I too have a ton of vintage knitting patterns... the only real problem I've found, other than what's already been mentioned, is that the sizing runs very differently. Not all the patterns (or, at least, the older ones I have) list finished sizes for the garments, and if you're any bigger than a modern size 8, you'll most likely have to tinker with it to get it to fit. Depending on the age of the pattern, of course - the '60s ones, in general, aren't so bad.
I only made a couple small things this year, although I started larger things for a couple people that will be gifts next year... my ambition far exceeded my time frame, heh.
Scarf for the boyfriend:
Not that you can really see the pattern, but it's sort of a spread-out ribbed seed stitch; it came out squishy and good and he loves it.
Ornaments for my friend Erin:
Like Midtowner, I went all out with handmade things last year - and I think it was scarves, too - and typical of me, I waited far too late to start them. Everything was finished on time, but I think I burned myself out. I'm planning on more handmades for next year.
This is one my mother's made for pretty much every family party I can remember... it's always a huge hit, and the leftovers are *incredible* in an omelette or on a burger.
2 8-oz pkgs cream cheese, softened 1 cup (4 oz) shredded sharp Cheddar cheese 3/4 cup crumbled blue cheese (4 oz), softened 1 small onion, finely chopped (1/4 cup) 1 tbsp Worcestershire sauce 1/4 cup finely chopped parsley or sunflower nuts
Beat cheeses, onion and Worcestershire sauce with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours but no longer than 24 hours.
Shape mixture into 1 large or 2 small balls or logs. Roll in parsley. Place on serving plate, cover, and refrigerate 2 hours till firm. Serve with crackers and cut-up veggies.
Can be made ahead and stored in the fridge for 2 weeks, or freezer for up to 2 months - just roll in the parsley right before serving.