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Sweet Pickles
Sweet pickles
Soak cucumbers 8 days in
brine, wash & cut in inch
pieces.
Soak over night in Alum
water, drain off and pour
boiling water over them &
let stand overnight.
Pack in jars and pour
hot syrup over them. Repeat
for three mornings & seal
Card 1 Back:
The Brine
2 cups salt - 1 gal water
syrup
2 qts vinegar 8 cups sugar
can put dill seed in if want
sweet dill pickles
---
# Sweet Pickles
## Ingredients
- Cucumbers (quantity not stated)
- Alum (amount not stated), dissolved in water for soaking
- Boiling water
### Brine
- 2 cups salt
- 1 gallon water
### Syrup
- 2 quarts vinegar
- 8 cups sugar
- Dill seed (optional; add for sweet dill pickles)
## Instructions
### Brining
1. Soak the cucumbers in the brine for 8 days.
2. Wash the cucumbers and cut them into inch pieces.
### Alum Soak
3. Soak the cucumbers overnight in alum water.
4. Drain off the alum water. Pour boiling water over the cucumbers and let them stand overnight.
### Syrup and Packing
5. Pack the cucumbers in jars and pour hot syrup over them.
6. Repeat for three mornings, then seal.
## Editor's Notes
- **"Alum"** — alum (potassium aluminum sulfate) was used in old pickle recipes to keep pickles crisp. Modern canning authorities no longer recommend it, and it adds nothing to safety. Any home-canned pickles should be processed according to current tested guidelines, because "seal while hot" alone does not guarantee a safe product. -
Dilled Okra Pickles
Dilled Okra Pickles
okra
dill seeds
1 qt. water
1 pt. vinegar
1/2 c. salt
pack okra in jars, make
brine of water, vinegar & salt,
heat to boiling pour over okra
& seal. Let stand 3 or 4 weeks
before using
Card 1 Back: blank
---
# Dilled Okra Pickles
## Ingredients
- Okra
- Dill seeds
- 1 qt water
- 1 pt vinegar
- 1/2 cup salt
## Instructions
1. Pack okra in jars.
2. Make a brine of the water, vinegar, and salt. Heat to boiling.
3. Pour the hot brine over the okra and seal.
4. Let stand 3 or 4 weeks before using. -
Squash Pickles
Squash pickles
2 gal. sliced - squash
3 large onions - sliced
1 c. salt
6 c. vinegar
6 c. sugar
3 T.bsp. celery seed
3 T bsp. mustard seed
3 T bsp. ginger
3 T bsp. turmeric
(over)
Card 1 Front:
Add salt in ice water. Cover
squash & onions. Let stand for 2 hrs.
Bring all spices, sugar & vinegar to a
boil. Drain squash, onions, pour
in mixture, & return to a boil.
Boil 2 minutes. Let stand in hot
mixture for 3 minutes. Take fork
& put squash in jars. Pour mix-
ture over squash.
Card 1 Back:
---
# Squash Pickles
## Ingredients
- 2 gal. sliced squash
- 3 large onions, sliced
- 1 cup salt
- 6 cups vinegar
- 6 cups sugar
- 3 Tbsp celery seed
- 3 Tbsp mustard seed
- 3 Tbsp ginger
- 3 Tbsp turmeric
## Instructions
1. Add the salt to ice water. Pour over the sliced squash and onions to cover. Let stand for 2 hours.
2. Bring all the spices, sugar, and vinegar to a boil.
3. Drain the squash and onions. Pour the hot mixture over them and return to a boil.
4. Boil for 2 minutes.
5. Let stand in the hot mixture for 3 minutes.
6. Using a fork, lift the squash into jars.
7. Pour the hot mixture over the squash. -
Buttermilk Pie
Butter-milk Pie
3 eggs
1 1/2 sugar
1 cup butter-milk
2 T flour
spoon vanila
Card 1 Back: blank
---
# Buttermilk Pie
## Ingredients
- 3 eggs
- 1 1/2 cups sugar
- 1 cup buttermilk
- 2 Tbsp flour
- 1 teaspoon vanilla
- 1 unbaked 9" pie shell
## Instructions
1. Preheat the oven to 350F. Line a 9-inch pie plate with an unbaked pie shell.
2. Beat the eggs lightly. Whisk in the sugar and flour until smooth.
3. Stir in the buttermilk and vanilla.
4. Pour the filling into the unbaked shell.
5. Bake for 40 to 50 minutes, until the top is golden and the center has only a slight jiggle. If the crust edge browns too fast, cover it with foil.
