From Kwanzaa candles to Christmas’s electric festoons, end-of-year holidays bring light to the northern hemisphere’s darkest months. Light crackling and twinkling merrily against a frozen winter backdrop is a promise of warmth to come, both physically and metaphorically, and humanity has many traditions to celebrate that promise.

Heat the Hearth

The tradition of burning a yule log to celebrate the winter solstice hearkens back to pre-medieval times. The practice cleared the air, so to speak, of the past year, and merry-makers welcomed the return of spring. Like many wintertime traditions, this one was eventually adopted into Christian celebrations. The logs grew smaller to match shrinking fireplaces, and for many the practice of baking log-shaped cakes replaced the original burning tradition.

Royal Christmas Card from Duke and Duchess of York: “Bringing in the Yule Log” Sun, Oct 31, 1926 – 133 · Chicago Tribune (Chicago, Illinois) · Newspapers.com

Candle Customs

Throughout the festival of Hanukkah, eight candles are lit in memory of a successful rebellion and a miracle of oil.

Hannukiah, Chanukah menorah, presented 1951 Fri, Mar 23, 1951 – Page 6 · The Times Record (Troy, New York) · Newspapers.com

Kwanzaa sees candles lit as well. Seven candles of red, black, and green, each one a reminder of Kwanzaa’s core principles.

Lightling the Kwanzaa candles, 1975 Sat, Dec 27, 1975 – Page 7 · The Akron Beacon Journal (Akron, Ohio) · Newspapers.com

Saint Lucia, a Christian martyr celebrated mostly in Italy and Scandinavian countries, is represented with a crown of candles to light the way and keep her hands free to help those around her.

Saint Lucia and her candle crown Thu, Dec 13, 1979 – 53 · The Vancouver Sun (Vancouver, British Columbia, Canada) · Newspapers.com

Christmas trees were traditionally lit with candles, despite the risk of fire and the fiddly nature of trying to place candles on unstable branches. One legend claims Martin Luther, historic figure of the Protestant Reformation, was the first to so trim a tree.

Lights in the tree like stars in the forest, Martin Luther legend Fri, Dec 23, 1904 – Page 1 · Breathitt County News (Jackson, Kentucky) · Newspapers.com

It’s Electric

In 1882, Christmas went electric when Edward Johnson, VP of the Edison Electric Light Company, displayed a tree in his New York home illuminated with electric lights. President Grover Cleveland’s family Christmas tree shone bright with multicolored bulbs in 1894.

Grover Cleveland’s electrically lit Christmas Tree, 1894 Tue, Dec 25, 1894 – 1 · () · Newspapers.com

The bright shine of festive electricity remained out of reach for most until the turn of the century, when slightly more affordable pre-wired string lights made an appearance. General Electric was the first to introduce them in 1903. But when their attempt to patent the invention fell through, the market opened to competitors and prices began to drop.

What yearly traditions bring light to your winter days?

Find more about light-centered traditions like those above with a search on Newspapers.com.

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Fri, Dec 11, 1925 – 5 · Tulare Advance-Register (Tulare, California) · Newspapers.com

Whether you’re filling your Christmas cookie jar or hosting for Hanukkah, give your holidays a vintage flair with these mouthwatering cookie recipes from our newspaper archives.

Beneath the original newspaper recipes, we’ve written them out in a way that’s a bit easier to follow. Click on any of the images to see the clipping on Newspapers.com.

[Note: In old recipes, a “moderate oven” means 350–375 degrees Fahrenheit.]

Sugar Plum Crispies – from 1949

1949: Sugar Plum Crispies recipes Thu, Dec 1, 1949 – 34 · The Knoxville News-Sentinel (Knoxville, Tennessee) · Newspapers.com

Ingredients:

• ½ cup shortening
• 1 cup brown sugar
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla
• ¼ cup water
• ¾ cup flour
• ½ tsp baking soda
• 1 ½ cups rolled oats
• ½ cup chopped raisins
• ½ cup chopped nuts

Directions:

1. Combine shortening, sugar, salt, spices, vanilla, and water and beat thoroughly.
2. Sift flour and soda together. Add to first mixture with oats, raisins, and nuts, and mix thoroughly.
3. Drop from tablespoon on greased baking sheets. Stamp dough thin with a glass covered with a damp cloth.
4. Bake in moderate oven 350 degrees F for 10 to 15 minutes.
5. Remove from pan at once. Makes 2 ½ dozen.

