baking pan. Bake at 375 until tender, about 1 hour. Do not turn. Season to taste with salt. Makes 4 servings.

Vintage Recipes: Crisp Pan-Fried Chicken

pan fried chickenIngredients:

  • 1/4 cup all-purpose flour
  • 1-1/2 tsp salt
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 1 2-1/2 to 3-lb broiler-fryer chicken, cut up
  • 2 tbsp cooking oil or shortening

In a paper or plastic bag, combine flour, salt, paprika, and pepper. Add 2 or 3 chicken pieces at a time and shake to coat pieces evenly. (If desired, omit coating the chicken with flour mixture; continue as directed.)

In a 12-inch skillet heat cooking oil or shortening. Place meaty chicken pieces toward the center and remaining pieces around the edge. Turn heat to medium-low and cook slowly, uncovered, until chicken is tender, 55 to 60 minutes, turning chicken occasionally. Drain on paper toweling. Makes 4 servings.

Grandma Wibe’s Best Recipes: Aebleskiver


  • 2 cups buttermilk
  • 2 cups flour
  • 2 eggs
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp soda
  • 2 tbsp sugar
  • 4 tbsp melted butter

Separate the eggs and beat the whites stiff. Mix all the other ingredients together at one time and beat until smooth. Fold in the egg whites last. Put about a tbsp of vegetable oil or shortening in the bottom of each Aebleskiver Pan cup and have hot. Pour in about 2 tbsp of the batter into each cup and as soon as they get bubbly around the edge, turn quickly. Continue cooking, turning the ball to keep it from burning, until a straw or knitting needle comes out clean when stick in the center. Serve while hot with syrup or jam or powdered sugar.

Vintage Recipes: Pan- and Oven-Fried Chicken

oven fried chickenIngredients:

  • 1/4 cup all-purpose flour
  • 1-1/2 tsp salt
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 1 2-1/2 to 3-lb. broiler-fryer chicken, cut up
  • 2 tbsp cooking oil or shortening

In a paper or plastic bag combine flour, salt, paprika, and pepper. Add 2 or 3 chicken pieces at a time and shake to coat evenly.

In a 12-inch oven-going skillet, heat oil. Brown chicken in hot oil over medium heat about 15 minutes, turning to brown evenly.

Transfer skillet to a 375° oven. Or, remove chicken from skillet and place, skin side up, in an ungreased, large shallow baking pan. Bake at 375° till chicken is tender, 35 to 45 minutes. Do not turn. Makes 4 servings.

Vintage Recipes: French Fried Chicken

french fried chickenSimmer one cut-up 2-1/2 to 3 lb. broiler-fryer chicken in lightly salted water for 20 minutes; drain. Combine 1-1/4 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Combine 1 beaten egg, 1 cup milk, and 1/4 cup cooking oil. Add dry ingredients; beat smooth. Pour cooking oil into deep skillet to depth of 1-1/4 inches; heat to 350°. Regulate heat so chicken fries at 325°. Dip chicken in batter. Fry, a few pieces at a time, in hot oil till golden, about 5 minutes, turning once. Drain well; keep warm while frying remaining chicken. Serves 4.

Grandma Wibe’s Best Recipes: Apple-Nut Bread

Wibe Family GatheringIngredients:

  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon soda
  • ½ teaspoon cinnamon
  • ¾ cup walnuts
  • 1 cup bite-size crispy bran squares
  • 1 egg
  • ½ cup sour cream
  • ¼ cup milk
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 1 cup chopped peeled apples
  • ¾ cup brown sugar, packed
  • ½ cup raisins

Sift together flour, baking powder, salt, soda and cinnamon. In blender, process nuts to chop. Add to flour mixture. Process cereal in blender to fine crumbs. Add to flour. Str. Process eggs, sour cream, milk, oil and vanilla in blender just until blended. Add apples and brown sugar. Process until smooth. Add all at once to dry ingredients. Add raisins. Stir just until moistened. Spread in greased 8 X 4-inch loaf pan. Bake at 350° for 60 to 65 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan.

Makes 1 loaf.

Grandma Wibe’s Best Recipes: Apricot Loaf

Hilda Helzer 1928Ingredients:

  • 1/2 cup chopped dried apricots
  • 2 cups sifted flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, well-beaten
  • 1/2 cup milk
  • 1/2 cup light corn syrup
  • 2 tbsp oil

Pour boiling water over apricots and let stand about 15 minutes. Drain and dry apricots on paper towels. Sift together flour, sugar, baking powder, and salt. Combine egg, milk, corn syrup, and oil. Add to dry ingredients and mix just enough to blend. Fold in apricots. Turn batter into a well-greased 9X5-inch loaf pan and bake at 350° 50-55 minutes. Turn out onto a wire rack to cool.

Makes 1 loaf.

Vintage Recipes: Cocoa Syrup


  • 1/2 cup cocoa
  • 1 cup water
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 tbsp butter
  • 1 tsp vanilla

Cook cocoa and water together until it is smooth and thick. Add sugar and salt and cook a few minutes longer. Add butter and vanilla; the sauce may be kept in jars and used for pudding or ice cream sauce or the basis of iced cocoa.

Vintage Recipes: Liver and Bacon

Liver and baconSauté the liver in a little bacon fat, and when done make a little gravy from it with flour and hot water. Heat a clean pan, drop in slices of bacon of wafer-like thickness. If the pan is very hot, they will curl up into rolls, and by turning with a fork will be brown in a few minutes. Arrange around the liver and add a garnish of parsley.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Vintage Recipes: Beef Heart Sauté

beef heart sauteSoak a beef heart in cold water for an hour, changing the water several times in order to draw out all the blood. Cover with boiling water, add 1 tsp of salt and simmer gently until tender, which will require about two hours.

Take out and set aside until cold. Cut into half-inch slices and with a sharp knife cut out the tough muscle in the center. Dip each slice into slightly beaten egg, with which has been mixed a little salt and pepper, 1/2 tsp of onion juice, and 2 tsp of hot water; roll in dry bread crumbs and let stand 10 minutes.

Fry golden brown in deep fat. In a frying pan melt 1 tbsp of butter; when brown, add 1 tbsp of flour and brown again. Add gradually 3/4 cup of the water in which the heart was cooked, 1/4 cup of the vinegar from piccalilli, and 1 tbsp of the pickle chopped fine, salt and pepper to taste. Simmer 2 or 3 minutes and serve separately.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Grandma Wibe’s Best Recipes: Apricot Nut Bread

Hilda Wibe and James Adams 1980Ingredients:

  • 1-1/2 cups sifted flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp soda
  • 1/2 cup sugar
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped walnuts
  • 1 tbsp grated orange peel
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup oil

Sift together flour, baking powder, salt, and soda into a bowl. Mix in sugar, apricots, and nuts. Add orange peel, egg, milk, and oil and stir until blended. Pour batter in a greased 84-inch loaf pan and bake at 350° 45 minutes or until bread tests done. Cool 10 minutes, then remove loaf from pan and cool on rack.

Makes 1 loaf.

Vintage Recipes: Cottage-Egg Scramble

cottage egg scrambleIn large skillet, melt 2 tbsp butter or margarine. In medium bowl, with fork, beat 6 eggs with 1/4 tsp salt; 1/4 tsp seasoned salt; 1/8 tsp pepper; 1/8 tsp monosodium glutamate; 6 tbsp undiluted evaporated milk, until just blended. Turn into skillet. Cook over medium heat, lifting edges with spoon, until partially set. Stir in 1/2 cup large-curd cottage cheese; cook until eggs are set but still moist; remove from heat immediately. Makes 3 servings.

