In a large bowl, stir together cornstarch and 1/4 cup cold water.Add sugar, lemon juice and the blackberries; combine this mixture thoroughly.Pour into an 8-inch skillet or baking pan (2 inches deep ...
Heat vinegar with sugar and salt until sugar melts.Add celery seed and pour over vegetables.Refrigerate overnight before using. ...
Arrange cucumbers and onions in alternate layers.Put salt on top and cover with boiling water.Let stand 3 hours, then drain. ...
Slice green tomatoes 1/4-inch thick.Pour boiling water over tomatoes.Let stand 10 minutes.Mix sugar, flour and salt.Beat egg and milk.Dip tomato slices in egg batter, then in flour mixture.Fry in oi ...
Combine first three ingredients.Let stand 30 minutes until sugar dissolves.Stir marshmallows into cranberry mixture.Fold in whipped cream.Spoon into an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan lined with ...
With vegetable peeler, remove several lengthwise strips of peel from each cucumber.Halve cucumbers lengthwise and scrape out seeds; thinly slice.Place cucumbers in medium bowl; stir in next 7 ingred ...
Cook rhubarb, sugar and pineapple 30 minutes, stirring often. Remove from heat.Stir in Jell-O.Can and seal. ...
Cook small beets.Skin and pack in clean tight jars.Pour hot syrup over beets and seal at once. ...
Drain beets, reserving liquid in saucepan. Add sugar, vinegar and cinnamon sticks to reserved liquid.Heat to boiling, stirring constantly.Pour over beets; cool.Cover and refrigerate at least 8 hours ...