Combine first 6 ingredients with enough red food coloring to give a pink tint.Lightly fold in nuts and Bing cherries. Spoon into fluted paper muffin cups (large size) which have been placed in 3-inc ...
Peel cucumbers and run the tines of a fork lengthwise down to give it serrated edges when sliced.Slice paper thin.Place in a small deep bowl alternating with layers of onion. ...
Combine sugar, cornstarch, butter and water.Cook over hot water until smooth and thick.Season to taste.Add beets.Heat thoroughly.Serve at once.Makes 6 servings. ...
Pack washed and dried cukes in sterilized quart jar.Add 2 tablespoons dry mustard, 2 tablespoons salt and 2 tablespoons sugar.Cover securely and shake jar so ingredients are well mixed.Shake occasio ...
First Day:Wash figs and prick each with a fork.Make syrup of sugar, water, Karo and lemon slices.Bring to a boil in heavy pan and carefully lay figs in syrup.Cover and bring to boil again.Lower heat ...
Dissolve sugar in water and cook until it thickens slightly. When cool, add vanilla or maple flavoring. ...
Put pickles in jars.Mix water, sugar, vinegar and salt. Heat until sugar is dissolved.Pour over jars and water bath until the pickles begin to change color.This makes 3 1/2 quarts. ...
Pour boiling water over tomatoes and peel off skins.Pack in sterilized jars.Put 1/4 teaspoon salt in pint jars and 1 teaspoon salt in quart jars, leaving 1/2 to 1-inch headspace.Put lids on tight an ...