Vintage Recipes: Delicious Hampshire Donuts


  • 3/4 cup Hampshire sour cream
  • 1/4 cup buttermilk
  • 1 cup sugar
  • 3 eggs, beaten
  • 3-1/2 to 3-3/4 cups flour
  • 1 tsp soda
  • 1 tsp baking powder
  • 1 tsp nutmeg
  • 1/2 tsp salt

Combine sour cream and buttermilk, add sugar and let dissolve. Add eggs, then sifted dry ingredients to make a soft dough. Mix lightly, roll out, part at a time, to 1/4″ thickness and cut. Let these dry slightly, before frying, while others are being cut. Fry in deep fat preheated to 365°. Drain on unglazed paper. Makes about 2 dozen.

Grandma Wibe’s Best Recipes: Biscuits

Vibe Bday partyGold Medal recipe


  • 1/3 cup shortening
  • 1-3/4 cups self-rising flour
  • 3/4 cup milk

Heat oven to 450°. Cut shortening into flour with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough milk makes biscuits dry.)

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10-12 minutes. Immediately remove from cookie sheet.

Makes 1 dozen 2-inch biscuits.

Grandma Wibe’s Best Recipes: Bullock’s Popovers

Wibe dinnerIngredients:

  • 6 eggs
  • 2 cups milk
  • 6 tbsp butter or margarine
  • 2 cups flour
  • 3/4 tsp salt

Beat eggs. Beat in milk until blended. Combine flour and salt. Work butter into flour. Gradually add flour mixture to milk and egg and blend. Fill 8 well-greased custard cups. Place on baking sheet and bake at 400° for 1 hour.

Note: If using new custard cups, season to prevent sticking. Cups should be greased and placed in a hot oven 30 minutes. Remove old grease and regrease cups before using.

Vintage Recipes: Velvet Cream

Recipe by Mrs. J. Lincoln


  • One-half box gelatine
  • 1-1/2 cups sherry wine
  • 1 lemon (grated rind and juice)
  • 1-1/2 cups sugar
  • 1-1/2 pints cream

Soak the gelatine in the wine, add the lemon and the sugar, and heat all together till the gelatine is dissolved. Then strain and set it away to cool. When nearly cold, but before it begins to stiffen, add the cream. Beat until nearly stiff enough to drop, then pour into molds, and let it remain until stiff as blanc mange.

From 365 Desserts: A Dessert Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Vintage Recipes: Chocolate

chocolateUsing 1/2 square of chocolate, 1 tbsp sugar and 2 tbsp hot water for each cup of chocolate desired. Break chocolate into pieces, add hot water, cook together until smooth. Add sugar; stir until dissolved; add 1 cup scalded milk. Flavor with vanilla. Let cook about 5 minutes in a double boiler. May be served with whipped cream.

Vintage Recipes: Zucchini Bread

zucchini breadIngredients:

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 bars (1 oz. each) unsweetened baking chocolate
  • 1 tsp vanilla
  • 2 cups grated zucchini
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 cup coarsely chopped whole natural almonds

Beat eggs until lemon-colored. Beat in sugar and oil. Melt chocolate over hot water and stir into egg mixture along with vanilla and zucchini. Sift flour with salt, cinnamon, baking powder, and soda. With a large spoon, stir into zucchini mixture along with almonds. When thoroughly mixed, spoon into 2 well-oiled 9X5″ loaf pans.

Bake at 350° for 1 hour and 20 minutes or until done. Let cool in pans for 15 to 20 minutes; turn out onto rack. Serve when thoroughly cooled or chilled; cut into thin slices. Makes 2 large loaves.

Grandma Wibe’s Best Recipes: Canadian Lemon Bread

Hilda Wibe and James Adams 1980Ingredients:

  • 1/2 cup butter
  • 1 cup sugar
  • 1 large lemon
  • 2 eggs, beaten
  • 1-1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup chopped nuts (optional)
  • 1/4 cup confectioners sugar

Cream together butter and sugar until fluffy. Grate peel from lemon and add to creamed mixture. Squeeze juice from lemon and set aside. Add eggs, flour, baking powder, salt, and milk to creamed mixture and blend well. Stir in nuts. Turn batter into greased 9X5-inch loaf pan and bake at 350° 1 hour.

Combine lemon juice and confectioners sugar and mix well. Pour over hot loaf and allow syrup to sink into bread. Turn loaf out onto a rack and cool.

Makes 1 loaf.

Grandma Wibe’s Best Recipes: Carrot Bread (II)

Wibe Family GatheringIngredients:

  • 2 eggs
  • 1 cup sugar
  • 2/3 cup oil
  • 1-1/2 cups flour
  • 3/4 tsp soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1.2 tsp salt
  • 1-1/2 cups finely grated raw carrots
  • 1 cup chopped walnuts
  • 3/4 cup raisins

Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg, and salt, and add to egg mixture. Beat well. Add carrots, raisins, and nuts. Grease 5 soup cans or 19X5-inch loaf pan. Fill cans half full. Bake at 350° 45-50 minutes for soup cans or 1 hour for loaf pan.

Makes 5 small loaves or 1 large loaf.

Vintage Recipes: Poached Eggs on Toast

poached eggsOut as many muffin rings in a frying pan as you require. Fill the pan with salted boiling water. Drop an egg into each ring, being careful not to break the yolk. Cook for 3 minutes. Have the bread cut in fancy rounds before toasting; when the eggs are done, slip one onto each piece of toast and serve.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Vintage Recipes: Sausage and Apple

apple sausagesPrick the skin of the sausage many times, then let it simmer in a frying pan 15 minutes, drain, and brown in the oven. Make a syrup of 1 cup each of sugar and water, and in it cook pared apples, cut lattice fashion a few at a time to preserve the shape. Serve the sausage on the apple.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Vintage Recipes: White Grape Pie

white grape pieLine one pie dish with an under crust and bake. Make an orange or lemon jelly from gelatine. When the crust is cool, fill with white grapes; when the jelly is stiff, pour it among and over the grapes, stand aside until perfectly cold and it is ready to serve.

From 365 Desserts: A Dessert for every day in the year, published by George W. Jacobs & Co., 1908.

Vintage Recipes: Delicate Pudding

Recipe by Mrs. M.J. Lincoln


  • 1 cup water
  • 1 cup fruit juice
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • sugar to taste
  • 3 eggs

Boil the water and fruit juice (orange, lemon or canned cherries, quince, or apricot). Wet the cornstarch in a little cold water, stir into the boiling syrup and cook 10 minutes. Add salt and sugar to taste; the quantity depending upon the fruit. Beat the whites of the eggs until foamy, and stir into the starch. Turn at once into a mold. Serve cold with boiled custard sauce made with the yolks of the eggs.

From 365 Desserts: A Dessert for every day in the year, published by George W. Jacobs & Co., 1908.

Vintage Recipes: Norfolk Cream

Recipe by Mrs. M.J. Lincoln

Line a mold with 1 lb. of candied plums, having first removed the stones, and spread the plums out as thin as possible. Make the plain Bavarian cream, and when thick enough to drop, take out 1/3 and color with cochineal; add 1/2 cup of candied cherries cut in halves. Put a layer of the white cream next to the plums and fill the center with the pink. When ready to serve, loosen edges with a knife and invert carefully. Serve with whipped cream.

From 365 Desserts: A Dessert for every day in the year, published by George W. Jacobs & Co., 1908.

