Here's Knox gelatine's recipe for Fruit Cocktail Egg Nog Pie.
1 (1 lb. 14 oz.) can of fruit cocktail 1 envelope Knox gelatine 1 1/2 cups commercially prepared eggnog 1/8 teaspoon salt 1 1/2 teaspoon vanilla 1/4 teaspoon almond flavoring 1 cup whipping cream 1 9-inch baked pie shell
Drain fruit cocktail thoroughly; measure 1/2 cup of the syrup. Stir gelatine into syrup; place over boiling water and stir until gelatine is dissolved. Remove from heat; stir into eggnog. Add salt and flavorings. Chill until mixture mounds when dropped from spoon. Whip cream; fold into gelatine mixture along with 1 1/2 cups well drained fruit cocktail. Chill again 5 to 10 minutes, until mixture mounds. Heap into baked and cooled pie shell. Chill 2 to 4 hours. Decorate with remaining fruit cocktail.
1 pkg. (8 oz.) cream cheese, softened 1 cup shredded Cheddar cheese (4 oz.) 1/2 cup crumbled blue cheese (2 oz.) 1 tbsp. Worcestershire sauce 1/4 cup minced onions 1 tsp. chopped parsley Few strips of pimiento
In small mixer bowl, blend first 5 ingredients; beat thoroughly at medium speed until fluffy. If necessary, chill until mixture mounds. Pile mixture on inverted 5-inch flat-bottomed bowl, with spatula, shape into a peaked tree.
1/2 cup warm, not hot, water (105˚ to 115˚ F) 1 package Fleischmann's Active Dry Yeast 1 egg 1 tablespoon sugar 2 1/2 cups Bisquick 2 tablespoons of margarine or butter 2 tablespoons brown sugar 1/3 cup candied fruit 1/2 cup chopped walnuts
Dissolve yeast in warm water. Add egg, sugar and Bisquick. Beat vigorously. Turn onto surface dusted with Bisquick. Knead until smooth, 20 times. Roll into 16 x 9-inch rectangle. Spread with margarine or butter. Sprinkle with sugar, fruit and walnuts. Roll up, beginning at wide side. Pinch dough together to seal. Place sealed side down on greased baking sheet. Pinch ends together to form a ring. With scissors make cuts 2/3 through ring at 1-inch intervals. Turn each section on its side. Cover. Let rise in a warm place (85˚F) about 1 hour. Bake in moderate oven (375˚ F) 15 to 20 minutes. Ice with confectioners' sugar icing. Decorate with candied cherries and walnut halves.
Here are Canada Dry's holiday cocktail recipes from the above 1953 ad.
Holly Ball For a festive look, spear red and green maraschino cherries on a sprig of mint or holly. Place in tall glass with ice cubes. Add a jigger of whiskey, fill with Canada Dry Ginger Ale.
Glacier Highball Pack tall glass and pointed paper cone with shaved ice, insert cone on ice in glass, leaving cone-shaped "glacier." Add a jigger of Scotch whisky, fill with Canada Dry Club Soda.
Kris Kringle Punch 28 oz. bottle Canada Dry Ginger Ale 28 oz. bottle Canada Dry Club Soda 28 oz. bottle Canada Dry Grapefruit 28 oz. bottle Canada Dry Hi-Spot Lemon 3/4 cup sugar 1 small jar (8 oz.) maraschino cherries Citrus fruit slices Optional: add your favorite liquor to taste (gin, rum, whiskey or vodka)
Pour ice cold Ginger Ale, Club Soda, Grapefruit and Hi-Spot over ice in large punch bowl. Add sugar, cherries and fruit slices. Add liquor if desired. Stir gently 'til sugar dissolves. Makes about 30 punch cup servings
Candy Cane Collins Pour a jigger of gin or vodka over ice cubes in a tall glass. Fill with delightful Caada Dry Collins Mixer. Garnish with citrus slices and candy cane.
Christmas Sparkler Fill tall glass with cracked ice. Add 5 dashes of bitters, 2 oz. whiskey, gin or rum. Fill with Canada Dry Grapefruit, add lemon spiral, stir.
Here's the recipe for Durkee's Coconut Snowman — no molds required.
Using standard 9 x 13 x 2 pan, bake 1 regular size box yellow cake mix according to package directions. Invert cake on rack, let stand for 3 hours. Cut according to diagram (click image to enlarge), 2 squares each size: (A) 5" x 5", (B) 3 1/4" x 3 1/4", (C) 2" x 2". Round corners and stack pieces as in illustration.
Cut arms (D). Attach to sides of body with toothpicks. Fasten forearm (E) in position. With boiled icing, frost snowman, cover with Durkee's Coconut. Decorate with candies. Cut hat from black paper.
Here's the 1993 recipe for Butterscotch Cut-Out Cookies.
1 cup butterscotch flavored chips 1 cup Land O Lakes Butter, softened 3 cups all-purpose flour 1/2 cup firmly packed brown sugar 1/2 cup sugar 1 egg 2 tbsp. milk 2 tsp. vanilla
2 cups powdered sugar 1/4 cup Land O Lakes Butter, softened 1 to 2 tbsp. milk 1 tsp vanilla
In 1-quart saucepan melt butterscotch chips over low heat, stirring constantly, until smooth (3 to 5 minutes). Pour into large mixer bowl; add all remaining cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour). Heat oven to 375˚. On lightly floured surface rill out dough, half at a time, to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on cookie sheets. Bake for 5 to 8 minutes or until edges are lightly browned. Cool completely.
In small mixer bowl combine all frosting ingredients. Beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). If desired, color frosting with food coloring. Frost and decorate cookies as desired.
Beat separately the yolks and whites of 6 fresh eggs. Add 1/2 cup sugar to the yolks while beating, and 3/4 cup sugar to the whites after they have been beaten very stiff. Mix the egg whites with the yolks. Stir in 1 pint of Four Roses Whiskey and 1 ounce Jamaica rum. Stir thoroughly and serve very cold with grated nutmeg on each glass. This recipe makes 5 pints of egg nog.