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Aunt Frances Pickles
Aunt Frances Pickles (Lazy Housewife)
Slice pickles in jars.
Boil together: 1 c sugar
1 c vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
dill + onion if desired
Pour over hot & seal
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# Aunt Frances Pickles (Very Homemade)
*From the kitchen of Aunt Frances*
## Ingredients
- Pickles (sliced, packed in jars)
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
- 1 tsp celery seed
- 1 tsp mustard seed
- Dill and onion, if desired
## Instructions
1. Slice pickles and place in jars.
2. Boil together the sugar, vinegar, salt, celery seed, mustard seed, and dill and onion if desired.
3. Pour hot brine over pickles and seal. -
Chili Sauce
Chili Sauce. (Mrs. Blooms recipe)
1 pk. ripe tomatoes
2 c. chopped onions 1 tbsp cinnamon
3 " green peppers 1 " ginger
3 c. sugar 1 " nutmeg
1/2 c. salt 1 tsp or a little
1 1/2 qts vinegar less of cayenne
pepper.
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# Chili Sauce
*Recipe from the kitchen of Mrs. Bloom*
## Ingredients
- 1 peck ripe tomatoes
- 2 cups chopped onions
- 3 cups green peppers
- 3 cups sugar
- 1/2 cup salt
- 1 1/2 qts vinegar
- 1 Tbsp cinnamon
- 1 Tbsp ginger
- 1 Tbsp nutmeg
- 1 tsp cayenne pepper (or a little less)
## Instructions
1. Combine all ingredients.
2. Cook and process as desired for chili sauce. -
Saccharin Pickles
Saccharin Pickles
Wash cucumbers and dry
thoroly. 2 qts of vinegar 1/4 c
salt, 1½ tsp ground cinnamon
½ tsp ground cloves, ½ tsp allspice
3 tbsp dry ground mustard, 2 tsp
powdered alum. 1tsp saccharin
½ c. of prepared horse radish
mix ingredients thoroly and
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pour over cucumbers packed
in jars - This amount is
sufficient to cover 4 qts of
pickles
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# Saccharin Pickles
*Makes enough brine to cover 4 quarts of pickles*
## Ingredients
- Cucumbers, washed and dried thoroughly
- 2 qts vinegar
- 1/4 c salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 3 Tbsp dry ground mustard
- 2 tsp powdered alum
- 1 tsp saccharin
- 1/2 c prepared horseradish
## Instructions
1. Wash cucumbers and dry thoroughly.
2. Mix all remaining ingredients thoroughly.
3. Pour brine mixture over cucumbers packed in jars. -
Pickled Carrots
Pickled Carrots
Scrape and wash young
tender carrots. Boil until
tender in water to which 1 tsp
of salt has been added per qt.
Pack in sterilized jars with
sirup made by boiling 2 c.
vinegar 2 c. water 1 c. of sugar
1 Tbsp whole mixed spice
Back:
1 tsp salt + a dash of
black pepper. Seal at
once.
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# Pickled Carrots
## Ingredients
- Young tender carrots
- 1 tsp salt per quart of cooking water
### Pickling Syrup
- 2 cups vinegar
- 2 cups water
- 1 cup sugar
- 1 Tbsp whole mixed spice
- 1 tsp salt
- A dash of black pepper
## Instructions
1. Scrape and wash young tender carrots.
2. Boil carrots until tender in water to which 1 tsp of salt has been added per quart of water.
3. Pack carrots into sterilized jars.
4. Make pickling syrup by boiling together 2 cups vinegar, 2 cups water, 1 cup sugar, 1 Tbsp whole mixed spice, 1 tsp salt, and a dash of black pepper.
5. Pour syrup over carrots in jars.
6. Seal at once. -
Alice Hills Pickles
(1 1/4 lb = 1 qt.)
Alice Hills Pickles
4 c Water Bring to a boil
4 c White Vinegar and then pour
4 c Sugar over sliced pickles
6 t Salt in the jars.
1 Dill head in each Jar.
Process for - 3 min.
Above ingredients enough for - 6-7 qts.