Chocolate Peppermint Cookies – from 1936

1936: Chocolate Peppermint Cookies recipe Fri, Dec 18, 1936 – Page 32 · The Akron Beacon Journal (Akron, Ohio) · Newspapers.com

Ingredients:

Cookies:

• ½ cup butter
• 1 cup brown sugar
• ½ cup sour cream
• 1 egg
• 2 squares chocolate, melted
• 1 ½ cups flour
• ¼ tsp baking soda
• ¼ tsp baking powder

Frosting:

• 1 cup powdered sugar
• 2 Tbsp milk
• ½ tsp peppermint flavoring, or ½ cup crushed peppermint stick candy

Directions:

1. Cream butter with brown sugar. Add sour cream and egg. Beat well. Add melted chocolate.
2. Sift flour with soda and baking powder, then add to first mixture.
3. Bake on greased baking sheet for 12 minutes at 325 degrees F.
4. When frosting will hold its shape, spread on warm cookies.

Hanukkah Dreidel Cookies – from 1958

1958: Hanukkah Dreidel Cookies recipe Thu, Dec 4, 1958 – Page 24 · The Philadelphia Inquirer (Philadelphia, Pennsylvania) · Newspapers.com

Ingredients:

• ½ cup vegetable shortening
• 1 cup sugar
• 1 egg
• 1 tsp grated orange rind
• 2 Tbsp orange juice
• 1 cup ground Brazil nuts
• 2 cups sifted all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¼ tsp almond extract

Directions:

1. Cream shortening; gradually add sugar and beat until light and fluffy. Stir in egg, orange rind and juice, and nuts.
2. Sift together flour, baking powder, and salt. Add to creamed mixture and mix well. Stir in almond flavoring. Chill several hours.
3. Roll out 1/8-inch thick on lightly floured board. Cut into dreidel shape using a paper pattern or cut into desired shapes with 2-inch cookie cutter.
4. Bake on ungreased cookie sheets at 375 degrees F for 8 to 10 minutes. Makes about 5 dozen cookies.

Snowball Cookies – from 1940

1940: Snowball Cookies recipe Thu, Jun 27, 1940 – Page 23 · The St. Louis Star and Times (St. Louis, Missouri) · Newspapers.com

Ingredients:

• ¾ cup butter
• ¼ cup evaporated milk or cream
• ½ tsp vanilla
• 1 ¾ cups flour
• 6 Tbsp confectioners’ sugar
• 1 cup coarsely chopped pecans

Directions:

1. Cream butter until very light and fluffy. Beat in the milk or cream a little at a time until it is all taken up by the butter. Add vanilla.
2. Sift flour, then measure. Resift with confectioners’ sugar and add a little at a time to the butter. Add pecans.
3. Roll very small bits of dough, about 1 teaspoonful for each cookie, between palms of hands to form small balls.
4. Place on floured baking sheet and bake in a moderate oven (375 degrees F) until golden brown, about 15 minutes.
5. Roll cookies in confectioners’ sugar while they are still warm. Yield: 6 dozen small cookies.

Gingerbread Men – from 1920

1920: Gingerbread Men recipe Sun, Dec 5, 1920 – 15 · The Enid Daily Eagle (Enid, Oklahoma) · Newspapers.com

Ingredients:

• 3 cups flour
• 3 tsp baking powder
• 1/3 tsp salt
• ¾ tsp ginger
• 2/3 cup molasses
• 1/3 cup brown sugar
• 1 egg
• 1/3 cup shortening, melted

Directions:

1. Sift flour, baking powder, salt, and ginger together.
2. Mix molasses, sugar, egg, and melted shortening together. Add the dry ingredients to make soft dough.
3. Shape in form of little men, animals, or plain cookies on greased pan. Bake in moderate oven 10 to 12 minutes.

Note: The men can be made by forcing the dough through a pastry bag or cornucopia made with plain letter paper. Use tops of cloves, currants, or rice for making the faces and buttons. For colored coats, use colored icing.

