Toll House Chocolate Crunch Cookies (1948)

To 1 cup butter, add:

• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs, beaten

Dissolve 1 teaspoon baking soda in 1 teaspoon hot water. Add alternately with 2-1/4 cups flour sifted with 1 teaspoon salt.

Add 1 cup chopped nuts and 12 oz, 2 cups of semi-sweet morsels.  Add 1 teaspoon vanilla.

Drop by half teaspoonfuls onto greased cooky sheet. Bake in moderate oven. 375 degrees, for 10 to 12 minutes. Makes 100 cookies.

More "Lost" Toll House Recipes
Classic Toll House Chocolate Chip Cookies (1938)

Toll House Caramel Corn Flake Ring (1948)

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

Classic Toll House Mincemeat (1948)

Put through a food chopper using large blade:

• 2 lbs cooked lean meat
• 1 lb suet
• 3 qts sour apples

Add:

• 3 lbs raisins, chopped
• 2 lbs currants, chopped
• 1 tbspn citron, chopped
• 3 oranges and 2 lemons, washed, grated, juice removed

Stir in:

• 2-1/2 lbs sugar
• 1 cup dark molasses
• 2 tbspns salt
• 2 tbspns cinnamon
• 2 tspns nutmeg
• 2 tspns mace
• 2 tspns powdered clove
• 1 tspn allspice
• 1 quart beef broth
• 3 cups boiled cider
• 2 cups sour jelly or sweet pickle syrup

Simmer for 2 hours. Turn into sterile jars, and seal while hot. makes 8 to 9 pints.

More "Lost" Toll House Recipes

Toll House Rum Biscuits with Frosting (1948)

Toll House Christmas Almond Cake (1948)

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

Toll House Old English Cheese Soup with Bacon (1930)

"Blend together:

• 1/2 cup butter, melted
• 4 tbspns flour
• 1 tbspn salt
• 1/2 tspn pepper

"Add 4 cups milk slowly. Cook until thickened. Add 

• 1-1/2 lbs of Old English or other yellow snappy cheese
• 1-1/2 tbspns Worcestershire sauce
• 1/2 tspn paprika

"Stir until cheese melts. If mixture seems to thick, think to desired consistency with hot milk. Garnish with crumbled bacon or a chopped hard-boiled egg. Serves 6."

More "Lost" Toll House Recipes

Toll House Baked Peas with Bacon (1948)

Toll House Bacon Salad ( 1948)

(Origin - "The Toll House Cook Book" by Ruth Wakefield, first published in 1930. This edition was republished in 1962.)

Toll House Bacon Salad ( 1948)

Mix together:

• 1/2 cup diced apples
• 1/2 cup diced celery
• 1/4 cup mayonnaise

Let stand for 5 minutes.

Shred 1 small head of lettuce. Add 1 cup of cold, cooked bacon, cut into short strips. 

Combine mixtures, and toss light together with a fork. Serve at once. Serves 6.

More "Lost" Bacon Recipes

Fried Tomato Gravy on Toast with Bacon (1976)

Hot Dandelion Dressing with Bacon (1946)

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

Toll House Baked Peas with Bacon (1948)

"Brown in frying pan 6 slices of bacon, chopped. Pour off fat, and add 4 cups of cooked fresh peas and 1 teaspoon of salt and 1/8 of teaspoon black pepper. Add 1 cup of rich milk. 

"Turn into casserole dish, and cover with 1/2 cup of buttered bread crumbs. 

"Bake in a hot oven, 400 degrees, for 20 minutes. Add additional broiled bacon for a delicious dish. Serves 6."

More "Lost" Toll House Recipes

Toll House Baked Beans (1948)
Classic Toll House Chocolate Chip Cookies (1938)

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

Original Toll House Triple-Layer Brownies with Butterscotch (1980)

• 1 12-oz package Nestle Toll House semi-sweet chocolate morsels
• 1 6-oz package Nestle butterscotch morsels
• 2 cups all-purpose flour
• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 3 eggs
• 2 tspns vanilla extract
• 1-1/2 tspns baking powder
• 1/2 tspn salt
• 1 cup chopped nuts

Preheat oven to 350 degrees. Melt half of the semi-sweet chocolate morsels over hot (not boiling) water, and set aside. In another pan, melt thee butterscotch morsels over hot (not boiling) water, and set aside.

In a small bowl, combine flour, baking powder, and salt, and set aside. In a large bowl, combine butter, brown sugar, and vanilla extract, and beat until creamy. Add eggs, one at a time, beating well after each addition. Blend in flour mixture. Stir in nuts. 

Divide batter in half, and blend melted butterscotch morsels into one half. Spread into well greased 13x9x2-inch baking pan.  Blend melted chocolate morsels into remaining batter.  Spread evenly over butterscotch layer. 