Vintage Recipes: Paradise Pudding


  • 3 eggs
  • 1/4 lb. bread crumbs
  • 3 apples
  • Currants
  • 1 tsp lemon extract
  • 1 tsp nutmeg
  • 1 tsp salt

Mince the apples, beat the eggs, and stir them into the bread crumbs and other ingredients. Rub the currants in a small quantity of flour before they are put into the mixture. Boil 90 minutes. To be eaten hot with sauce.

From 365 Desserts: A Dessert for every day in the year, published by George W. Jacobs & Co., 1908.

Vintage Recipes: Fried Smelt

fried smeltClean, wash, and dry the fish with a soft towel, Dip each fish in egg (well-beaten with 1 tbsp of hot water), then in fine bread crumbs, and fry in smoking hot oil. When done and brown, lift and place them on soft brown paper to drain. Dust with salt and serve.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Vintage Recipes: Fricassee of Rabbit

rabbitCut a young rabbit into joints in the same way that you cut up a chicken and wipe each piece well with a damp cloth. Cut up fine 1/4 lb. of fat salt pork (or bacon) and try it out; add a heaping tbsp of flour and mix well; then add slowly 1 scant qt. of boiling water, stirring until thick and smooth.

Add to this the rabbit, a dozen peeled button onions, 1 scant tsp of salt, 1/3 tsp of white pepper, and a bouquet made of a stalk of celery, 4 sprigs of parsley, 1/2 a bay leaf, 4 cloves and a blade of mace; cover and simmer until the rabbit is tender. Skim off the fat once during this time and again when the meat is done, then draw to the side of the fire, add 1/2 cup of cream mixed with the beaten yolks of 2 eggs, stir for a moment, and take from the fire. Arrange the meat on a platter, pour some of the gravy around it, and sprinkle with chopped parsley.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Vintage Recipes: Bread of Barbados

bread of barbadosIngredients:

  • 1/3 cup chopped blanched almonds
  • 1 cup flour
  • 3/4 cup fine graham cracker crumbs
  • 2 tbsp ground baking chocolate
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup butter or margarine
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup mashed, ripe bananas (2 or 3)

Combine almonds with flour, graham cracker crumbs, chocolate, baking powder, soda, and salt; mix well. Cream butter with sugar until fluffy. Beat in the eggs, one at a time, and then the mashed bananas; beat until smooth. Stir in the almond mixture. Spoon into well-greased 9 X 5-inch loaf pan. Bake at 350° for 1 hour or until done. (Light touch with fingertip should not leave depression.) Turn out onto wire rack to cool, then chill before slicing. To serve, cut thin slices; spread, if you wish, with soft butter or cream cheese. Makes 1 loaf.

Vintage Recipes: Big Chocolate-Cherry Brioche

chocolate cherry briocheIngredients:

  • 1 package (13-3/4 oz.) hot roll mix
  • 1/4 cup warm water
  • 1/3 cup butter
  • 1/4 cup sugar
  • 3 large eggs
  • 1/3 cup scalded milk, cooled
  • 1/4 cup cocoa powder
  • 1/4 cup sifted flour
  • 1/3 cup finely chopped natural (unblanched) almonds
  • Almond Cherry filling (recipe below)
  • Melted butter
  • Glaze (recipe below)
  • Whole almonds and candied cherries for decoration

Soften yeast from hot roll mix in warm water. Cream butter well with sugar. Separate 1 egg and set aside the white for use in the almond-cherry filling. Beat yolk into creamed mixture, then beat in remaining 2 whole eggs, one at a time. Stir in yeast mixture and milk. (Batter will appear slightly curdled.) Combine cocoa and flour; stir into batter. Gradually blend in flour mixture from hot roll mix, then add almonds. Cover and let rise in warm place about 90 minutes or until doubled in bulk. Meanwhile, prepare almond-cherry filling.

When dough has doubled in bulk, sir down and divide into halves. Roll 1 portion on lightly floured board to a 6 X 19-inch rectangle. Spread half the filling over 2/3 the width and the entire length of the strip. Roll up from long side to make a 19-inch roll. Repeat with remaining dough and filling. Overlap and twist rolls together, keeping seam sides down. Coil the entwined rolls in a well-greased, 10-inch tube pan, pinching ends together to seal. Cover and let rise again 75 minutes or until light. Brush top with melted butter. Bake below oven center at 350° 35 to 40 minutes or until cake tester comes out dry. Remove from oven and let stand 10 minutes, then remove brioche from pan to wire rack to cool. When cool, drizzle with glaze and decorate with almonds and candied cherries.

Almond-Cherry Filling: Cream 1/4 cup soft butter with 1/4 cup sugar. Beat in reserved egg white, 1/2 cup almond paste, and 1/8 tsp salt; blend. Stir in 1/2 cup chopped candied cherries, mixing well. Makes 1-1/4 cups filling.

Glaze: Blend 1/2 cup sifted powdered sugar with 2 tsp hot water.

Vintage Recipes: Anchovies and Pimientos


  • 1 4-oz. can roasted pimientos
  • 1 2-oz. can rolled anchovies
  • 2 tbsp olive oil
  • 1 tbsp wine vinegar

Cut pimientos into 1-1/2-inch squares. Drain the oil from the can and place one anchovy on each square of pimiento. Blend the olive oil and vinegar thoroughly and pour over anchovies and pimientos. Serve on squares of crisp bread.

Vintage Recipes: Plain Muffins

plain muffinsIngredients:

  • 2 cups flour
  • 4 tbsp sugar
  • 2 tbsp fat
  • 4 tsp cream of tartar baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk

Sift dry ingredients, add gradually eggs and milk well-beaten and fat melted. Grease muffin tins; fill 2/3 full. Bake about 25 minutes in a hot oven 400° to 425°. Half a cup less milk may be used and 1 cup of berries added to the mixture.

Vintage Recipes: Beef Appetizer Supreme


  • 1 lb. cooked beef in 1/8″ slices
  • 6 green onions and tops
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp lemon juice
  • 1 cup sour cream
  • 8 lettuce cups

Cut beef slices into matchlike strips. Slice 4 green onions thinly and mix with salt, pepper, lemon juice and sour cream. Pour over meat and chill for one hour. Place chilled mixture into lettuce cups, slice remaining onions, and sprinkle over meat. Serves 8.

Vintage Recipes: Pan Broiled Meat Cakes


  • 1-1/2 lbs. hamburger steak
  • 2 tbsp minced onion
  • 1 tbsp minced green pepper
  • 1/2 cup cracker crumbs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup diluted evaporated milk
  • Sliced bacon

Mix all ingredients well, shape meat into cakes. Wrap a slice of bacon around each cake, skewer with toothpick. Heat heavy skillet, grease slightly (to prevent sticking), place cakes on hot skillet, brown both sides. Cook over low heat until bacon is brown and meat is cooked through, about 8 to 10 minutes. Serves 5 to 6 portions.

Vintage Recipes: Pan-Broiled Lamb Chops

lamb chopsPlace lamb chops in a sizzling hot skillet, sear quickly on both sides; when brown, reduce heat and cook at a lower temperature until done. Do not cover nor add water to skillet. Season chops with salt and pepper and spread with butter when ready to serve.

Vintage Recipes: Banana-Chocolate Milk Shake


  • 1 ripe banana
  • 1 cup dairy chocolate milk (also called chocolate drink)
  • 3/4 tsp vanilla

Mash banana to a pulp. Add chocolate milk and vanilla. Shake shell. Or, slice banana into an electric blender, add remaining ingredients, and blend until thick and creamy.