Christmas Wreaths – from 1948

1948: Christmas Wreaths recipe Fri, Dec 17, 1948 – Page 12 · The Cincinnati Enquirer (Cincinnati, Ohio) · Newspapers.com

Ingredients:

• ½ cup butter and shortening
• 1 cup sugar
• 2 eggs
• 1 tsp grated lemon rind
• 2 Tbsp lemon juice
• 2 cups flour
• Pistachio nuts, crushed
• Red and green maraschino cherries

Directions:

1. Cream butter/shortening; add sugar and cream well.
2. Add egg yolks beaten until thick; then add lemon juice and rind. Add one egg white beaten until stiff and dry.
3. Fold in enough flour to make a stiff dough.
4. Roll thin and cut with doughnut cutter. Beat other egg white slightly and brush over tops.
5. Place on greased cookie sheet. Sprinkle with crushed nuts. Place red and green maraschino cherries to represent holly wreaths.
6. Bake at 325 degrees F until delicately browned.

Fruit Cake Cookies – from 1938

1938: Fruit Cake Cookies recipe Sat, Nov 26, 1938 – 14 · The Boston Globe (Boston, Massachusetts) · Newspapers.com

Ingredients:

• 2 cups sugar
• 1 cup shortening
• 2 eggs
• 3 cups pastry flour
• 3 tsp baking powder
• ¼ tsp salt
• ½ tsp cloves
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¾ cup milk
• 1 cup each raisins, walnuts, and candied cherries
• ½ cup candied pineapple
• ¼ cup citron

Directions:

1. Cream together sugar and shortening; beat eggs in, one at a time.
2. Sift dry ingredients together and add alternately with milk.
3. Chop fruit, nuts, and citron and mix well in mixture.
4. Drop by teaspoon on greased tin and bake in moderate oven.

Note: Pineapple and citron may be omitted if desired. These cookies will keep for months.

Find even more holiday cookie recipes by searching the papers on Newspapers.com. And follow us on Facebook, Twitter, and Instagram for more historical content like this!

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Thu, Nov 23, 1944 – 1 · The News-Review (Oklahoma City, Oklahoma) · Newspapers.com

November 1944 found the United States celebrating its third Thanksgiving since entering World War II. And the war certainly wasn’t taking a break for the holiday, with Americans opening their newspapers Thanksgiving morning to headlines like “50,000 Nazis Trapped on Rhine” and “Germans Fire Rocket Bombs at U.S. Army.”

Two Thanksgivings

But the war wasn’t the only conflict brewing on Thanksgiving 75 years ago; there was also a ruckus much closer to home

The date of Thanksgiving was causing a stir in the U.S.—the result of federal legislation passed in 1941 declaring that Thanksgiving be celebrated on the fourth Thursday rather than the traditional last Thursday. So while 1944 saw the majority of Americans celebrating Thanksgiving on the 23^rd, a few states were still holding on to custom and celebrating on the 30^th.

LEARN MORE: Read our post about the fight over the date of Thanksgiving

Other beloved traditions had to change as well on that Thanksgiving. There had been no Macy’s Thanksgiving Day Parade since 1941, for example, since the company had donated the rubber in its famous balloons to the war effort. And Thanksgiving Day football games were played in far fewer places around the nation due to the number of men serving in the military.

Thanksgiving at Home

But then as now, Thanksgiving dinner was the main event of the day, and the war’s effects were seen even at the dinner table. 

By 1944, millions of American men and women were serving in the armed forces domestically or overseas, leaving empty spaces at the holiday table in many homes. In cities near military bases, some of these empty chairs were filled by servicemen and women who had been invited to share a homecooked meal for the holidays with a local family. In other homes, Thanksgiving dinner was held earlier or later than usual to accommodate family members who were working the holiday in factories and other war industries.

“Let Us Give Thanks,” by African American cartoonist Wilbert Holloway Sat, Nov 25, 1944 – Page 6 · The Pittsburgh Courier (Pittsburgh, Pennsylvania) · Newspapers.com

Even traveling to the homes of distant family members or friends for Thanksgiving dinner was curtailed, since gasoline and tires were rationed and bus and train travel were discouraged to open up seats for servicemen and women on furlough.

The Thanksgiving Menu

When it came to the Thanksgiving menu, the war’s influence was seen yet again—this time in the form of food rationing.

