Snack Foods
Throughout the Years
Contributed by
Brenda Hyde

Snack foods have come and gone over the years. Jello once marketed a dessert called Whip 'N Chill, which is no longer on our grocery shelves. I am sure we can all remember a snack food that disappeared without warning. Other products have withstood the test of time, but nothing is as comforting and fun as homemade snacks. Simple ingredients and recipes will never go out of style. The snack recipes below will give you an idea of some favorites over the years.

1910s
Butter Crackers
A fun recipe to experiment with in modern times!

Rub 3 tablespoons of butter into 1 quart of flour. Add 1 spoonful of salt, 2 cupfuls sweet milk, 1/2 teaspoonful Wyandotte soda (baking soda) dissolved in hot water. Knead 1/2 hour. Roll into an even sheet 1/4 inch or less in thickness and cut out.

Note: The crackers should be baked at 350 degrees until golden. Very old recipes often don't have the baking directions, assuming that everyone knew this step without
being told!


1940s
Honey Drop Cakes

Ingredients:

• 1/2 cup honey
• 1/4 cup sugar
• 1/3 cup butter
• 1 1/2 cups flour
• 1 egg
• 1 1/2 tsp. baking powder
• 1/2 tsp. lemon juice

Cream butter and gradually add in sugar. Add beaten egg yolk, honey and lemon juice and mix well. Sift and measure flour, add baking powder, resift and mix with the creamed mixture. Fold in egg whites, which have been well-beaten. Drop on well greased tins or baking sheets. Bake in 400 degree oven about 7-15 minutes.


1950s
Ting-a-Lings

Ingredients:

• 2 6-ounce packages
• semisweet chocolate pieces
• 4 cups Wheaties, Cheerios or Kix

Melt chocolate over hot water. Cool at room temperature. Gently stir in cereal until well coated. Drop with tablespoons
onto waxed paper. Place in refrigerator until chocolate is set, dry and hard, about 2 hours. 3-3 1/2 dozen.


1950s
Salted Peanut Crisps

Ingredients:

• 1 cup shortening (part butter)
• 1 1/2 cups light brown sugar packed
• 2 eggs
• 2 tsp. vanilla
• 3 cups sifted flour
• 1/2 tsp. soda
• 2 cups salted peanuts

Heat oven to 375 degrees. Mix shortening, brown sugar, eggs and vanilla. Sift together flour, soda, salt and stir in. Stir in peanuts. Drop by rounded
teaspoonfuls about 2 inches apart onto lightly greased baking sheets. Flatten with bottom of glass dipped in water, then in sugar. Bake 8-10 minutes. Makes about 6 dozen.

1960s
Individual Pizzas

Ingredients:

• 4 English Muffins
• 1/2 cup chili sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. oregano
• 1/2 pound brown and serve pork sausages, broken into pieces
• 1 cup grated American cheese

Preheat broiler about 5 minutes. Split muffins, toast cut sides and spread with combined chili sauce and seasonings. Sprinkle sausage over tops; then sprinkle cheese. Place under broiler and broil until cheese is bubbly. 4 Servings.

Brownie Girl Scouts working on their "Through the Years" Try-It can make and sample one of  these snack foods.

1960s
Ham and Cheese Ribbons

Ingredients:

• 4 slices process American cheese
• 6 slices ham
• 4 slices Muenster cheese
• 1 tablespoon prepared
• horseradish, drained

Stack in order, one slice American cheese, ham, and Muenster. Spread 1/4 tsp. horseradish between slices. Trim edges. Repeat to make another stack. Cut each stack into 4 squares, then cut each square
in half diagonally to form triangles. Refrigerate until ready to serve.

1960s
Parmesan Glazed Walnuts

Ingredients:

• 1 1/2 cups walnut halves
• 1 tablespoon butter, melted
• 1/4 tsp. hickory smoked salt
• 1/4 tsp. salt
• 1/4 cup shredded
• Parmesan cheese

Heat oven to 350 degrees. Spread walnuts in shallow pan. Toast in oven 10 minutes. Stir together butter and salts. Toss lightly with nuts, and sprinkle cheese over the top. Stir well; return to oven and toast 3-4 minutes or until cheese melts. Makes 1 1/2 cups.

1970s
Poco Pepper Snacks

Ingredients:

• 3 ounces cream cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped green chiles
• 2 tablespoons ripe olives
• 1 tsp. instant minced onion
• 5 drops hot pepper sauce
• 1 can crescent dinner rolls

Preheat oven to 400 degrees. In small bowl combine all ingredients except rolls; blend
well. Separate crescent dough into 4 rectangles. Press perforations to seal. Spread 1/4 of mixture over each rectangle. Starting at long side, roll up each section jelly-roll fashion. Cut each roll into 10 slices. Place cut-side down on greased cookie sheets. Bake for 12-15 minutes until golden brown. Serve hot. 40 snacks.

For more old fashioned recipes, crafts and traditions visit SeedsofKnowledge.com.  Brenda is a wife, mom to three and a freelance writer living in Michigan.