Remember two weeks ago when we mentioned the flour sack inserts found many years ago in most five-pound sacks of flour? In the recipe collection we were given, a number of them were saved. Much like my mother and I, Marty Stover and her mother collected them too.

Mainstream products always have recipes which the manufacturer tests and retests in their corporate kitchens. Pillsbury, Gold Medal, Robin Hood and Martha White (White Lily) companies all had books, booklets, pamphlets and single paper inserts, which through the years, carried thousands of recipes from their kitchens to ours.

Every housewife had her favorite brand products. For my mother, Robin Hood flour, then Gold Medal were her favorites. In later years, she settled on Gold Medal. So, I always had Gold Medal in the flour canister, unless one of the others was on sale, hopefully with a coupon to match. By the way, coupons back then were a whopping 10 cents. Perhaps 15 cents, and only once in a great while, 25 cents. Of course, the sack of flour sold for 49 to 55 cents.

From the thirteen inserts we found, here are a few of the popular recipes from the 40s. Notable are the references to wartime baking, use of commodity points and the victory garden. Pillsbury Flour wrote of “extending dozens of precious foods…using no ration points.” Gold Medal Flour included recipes for using victory garden produce, a Victory Luncheon Menu and shortening-reduced pies and eggless cakes. Recipe instructions are recorded as written back then.

(Pillsbury) Fruit Shortcake
  • 2 cups sifted Pillsbury’s Best Enriched Flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • ¼ cup shortening
  • ¾ cup milk
  • butter
  • 3 cups fresh or canned, drained fruit
“Sift flour once, measure, add baking powder, salt and sugar. Sift together. Cut in shortening until quite fine.
Add milk, stir until all flour is dampened. Turn out onto floured board. Knead slightly. Pat or roll dough to about 3/16-inch thickness. Cut with floured 3 ½ inch biscuit cutter. Place two rounds together, spreading butter between.
Put on ungreased baking sheet. Bake in hot oven (450 degrees) about 15 minutes until done. Serve, placing fruit between and on top of biscuits.”
Note: Today we would garnish with ice cream, Cool Whip or real whipped cream.
(Gold Medal) Grandma’s Favorite Little Molasses Cakes
  • ½ cup shortening
  • 2/3 cup packed brown sugar
  • 1 egg
  • 2/3 cup molasses
  • 2 cups sifted Gold Medal “Kitchen-tested” Flour
  • ¼ teaspoon salt
  • 2/3 teaspoon baking soda
  • 2/3 teaspoon cinnamon
  • 1/3 teaspoon ginger
  • 2/3 cup hot water
“Cream shortening, add sugar gradually, and cream until fluffy. Blend in the beaten egg, then blend in the molasses. Sift flour, salt and soda and spices together and then add to the creamed mixture alternately with the hot water.
Pour into well-greased muffin pan, filling each cup 2/3 full. Bake about 25 minutes in a quick moderate oven (375 degrees) Makes 15 large cupcakes. Because these cakes are so fluffy and delicate, they are easier to remove if left in pan about 5 minutes.) Everybody will like them.”
(Gold Medal) Northland Cookies
  • 6 tablespoons shortening-part butter
  • 1 cup packed brown sugar
  • 1 ¾ cups sifted Gold Medal “Kitchen-tested Flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ cup cold water
  • Chopped nuts
“Cream shortening, add sugar gradually and cream thoroughly. Sift flour, soda, salt and cinnamon together and stir into creamed mixture alternately with cold water. Blend in nuts.
Shape into 2 rolls one inch high and 1 ½ inch wide and about 9 inches long. Wrap in waxed paper and chill until firm, several hours or overnight. Cut with a sharp knife into very thin slices. Place one inch apart on ungreased baking sheet to allow for spreading. Bake about 6 minutes in a moderately hot oven (400 degrees). Remove from baking sheet as soon as cookies come from oven. About 8 dozen cookies.”
Note: By the time my mother was married with children, she called these Butterscotch cookies and cut them thicker for a softer cookie.

Next week we’ll look at the 50s and 60s.

Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or Box 61 Medway Ohio 45341.

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