6. Cool completely before slicing. The filling finishes setting as it cools.
## Editor's Notes
- The card gives no instructions, oven temperature, bake time, or pan size. The method above is a standard one for this style of pie and is not from the card.
- The card does not list a pie shell. One unbaked 9-inch shell is assumed.
- The card lists no butter. Most buttermilk pies include butter, usually 1/2 cup melted. The card may omit it, or this version may be leaner. For a richer pie, stir in 1/2 cup melted butter after the sugar.
- "1 spoon vanilla" is transcribed as written. It most likely means 1 teaspoon. -
Tamale Pie Casserole
Tamale Pie Casserole
1 # ground meat 1 can sliced black
1 onion chopped olives
1 cup tomatoes 1/2 t. chili powder
1 can tomatoe paste 2 T. green pepper
1/2 t. oregano salt and pepper
1 can drained mushrooms
Bring to boil 6 cups salted water. Stir in
slowly 1 cup yellow corn meal. Cook for 1/2 hr.
over slow heat. Take thickened corn meal and
line casserole. Put filling in and then
spread with a layer of meal. Bake 1 hr. at 300
Brown meat and onion and add rest.
Card 1 Back: blank
---
# Tamale Pie Casserole
## Ingredients
### Filling
- 1 lb ground meat
- 1 onion, chopped
- 1 cup tomatoes
- 1 can tomato paste
- 1/2 tsp oregano
- 1 can mushrooms, drained
- 1 can sliced black olives
- 1/2 tsp chili powder
- 2 Tbsp green pepper
- Salt and pepper
### Cornmeal Crust
- 6 cups salted water
- 1 cup yellow corn meal
## Instructions
### Cornmeal Crust
1. Bring the salted water to a boil.
2. Stir in the corn meal slowly.
3. Cook for 1/2 hour over slow heat.
### Filling
1. Brown the meat and onion, then add the remaining filling ingredients.
### Assembly
1. Line a casserole with the thickened corn meal.
2. Put the filling in, then spread a layer of the corn meal over the top.
3. Bake 1 hour at 300°F. -
Gingerbread
Ginger bread
1/2 cup shortening
1/2 cup brown sugar packed
1 egg
1/2 cup of molasses
1 1/2 cup of flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
over
Card 1 Back:
1/2 teaspoon Cinnamon
1/2 cup boiling water
Beat shortening + sugar until creamy
add egg + molasses
mix dry ingredient add to molasses
mixture with boiling water
Bake 350° 90 for 35 to 40 min
serve warm.
---
# Gingerbread
## Ingredients
- 1/2 cup shortening
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 cup molasses
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 cup boiling water
## Instructions
1. Beat shortening and brown sugar until creamy.
2. Add egg and molasses.
3. Mix the dry ingredients (flour, salt, baking soda, ginger, and cinnamon) together and add to the molasses mixture along with the boiling water.
4. Bake at 350°F for 35 to 40 minutes.
5. Serve warm. -
Vanilla Wafer Cake
Vanilla Wafer Cake
1 stick butter
2 cup sugar
3 eggs
1/2 cup milk
1 Cup pecan
1 cup coconut
1/2 t B. P.
1 pkg Vanilla wafers
Card 1 Back: blank
---
# Vanilla Wafer Cake
## Ingredients
- 1 stick butter
- 2 cups sugar
- 3 eggs
- 1/2 cup milk
- 1 cup pecans
- 1 cup coconut
- 1/2 tsp baking powder
- 1 package vanilla wafers
## Instructions
1. Preheat the oven to 350F. Grease and flour a loaf pan (9x5) or a small tube pan.
2. Crush the vanilla wafers into fine crumbs, about 3 cups. A food processor or a zip-top bag and rolling pin both work. Stir the baking powder into the crumbs.
3. Cream the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each.
5. Add the wafer crumbs and the milk alternately, in two or three additions, mixing just until combined.
6. Fold in the pecans and coconut.
7. Spread the batter in the pan and bake for 45 to 60 minutes, until a toothpick in the center comes out clean. Start checking at 45 minutes.