By 1944, Americans had been through two previous Thanksgivings under rationing. Sugar was still rationed that year, as were cheese, butter and margarine, and canned fruit—creating a challenge for home cooks hoping to make favorite Thanksgiving dishes.

But Americans had reason to be grateful, as fewer food items than before were being rationed in the United States by November 1944. Lard, shortening, and coffee were no longer rationed, for example, and items such as red meat and processed foods were experiencing a temporary reprieve.

Still, Thanksgiving dinner in 1944 required more planning ahead than in the pre-war years. Those who had heeded the government’s call to grow Victory Gardens could cook Thanksgiving dishes with the produce they had canned or preserved. Other Americans made sure to save up rationing stamps to purchase ingredients for their Thanksgiving meal—aided by newspaper rationing calendars that listed which rationing stamps could be used when and for what products.

Entry for sugar from a 1944 newspaper rationing calendar Fri, Nov 24, 1944 – 24 · The Boston Globe (Boston, Massachusetts) · Newspapers.com

The Turkey Challenge

But even food items that weren’t rationed could still be scarce. Such was the case in 1944 with the Thanksgiving centerpiece—turkey. Due to the military’s huge demand for turkey for the troops, the bird was hard to buy in some parts of the country—unless a person was willing to turn to the black market.

Spices and other imported food items also could be difficult to find because the war affected shipping. And non-local produce was limited too in some locations due to the effect of gasoline rationing on trucking.

With this changing availability of food on the minds of many, newspapers published articles about which items were expected to be available for Thanksgiving that year. And Thanksgiving recipes using alternative ingredients became a popular feature in many newspaper food sections.

A Spirit of Sacrifice

Despite the challenges and changes that Thanksgiving 1944 presented to Americans on the home front, people were generally willing to sacrifice for the war effort—especially when they considered how much their servicemen and women were sacrificing overseas.

One newspaper editorial published on Thanksgiving reflected on this spirit of sacrifice, remarking:

Thu, Nov 23, 1944 – Page 18 · Wilkes-Barre Times Leader, The Evening News (Wilkes-Barre, Pennsylvania) · Newspapers.com

Learn more about Thanksgiving during World War II by searching Newspapers.com. And follow us on Facebook, Twitter, and Instagram for more historical content like this!

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Pumpkin pie image, 1921 Tue, Nov 22, 1921 – 11 · Courier-Post (Camden, New Jersey) · Newspapers.com

November is here, which means it’s time to start thinking about that classic holiday dessert—pumpkin pie!

Pumpkin pie has been an American tradition for at least two centuries—which means a lot of people have a favorite tried-and-true recipe. But sometimes we’re in the mood for something a little different! So we took a look to see what non-traditional pumpkin pie recipes we could find in the historical papers on Newspapers.com.

Here are our top picks from across the decades. Beneath the original recipes, we’ve written them out in a way that’s a bit easier to follow. Click on any of the recipe images to see the original clipping on our site. And for even more pumpkin pie recipes, visit our Topic Page!

[Note: In old recipes, a “slow oven” typically means 300-325 degrees Fahrenheit; a “moderate oven” means 350-375 degrees Fahrenheit; and a “hot oven” means 400-450 degrees Fahrenheit.]

Pumpkin-Date Pie – From 1916

1916: Pumpkin-date pie Thu, Oct 19, 1916 – 13 · The Bridgeport Times and Evening Farmer (Bridgeport, Connecticut) · Newspapers.com

Ingredients (for filling)

• 1 pint pumpkin pulp
• ½ cup sugar
• ½ cup chopped dates
• ½ tsp cinnamon
• ½ tsp allspice
• 1 cup cream or rich milk
• ½ tsp salt
• 2 eggs
• ½ tsp ginger
• ¼ tsp nutmeg

Directions

1. Blend all the ingredients to a cream. Beat up the yolks and whites of eggs separately and fold in the whites the last thing.
2. Pour into crusts and bake.
3. Serve cold with a layer of whipped cream on top flavored with a little vanilla and dotted, if liked, with a few crystallized cherries.

Note: These pies can be made in the form of patties.

