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Best of All Pickles
Best of all Pickles - YIELD 4 QUARTS
4 qts cucumbers, 3-4" long
3-4 onion slices per quart
2 celery sticks
8 bunches of dill
4 c. sugar
1/2c. salt
1 qt. vinegar
1 pint water
Pick and pack cucumbers the same day. Wash and
cut lengthwise and pack into jars. Place 3-4 onion slices
and 2 bunches dill in each quart. Dissolve 4c. sugar,
1/2c salt in 1 qt vinegar and 1 pint water. Heat to
boiling. Pour over cucumbers at once while hot & seal.
Place in cool place Ready to serve in about 1 month.
Card 1 Back: blank
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# Best of All Pickles
*Yields 4 quarts*
## Ingredients
- 4 qts cucumbers, 3–4" long
- 3–4 onion slices per quart
- 2 celery sticks
- 8 bunches of dill
- 4 cups sugar
- 1/2 cup salt
- 1 qt vinegar
- 1 pint water
## Instructions
1. Pick and pack cucumbers the same day.
2. Wash and cut lengthwise and pack into jars.
3. Place 3–4 onion slices and 2 bunches of dill in each quart.
4. Dissolve 4 cups sugar and 1/2 cup salt in 1 qt vinegar and 1 pint water.
5. Heat to boiling.
6. Pour over cucumbers at once while hot and seal.
7. Place in a cool place. Ready to serve in about 1 month. -
White Christmas
White Christmas
1 lb white bark candy
1 lb salted nuts (your choice, peanuts suggested)
2 c. Rice Krispies
Melt candy in heavy kettle
saucepan or double
boiler. Add nuts and Rice Krispies. Stir gently
and mix well. Spoon onto waxed papered
cookie sheet in heaping teaspoons. Place in
refrigerator until firm. Store in airtight container.
May be refrigerated YIELD 4-5 DOZEN.
Card 1 Back: blank
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# White Christmas
*Yields 4–5 dozen*
## Ingredients
- 1 lb white bark candy
- 1 lb salted nuts (your choice, peanuts suggested)
- 2 cups Rice Krispies
## Instructions
1. Melt candy in a heavy kettle, saucepan, or double boiler.
2. Add nuts and Rice Krispies. Stir gently and mix well.
3. Spoon onto a waxed paper–lined cookie sheet in heaping teaspoons.
4. Place in refrigerator until firm.
5. Store in an airtight container. May be refrigerated. -
Rhubarb Custard Pie
Rhubarb Custard Pie
4c. cut up Rubarb - peel 1st
3 eggs beat up & mix up
3 T. milk
2c sugar
1/4c flour
3/4 t. nutmeg
add rubarb
put in pie shell add Tablespoon butter
on top.
400° 50-60 minutes
Card 1 Back: blank
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# Rhubarb Custard Pie
## Ingredients
- 4 cups rhubarb, cut up (peel first)
- 3 eggs, beaten
- 3 Tbsp milk
- 2 cups sugar
- 1/4 cup flour
- 3/4 tsp nutmeg
- 1 Tbsp butter (for top)
- 1 unbaked pie shell
## Instructions
1. Peel and cut up rhubarb into approximately 4 cups.
2. Beat 3 eggs and mix together with the milk, sugar, flour, and nutmeg.
3. Add the rhubarb to the custard mixture and stir to combine.
4. Pour filling into an unbaked pie shell.
5. Place 1 Tbsp of butter on top of the filling.
6. Bake at 400°F for 50–60 minutes.
## Editor's Notes
- **"peel 1st"** — The card instructs to peel the rhubarb before cutting. Modern rhubarb grown for culinary use typically does not require peeling; older varieties or homegrown stalks were often stringier and benefited from peeling. -
Meatball Jambalaya
Card 1 Front:
Meatball Jambalaya
1 can (8-10oz) tomatoes, cut up
1 c. rice
About 1½ c. water
1 med. green pepper , cut in 1" squares (2/3 c.)
½ c. chopped onion
1 clove garlic, crushed
1½ t. salt
1 t. oregano
½ t. thyme
1 Bay leaf
1½ lb. ground beef
½ c. soft bread crumbs
½ c. milk
1 egg
¼ t. pepper.
Combine: tomatoes, rice gr. pepper, onion,
garlic, 3/4 t salt, oregano, thyme, bay
leaf in 3 qt casserole. In large bowl
mix remaining ingredients & shape into
1½-2 " balls & place in casserole.
Cover and bake in 350° oven 1 Hour
& 15 min or until rice is tender,
stirring occasionally. (IF after 45 min
rice is dry, add ¼ c. boiling water.)
