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| My 1959 Edition |
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| My 1972 Edition |
There are also chapters for “money-making” recipes for bake sales and organization or church dinners, and recipes for large quantities, recipes for fish and game, farm meats and poultry, garden and orchard produce, canning, freezing and food preservation, regional dishes, and my favorite: Old-fashioned recipes – those recipes Grandma may have made that use old-fashioned ingredients like lard.
I could probably cook forever with just this cookbook. Coffeetime, desserts, make ahead recipes, potluck dishes, dishes to make your reputation as a good cook, they are all in there! If you see one of these Farm Journal's Country Cookbooks at a thrift shop, book sale or flea market, my advice: Buy it and use it!
Jellied Beef Mold
Rice Delight
Lemon Cookies
Provincial Potatoes
Crispy Sundae Crunch
Swiss Steak with Chili Sauce
Pineapple Date Loaf
Rice Bean Salad
Creamy Thousand Island Dressing
Lemon Coconut Bars
Cashew Tuna Luncheon
Green Beans in Sour Cream
Mashed Potato Salad
Orange Lard Cake
Creole Pork Chops
Jellied Beef Mold
Rice Delight
Lemon Cookies
Provincial Potatoes
Crispy Sundae Crunch
Swiss Steak with Chili Sauce
Pineapple Date Loaf
Rice Bean Salad
Creamy Thousand Island Dressing
Lemon Coconut Bars
Cashew Tuna Luncheon
Green Beans in Sour Cream
Mashed Potato Salad
Orange Lard Cake
Creole Pork Chops
I appreciate your posting. Just yesterday, in our local True Value store, I saw two recipe books at $14.95 each-- they were filled with recipes, some dating back to 1931, from the 'old' Farm Journal magazines. (Darn!, I'd only taken enough $ with me to buy the mineral and milk replacer!) When I was young, though not cooking or baking a thing, I remember quickly turning to the magazine's recipe pages when it arrived. Oh, just like my mom's cooking, these are a part of gooooooood memories from when life seemed more simple/safe-- a time with a whole lot of tasty HOME cooking happening!
ReplyDeleteI have several Farm Journal Cookbooks... I wish I had purchased more "back in the day..."
ReplyDeleteI have searched "for decades" for a cake recipe I made from a Farm Journal Magazine in 1959 or 1960. The cake was called "Hungryman Cake" and was one of the recipes published in an article about cooking "big" for haying crews, etc. It was a rich but "not so sweet" yellow cake. I remember using lots of eggs!! I was 13 or 14 years old at the time and loved cooking from recipes. If anyone has this recipe or knows where I can find it, please let me know. The original recipe makes a huge amount of cake!!
ReplyDeletePerhaps this is the recipe you are looking for??
DeleteHungry Man's Lard Cake
Source: Farm Journal's Timesaving Country Cookbook (1961)
"A big cake to carry in pan to picnic or lunch in the field--made by Grandma's creaming method"
1 1/4 cups lard
2 1/2 cups sugar
6 eggs
5 1/2 cups sifted flour
8 teaspoons baking powder
2 teaspoons salt
1 1/2 cups milk
1 Tablespoon vanilla
Cream lard 1 minute; add sugar; cream until light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Sift together dry ingredients. Add to creamed mixture alternately with milk and vanilla; beat until well mixed.
Pour into greased and floured pan (10" x 14").
Bake in moderate oven (375*) about 35 minutes. When cool, spread with caramel or chocolate-fudge frosting made from a packaged mix.
Thanks Sue! Sounds like this could be the one, time frame (1961) is right on. Seems to me that 8 teas of baking powder might be a bit much. I'll give this a try and post my results. :-)
ReplyDeleteI loaned my book out...should have it back next week...I can verify the amounts for you then if you wish.
DeleteI got my book back today...the 8 teaspoons of baking powder is correct. Remember, this is larger than a usual 13" x 9" cake pan.
DeleteIt's more of a food service type baking pan size.
In the 1959 version I remember my grandma making the sugarage cookies that took lemon zest... they were the best. I haven't been able to find that recipe anywhere! It was always a favorite holiday treat!
ReplyDeleteKendra - this may be your recipe? From my copy of the 1959 book.
DeleteHope so...Sue
Sugar Cookies (Master Recipe)
½ Cup Butter
1 Cup Sugar
1 Large Egg
½ Teaspoon Vanilla
2 Teaspoons Grated Lemon Rind
¼ Teaspoon Salt
1 ½ Teaspoons Baking Powder
2 Cups Sifted All Purpose Flour
¼ Cup Milk
• Cream butter and sugar thoroughly. Add egg, vanilla and lemon rind. Beat until mixture is light and fluffy.
• Sift dry ingredients. Stir into creamed mixture together with milk.
• Divide dough in half. Chill 1 hour.
• Roll out half, on floured board, keeping the other chilled until ready to roll. Roll 1/4" thick.