Vintage Recipes: Buttermilk Griddle Cakes

griddle cakesIngredients:

  • 2 cups sifted all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 eggs, well beaten
  • 2 cups buttermilk
  • 2 tbsp melted shortening

Sift together flour, baking soda, salt, and sugar. Combine eggs and buttermilk; stir into flour mixture; beat until smooth; add shortening. Bake on hot griddle. Serve with butter and syrup. Makes about 18.

Vintage Recipes: Rabbit Scramble

rabbitIn a double boiler, melt 1 tbsp butter or margarine; add 1/4 lb. grated natural sharp Cheddar cheese (1 cup), stirring occasionally until melted. With fork, beat, just until blended, 4 eggs with 1/4 cup undiluted evaporated milk, 1/2 tsp salt, and dash pepper; stir into cheese. Cook, stirring occasionally, until partially thickened. Add 3 tbsp ketchup and 2 tsp Worcestershire. Continue cooking until thickened and fairly smooth. Serve on toast.

Makes 4 servings.

Vintage Recipes: Kommac Stew

Melt 3 tbsp fat in heavy skillet. Add 1 minced, peeled medium onion, 1 chopped medium green pepper; sauté several minutes. Add 1 No. 2 can solid-pack tomatoes, 1 tsp salt, 1/4 tsp pepper. Simmer until about half of liquid has evaporated. Add 6 eggs, one at a time. Scramble eggs in mixture 1 to 2 minutes.

Makes 4 servings.

Vintage Recipes: Hardanger Lefse

Lefse filled with banana

Lefse filled with banana

Recipe by Klara Klabo


  • 1 cup sour cream
  • 2 cups buttermilk
  • 2 eggs
  • 2/3 cup Karo syrup
  • 1/2 cup sugar
  • 1 tsp soda
  • 1 tsp salt
  • 2 tbsp butter

Flour to make a dough easy to roll out into individual thin rounds to bake on cookie sheets. Bake at 350°.

To Serve: Sprinkle one side with water and set in damp dish towel. Take out when semi-soft. Spread one side with butter and sprinkle with cinnamon and sugar. Place another buttered lefsa on top and cut in half. Cut each half lefsa into quarters.

From Ballard’s First Cookbook: 90 Years of Scandinavian Heritage, published by Ballard First Lutheran Church (Seattle, Wash.), n.d.

Vintage Recipes: Aalesund Lefse

lefse 1Recipe by Klara Klabo


  • 1 cup sugar
  • 1/2 pint whipping cream
  • 2 cans evaporated milk
  • Juice from 2 lemons
  • 2 tsp baking soda (mix with lemon), flour, enough to make a dough you can roll out easily

Make a dough easy to handle and take small amounts and roll out to approximately 13-inch rounds. Bake on both sides.

From Ballard’s First Cookbook: 90 Years of Scandinavian Heritage, published by Ballard First Lutheran Church (Seattle, Wash.), n.d.

Vintage Recipes: Little Puffs

little puffsRecipe by Loretta Brown


  • 1/2 cup flour
  • 1/2 cup butter
  • 1 cup water
  • 4 eggs, unbeaten

Measure flour, add butter to water, and bring to boil, reduce heat, add flour all at once, stirring rapidly. Cook until mixture thickens and leaves sides of pan. Remove from heat. Add eggs one at a time. Beat until satiny and breaks off when the spoon is raised. Drop by teaspoon onto an ungreased baking sheet. Bake at 425° for 30 minutes or until done. Cool.

Sweet Filling:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1 stick butter or margarine
  • 1 tsp vanilla
  • 1 cup chopped nuts

Combine milk, sugar, egg, and butter. Cook until thick. Add vanilla and nuts. Fill little puffs.

Crab or Tuna Filling:

  • 1 can crab or tuna
  • 1 tsp onion
  • 1/4 cup chopped fine
  • Mayonnaise

Mix and season to taste. Chill and fill little puffs.

Vintage Recipes: Spicy Dogs

hot dogRecipe by Wilma Eucce


  • 1 small jar currant jelly
  • 1 package hot dogs (cut up)
  • 1 small jar mustard

Beat together the jelly and mustard. Add the hot dogs and marinate overnight. When ready to use, heat and serve.

Vintage Recipes: Zesty Zucchini Dip

zesty zucchini dipRecipe by Dee Fonville


  • 2 cups zucchini (diced)
  • 1 tbsp onion (chopped)
  • 1/8 tsp dried basil leaves (crushed)
  • 1 tbsp bacon-flavored bits
  • 1/2 cup tomato juice
  • 1/2 tsp salt
  • 1 (8 oz.) package Neufchatel cheese (cubed)

In saucepan combine zucchini, onion, tomato juice, salt, and basil. Simmer covered for 20 minutes. Put in blender container, add cheese. Cover and blend on high speed until mixture is smooth. Remove from blender; chill. Just before serving, stir bacon bits into chilled mixture. Makes about 1-2/3 cups, 25 calories per tbsp.

Grandma Wibe’s Best Recipes: Confetti Quick Loaf

Hilda Wibe and family 1938Ingredients:

  • 1 cup finely chopped mixed dried fruits or apricots
  • 1/4 cup water
  • 2 cups sifted flour
  • 2/3 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup melted shortening or oil

Simmer fruit in water over low heat until water is absorbed. Meanwhile, sift together flour, sugar, baking powder, salt, and cinnamon into a medium bowl. Blend egg, milk, and shortening. Add liquid all at once to flour mixture and stir only until flour is moistened. Fold in fruit mixture. Turn in greased, 8X4-inch loaf pan or 3 greased 12-oz juice cans. Bake at 375° 1 hour & 15 minutes for loaf, 1 hour for cans. Cool in pan on wire rack 10 minutes, then remove loaf and cool completely on wire rack.

Makes 3 small or 1 large loaf.

Vintage Recipes: Southern-Style Fried Chicken


  • 2 2-1/2 to 3-lb. broiler-fryer chickens, cut up
  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • Cooking oil

Season chicken with salt and pepper. Coat with some of the flour, then dip in buttermilk; coat again with remaining flour. Pour oil in to deep skillet to depth of 1-1/4 inches; heat to 350°. Regulate chicken so chicken fries at 325°. Fry, a few pieces at a time, in hot oil until tender, 12 to 15 minutes; turn once. Drain well. Serve hot or chilled. Makes 8 servings.

Vintage Recipes: Maryland Fried Chicken

maryland fried chickenIngredients:

  • 1 slightly beaten egg
  • 1/4 cup milk
  • 2/3 cup finely crushed crackers
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 2-1/2 to 3-lb broiler-fryer chicken, cut up
  • 2 tbsp shortening
  • 1 cup milk
  • Cream gravy for fried chicken

Combine egg and 1/4 cup milk. Combine crackers, salt, and pepper. Dip chicken in egg mixture, then roll in crumbs. In skillet, brown chicken in hot shortening about 15 minutes, turning to brown evenly. Add 1 cup milk. Reduce heat, cover tightly. Simmer for 35 minutes. Uncover, cook until tender, about 10 minutes. Prepare gravy from pan drippings. Makes 4 servings.

Cream Gravy for Fried Chicken

Remove fried chicken to platter; keep warm. Reserve 3 tbsp drippings in skillet. In screw-top jar. combine 3/4 cup milk, 3 tbsp all-purpose flour, 1 tsp salt, and dash pepper; shake until well-blended. Stir into drippings in skillet. Blend in an additional 3/4 cup milk. Cook, stirring constantly, until thickened and bubbly. Cook 2 to 3 minutes longer. Makes 1-1/2 cups gravy.