Pineapple Pumpkin Pie – From 1930

1930: Pineapple pumpkin pie Fri, Nov 21, 1930 – Page 40 · St. Louis Post-Dispatch (St. Louis, Missouri) · Newspapers.com

Ingredients (for filling)

• 1 cup sugar
• 1 cup drained crushed pineapple
• 1 cup cooked and strained pumpkin
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 eggs, slightly beaten
• 1 cup milk

Directions

1. Make a flaky crust and line the pie plate.
2. Mix sugar, pineapple, and pumpkin with spices and salt. Add slightly beaten eggs and milk; mix well.
3. Turn into well-lined pie plate and bake in moderate oven 1 hour and 15 minutes.

Honey Pumpkin Pie – From 1932

1932: Honey pumpkin pie Fri, Nov 11, 1932 – 9 · The Miami News (Miami, Florida) · Newspapers.com

Ingredients

• 1 ½ cups canned or cooked pumpkin
• ¾ cup honey
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp ginger
• 2 eggs, beaten
• 1 ¼ cups evaporated milk
• Pastry

Directions

1. Mix ingredients thoroughly. Pour into a pie can lined with pastry.
2. Bake in a hot oven for 10 minutes, reduce heat, and continue baking in a slow oven until set. Time for baking—40 minutes.

Raisin Pumpkin Pie – From 1940

1940: Raisin Pumpkin Pie Wed, Jul 31, 1940 – Page 23 · The Daily Tribune (Wisconsin Rapids, Wisconsin) · Newspapers.com

Ingredients (for filling)

• 2 cups stewed strained pumpkin
• 2 cups rich milk or cream
• 1 cup brown sugar
• 2 eggs, beaten
• 1 tsp salt
• ½ tsp ginger
• ½ tsp allspice
• ½ cup chopped walnuts
• ¼ cup seedless raisins

Directions

1. Mix pumpkin with milk or cream. Add brown sugar, eggs, salt, ginger, allspice, walnuts, and raisins. Beat 2 minutes.
2. Pour into unbaked shell. Bake in hot oven 15 minutes, reduce heat, and bake 45 minutes in a moderate oven.

Apple-Pumpkin Pie – From 1941

1941: Apple-pumpkin pie Thu, Nov 13, 1941 – 33 · Dayton Daily News (Dayton, Ohio) · Newspapers.com

Ingredients (for filling)

• 2 cups peeled, thinly sliced apples
• 2 cups peeled, thinly sliced pumpkin
• ¾ cup sugar
• 1 tsp cinnamon
• ¼ tsp ginger
• ½ tsp salt
• ¼ tsp orange flavoring, or 2 tsp grated orange rind

Directions

1. Line a 9-inch pie plate with pastry and fill with apple and pumpkin slices.
2. Sprinkle with sugar, spices, and salt. Add flavoring or grated orange rind.
3. Moisten edge of crust, cover with top crust, and press edges together. Brush crust with milk or cream.
4. Bake 450 degrees Fahrenheit for 10 minutes, then 350 degrees Fahrenheit for 50 minutes.

Caramel Pecan Pumpkin Pie – From 1944

1944: Caramel pecan pumpkin pie Thu, Oct 5, 1944 – Page 18 · The Pittsburgh Press (Pittsburgh, Pennsylvania) · Newspapers.com

Ingredients

• 2 ½ cups pumpkin
• ¼ cup cream
• 2 eggs, slightly beaten
• 1 cup sugar
• 1 Tbsp flour
• ¼ tsp salt
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp allspice
• ½ tsp lemon extract
• ½ tsp vanilla extract
• ½ Tbsp melted butter
• 1 unbaked pastry shell
• 1 cup pecans
• ¼ cup butter
• 1 cup brown sugar

Directions

1. Mix pumpkin, cream, and eggs. Blend the sugar, flour, salt, and spices, and add to the pumpkin mixture, stirring well.
2. Add extracts and melted butter, and pour into an unbaked pastry shell.
3. Bake in hot oven at 425 degrees Fahrenheit about 10 minutes. Reduce heat to moderate (350 degrees Fahrenheit) until filling is firm, or about 40 minutes.
4. Cover filling with pecans which have been mixed with the ¼ cup butter and 1 cup brown sugar. Place under broiler until slightly caramelized. Makes one 9-inch pie.

