Have 2 pounds small green beans, stemed...cut in smaller pieces if desired...pack in sterilized jars...add 1 hot pepper, 1 clove garlic 'n 1 teaspoon dill seed fur each pint.Boil 2 cups watah, 1/4 c ...
Soak cucumbers 7 to 9 days in salt water, take out, rinse and slice.Pour salt water out.Soak overnight in water to cover and alum.Pour off alum water and rinse cucumbers.Put cucumbers back in jar, c ...
Drain beets, reserving liquid.Combine sugar and cornstarch; stir in vinegar and beet liquid and stir over low heat until thickened.Add beets and Parkay. ...
Pare the rind and cut into 2-inch squares.Soak in salt water overnight.Drain then cook tender in boiling water, just enough to cover.Put the vinegar and sugar in a kettle then add spices tied in a b ...
Preheat oven to 350\u00b0.Cook for 30 minutes.Thoroughly cream shortening and sugar.Add egg yolks and jam.Beat well.Add dry ingredients alternately with buttermilk, beating well after each addition. ...
*Be sure to use the common wild purple violet, not the American violet (often grown as a houseplant). ...
Drain liquid from beets into sauce pan.Season liquid with the remaining ingredients.Bring mixture to a boil, then thicken with:2 Tbsp. Argo Starch that you have mixed with a little water.Stir into h ...
Add poppy seeds to your batter.Bring water and sugar to a simmer and remove from heat.Quickly stir in butter and almond extract.Pour syrup over hot pancakes.Experiment with different extracts in you ...
Drain beets and reserve the liquid.In a pan, combine the liquid, sugar, vinegar and cloves.Bring to a simmer and cook for 5 minutes.Pour liquid over beets.Cool and refrigerate. ...
Mix all ingredients.Bake in tube pan at 325\u00b0for approximately one hour until cake springs back to touch. ...