Grandma Wibe’s Best Recipes: Cornmeal Herb Bread

Wibe Family Gathering c 1945Ingredients:

  • 1 ½ to 1 ¾ cups all-purpose flour
  • 1 package active dry yeast
  • ½ cup hot water (120°)
  • One 5-ounce can of evaporated milk
  • ¼ cup honey
  • ¼ cup cooking oil
  • 1 teaspoon salt
  • 1 beaten egg
  • 1 ½ cups whole wheat flour
  • ¾ cup cornmeal
  • ½ teaspoon dried sage, crushed
  • ½ teaspoon dried basil, crushed
  • ¼ teaspoon dried celery seed
  • ¼ teaspoon dried dillweed
  • 1 beaten egg yolk
  • 2 teaspoons sesame seed

In a large mixer bowl combine 1 ½ cups of the all-purpose flour and the yeast. In a bowl combine water, evaporated milk, honey, oil, and salt; stir until salt is dissolved. Add to flour mixture; add egg. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Stir in whole wheat flour, cornmeal, sage, basil, celery seed, dillweed, and as much all-purpose flour as you can mix in with a spoon. On lightly floured surface kneed in enough remaining flour to make a moderately stiff dough (8 to 10 minutes). Shape into a ball; place in greased bowl. Cover; let rise until double (about 1 ½ hours).

Punch down; shape into a ball. Cover; let rest 10 minutes. Shape into loaf; place in greased 9 by 5 by 3-inch loaf pan. Let rise until double. Brush dough with mixture of egg yolk and 1 tablespoon water; sprinkle with sesame seed. Bake in a 375° oven for about 30 minutes; cover with foil after 20 minutes.

Makes 1 loaf (12 servings).

Grandma Wibe’s Best Recipes: Cottage Cheese Pinwheel Rolls


  • 1 cake compressed yeast
  • 1/4 cup lukewarm water
  • 2-1/2 cups sifted flour
  • 1/4 cup cane sugar
  • 1 tsp salt
  • 1/2 cup butter
  • 1-1/2 cups Borden’s cottage cheese
  • 1 egg, beaten


  • 3 tbsp melted butter
  • 3/4 cup firmly packed brown cane sugar
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract

Dissolve yeast in warm water. Sift flour, sugar, and sale together into mixing bowl. Cut in the butter until mixture resembles fine meal.

Add cottage cheese, eggs, and dissolved yeast and mix well. If necessary, add more flour to make the dough more manageable. Roll out on a lightly floured board to a 14-inch square.

Combine all the filling ingredients and spread on the rolled dough. Roll up like a jelly roll and cut into 18 slices. Place on greased baking sheet and let rise for 1-1/2 hours or until doubled in bulk.

Bake at 375° for 20-25 minutes.

Vintage Recipes: Hot Cheese Dip

hot cheese dipRecipe by Mary Way

  • 1 lb. box Old English sharp Cheddar cheese — melt in top of double boiler
  • 2 onions — fry until clear and add to cheese
  • 1 can chopped green chili salsa (Ortega)
  • 1 (8 oz.) can tomato soup
  • 3 tbsp flour

Mix salsa, tomato sauce and flour, then add to cheese mixture. Use Fritos to dip — good in chafing dish. Will freeze well.

Grandma Wibe’s Best Recipes: Country French Toast

Bud & Hilda Wibe FamilyIngredients:

  • 4 thick slices French or Italian bread
  • ½ cup dairy eggnog
  • 2 tablespoons cooking oil
  • Sifted powdered sugar

Dip both sides of bread in eggnog. In a large skillet, cook bread slices in 2 tablespoons hot oil over medium heat about 2 ½ minutes or until golden brown. Turn bread; cook about 1 ½ minutes more. (Add more oil as needed.) Transfer to a serving plate. Sprinkle with sifted powdered sugar.

Grandma Wibe’s Best Recipes: Date Nut Bread

Bud & Hilda Wibe FamilyRecipe c. 1950


  • 1 cup chopped nuts
  • 1 cup boiling water
  • 1 egg, beaten
  • 1/2 cup sugar
  • 3 tbsp melted shortening
  • 3/4 tsp maple flavoring
  • 2 cups sifted enriched flour
  • 1/4 tsp soda
  • 2 tsp double acting baking powder
  • 1 tsp salt
  • 1 cup coarsely chopped walnuts

Put dates in mixing bowl, add hot water, and allow to cool. Meanwhile, combine egg, sugar, shortening, and maple flavoring; stir into cooled date mixture. Re-sift flour with soda, baking powder, and salt, and add. Add nuts and stir only until ingredients are blended. Do not beat and do not overmix, for this can spoil tenderness and texture. Pour into greased 9X5X3-inch loaf pan. Bake at 350° for 1 hour. Turn out of pan to cool on wire rack.

Vintage Recipes: Favorite Raisin Bread

raisin breadRecipe by Louisa Silva


  • 2-1/4 cups warm water
  • 1 package active dry yeast
  • 1/3 cup brown sugar
  • 2 tsp salt
  • 1/4 cup salad oil
  • 2 cups raisins
  • 1 cup whole-wheat flour
  • 2 tbsp wheat germ
  • 4-1/2 to 5-1/4 cups flour
  • 2/3 cup instant dry milk

Soften yeast in warm water in large bowl, for 5 minutes. Stir in sugar, salt, oil, and raisins. Stir together whole-wheat flour, wheat germ, 4-1/2 cups flour, and dry milk. Add half at a time to yeast mixture, beating well. Add enough flour to make medium stiff dough. Knead on lightly floured surface 8 to 10 minutes. Place in lightly oiled bowl, turning once to oil surface. Cover with saran wrap, let rise until double, about 1-1/4 hours.

Punch down; cut dough in two. Shape each into ball, cover, and let rest 10 minutes. Shape in loaves; place in 2 greased loaf pans. Cover and let rise until double, 45 to 60 minutes. Bake in 375° oven for 35 minutes or until done. Cool on racks.

Vintage Recipes: Fresh Apple Bread

apple breadRecipe by Mildred Chichester


  • 1 cup plus 3 tbsp sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1-1/2 cups grated apples
  • 2 cups flour
  • 1/2 tsp salt
  • 1 tsp soda
  • 1/2 tsp vanilla
  • 1-1/2 tbsp buttermilk
  • 1 cup pecans
  • 1 tsp cinnamon

Cream 1 cup sugar and shortening; add beaten eggs and apples. Mix in dry ingredients, vanilla, buttermilk, and floured pecans. Pour into 9-5/8 X 5-1/2 X 2-3/4-inch loaf pan. Sprinkle top with mixture of remaining sugar and cinnamon. Bake in 350° oven for 1 hour. Yields: 12 servings.

Vintage Recipes: Kuchen

kuchenRecipe by Hulda Meidinger


  • 1 cup sugar
  • 1 cup milk (warm)
  • 1 cube butter
  • 1 tsp salt
  • 2 eggs, beaten
  • 4 cups flour
  • 2 packages yeast, 1/3 cup warm water & 1/2 tsp sugar

Combine first 4 ingredients. Beat eggs, add to cooled ingredients. Add flour and yeast mixture. Mix into a soft dough. Let rise 90 minutes. Punch down and let rise 1 more hour. Roll out, then let it rise another 20 minutes. Makes 5 kuchen.