Makes 6 servings.
NOTE: Casserole can be frozen
after baking.
Card 1 Back: blank
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# Meatball Jambalaya
*Makes 6 servings*
## Ingredients
### Casserole Base
- 1 can (8–10 oz) tomatoes, cut up
- 1 cup rice
- About 1 1/2 cups water
- 1 medium green pepper, cut in 1" squares (2/3 cup)
- 1/2 cup chopped onion
- 1 clove garlic, crushed
- 3/4 tsp salt
- 1 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
### Meatballs
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1/2 cup milk
- 1 egg
- 3/4 tsp salt (remaining from the 1 1/2 tsp total)
- 1/4 tsp pepper
## Instructions
### Casserole Base
1. In a 3-quart casserole, combine tomatoes, rice, green pepper, onion, garlic, 3/4 tsp salt, oregano, thyme, and bay leaf.
### Meatballs
1. In a large bowl, mix remaining ingredients (ground beef, bread crumbs, milk, egg, remaining 3/4 tsp salt, and pepper).
2. Shape into 1 1/2–2" balls and place in casserole.
### Assembly
1. Cover and bake in a 350°F oven for 1 hour and 15 minutes, or until rice is tender, stirring occasionally.
2. If after 45 minutes the rice is dry, add 1/4 cup boiling water.
> **Note:** Casserole can be frozen after baking. -
Bavarian Oven Stew
Bavarian Oven Stew - 6 Servings
1½ lbs beef chuck - cut in 1" cubes
2 T. flour
3/4 t. salt
1/4 t. pepper
2 T. butter
1½ lb. new potatoes, peeled or unpeeled
1 c. chopped onions
1 beef bouillon cube
1 c. water
3/4 t. caraway seed
1/2 t thyme
1 can (14-16oz) Sauerkraut, rinsed & drained
Sprinkle beef with flour, salt & pepper; in large Dutch oven
brown in butter on all sides. Stir in remaining ingredients
except sauerkraut. Cover & cook in 350° oven 1 hr & 45 min.
Stir in sauerkraut. Cover & cook 15 min.
Card 1 Back: blank
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# Bavarian Oven Stew
*Makes 6 servings*
## Ingredients
- 1 1/2 lbs beef chuck, cut in 1" cubes
- 2 Tbsp flour
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp butter
- 1 1/2 lb new potatoes, peeled or unpeeled
- 1 cup chopped onions
- 1 beef bouillon cube
- 1 cup water
- 3/4 tsp caraway seed
- 1/2 tsp thyme
- 1 can (14–16 oz) sauerkraut, rinsed and drained
## Instructions
1. Sprinkle beef with flour, salt, and pepper.
2. In a large Dutch oven, brown beef in butter on all sides.
3. Stir in remaining ingredients except sauerkraut.
4. Cover and cook in a 350°F oven for 1 hour and 45 minutes.
5. Stir in sauerkraut. Cover and cook an additional 15 minutes. -
Carrot Raisin Relish
Card 1 Front of recipe RCA0009-20260629-0049
Carrot Raisin Relish
8c. coarsely shredded carrots
1 (15oz) pkg golden raisins
4c. water
1c. cider vinegar
1 tsp. mace
2c. sugar
① In large saucepan combine carrots, raisins, water,
vinegar & mace. Simmer, covered 30 min.
② Stir in sugar to dissolve. Cover, simmer 30 min longer.
Stir frequently.
③ Pour relish into 6 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to
manufacturers directions; or cool & store covered
in refrigerator.
④ Use as a relish with ham, tongue, or poultry. Makes 1½ qts
Card 1 Back: blank
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# Carrot Raisin Relish
*Makes 1 1/2 qts*
## Ingredients
- 8 cups coarsely shredded carrots
- 1 (15 oz) pkg golden raisins
- 4 cups water
- 1 cup cider vinegar
- 1 tsp mace
- 2 cups sugar
## Instructions
1. In a large saucepan, combine carrots, raisins, water, vinegar, and mace. Simmer, covered, 30 minutes.
2. Stir in sugar to dissolve. Cover; simmer 30 minutes longer, stirring frequently.
3. Pour relish into 6 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturers' directions; or cool and store covered in refrigerator.
4. Use as a relish with ham, tongue, or poultry. -
Vintage Wineberry Jam
Card 1 Front:
Vintage Wineberry Jam
4 c. frozen, unsweetened, crushed strawberries,
slightly thawed
3 c. sugar
1 pkg. dry yeast, instant
2 envelopes unflavored gelatin
1/2 c. water
Red food coloring if desired
Combine berries, sugar & yeast in a glass jar with a
loose cover - an apothecary jar is perfect. Stir several times
the first day to dissolve sugar & yeast; then stir once a day.