Pumpkin Parfait Pie – From 1952

1952: Pumpkin parfait pie Wed, Nov 19, 1952 – 9 · The Semi-Weekly Spokesman-Review (Spokane, Washington) · Newspapers.com

Ingredients

• 1 package lemon-flavored gelatin
• 1 cup hot water
• 1 pint butter pecan or maple walnut ice cream
• 1 cup mashed cooked pumpkin
• ¼ cup brown sugar, firmly packed
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1/8 tsp cloves
• 1 baked 9-inch pie shell

Directions

1. Dissolve gelatin in hot water in 2-quart saucepan. Add ice cream by spoonfuls, stirring until melted. Then chill until thickened but not set (15 to 25 minutes).
2. Combine pumpkin, brown sugar, salt, and spices. Fold into thickened gelatin mixture. Turn into the cooled baked pie shell.
3. Chill until firm (15 to 25 minutes). Garnish with whipped cream and sliced dates.

Note: Mashed cooked sweet potatoes, yams, or squash may be used in the place of pumpkin in this recipe.

Want more vintage pumpkin pie recipes from newspapers? Visit our Pumpkin Pie Recipes Topic Page. We’ve got some already clipped for you!

Or find even more pumpkin pie recipes by searching the papers on Newspapers.com. And follow us on Facebook, Twitter, and Instagram for more historical content like this!

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From 1878 comes this real-life ghost story that even the skeptics couldn’t explain. With its ringing bells and rattling doors, this residence on Brooklyn’s Clinton Avenue became the talk of the town.

The Ghost of Clinton Avenue Fri, Dec 20, 1878 – Page 1 · The Sun (New York, New York) · Newspapers.com

The residence’s owner, Mr. Smith, appeared to be a level-headed, logical sort of man. But when a skeptical reporter visited the house nearly a week later, as reported in the article below, Mr. Smith was too nervous to be interviewed and believed the disturbances to be the work of an evil spirit.

The Clinton Avenue Ghost follow up article Thu, Dec 26, 1878 – 2 · St. Louis Globe-Democrat (St. Louis, Missouri) · Newspapers.com

Find more ghost stories like this in the pages of Newspapers.com.

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“The greatest horror that the human mind can picture is that of being buried alive,” read an article in the 1896 San Francisco Examiner. “The agony, of course, would be of short duration, but, even though it lasted only two minutes, it would, in its intensity, contain a world of misery and anguish too horrible to contemplate.”

Historical newspapers are full of bone-chilling tales of people being mistaken for dead and buried alive. Some of these stories are likely embellished or altogether fictional, while others have a ring of truth that make them all the more terrifying.

We’ve selected 6 of these “buried alive” stories from the papers on Newspapers.com. Decide for yourself if they’re true or not. If you’re brave enough to read them.

The excerpts below are just a taste of the full stories. Follow the links to read the jaw-dropping newspaper accounts in their entirety.

From 1729

From 1836

From 1845

From 1849

From 1850

From 1883

Find more “buried alive” stories by searching Newspapers.com. And follow us on Facebook, Twitter, and Instagram for more historical content like this!

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If you love to cook, historical newspapers are a great place to find recipes. But we’ll admit that sometimes the ingredients and flavor combinations in old recipes can be less than appealing to the modern palette. So we searched the newspapers on our site to find 5 vintage recipes you’ll actually want to try this autumn.

Beneath the original recipe, we’ve written it out in a way that’s a bit easier to follow. We’ve also used brackets to indicate our best estimates for cooking times, temperatures, and measurements when not provided by the original recipe.

Pumpkin Waffles – from 1919

Recipe: Pumpkin waffles, 1919 Sun, Oct 5, 1919 – Page 80 · New-York Tribune (New York, New York) · Newspapers.com

Ingredients

• 1 scant cupful cooked and sifted [pureed] pumpkin
• 1 tsp molasses
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 2 egg yolks, lightly beaten
• 1 large cupful flour
• 2 tsp baking powder
• 1 Tbsp sugar
• 1 cupful milk
• 2 Tbsp melted shortening
• 2 egg whites, stiffly whipped

Directions

1. Mix the molasses, salt, cinnamon, ginger, and lightly beaten egg yolks into the pumpkin.
2. Sift together the flour, baking powder, and sugar.
3. Gradually combine the mixtures, beating in the milk and melted shortening.
4. Fold in the stiffly whipped egg whites last of all.
5. Cook in hot, well-greased waffle irons.

