Soak pickles 24 hours in 2 cups slack lime dissolved in 2 gallons of water; drain and rinse in cold water.Soak in clear water 3 hours; drain and cover with towel.Let stand overnight. Heat in large b ...
Peel pears.Place in a boiler, covering with vinegar and water.Add 2 cups water to each cup of vinegar, 1 cup of sugar to each or sweeten to taste.Add pickling spice mixed.Boil until pears are tender ...
Drain gizzards.(Broth may be saved for use in another dish.) If canning, put gizzards in jars with a slice of onion and 1 hot pepper (optional).If refrigerating, put gizzards in large enough contain ...
Heat oven to 350\u00b0.Mix sugars, shortening, peanut butter and egg.Stir in flour, soda and baking powder.Reserve 1 cup of dough.Press remaining dough in ungreased pan (13 x 9 x 2-inch), spread wit ...
Pour over each layer.Cover and store in refrigerator 24 hours before eating. ...
Pour cold mixture over pickles.Pack in jars.Leave in refrigerator for 5 days before eating.Will keep up to 9 months refrigerated. ...
Cream the Crisco and margarine together.Add sugar and mix well, then add eggs one at a time.Add flour and Sun-Drop alternately then add flavorings.Bake at 325\u00b0 for 1 hour and 15 minutes. ...
Dissolve Jell-O, Kool-Aid and sugar in boiling water.Add cold water, stir and pour into small paper cups or popsicle molds. Insert wooden stick or plastic spoons diagonally.Freeze until firm, 2 to 3 ...
Mix all ingredients together.May let stand at least 8 hours. Freeze or bake right away.Bake for 1 hour at 350\u00b0 uncovered. Very easy to halve.Serves 8. ...
Mix all together.Spoon into 8-inch pie plate or small, shallow baking dish.Bake at 350\u00b0 for 15 minutes.Serve in hollowed out rye bread with pieces of bread and crackers. ...