Any kind of fruit; apple, rhubarb for top.


  • 3 eggs
  • 2 cups sweet cream
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 large package vanilla instant pudding

Combine filling ingredients and mix with electric mixer, Fill kuchen and top with 2 tbsp sugar and cinnamon. Bake 350° for 20-25 minutes until brown.

From Ballard’s First Cookbook: 90 Years of Scandinavian Heritage, published by Ballard First Lutheran Church (Seattle, Wash.), n.d.

Vintage Recipes: Sunday Scramble


  • 1 can luncheon meat
  • 2 tbsp shortening
  • 6 eggs
  • 1/4 cup milk
  • 1/4 tsp curry powder

Grate luncheon meat coarsely. (Press meat firmly on coarse grater to get large shreds.) Sauté in shortening in skillet until browned, stirring occasionally. With fork, beat together eggs, milk, and curry until blended. Pour over luncheon meat. Scramble as usual until eggs are creamy and set.

Makes 6 servings.

Vintage Recipes: New Zealand-Style Eggs


  • 3 tbsp butter
  • 1/4 minced onion
  • 1 cup diced, cold cooked potatoes
  • 5 eggs
  • 1/2 cup light cream or milk
  • 3/4 tsp salt
  • Speck pepper
  • 2 tbsp snipped parsley
  • 4 tomatoes, quartered
  • Salt
  • Pepper
  • Granulated sugar
  • 1 tbsp butter

In 3 tbsp butter in skillet, sauté onion and potatoes until golden brown. With fork, beat eggs with cream, 3/4 tsp salt, dash pepper, and parsley just until blended; pour over potatoes. Cook over medium heat, gently scraping mixture from bottom as it cooks, until set but still moist. Meanwhile, lightly sprinkle tomatoes with salt, pepper, sugar; sauté in 1 tbsp butter until tender but still firm. Serve tomatoes arranged attractively about eggs.

Makes 4 servings.

Vintage Recipes: Sweetbread Soup

sweetbread soupIngredients:

  • 2 pairs sweetbreads
  • Cold water
  • 2 tbsp butter
  • 2 onions, sliced
  • 3 carrots, diced
  • 1 small head cabbage, shredded
  • 3 tbsp flour
  • 4 cups stock, boiling
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 cup cooked asparagus tips

Cover sweetbreads with cold water and let soak for 3 or 4 hours, changing the water 2 or 3 times during that period. Drain and cover with fresh cold water; heat to boiling and cook for 2 minutes. Remove from water and place on a clean towel to drain. Cut away bits of skin and veins with a knife, being careful not to break the sweetbreads, then cut them into 2-inch pieces.

Melt butter in a saucepan and add onions, carrots, and cabbage and simmer about 10 minutes; add flour and sir until blended, then add stock. Stir until mixture is well-blended. Season with salt and pepper. Cover pan and simmer about 45 minutes. Add sweetbreads and continue cooking for 30 minutes or until tender. When ready to serve, remove sweetbreads to a soup tureen and strain soup over them. Garnish with asparagus tips.

Serves 4.

Grandma Wibe’s Best Recipes: Double Butterscotch Crescents

Wibe Family Gathering c 1945Recipe by Ann Pillsbury

Bake at 375° for 12-15 minutes. Makes 3 dozen rolls.

Soften 1 packet Red Star Active Dry Yeast (or 1 cake Red Star Compressed Yeast) in 1/4 cup warm water. Prepare 1 pkg butterscotch pudding and pie filling mix using 1-1/2 cups PET evaporated milk. When thickened, remove from heat and add 1/2 cup butter. Cool to lukewarm.

Blend in 2 unbeaten eggs, 2 tsp salt and the softened yeast. Gradually add 4-1/2 to 5 cups all-purpose flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place (85° to 90°) until light and doubled in size, about 1-1/2 hours. Divide dough in thirds. Roll out each part to a 15-inch circle. Cut into 12 wedges.

Place rounded teaspoonful of filling on each; roll up, starting with wide end and rolling to point. Place point-side down on greased cooky sheets, curving to crescent shape. Let rise in warm place until light, about 1 hour. Bake at 375° for 12-15 minutes. Frost while warm.

Butterscotch Filling
Combine in mixing bowl 1.4 cup melted butter, 2/3 cup grated or chopped coconut, 2/3 cup firmly packed brown sugar, 1/2 cup pecans, chopped, and 2 tbsp all-purpose flour.

Butterscotch Glaze
Combine 1/4 cup brown sugar with 2 tbsp evaporated milk and 2 tbsp butter in saucepan. Boil 1 minute. Blend in 1 cup sifted powdered sugar.

Grandma Wibe’s Best Recipes: Easy Breakfast Ring

Hilda Wibe and family 1938Ingredients:


  • 2 ½ cups Almond Delight cereal, crushed to 1 cup
  • ¼ cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon orange peel
  • 2 cans (7.5 oz. each) refrigerator biscuits
  • ¼ cup (1/2 stick) butter or margarine, melted


  • 1 tablespoon butter or margarine, melted
  • 2 tablespoons whipping cream
  • 2 tablespoons brown sugar
  • ½ cup sifted confectioners’ sugar

Preheat oven to 375°. In bowl, combine cereal, sugar, cinnamon and orange peel. Dip each biscuit in butter, then coat with cereal mixture. Stand biscuits in a 1-quart ring mold. Sprinkle remaining cereal on top. Gently press biscuits down in pan. Bake 20 minutes or until top springs back when touched. Cool 2 minutes. Remove from pan. Prepare glaze and drizzle over ring. Serve warm.

To prepare glaze: In 2 cup glass measure, combine butter, cream and brown sugar. Microwave on HIGH 1 ½ minutes. Stir in confectioners’ sugar until smooth. This glaze was tested using a 650-watt microwave. Time may need to be adjusted for other wattage microwaves.

Prep time: 30 minutes

Makes 20 (1 biscuit) servings.

Vintage Recipes: Quaker Muffins


  • 1/3 cup shortening
  • 1 cup sugar
  • 2 eggs, well-beaten
  • 1 1/4 cups yellow corn meal
  • 3/4 cup sifted enriched flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/3 cup dried currants
  • 1 cup milk

Set oven for hot, 400°. Cream shortening and sugar until light and fluffy; stir in eggs, then corn meal. Mix and sift flour, baking powder, and salt. Stir currants into flour mixture. Add to corn meal mixture. Add milk; stir just enough to moisten. Spoon into greased muffin pans. Bake 25 minutes. Makes 12 large muffins.

Vintage Recipes: Apple Walnut Loaf

Apple Walnut LoafIngredients:

  • 1 1/2 cups sifted enriched flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1 1/2 cups crushed ready-to-serve wheat cereal flakes
  • 1 cup broken walnut meats
  • 3/4 cup chopped apple
  • 1 egg, slightly beaten
  • 3/4 cup brown sugar, firmly packed
  • 1 1/2 cups buttermilk
  • 2 tbsp melted shortening

Set oven for moderate, 350°. Mix and sift flour, baking powder, baking soda, salt, and spices. Add cereal flakes, walnuts, and apple. Combine egg, brown sugar, buttermilk, and shortening; add; mix just enough to moisten dry ingredients. Do not beat. Turn into greased loaf pan 8 X 4 X 3 inches. Bake 1 hour.