Sponge Gingerbread – from 1905

Recipe: Sponge gingerbread, 1905 Sun, Nov 26, 1905 – 32 · The Boston Globe (Boston, Massachusetts) · Newspapers.com

Ingredients

• ½ cup sugar (light brown recommended)
• 1 Tbsp butter
• 1 egg
• 1 cup molasses
• 1 cup milk (either sweet or sour)
• 3 cups pastry flour
• 1 tsp baking soda
• 2-4 tsp ginger
• 1 scant tsp cinnamon

Directions

1. Combine ingredients. [Likely, mix wet and dry ingredients separately, then combine.]
2. Pour into a 2-inch-deep 9×12 pan [or a 9×13 cake pan].
3. Bake in a moderate oven [around 350 degrees] for about 30 minutes.

Note: If you do not like a decided ginger taste, use only 2 teaspoons.

Apple Slump – from 1916

Recipe: Apple slump, 1916 Sat, Oct 7, 1916 – 14 · Norwich Bulletin (Norwich, Connecticut) · Newspapers.com

Ingredients

• [8] tart apples [e.g., Granny Smith, Pink Lady, etc.]
• Water
• 1 cup sugar
• Nutmeg, to taste
• Pinch of salt
• Rich biscuit dough, already prepared and cut out into biscuits
• Hard sauce or cream

Directions

1. Pare and quarter enough tart apples to fill a 4-quart stewpan half full. [Likely, about 8 apples, though it will vary depending on size of the apples.]
2. Add the apples to the pot and cover with water.
3. Add sugar, nutmeg, and salt and let come to a boil.
4. Lay cut-out biscuit dough over the boiling apples.
5. Cover the pan and steam for 25 to 30 minutes, without lifting the cover. The pan must not be placed over a very hot fire, as the apples will scorch. [I.e., reduce heat to a simmer.]
6. Serve hot with hard sauce or cream.

Sweet Potato Soup – from 1921

Recipe: Sweet potato soup, 1921 Wed, Nov 16, 1921 – 32 · Evening Star (Washington, District of Columbia) · Newspapers.com

Ingredients

• ½ Tbsp butter
• 1 Tbsp flour
• 1 pint [2 cups] milk
• 1 pint [2 cups] stock [chicken or vegetable are typically used]
• ½ tsp onion juice
• ½ tsp salt
• ¼ tsp pepper
• Small stick of cinnamon
• Sweet potatoes [already baked and then pureed; amount can vary according to preference, but likely about 2 cups]
• Chopped parsley
• Grated nutmeg
• Croutons

Directions

1. Put butter and flour into a saucepan or double boiler and blend [i.e., make a roux].
2. Add milk, stock, onion juice, salt, pepper, and cinnamon.
3. Stir carefully over the fire until the mixture is hot and beginning to thicken. [Be careful the soup does not boil as this can curdle the milk.]
4. Add the sweet potatoes, stir well, and cook for 10 minutes longer.
5. Strain into soup dishes, sprinkle chopped parsley over the top, and add a dash of grated nutmeg.
6. Serve very hot with croutons.

Ham Sandwich Biscuits – from 1914

Recipe: Ham sandwich biscuits, 1914 Sun, Oct 25, 1914 – 42 · The Boston Globe (Boston, Massachusetts) · Newspapers.com

Ingredients

• Biscuit dough, prepared stiffer than usual
• Minced ham
• Butter

Directions

1. Roll biscuit dough out thin [likely, about ½-inch thick] and cut into rounds.
2. Spread half of the dough rounds with a mixture of minced ham and butter, then cover with a second round. [Consider pinching the edges closed to prevent filling from leaking.]
3. Bake far apart in a hot oven. [Likely, bake 350 degrees for 15-20 minutes.]

Note: In baking biscuits, always place them far apart on the baking sheet so as to ensure crisp baking all round.

Let us know if you try any of these recipes! Are any of them similar to ones handed down in your family?

Find more vintage recipes by searching Newspapers.com. And follow us on Facebook, Twitter, and Instagram for more interesting historical content like this!

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