8. Cool in the pan for 10 to 15 minutes, then turn out onto a rack to cool completely. -
Apple Sauce Cup Cakes
Apple Sauce Cup Cakes
1½ C. flour ½ t salt
½ t B. Powder 1/8 t nutmeg
½ t soda 1/2 C. shortening
2/3 Cups sugar 3/4 C. apple sauce
1 egg
1/2 t vanilla
mix flour with B. Powder, soda
salt & nutmeg. Cream sugar &
shortening until light, then add
egg. Add vanilla to apple sauce.
fold in alternately with sifted dry
Card 1 Back:
ingredients until mixture is smooth.
Batter will be thick. Bake in 375°
oven in muffin tins which have been
greased well & floured about 18 minutes
---
# Apple Sauce Cup Cakes
## Ingredients
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/2 cup shortening
- 3/4 cup apple sauce
## Instructions
1. Mix the flour with the baking powder, baking soda, salt, and nutmeg.
2. Cream the sugar and shortening until light, then add the egg.
3. Add the vanilla to the apple sauce.
4. Fold the apple sauce mixture into the creamed mixture alternately with the sifted dry ingredients until the mixture is smooth. The batter will be thick.
5. Spoon into muffin tins that have been greased well and floured.
6. Bake in a 375°F oven about 18 minutes. -
Crisp Sugar Cookies
Crisp sugar Cookies
2 1/4 Cups sifted flour 2 eggs
1/2 t soda 1 t. vanilla
1 t B. Powder 1 T milk
1/2 Cup shortening
1 Cup sugar
Bake in 425° oven about 10
minutes - can wrap dough in
wax paper + chill.
Card 1 Back: blank
---
# Crisp Sugar Cookies
## Ingredients
- 2 1/4 cups sifted flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 Tbsp milk
## Instructions
1. Cream the shortening and sugar. Beat in the eggs, vanilla, and milk.
2. Sift together the flour, baking soda, and baking powder, and mix into the creamed mixture.
3. The dough may be wrapped in wax paper and chilled.
4. Bake in a 425°F oven for about 10 minutes. -
Peanut Brittle
Peanut Brittle
3/4 Cups sugar 1 c. peanuts
1/2 cup white syrup
1/4 Cup water
Cook 15 minutes until hard
crack stage - add 1 t soda
& pour onto greased surface
Card 1 Back: blank
---
# Peanut Brittle
## Ingredients
- 3/4 cup sugar
- 1/2 cup white syrup
- 1/4 cup water
- 1 cup peanuts
- 1 tsp baking soda
## Instructions
1. Combine the sugar, white syrup, and water in a saucepan. Add the peanuts (the card does not say when).
2. Cook for 15 minutes, until the mixture reaches the hard crack stage.
3. Add 1 tsp baking soda.
4. Pour onto a greased surface. -
Meringue Shells
Meringue Shells
2 egg whites
1/4 t cream of tartar
Dash salt
1/2 t vanilla
1/2 C. sugar gradually
Combine egg whites, cream of tartar
salt & vanilla, beat until foamy.
Gradually add sugar, a T at a
time, beating constantly until
very stiff & glossy. Spread on
Card 1 Back:
bottom & sides of buttered 9 inch
pie pan. Bake in 275° oven for
one hour. Cool before filling.
---
# Meringue Shells
## Ingredients
- 2 egg whites
- 1/4 tsp cream of tartar
- Dash of salt
- 1/2 tsp vanilla
- 1/2 cup sugar
## Instructions
1. Combine egg whites, cream of tartar, salt, and vanilla. Beat until foamy.
2. Gradually add the sugar, 1 Tbsp at a time, beating constantly until very stiff and glossy.
3. Spread on the bottom and sides of a buttered 9 inch pie pan.
4. Bake in a 275° oven for one hour.
5. Cool before filling. -
Pecan Pralines
Pecan Pralines
2 cups pecans
1 box brown sugar
1 cup canned milk
Cook milk & sugar to soft ball
stage, let cool then add
2 T butter
1 t vanilla
2 cups pecans
Card 1 Back: blank
---
# Pecan Pralines
## Ingredients
- 2 cups pecans
- 1 box (1 Lb) brown sugar
- 1 cup canned milk
- 2 Tbsp butter
- 1 tsp vanilla
- 2 cups pecans
## Instructions
1. Cook the milk and brown sugar to soft ball stage.
2. Let cool, then add the butter, vanilla, and pecans.