My Great Recipes Collection

Great Recipes From the Past

Red Plastic Box

Blueberry Tarts

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This recipe for Blueberry Tarts came from the Red Plastic Box Recipe Collection. They would be quick to prepare with frozen tart shells from the grocery store.

Blueberry Tarts

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Blueberry Tarts

Ingredients

  • 2 cups canned blueberries
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup blueberry juice
  • 2 tablespoons cornstarch
  • 1/4 teaspoon cloves
  • 6 baked tart shells

Instructions

  1. Drain berries and save juice.
  2. Mix together sugar, cornstarch, and spices. Stir in juice slowly until mixture is well blended.
  3. Cook over low heat until mixture is thick and clear. Cool slightly.
  4. Put berries in tart shells, pour cornstarch mixture over them and chill. Serve with whipped cream, if desired.

Apple Custard

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This recipe card from the Red Plastic Box collection has two recipes: Apple Custard and Applesauce Bran Cookies.

This is card No. 1491 from the Home Services Department of the Michigan Consolidated Gas Company.

“Meal preparation is quick and easy with the CP Gas Range.”

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Apple Custard

Course Dessert
Servings 6 servings

Ingredients

  • 3 eggs
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 1 cup applesauce
  • 1 cup milk scalded
  • nutmeg

Instructions

  1. Beat eggs slightly, stir in sugar and vanilla.
  2. Add applesauce and milk; pour into custard cups. Sprinkle with nutmeg.
  3. Place in oven in shallow pan filled with 1 inch boiling water
  4. Bake in a preheated oven at 350 for 25-30 minutes or until set.

Applesauce Bran Cookies

Makes 4 dozen

1 3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon soda
1 cup sweetened applesauce
1 cup raisins
1 cup cooking bran

1. Sift dry ingredients together.
2. Cream shortening; add sugar gradually and cream until light.
3. Add egg and beat well.
4. Add soda to applesauce and mix thoroughly.
5. Add applesauce to creamed mixture alternately with dry ingredients.
6. Add bran and raisins and mix well. Drop by teaspoons on greased cookie sheet.
7. Bake in a preheated oven at 375 for 12-15 minutes.

Angel Food Cake No. 779

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Here is an angel food cake recipe from the Michigan Consolidated Gas Company. It was found in the Red Plastic Box Collection.

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Angel Food Cake No. 779

Ingredients

  • 1 cup cake flour sifted
  • 1 1/2 cups sugar sifted
  • 1 1/4 cup egg whites about 10
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon crea m of tartar
  • 1 teaspoon almond extract

Instructions

  1. Sift flour with 1/2 cup sugar. 3 times.
  2. Beat egg whites until foamy.
  3. Add salt, cream of tartar, and extract. Beat until egg whites stand in peaks when beater is lifted.
  4. Gradually fold 1 cup sifted sugar into beaten egg whites, using about 2 tablespoons at a time.
  5. Carefully fold in flour and sugar mixtures, sifting a small amount at a time over mixture.
  6. Pour batter into an ungreased 10-inch tube pan.
  7. Cut with knife or spatula through batter, making a complete circle through mixture.
  8. Bake in a preheated oven at 325 about 1 hour.
  9. Remove cake from oven. Invert it and allow it to stand inverted about 1 our. Remove cake from pan.

Recipe Notes

  • Use a 10-inch tube cake pan.
  • No. 779 (This is on the flip side of Strawberry Refrigerator Cake)
  • Home Service Department Michigan Consolidated Gas Company
  • Your dream come true - the new Freedom Gas Kitchen.

Almond Butter Crunch

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This tasty candy is from the Edison Electric Kitchen, and was found in the Red Plastic Box Collection.  The flip side of this card is M-2 Hazelnut Truffles.

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Almond Butter Crunch

Ingredients

  • 1 1/2 cups butter
  • 2 cups sugar
  • 1 cup unsalted almonds sliced
  • 1/4 pound semi-sweet chocolate
  • Nuts grated for sprinkle

Instructions

  1. Measure the butter and sugar into a heavy iron pan and cook slowly to 260 on a candy thermometer.  
  2. Add the sliced almonds and continue cooking to 300. 
  3. Spread the mixture to cool in a buttered pan.

  4. Melt the chocolate over hot water and brush both sides of candy with it, sprinkling the grated nuts over the chocolate while it is still soft.

Recipe Notes

Makes about two pounds.

Three Roll Recipes: Coconut, Clover Leaf, and Cinnamon

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Here are three recipes from the Red Plastic Box Collection that refer to dough, but don’t give the recipe for the dough.

I suspect a dough that you’d use for a cinnamon bun might work nicely, like the one on Simply Recipes for Cinnamon Sticky Buns.

What dough would you use?

Clover Leaf Rolls

Shape dough into balls about 1″ in diameter. 3 of these are dropped into each section of an oiled muffin tin. Brush balls with melted butter when they touch, in order they may keep their shape.

Coconut Twists

Roll dough in oblong shape. Cut into 2 parts and butter one half. Sprinkle with coconut and place second half over first. Cut in strips, twist, and place parallel in pan. Sprinkle with coconut, let rise to and bake being careful oven isn’t too hot 400.

Cinnamon Buns

Roll to 1/4″ thickness and spread with the following mixture: 2 tablespoons cinnamon, 1 cup currants, 1 cup brown sugar, 1/2 cup soft butter. Mix well and spread. Roll dough like Jelly roll. Spice across 1″ thick. Place in oiled pans with one cut surface up and close together. Moderate oven 25 to 30 minutes.