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Play Dough
PLAY DOUGH
BOIL: 1½ C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
COOL until can handle
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
---
# Play Dough
*Makes 4 sections of play dough*
## Ingredients
- 1 1/2 cups water
- 1/2 cup salt
- 1 Tbsp oil
- 2 Tbsp alum
- 2 cups flour
- Food coloring (assorted colors)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until cool enough to handle.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Work together two primary colors to get secondary colors.
7. Wrap tightly to keep from drying out. -
Play Dough
Card 1 Front of recipe RCA0009-20260629-0018
PLAY DOUGH
BOIL: 1½C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
Cool until it can be handled
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Can work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
---
# Play Dough
## Ingredients
- 1 1/2 c. water
- 1/2 c. salt
- 1 Tbsp. oil
- 2 Tbsp. alum
- 2 c. flour
- Food coloring (assorted colors, optional)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until the dough can be handled.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Two primary colors can be worked together to create secondary colors.
7. Wrap tightly to keep from drying out. -
Martha Yetka's Plain Dill Pickles
Martha Yetka's Plain Dill Pickles
Gather cucumbers, wash, and brush well and
drain. Make a brine of 13 cups of water,
1 cup vinegar, 1 cup salt. Pour hot over
cucumbers which have been packed in quart
or pint jars with dill and grape leaves,
if available--the dill in bottom of jar,
middle, and top. Leave in warm place until
they begin to cloud up (3 or 4 days(. Then
put away so they won't have to be moved
until they are through working. Makes about
7 quarts. Put in about 1/2 tsp alum in each
jar.
Back: blank
---
# Martha Yetka's Plain Dill Pickles
*Recipe from the kitchen of Martha Yetka*
*Makes about 7 quarts*
## Ingredients
- Cucumbers (enough to fill 7 quart jars or equivalent pint jars)
- 13 cups water
- 1 cup vinegar
- 1 cup salt
- Fresh dill
- Grape leaves (if available)
- 1/2 tsp alum per jar
## Instructions
1. Gather cucumbers, wash, and brush well and drain.
2. Pack cucumbers into quart or pint jars along with dill (placed at bottom, middle, and top of each jar) and grape leaves if available.
3. Make a brine of 13 cups of water, 1 cup vinegar, and 1 cup salt. Heat until hot.
4. Pour the hot brine over the packed cucumbers in the jars.
5. Add 1/2 tsp alum to each jar.
6. Leave the jars in a warm place until the brine begins to cloud up, approximately 3 to 4 days.
7. Once clouding begins, put the jars away in a place where they will not need to be moved until they are through working (fermenting). -
Dill Pickles / Mrs. Dodge's Dill Pickle Brine
Dill Pickles
makes 5 gts
7c water
½c salt my recipe
1c vinegar.
¼ tsp alm to 1 qt jar
Back:
Mrs Dodge recipe
1 gal water
2c vinegar
1c salt - boil until
dissolved & cool -
pour over pickles
---
# Dill Pickle Brine
*Makes 5 quarts*
## Ingredients
### My Recipe (Front)
- 7 cups water
- 1/2 cup salt
- 1 cup vinegar
- 1/4 tsp alum per 1 quart jar
### Mrs. Dodge's Recipe (Back)
- 1 gallon water
- 2 cups vinegar
- 1 cup salt
## Instructions
### My Recipe
1. Combine water, salt, and vinegar.
2. Add 1/4 tsp alum to each 1 quart jar before filling.
### Mrs. Dodge's Recipe
1. Combine water, vinegar, and salt.
2. Boil until salt is dissolved.
3. Cool, then pour over pickles. -
Icicle Pickles
Icicle Pickles
2 gal pickles cut lengthwise
1 gal boiling wtr.
1 qt salt
Pour over pickles
Drain, cover with Boiling Wtr. & let stand
24 hrs.
Drain, Cover with Boiling Water to which a
piece of alum size of walnut has been added
Let stand 24 hrs.
Drain, cover with following
2½ qts cider vinegar
3 pts. white sugar
Handful of pickling spices (hot)
Let stand over nite
Drain & reheat syrup - Pour over pickles
each morning for 4 days
Pack in jars last day or leave in crock
Back: blank
---
# Icicle Pickles
## Ingredients
- 2 gallons cucumbers, cut lengthwise
- 1 gallon boiling water
- 1 qt salt
- 1 gallon boiling water (second soak)
- 1 piece of alum, size of a walnut
- 2 1/2 qts cider vinegar
- 3 pts white sugar
- Handful of pickling spices (hot)
## Instructions
1. Cut cucumbers lengthwise and place in crock or large container.
2. Combine 1 gallon boiling water and 1 qt salt. Pour over cucumbers.
3. Drain. Cover with boiling water and let stand 24 hours.
4. Drain. Cover with boiling water to which a piece of alum the size of a walnut has been added. Let stand 24 hours.
5. Drain. Combine cider vinegar, white sugar, and pickling spices. Pour over cucumbers. Let stand overnight.
6. Each morning for 4 days: drain the syrup, reheat it, and pour it back over the cucumbers.
7. On the final (4th) day, pack into jars or leave in crock.
## Editor's Notes
- **"piece of alum size of walnut"** — Alum (potassium alum or aluminum sulfate) was historically used as a crisping agent in home pickle recipes. Modern food safety guidance advises against using alum in pickles, as it can cause gastrointestinal distress. The USDA no longer recommends alum in home canning. Readers should be aware of this risk.
- **"pickling spices (hot)"** — The parenthetical "(hot)" most likely refers to hot/spicy pickling spice blend rather than temperature, and is transcribed accordingly. -
Dill Pickles
Dill Pickles
2 heads dill
1 piece alum
1 tsp mustard seed
1 Cup Vinegar
2 Cups Water
1 tbsp Salt
Back:
5 empty pts
13 qts
1/2 pt
---
# Dill Pickles
*Yield: approximately 13 quart jars, 5 pint jars, and 1/2 pint (from one batch)*
## Ingredients
### Per Jar
- 2 heads fresh dill
- 1 small piece alum (approximately 1/2 tsp; see Editor's Notes)
- 1 tsp mustard seed
### Brine (per jar, or scale up for batch)
- 1 cup white vinegar
- 2 cups water
- 1 Tbsp pickling salt
### Cucumbers
- Quantity not specified on original card (see Editor's Notes)
- Approximately 65 to 80 medium pickling cucumbers based on recorded yield
## Instructions
1. Wash cucumbers thoroughly and trim blossom ends.
2. Sterilize jars.
3. Place 2 heads dill, 1 piece alum, and 1 tsp mustard seed in the bottom of each jar.
4. Pack cucumbers tightly into jars — whole, halved, or speared as preferred.
5. Combine vinegar, water, and salt in a saucepan; bring to a boil, stirring until salt is dissolved.
6. Pour hot brine over cucumbers, filling to within 1/4 inch of rim.
7. Seal jars while hot. Process in a boiling water bath according to current canning guidelines — 10 minutes for pint jars, 15 minutes for quart jars.
## Editor's Notes
- **Cucumber quantity entirely absent** from original card — the only quantity reference is the yield recorded on the back (5 pint jars, 13 quart jars, 1/2 pint). Working backward from standard jar packing density, approximately 65 to 80 medium pickling cucumbers were used. This is consistent with a full peck batch, matching other large-scale preserve recipes in this collection.