(Berries may look cloudy.) After one week, pour berries into heavy,
deep saucepan. Boil gently for 15 min. stirring occasionally. Spoon
foam from jam. Dissolve gelatin in water & add to berries. Mix well.
Pour jam into sterilized jars. Cool, cover, & refrigerate. Jam will
be ready in a day. Store in refrigerator up to a month. Makes
5-6 cups (over)
Card 1 Back:
Serve on toast, pancakes, waffles, & even with meat.
Fresh strawberries: halve berries & crush to make
4 cups. Follow above recipe.
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# Vintage Wineberry Jam
*Makes 5–6 cups*
## Ingredients
- 4 c. frozen, unsweetened, crushed strawberries, slightly thawed
- 3 c. sugar
- 1 pkg. dry yeast, instant
- 2 envelopes unflavored gelatin
- 1/2 c. water
- Red food coloring, if desired
## Instructions
1. Combine berries, sugar, and yeast in a glass jar with a loose cover — an apothecary jar is perfect.
2. Stir several times the first day to dissolve sugar and yeast; then stir once a day. (Berries may look cloudy.)
3. After one week, pour berries into a heavy, deep saucepan.
4. Boil gently for 15 minutes, stirring occasionally.
5. Spoon foam from jam.
6. Dissolve gelatin in water and add to berries. Mix well.
7. Pour jam into sterilized jars. Cool, cover, and refrigerate.
8. Jam will be ready in a day. Store in refrigerator up to a month.
9. Serve on toast, pancakes, waffles, and even with meat.
### Fresh Strawberry Variation
- Halve fresh berries and crush to make 4 cups. Follow above recipe.
## Editor's Notes
- **"Wineberry Jam"** — The title is notable; the recipe uses strawberries, not wineberries (a raspberry relative). The fermentation step with yeast and the week-long rest give the jam a wine-like character, which likely explains the name. -
Apricot-Pineapple Marmalade
Card 1 Front of recipe RCA0009-20260629-0047
Apricot-Pineapple Marmalade
1 (16oz) pkg dried apricots, chopped
1 (20z) can crushed pineapple
2 c. water
1 c. sugar
① Coarsely chop apricots by snipping with wet scissors
② In large pan combine apricots, undrained pineapple &
water. Bring to a boil. Cover, simmer 15 min.
③ Stir in sugar to dissolve. Cover & simmer 15-20 min longer,
or until apricots are tender & marmalade is thick. Stir frequently.
④ Pour marmalade into 4 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to manufacturer's
directions; or cool & store, covered, in the refrigerator.
⑤ Use on toasted muffins, toast, or as a filling for cakes.
Makes 1 quart.
Card 1 Back: blank
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# Apricot-Pineapple Marmalade
*Makes 1 quart*
## Ingredients
- 1 (16 oz) pkg dried apricots, chopped
- 1 (20 oz) can crushed pineapple
- 2 cups water
- 1 cup sugar
## Instructions
1. Coarsely chop apricots by snipping with wet scissors.
2. In a large pan combine apricots, undrained pineapple, and water. Bring to a boil. Cover; simmer 15 minutes.
3. Stir in sugar to dissolve. Cover and simmer 15–20 minutes longer, or until apricots are tender and marmalade is thick. Stir frequently.
4. Pour marmalade into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions; or cool and store, covered, in the refrigerator.
5. Use on toasted muffins, toast, or as a filling for cakes. -
Dried Fruit Butter
Dried Fruit Butter
2 (16oz) pkg dried fruit (Choose either prunes, apricots,
peaches, pears, apples or dates)
6 c. water
2 c. sugar
① Combine dried fruit & water in a large pan. Bring to a
boil. Cover, simmer 30 minutes.
② Stir in sugar to dissolve. Cover and simmer 30 min.
longer, stirring from time to time. Fruit must be
cooked and stirred until very soft & broken.
③ Press fruits & juices through a sieve. Stir pulp to
blend well. Spoon into 4 (8oz) hot, sterilized preserving
jars. Seal with melted paraffin or cap according
to manufacturers directions, or cool & store, covered in refrig.
④ Use "butter" as spread or filling on toast, muffins, cookies
or in cakes. Makes 1 qt.
Card 1 Back: blank
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# Dried Fruit Butter
*Makes 1 qt.*
## Ingredients
- 2 (16 oz) packages dried fruit (choose either prunes, apricots, peaches, pears, apples, or dates)
- 6 cups water
- 2 cups sugar
## Instructions
1. Combine dried fruit and water in a large pan. Bring to a boil. Cover, simmer 30 minutes.
2. Stir in sugar to dissolve. Cover and simmer 30 minutes longer, stirring from time to time. Fruit must be cooked and stirred until very soft and broken.
