Hard boil eggs by your favorite method.
Peel eggs immediately and store them in the refridgerator until chilled.
Chop the peeled eggs and divide into bowls.
Pour salt water over the eggs to taste.
Serve immediately.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
nto florets and soak in warm salted water for 3-4 minutes
o do is collect your salt water and strain it through cheese
lour, sugar, salt and undissolved yeast.
Gradually add warm water to dry
dd the warm (this activates the yeast. If the water is too
n mold and bake flowing recipe directions. For best results, bake
ink or basin full of water. Rinse a few times, using fresh
ucumbers for 5 days in salt water; rinse after 5 days. Slice cucumbers
b>water and bring to a simmer. Wash jars and rings in warm
Slice cucumbers.
Soak 12 hours in lime water; rinse.
Soak 4 hours in salt water; rinse.
Soak 2 hours in clear water; drain. Bring to a boil in alum water.
Rinse in hot water.
Make syrup using sugar, vinegar, turmeric and pickling spices the size of an egg in cheesecloth.
Boil cucumber in syrup for 1/2 hour.
Cool and pack in sterilized jars.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
n 1 gallon salt water.
(Put enough salt in water to float an
hole cucumbers in crock, combine salt and water, pour over cucumbers, let
Warm
water
in
pan.
Soak
cucumbers in salt water 14 days.\tRemove slime on
Cook noodles according to directions on the package, omitting salt.
Rinse and drain.
Preheat oven to 350\u00b0.
In nonstick skillet, heat oil over medium-high heat.
Saute onion and garlic until onion is transparent, 2 to 3 minutes, stirring frequently.
b>salt water in the refrigerator.
Drain and rinse the mushrooms in cold water
Marinate the eggplant in salt water, rinse and drain.
Cook eggplant in a mixture of Sauterne, water, Worcestershire, hot sauce and soy sauce until it can be mashed.
Pour into a colander, saving the juice.
Dissolve yeast cakes in warm tap water.
Stir and keep warm. Mix oil, eggs and buttermilk; add to yeast.
Sift together flour, sugar and salt.
Add flour mixture to liquid until firm.
(Do not beat too much.)
Knead on a floured board or pastry cloth.
Shape in a ball in a greased bowl.
Cover.
Let rise double.
Punch down.
Let rise double a second time.
Roll out; cut in biscuit shape (fold over for Parker House style).
Let rise.
Cook at 350\u00b0 for 15 to 20 minutes.
Yield:
4 to 6 dozen.