• Cut into bars and place on greased baking sheet.
• Brush with slightly beaten egg white (optional) and sprinkle with sugar.
• Bake in moderate oven (350°) 12 to 15 minutes. Makes 24 large cookies.
"Farm Journal's Country Cookbook 1959 page 328"
Looking for a recipe for cinnamon twist yeast rolls. I got the recipe from the monthly farm journal magazine. Would love to have that recipe again.
ReplyDeleteThe big cookbook only has a recipe for cinnamon twist bread in a loaf pan; the Farm Journal Bread Cookbook gives a recipe for plain cinnamon rolls...that recipe is here.
DeleteFarm Journal Rich Hot Rolls with Cinnamon Roll variation
Do you have a recipe for Coffee Cake Cing a/k/a Cinnamon Leaf Ring? It's supposed to be from a Farmers Journal Cookbook. Thanks,Keith
ReplyDeleteKeith;
DeleteThis may be your recipe...
Cinnamon Leaf Ring
the Farm Journal’s Country Cookbook
350 degree oven
2 pkgs. active dry yeast
2 cups milk, scalded and cooled to warm
¾ cup shortening
¼ cup butter
½ cup sugar
2 t. salt
2 eggs, beaten
6 cups sifted flour
1 cup melted butter
2 Tablespoons cinnamon
2 cups sugar
Cream shortening and ¼ cup butter. Add ½ cup sugar and salt. Cream until light and fluffy. Add eggs, yeast, and enough flour to make a soft dough that leaves the side of the bowl. Knead on floured surface until smooth and elastic. Place in a greased bowl. Cover and let rise until doubled (about 1 ½ hours). Turn dough onto board. Roll about ¼” thick. Cut into rounds with a 2” biscuit cutter. Dip in melted butter and dip in cinnamon and sugar mixture. Place breads in a fan fashion in a buttered round pan. Cover and let rise about 30 minutes. Bake in a 350 degree oven for about 25 minutes. Makes 2 rings.
I haven't made it; it does look good.
I’ve made this for friends and family every Christmas for more than 40 years! A splurge for sure, but everyone keeps asking for it!
ReplyDeleteI am looking for a recipe for Lime ice cream. It was in the Farm Journal magazine in the 70's or 80's. The recipe resembled lime sherbet but it had a quart of cream in it. We had a dairy at the time and really enjoyed this. No one wrote the recipe down so we lost it. Would love to make it again.
ReplyDeleteBoth Sue and I checked our Farm Journal cookbooks and could not find the recipe you want. Hopefully one of our readers can. You might try looking at some of the ice cream recipes we have posted (look for ice cream in the search box) and see if one of the lemon would work. There is one for Lemon Lime that is excellent.
ReplyDeleteI used to make with my Aunt a square donut recipe from a Farm Journal either 1962 or 1963. It was a raised donut and you roll out to a triangle and cut with a knife, cut out the holes and then you don’t waste time or dough. Does anybody have that one? I moved and I cannot find this treasured recipe.
ReplyDeleteSorry to say we can't find a recipe with those directions in any of our Farm Journal cookbooks. It may have been in just their magazine. Don't see why you couldn't cut out any raised donut dough recipe that way. Got to have the donut holes though, for the kids, big or small. New Orleans beignets are just square donuts.
DeleteI'm spending some of my at home Covid time organizing cookbooks. I think the 1972 edition is one of the first cookbooks I ever owned. Prior to that it was mostly from 4-H recipes or family recipe cards. I have two copies for some reason (one given to me on my 18th birthday) that appear to be the same except for size. Unfortunately when I started using these books I didn't write in them!!!
ReplyDeleteI love to find used cookbooks that the owner has written in...almost like a diary...and very helpful too. We're Farm Journal fans as you can see. We have many of their specialty cookbooks like bread, canning, thrifty cooking, pies, cookies, etc.
DeleteI am searching for an original copy of the Farm Journal which featured a recipe for Cinnamon Crisps. From the tattered and yellowed version that my mom had I only know that it appeared on page 106. The feature headline was Busy Woman's Cookbook by Ann Satter. From the backside pages I would assume it was in the springtime since there was reference to Easter. There was also an ad entitled "The Picture of Health copyright 1958 McKesson and Robbins. From the original, I would love to make some keepsake copies for my family. Any information you can provide would be greatly appreciated!
ReplyDeleteDoes the 1959 Farm journal cookbook have a dill pickle recipe (hot water bath)? Thanks!
ReplyDeleteThe 1959 book is so old that they don't hot water bath process their pickles. I would suggest a copy of the Farm Journal Freezing and Canning Cookbook that you might find used. That book has a "Fresh-pack Dills" using whole pickling spices and whole mustard seeds and dill heads, a couple "Sweet Dill" recipes and a "Dill Pickles" recipe that used dill seeds, much easier to get if you don't grow your own dill. All of them process the pickles in a boiling water bath.
Delete