3. Press fruits and juices through a sieve. Stir pulp to blend well. Spoon into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions, or cool and store, covered, in refrigerator.
4. Use "butter" as spread or filling on toast, muffins, cookies, or in cakes. -
Classic Omelet
Card 1 Front of recipe RCA0009-20260629-0045
Classic Omlet
3 eggs 4 drops Tabasco
1 T. Water 1T. lightly salted butter
1/8t salt
Heat 8½" omlet pan on low heat. Beat eggs, water, salt,
tabasco together with whisk or rotary beater until mixture
begins to froth slightly. Turn heat up to medium under
pan & add 1T butter, spreading over bottom & sides
of pan as it melts. Pour in eggs and scramble
with flat side of fork until creamy & light. Spread
eggs up to rim of pan and allow to set. Fold
omlet with rubber spatula, tilt pan & slide
onto platter. Serve at once.
CAN ADD: 1/2c grated cheddar cheese or bacon bits at scrambling
stage.
Card 1 Back: blank
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# Classic Omelet
## Ingredients
- 3 eggs
- 1 Tbsp water
- 1/8 tsp salt
- 4 drops Tabasco
- 1 Tbsp lightly salted butter
## Instructions
1. Heat an 8 1/2" omelet pan on low heat.
2. Beat eggs, water, salt, and Tabasco together with a whisk or rotary beater until the mixture begins to froth slightly.
3. Turn heat up to medium under pan and add 1 Tbsp butter, spreading over bottom and sides of pan as it melts.
4. Pour in eggs and scramble with the flat side of a fork until creamy and light.
5. Spread eggs up to rim of pan and allow to set.
6. Fold omelet with rubber spatula, tilt pan, and slide onto platter.
7. Serve at once.
- **Can Add:** The card specifies an optional addition of 1/2 cup grated cheddar cheese or bacon bits, to be added at the scrambling stage (Step 4). -
Garden Relish
Card 1 Front:
Garden Relish YIELD 8 PINTS
6 c. ground cucumbers
3 c. ground onions
3 c. ground carrots
3 c. ground red & green peppers
3 T. pickling salt
4 c. white vinegar
4 c. sugar
1 T. mustard seed
1 T. celery seed
Sprinkle ground vegetables with salt, let stand 4 hrs. Drain.
Add vegetables to sugar, vinegar & spices. Simmer 1/2 hr.
Put in boiling hot pint jars & seal.
Card 1 Back: blank
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# Garden Relish
*Yields 8 pints*
## Ingredients
- 6 cups ground cucumbers
- 3 cups ground onions
- 3 cups ground carrots
- 3 cups ground red & green peppers
- 3 Tbsp pickling salt
- 4 cups white vinegar
- 4 cups sugar
- 1 Tbsp mustard seed
- 1 Tbsp celery seed
## Instructions
1. Sprinkle ground vegetables with salt; let stand 4 hours. Drain.
2. Add vegetables to sugar, vinegar, and spices. Simmer 1/2 hour.
3. Put in boiling hot pint jars and seal.
## Editor's Notes
- **"ground"** vegetables — refers to coarsely ground or finely chopped vegetables, likely processed through a meat grinder or food processor, which was common practice for relish-making in this era. -
Catsup
Card 1 Front:
Catsup
1/2 bushel tomatoes, peeled ingredients and cook
2 1/2 pints cider vinegar (5c.) until quite thick. Seal
3 green peppers while hot.
8 T. salt
1 small Tblsp. allspice
1 t. red pepper
1/2 t. cloves
1/2 t. pepper
2 T. cinnamon
2 lbs sugar (4+ cups)
2 medium onions.
Peel tomatoes. Cut onions and
peppers into small pieces Cook
together about 1/2 hr. Put through
colander. Add rest of the
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# Catsup
## Ingredients
- 1/2 bushel tomatoes, peeled
- 2 1/2 pints cider vinegar (5 cups)
- 3 green peppers
- 8 Tbsp salt
- 1 small Tbsp allspice
- 1 tsp red pepper
- 1/2 tsp cloves
- 1/2 tsp pepper
- 2 Tbsp cinnamon
- 2 lbs sugar (4+ cups)
- 2 medium onions
## Instructions
1. Peel tomatoes.
2. Cut onions and peppers into small pieces.
3. Cook together about 1/2 hour.
4. Put through colander.
5. Add rest of the ingredients and cook until quite thick.
6. Seal while hot.