Bake 35 minutes. Remove from oven. Sprinkle remaining chocolate morsels evenly over the top.  Let set for 5 minutes to soften morsels, then spread evenly over top.  Cool completely. Cut into 2x1-inch bars.  Makes 4 dozen bars.

(Origin - "Toll House Heritage Cookbook: A Collection of Favorite Dessert Recipes," a Rutledge Book, 1980.)

More "Lost" Toll House Recipes
Classic Toll House Chocolate Chip Cookies (1938)

Original Toll House Peanut Butter Brownies (1980)

Toll House Caramel Corn Flake Ring (1948)

Classic Toll House Chocolate Chip Cookies (1938)

This is the original Toll House Cookies recipe created by Ruth Graves Wakefield at her Toll House Inn in Whitman, Massachusetts.

• 2-1/4 cups all-purpose flour
• 1 tspn baking soda
• 1 tspn salt
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 1 tspn vanilla extract
• 2 eggs
• 1 12-oz package semi-sweet chocolate morsels
• 1 cup chopped nuts

Preheat oven to 375 degrees.  In a small bowl, combine flour, baking soda, and salt, and set aside.

In a large bowl, combine butter, sugar, brown sugar, and vanilla extract.  Beat until creamy.  Beat in eggs. Gradually add flour mixture, and mix well.  Stir in semi-sweet chocolate morsels and nuts. 

Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake 8 to 10 minutes. Makes 100 2-inch cookies. 

(Origin - "Toll House Heritage Cookbook: A Collection of Favorite Dessert Recipes," a Rutledge Book, 1980.)

More "Lost" Toll House Desserts
Toll House Butterscotch Thins Cookies (1980)

Original Toll House Peanut Butter Brownies (1980)

Toll House Caramel Corn Flake Ring (1948)

Original Toll House Peanut Butter Brownies (1980)

• 12-oz package peanut butter morsels
• 2-1/4 cups flour
• 2-1/2 tspns baking powder
• 1/2 tspn salt
• 1 cup butter, softened
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1 tspn vanilla extract
• 3 eggs
• 6-oz package semi-sweet chocolate morsels

Preheat oven to 350 degrees. Over hot (not boiling) water, melt 1 cup peanut butter morsels; stir until smooth. Remove from heat and set aside. In a small bowl, combine flour, baking powder, and salt, and set aside.  

In a large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy.  Stir in melted peanut butter morsels.  Add eggs, one at a time, beating well after each addition. Gradually add flour mixture.  Stir in semi-sweet chocolate morsels.

Spread evenly into a well-greased 15x10x1-inch baking pan.  Bake 30 minutes.  Remove from oven, and immediately sprinkle top with remaining 1 cup peanut butter morsels.  Let stand about 5 minutes until morsels become shiny and soft.  Spread morsels evenly over top of brownies.  Cool completely.  Cut into 2-inch squares.  Makes 35 squares.

(Origin - "Toll House Heritage Cookbook: A Collection of Favorite Dessert Recipes," a Rutledge Book, 1980.)

More "Lost" Toll House Recipes
Toll House Butterscotch Thins Cookies (1980)

Toll House Rum Biscuits with Frosting (1948)

Toll House Caramel Corn Flake Ring (1948)

Toll House Butterscotch Thins Cookies (1980)

• 1 6-oz package butterscotch morsels
• 1/2 cup butter
• 2/3 cup firmly packed brown sugar
• 1 egg
• 1-1/3 cups all-purpose flour
• 3/4 tspn baking soda
• 1/3 chopped nuts
• 3/4 tspn vanilla extract

Over hot (not boiling) water, combine butterscotch morsels and butter.  Stir until morsels melt and mixture is smooth.  

Add brown sugar and egg; beat until light and fluffy. Add flour and baking soda.  Stir in nuts and vanilla extract.  

Wrap in waxed paper, and chill in refrigerator until firm enough to handle (about 1 hour). Shape into log about 12 x 1-1/2 inches.  Wrap and return to refrigerator.

To bake, preheat over to 375 degrees. Cut log into slices 1/8 inch thick. Place on ungreased cookie sheets.  Bake 5 to 6 minutes.  Makes 8 dozen cookies. 

(Origin - "Toll House Heritage Cookbook: A Collection of Favorite Dessert Recipes," a Rutledge Book, 1980.)

More "Lost" Toll House Recipes

Toll House Caramel Corn Flake Ring (1948)
Toll House Christmas Almond Cake (1948)

Toll House Cranberry Pineapple Sauce (1948)

More "Lost" Cookie Recipes
Lemonade Cookies (1980)

Hawaiian Pineapple Bars (1967)

Oatmeal Coconut Cookies with Dates, Figs (1935)

Fried Jumble Cookies (1883)

Farmer's Banana Drop Cookies (1971)

Toll House Christmas Almond Cake (1948)

Cream 1/2 cup butter.  Add:

• 1 cup sugar
• 1/2 lb almonds, blanched and chopped
• 1/2 lb grated coconut
• 1/4 lb candied cherries

Blend together with fingers.  