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# Alice Hills Pickles
*Recipe from the kitchen of Alice Hill*
*Yields 6–7 quarts*
## Ingredients
- 4 cups water
- 4 cups white vinegar
- 4 cups sugar
- 6 tsp salt
- 1 dill head per jar
- Sliced cucumbers (to fill jars)
## Instructions
1. Slice cucumbers and pack into quart jars, placing 1 dill head in each jar.
2. Combine water, white vinegar, sugar, and salt in a pot. Bring to a boil.
3. Pour the hot brine over the sliced cucumbers in the jars.
4. Process (water bath can) for 3 minutes. -
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.
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# 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
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Mrs Dodge recipe
1 gal water
2c vinegar
1c salt - boil until
dissolved & cool -
pour over pickles
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# 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. -
Apple Walnut Squares
APPLE WALNUT SQUARES
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1½ cups brown sugar, lumps
broken
1 teaspoon cinnamon
½ teaspoon allspice
2 sticks butter, cut into
pieces
3 eggs
½ cup apple cider or juice
1 cup chopped walnuts
½ cup raisins
3 cups apples, peeled, cored
and coarsely chopped
In large bowl, sift together
flour, baking powder and salt. Mix
in brown sugar, cinnamon and alls-
pice. With pastry blender or two
knives, cut butter into mixture until
it is as fine as oatmeal.
In another small bowl, lightly
beat eggs and add cider. Stir into
batter until well combined. Fold in
walnuts, raisins and apples. The
batter will be very heavy.
Butter a 9-by-12-inch baking
pan and spoon batter in, smoothing
out surface. Bake in preheated 325-
degree F. oven for 1 hour or until
golden brown and done. Cool and
cut into squares to serve.
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# Apple Walnut Squares
## Ingredients
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups brown sugar, lumps broken
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 sticks butter, cut into pieces
- 3 eggs
- 1/2 cup apple cider or juice
- 1 cup chopped walnuts
- 1/2 cup raisins
- 3 cups apples, peeled, cored and coarsely chopped
## Instructions
1. In a large bowl, sift together flour, baking powder and salt.
2. Mix in brown sugar, cinnamon and allspice.
3. With a pastry blender or two knives, cut butter into mixture until it is as fine as oatmeal.
4. In another small bowl, lightly beat eggs and add cider. Stir into batter until well combined.
5. Fold in walnuts, raisins and apples. The batter will be very heavy.
6. Butter a 9-by-12-inch baking pan and spoon batter in, smoothing out surface.
7. Bake in preheated 325°F oven for 1 hour or until golden brown and done.
8. Cool and cut into squares to serve. -
Peppermint Chocolate Puffs
Peppermint Chocolate Puffs
1½ sticks margarine
1/4 c. sugar
1 egg separated
1 tsp vanilla
1 tsp peppermint flavor
2 c. sifted flour
1/2 c. crushed peppermint Candy Canes
choc. Chips
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Cream Margarine & 1/4 C sugar
thoroughly. Stir in egg yolk &
vanilla & peppermint flavoring
add flour gradually 1/4C at a
time. Stir in Candy.
Roll into 1 inch balls
dip balls in egg white & roll in
sugar. Place a choc chip in center
of each cookie. Bake on ungreased
cookie sheet at 350 for 15 min.
Remove from sheet immediately. Place on rack to cool!
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# Peppermint Chocolate Puffs
## Ingredients
- 1 1/2 sticks margarine
- 1/4 cup sugar
- 1 egg, separated
- 1 tsp vanilla
- 1 tsp peppermint flavoring
- 2 cups sifted flour
- 1/2 cup crushed peppermint candy canes
- Chocolate chips (1 per cookie, for topping)
## Instructions
1. Cream margarine and 1/4 cup sugar thoroughly.
2. Stir in egg yolk, vanilla, and peppermint flavoring.
3. Add flour gradually, 1/4 cup at a time. Stir in crushed candy canes.
4. Roll dough into 1-inch balls.
5. Dip balls in egg white and roll in sugar.
6. Place a chocolate chip in the center of each cookie.
7. Bake on an ungreased cookie sheet at 350°F for 15 minutes.
8. Remove from sheet immediately. Place on rack to cool. -
Chocolate Brownies
(Frances recipe)
Chocolate Brownies
1 c sugar
1/4 c melted shortening
2 eggs
2 sq. chocolate 1 tsp B Pow.