Vintage Recipes: Roast Fresh Ham

fresh hamWipe the ham with a damp cloth, and leave the rind on. (The ham will cook more quickly and shrink less when the rind is not removed.) Sprinkle the surface of the meat with salt and pepper and rub with flour. Place the ham, rind side up, on a rack in an open roasting pan without water. Put in a hot oven (500°) and sear for about 20 minutes. Then reduce the oven temperature rapidly to very moderate heat (300°) and continue cooking, allowing 25 to 30 minutes per pound. Do not add water and not cover the meat during the roasting.

When the ham is done, remove it from the oven and carefully take off the rind. To remove the rind easily, break through it on the fleshy side at the hock, then turn the ham over, and lift the rind off in one piece. With a sharp knife score the fat covering in squares. Stick long-stemmed cloves into the intersections and sprinkle brown sugar over the fat surface. Return to a moderately hot oven (375°) to brown over the top. Serve hot or cold. A 12 lb. ham will serve 18 to 20.

Vintage Recipes: Meat Loaf

A meatloaf with a slice removed on a plain oval gray plateIngredients:

  • 2 lbs. hamburger steak
  • 1 egg
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1/4 cup evaporated milk
  • 1/4 cup water
  • 1 cup bread crumbs
  • 2 tbsp chopped parsley
  • 2 tsp salt
  • 1/2 tsp pepper

Have the meat chopped fine, mix it thoroughly with the unbeaten egg, bread crumbs, seasonings, and liquid. Form into a flat loaf and fry in hot drippings until well-browned, about 15 minutes. Remove to a well-greased baking plate or baking pan, and lay strips of bacon over the meat. Place in a moderate oven, 350°, and complete cooking, allowing 45 minutes. Serves 6.

Grandma Wibe’s Best Recipes: German Stollen

Bud & Hilda Wibe FamilyIngredients:

  • 4 – 4 ½ cups all purpose flour
  • 2 packages dry yeast
  • 1/3 cup sugar
  • 1 teaspoon salt
  • ½ cup milk
  • ½ cup water
  • 1/3 cup butter or margarine
  • 2 eggs
  • ½ cup chopped candied cherries
  • ¼ cup chopped citron
  • ¼ cup raisins
  • ¼ cup chopped walnuts or pecans
  • 1 tablespoon butter or margarine, softened

In a large mixer bowl, combine 2 cups flour, yeast, sugar, and salt; mix well. In saucepan, heat milk, water, and butter until very warm (120° – 130°; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in cherries, citron, raisins, walnuts, and enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and double, about 1 hour.

Punch down dough. Divide into two parts. On lightly floured surface, roll or pat each half to a 14 X 8-inch oval. Spread with softened butter. Fold in half lengthwise and curve into a crescent. Press folded edge firmly to partially seal. Place on greased cookie sheet. Cover; let rise in warm place until double, about 40 minutes. Bake at 350° for 25 – 30 minutes until golden brown. Remove from cookie sheets; cool. Drizzle with your favorite powdered sugar glaze and garnish with additional cherries and nuts, if desired.

Grandma Wibe’s Best Recipes: Half-The-Time Hot Rolls

Bud and Hilda WibeRecipe by Bessie Matthiensen

Dissolve 1 cake yeast or 1 pkg dry yeast in 1/4 cup lukewarm water. Combine in large bowl:

  • 1/4 cup sugar
  • 1/3 cup shortening
  • 1 tsp salt
  • 3/4 cup scalded milk
  • 1/2 cup cold water

Blend in 1 egg and the dissolved yeast. Add 3-1/2 cups sifted flour. Mix until well-blended. Place in greased bowl and cover. Let rise in warm place until double in size. Stir down dough; then spoon into well-greased muffin tins, filling half full. Let rise until batter has risen to edge of muffin cup and center is rounded. Bake at 400° for 20 minutes.

Makes 18 rolls.

Vintage Recipes: Cucumber Cocktail


  • 2 medium cucumbers
  • 1/2 cup cottage cheese
  • 1 tbsp minced pimiento
  • Seasoned salt and cayenne pepper
  • 1/4 cup radish pennies

Peel and finely chop one cucumber. Drain. Put cottage cheese through strainer to get a smooth paste. Blend with chopped cucumber and pimiento and season with salt and pepper. Cut the unpeeled cucumber into thin sticks for dunking. Garnish with the radish pennies. Serves 4.

Vintage Recipes: Ham and Cheese Roll-Ups


  • 2 (3-oz.) packages cream cheese
  • 1 tsp horse radish
  • 1 ysp lemon juice
  • 1 tbsp minced dill pickle
  • 1 (3-oz.) package Bleu cheese
  • 8 thin slices boiled ham
  • Parsley sprigs for garnish

Have cream cheese at room temperature and blend in horse radish, lemon juice, and pickle. Add Bleu cheese crumbled fine and stir until well mixed. Spread mixture on ham slices and roll up as tightly as possible. Wrap each in waxed paper and chill about an hour. When ready to serve, cut each roll-up in half and secure with toothpicks. Place parsley sprigs in the ends for garnish. Makes 16 appetizers.

Vintage Recipes: Bran Muffins

bran muffinsIngredients:

  • 1 cup flour
  • 3/4 tsp salt
  • 3 1/2 tsp baking powder
  • 2 cups bran
  • 3 tbsp sugar
  • 1 egg
  • 2 tbsp melted fat
  • About 1 1/2 cups sweet milk

Sift together the flour, salt, and baking powder, blend with this the bran, and add to these dry ingredients the mixture of milk, beaten egg, sugar, and fat. Have a thick, but very moist batter. Bake in greased muffin pans in a moderate oven about 1/2 hour.

Vintage Recipes: Cornmeal Muffins

cornmeal muffinIngredients:

  • 1/2 cup cornmeal
  • 1 cup flour
  • 3 tsp baking powder
  • 1 tbsp sugar
  • 1 tbsp melted fat
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 egg

Mix and sift dry ingredients; add gradually milk and eggs well-beaten, and melted fat; bake in greased muffin pans in hot oven 400°, about 25 minutes.

Grandma Wibe’s Best Recipes: Hawaiian Date Loaf


  • 1/4 cup butter or margarine
  • 1/2 cup honey
  • 1 egg
  • 2 cups sifted flour
  • 1 tsp salt
  • 1/2 tsp soda
  • 1 tbsp baking powder
  • 1 (8-1/4 oz) can crushed pineapple
  • 2 tsp vanilla
  • 3/4 cup finely cut dates

In large mixing bowl, cream butter until soft. Continue creaming while adding honey in a fine stream. Add egg and beat well. Sift together flour, salt, soda, and baking powder. Add dry ingredients alternately with pineapple to creamed mixture. Neat until well-blended. Stir in vanilla and dates. Spoon batter into greased 9 X 5-inch pan. Bake at 325° 1 hour or until cake tester inserted in center comes out clean. Let stand 10 minutes. Remove from pan. Cool on wire rack.

Grandma Wibe’s Best Recipes: Hurry-Up Yeast Rolls

Hilda Wibe and family 1938Ingredients:

  • 3/4 cup warm water (not hot — 105°-115°)
  • 1 pkg Fleischmann’s active dry yeast
  • 2-1/2 cups Bisquick

Dissolve yeast in water. Mix in Bisquick. Beat hard. Turn onto surface well-dusted with Bisquick. Knead until smooth about 20 times. Shape into crescents, rolls, etc. Put on lightly-greased baking sheet. Cover with damp cloth. Let rise in warm place about 1 hour. Heat oven to 400° (moderately hot). Bake 10-15 minutes, until a rich golden brown. Brush with butter.