Beat 5 egg whites until stiff and dry. Reserve part, fold in the rest.

Sift together and add 1-1/2 cups flour and 2 teaspoons baking powder.  Fold in 1/2 teaspoon almond extract and the remaining egg whites.

Turn into greased loaf pan, and bake in 300 degree over for about 2 hours.  Makes 1 loaf.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Christmas Recipes

Farmer's Christmas Fudge with Pineapple, Cherries, Nuts (1970)

Eggnog Cream Puffs (1965)

Christmas Cinnamon Gingerbread (1958)

More "Lost" Toll House Recipes

Toll House Cranberry Pineapple Sauce (1948)

Toll House Rum Biscuits with Frosting (1948)

Toll House Caramel Corn Flake Ring (1948)

Toll House Cranberry Pineapple Sauce (1948)

• 1 quart cranberries
• 1/2 can crushed pineapple
• 2 oranges
• 2 cups sugar

Put cranberries, crushed pineapple, and oranges through food chopper.

Add sugar and mix well.  

Store, covered, in the refrigerator.  Serve with turkey or chicken.  Serves 10 to 12.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Cranberry Recipes

Candied Fresh Cranberries (1960)

Cranberry Chicken Curry (1965)

Toll House Baked Beans (1948)

• 1/2 lb salt pork
• 1 pint pea beans
• 2 1/2 cups chopped tomatoes, fresh or canned
• 1 tbspn molasses
• 1 1/2 tspns sugar
• 1 tspn dry mustard
• 1/2 tbspn salt
• 3 small onions
• 1 cup hot water

Pick over and wash 1 pint pea beans.  Cover with cold water and soak overnight.  In the morning, drain, cover with fresh water,, heat slowly, and simmer until skins burst.  Drain.

Scald rind of 1/2 pound of salt pork.  Scrape off a piece and put in bottom of bean pot.  Cut through rind of remaining pork at 1/2-inch intervals, making cuts 1-inch deep.  

Turn beans into pot, filling only 3/4 full, and bury section of pork in them, leaving rind exposed. Mix molasses, sugar, dry mustard, salt, and tomatoes with 1 cup hot water.  Pour over beans, then bury 3 small onions in bean pot.  

If beans are not covered with liquid, add boiling water.  Cover bean pot, and bake in moderate oven, 275 degrees, for 6 to 8 hours.  Uncover during last hour so that rind may become brown and crisp.  

Watch cooking and add water as needed.  Tomatoes may be omitted, and 2 1/2 cups water used instead.  Serves 12.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Toll House Recipes

Toll House Rum Biscuits with Frosting (1948)

Toll House Caramel Corn Flake Ring (1948)

Toll House Rum Biscuits with Frosting (1948)

• 1/2 cup milk
• 1/4 cup rum
• 1 egg yolk
• 2 cups flour
• 5 tspns baking powder
• 1 tspn salt
• 3 tbspns shortening
• Raisins, seedless
• Butter, melted
• Rum biscuit frosting (see below)

Sift together dry ingredients.  Combine milk, rum and egg yolk, then mix thoroughly into dry ingredients.  

Turn onto floured board.  Pat dough to 1/4-inch thickness.  Brush thickly with melted butter, and sprinkle with seedless raisins.  Roll like jelly roll, cut into 1-inch-thick slices, and place close together on greased baking sheet.  

Bake in hot oven, preheated to 450 degrees, for 12 to 15 minutes.  Allow to cool slightly. Then brush with Rum Biscuit Frosting.  Serve hot. Makes 16 biscuits.

Rum Biscuit Frosting

• 1 cup confectioners sugar
• 2 tbspns melted butter
• 2 tbspns rum

Combine sugar, melted butter and rum, adding more sugar if necessary to achieve a smooth spreading consistency.  Spread while biscuits are hot.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Rum Recipes

Rum-Flambeed Lemon Mushrooms (1978)

Rum Pie with Chocolate (1980)

Superb Chocolate Rum Balls with Pecans (1951)

New Orleans Flaming Rum Omelette (1975)

Banana Foster Flambe (1980)

Toll House Caramel Corn Flake Ring (1948)

• 1 1/3 cups brown sugar
• 1/3 cup butter
• 6 cups Corn Flakes

Cook brown sugar and butter until bubbly.  Stir, then remove from heat, and immediately pour hot mixture over Corn Flakes.

Stir gently until each flake is coated.  Pack into one large buttered mold, or 10 smaller molds.  Chill until set. Unmold on a plate, and serve with ice cream.  Serves 10.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Corn Flake Recipes

Honey Sweet Potatoes with Corn Flakes (1946)

Carrots Rolled in Corn Flakes (1937)