1 c nut meats 1 tsp vanilla
1/4 c milk
2/3 c flour 1/4 tsp salt
melt butter & put chocolate
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with it, & melt, then pour
(beaten) eggs & stir, then
add milk flour & nuts.
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# Chocolate Brownies
*Recipe from the kitchen of Frances*
## Ingredients
- 1 cup sugar
- 1/4 cup melted shortening
- 2 eggs
- 2 squares chocolate
- 1 cup nut meats
- 1/4 cup milk
- 2/3 cup flour
- 1 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
## Instructions
1. Melt butter and put chocolate with it and melt together.
2. Then pour in beaten eggs and stir.
3. Then add milk, flour, and nuts. -
Chocolate Pecan Truffles
CHOCOLATE PECAN TRUFFLES
1 cup chocolate morsels
½ cup sour cream
1½ cups pecans, chopped
fairly fine but not
pulverized
2½ cups vanilla wafers or
cake crumbs, finely
crushed
½ cup confectioners' sugar,
sifted
1 tablespoon grated orange
rind
⅓ cup orange juice,
approximately
½ cup unsweetened cocoa
powder, sifted
Melt chocolate and sour cream
in top of a double boiler over sim-
mering water. Stir until smooth,
then chill until mixture is barely
pliable.
Take a small amount, about half
a teaspoon, and roll into a ball with
your fingers. If chocolate is chilled
enough, this is easy. Continue to
make balls of all the chocolate, then
refrigerate until firm. These are the
centers of the truffles.
over
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Mix together pecans, vanilla
wafers, confectioners' sugar, grated
orange rind and juice, using a food
processor if possible. Use just
enough orange juice to moisten and
hold together mixture, no more.
Roll chocolate balls in it and
then between your palms to make
them firm. Roll finally in cocoa
powder, shaking off excess. Refrig-
erate until serving time. Makes
about 48 truffles.
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# Chocolate Pecan Truffles
*Makes about 48 truffles*
## Ingredients
- 1 cup chocolate morsels
- 1/2 cup sour cream
- 1 1/2 cups pecans, chopped fairly fine but not pulverized
- 2 1/2 cups vanilla wafers or cake crumbs, finely crushed
- 1/2 cup confectioners' sugar, sifted
- 1 Tbsp grated orange rind
- 1/3 cup orange juice, approximately
- 1/2 cup unsweetened cocoa powder, sifted
## Instructions
1. Melt chocolate morsels and sour cream in the top of a double boiler over simmering water. Stir until smooth, then chill until the mixture is barely pliable.
2. Take a small amount, about half a teaspoon, and roll into a ball with your fingers. If the chocolate is chilled enough, this is easy. Continue to make balls of all the chocolate, then refrigerate until firm. These are the centers of the truffles.
3. Mix together the pecans, vanilla wafers, confectioners' sugar, grated orange rind, and orange juice, using a food processor if possible. Use just enough orange juice to moisten and hold the mixture together, no more.
4. Roll the chilled chocolate balls in the pecan mixture, then roll between your palms to make them firm.
5. Roll finally in cocoa powder, shaking off excess.
6. Refrigerate until serving time. -
Cucumber Chips with Horseradish
Cucumber chips with
horse radish
and without cooking-
Place into jars with a
little horse radish and pour
over hot vinegar with a cup of
sugar to a cup of vinegar, and
seal at once. if desired a
little red pepper maybe used.
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# Cucumber Chips with Horseradish (Without Cooking)
## Ingredients
- Cucumbers, sliced into chips
- A little horseradish
- Hot vinegar
- 1 cup sugar per 1 cup vinegar
- A little red pepper (optional)
## Instructions
1. Place cucumber chips into jars with a little horseradish.
2. Mix sugar and hot vinegar together (1 cup sugar to 1 cup vinegar).
3. Pour the hot vinegar mixture over the cucumbers in the jars.
4. If desired, add a little red pepper.
5. Seal at once.