Makes 16.

Vintage Recipes: Boiled Artichokes

boiled artichokesIngredients:

  • 4 artichokes
  • 1 tbsp salt
  • 2 tbsp vinegar

Wash artichokes. Add salt and vinegar to 4 quarts of boiling water. Cook artichokes 20 to 30 minutes until leaves pull out easily. Drain, cool, and serve with vinaigrette sauce. Serves 4.

Vinaigrette Sauce for Boiled Artichokes

  • 1/2 tsp pepper
  • 1/2 tsp salt
  • Touch of tabasco sauce
  • 1/2 tsp English or French mustard
  • 3 tbsp olive oil
  • 1 tbsp cider vinegar
  • 2 tbsp beef consommé
  • 1 tsp minced onion
  • 1/2 tsp minced garlic

Blend seasonings with olive oil; add vinegar and consommé. Stir thoroughly. Lastly, blend in onion and garlic.

Vintage Recipes: Pot Roast Caribe

pot roast caribeIngredients:

  • 2 to 3 lbs. beef chuck
  • 1 clove garlic, minced
  • 1/2 cup chopped onion
  • 1 tsp salt
  • 2 to 3 tbsp diced green chiles
  • 1 can (about 1 lb.) tomato sauce
  • 1/2 cup dry red wine
  • 1 tbsp cocoa
  • 1 tsp chili powder
  • 1 tsp grated orange rind
  • 1/4 tsp each cinnamon, nutmeg, and allspice
  • 1/2 tsp oregano, crushed
  • 1/2 cup ground almonds
  • 6 to 8 small onions
  • 1 to 1 1/2 lbs. Hubbard or butternut squash
  • Slivered almonds, toasted
  • Parsley and cherry tomatoes for garnish

Trim a small amount of fat from pot roast and render in a heavy frying pan or two-of-stove casserole. Brown meat well in drippings; pour off any excess. Add garlic to meat along with onion. Sprinkle with salt, turning meat and onions. When onions are lightly browned, stir in chiles.

Combine tomato sauce and wine. Stir in cocoa, chili powder, orange rind, and spices. Stir oregano into sauce with ground almonds; pour over meat. Cook, covered, over low heat about 2 hours or until meat is tender. About 1/2 hour before servings, peel onions and pare squash. Cut squash into 4 to 6 chunks. Add onions and squash to sauce around meat; cover and continue to cook about 1/2 hour or until onions and squash are fork-tender.

To serve, place meat in center of platter; spoon sauce over. Arrange vegetables around. Sprinkle slivered almonds over meat. Garnish with parsley and cherry tomatoes. Makes 4 to 6 servings.

Vintage Recipes: Ham Steak

ham steakPut slices of raw ham in a frying pan with 1/2 cup of water to make them tender. When the water has boiled out and the ham is a light brown on both sides, dust with flour and pour on the following dressing, previously made: A cup of milk and cream mixed, a little butter, tsp of mustard, cayenne pepper. Serve as soon as it boils.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Grandma Wibe’s Best Recipes: Irish Soda Bread

Bud & Hilda Wibe FamilyIngredients:

  • 4 cups sifted white flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp baking soda
  • 1 cup buttermilk or sour milk

Sift the dry ingredients several times through your fingers. Add the milk gradually, mixing well. Have the dough not too dry.

Turn dough out onto a floured board and knead lightly just a few times. Shape into a round flat loaf and cut a deep cross from side to side. Bake on a flat pan in a 450° oven for 45 minutes.

Makes 1 loaf.

Vintage Recipes: Minced Meat Molded

Mince about 3/4 lb. cold veal very fine; chop a small slice of bacon; mix well together; add 1/2 of an onion chopped very fine and browned in a little butter; salt, pepper, minced lemon peel, and a slice of toast soaked in milk. When thoroughly blended, beat up an egg and add it to the rest. Butter a mold and put in the meat, and bake 1/2 hour. Turn out and serve with a good brown gravy.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Vintage Recipes: Bacon and Apple

bacon appleCore and peel the apples and cut into 1/2-inch slices. Cut the same amount of bacon into very thin slices. Fry the bacon in its own fat until crisp and put it on a hot dish. Fry the apple in the bacon fat until a light brown and arrange around the bacon. Serve very hot.

From 365 Breakfast Dishes: A Breakfast Dish for every day in the year, published by George W. Jacobs & Co., 1901.

Vintage Recipes: Coconut Sponge

coconut spongeThicken 1 pint of milk, in which is dissolved 3/4 cup of sugar, with 2 tbsp of cornstarch. Cook thoroughly in a vessel set in boiling water. When cooked and boiling hot, beat this into the whites of 3 eggs beaten stiff. After standing a few minutes, add 1 pint of grated coconut. Flavor with vanilla and turn into a mold with grated coconut on top. Serve with cream sweetened and flavored with wine.

From 365 Desserts: A Dessert for every day in the year, published by George W. Jacobs & Co., 1908.

Vintage Recipes: Ginger Pudding

ginger puddingIngredients:

  • 1/8 lb. suet chopped fine
  • 1/2 cup molasses
  • 3/4 cup water
  • 1/2 tbsp ginger
  • 1/2 tsp salt
  • 1/2 tsp soda dissolved in a little water, flour enough to thicken

Put the soda in the last thing before the flour. Put in a mold or pudding bag and boil 2 hours. Sauce — 1 tbsp butter, 2 tbsp sugar, a wine glass of sherry. Beat all to a cream.

From 365 Desserts: A Dessert for every day in the year, published by George W. Jacobs & Co., 1908.

Vintage Recipes: Green Peppers Picadillo

Picadillo Stuffed PeppersIngredients:

  • 1/2 lb. ground chuck
  • 1 small onion, chopped
  • 1 small clove garlic, minced
  • 1/4 cup bottled barbeque sauce
  • 1 tbsp cocoa
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 medium tomato, diced
  • 1 tbsp raisins, chopped
  • 1/2 cup diced almonds, roasted
  • 4 small to medium green peppers
  • 4 slices cheddar cheese

Into skillet, crumble chuck; add onion and garlic. Cook, stirring, until browned. Add barbeque sauce, cocoa, salt, pepper, tomato, raisins, and all but 1 tbsp almonds. Heat to boil, then simmer, stirring, about 2 minutes.

Halve peppers lengthwise. Discard seeds, ribs, and stems; place in shallow baking dish; fill with beef mixture. Top with cheese (in pieces) and remaining almonds. Bake 25 minutes at 375°. Makes 4 servings.

Grandma Wibe’s Best Recipes: Nut Bread (I)

Wibe Family Gathering c 1945Recipe by Emma Aaker


  • 1 cup brown sugar
  • 1 cup sour cream
  • 1 egg
  • 1-3/4 cups flour
  • 1 tsp soda
  • 1/2 cup chopped nuts
  • 1/2 cup cut dates

Beat eggs and add sour cream. Beat again. Add brown sugar and continue beating. Add remaining ingredients and mix well. Bake 45 minutes at 375°.

Grandma Wibe’s Best Recipes: Orange Bread

Hilda Wibe and family 1938Recipe by Alice Cox

Cut or grind the peels of 2 oranges very fine. Cook with:

  • 1/2 cup water
  • 1/2 cup sugar

Cook until tender, then let cool. Mix:

  • 1/2 cup sugar
  • 1 tsp shortening
  • 1/4 tsp salt
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • 1/3 cup milk

Add orange mixture to above. Pour in greased loaf pan and bake in moderate oven.