Favorite recipes (North Carolina, 1948)

Wash cucumbers and pack in jars. Bring mixture to boiling point. Pour over cucumbers. Put pinch of alum in before sealing. Mrs. C. H. Geitner, Jr. PICKLED PEACHES 1 pint vinegar 1 tablespoon cloves 3 pints sugar 3 sticks cinnamon 1 tablespoon allspice Boil vinegar with sugar, cloves, cinnamon, and allspice until clear. Add peaches a few at a time. Cook until peaches begin to soften. Mrs. Lindsay Shuford STRAWBERRY. SUNSHINE PRESERVES 1 lb. strawberries 1 lb. sugar Boil sugar with small quantity of water until thick syrup is formed. Wash berries and cook in syrup for 15 minutes. Put in platter and place in sun until of right consistency. Mrs, Walker Lyerly PEACH JAM Peel and stone peaches. Cover with water and squeeze well with hand. To each cup fruit add % cup sugar and a few thin slices of lemon. Let cook until ‘thick. Pour into sterilized jars and seal. Mrs. Robert Erwin GRAPE ACID 12 Lbs. ripe grapes. Pour over these % gal. of water in which has been dissolved 5 oz. tartaric acid. Let stand overnight, then strain. To every pint of juice add one lb. of sugar. Soon as dissolved, bottle, and it is ready for use. It need not be airtight. Three tablespoons in a glass of water makes a glass of juice. Mrs. M. J. Abernethy GRAPE JUICE Five lbs. grapes, picked. Add 1 qt. boiling water. Boil until grapes pop easily (about 3 minutes.) Put in bag and strain. To juice add 1 lb. sugar. Bring to good boil. Bottle and seal. Mrs. D. E. Bolick, Conover, N. C. TEA PUNCH 2% cups sugar % 20 cups water 6 tablespoons tea 6 lemons 1 teaspoon almond flavoring Cook sugar and lemon rinds in enough water to make syrup. Remove rinds and cool. Scald tea. When cool add lemon juice, sugar syrup, almond flavoring, water and ice. Makes about 25 punch cup servings. Mrs. Gertrude Yoder Compliments of THE PIEDMONT SUPPLY COMPANY, Inc. SALADS, SOUPS AND SAUCES FRUIT SALAD i can sliced pineapple, diced small small Y% |b. marshmallows quartered 1 can white cherries \% lb. blanched almonds cut very Dressing Three egg yolks beaten, add 214 tablespoons of milk, 2% tablespoons of vinegar, 1 tablespoon of butter and a good pinch of salt. Cook in a double boiler until thick, cool and whip % pint of cream and fold into cooked dressing when cool. Mrs. J. L. Murphy HOLIDAY SALAD 14 lbs. Amalgum grapes (quarter- 1% pint cream ed) 4 egg yolks qt. pineapple (chipped fine) 1 lemon juice lb. marshmallows (chipped fine) 1 pinch mustard Fruit to be drained several hours, eggs and lemon juice cooked together in double boiler, add pinch of mustard, cook until hard substance. When cream is almost beaten add eggs, and ‘beat thoroughly, then pour dressing over fruit and marshmallows. Stand over night in cold place. Will serve 12 people. - Mrs. J. C. Plonk WEDDING RING SALAD Two pkgs. orange gelatin, dissolved in 13 cups hot water. Add 2 cups pineapple juice. Chill until syrupy. Pour 1 cup of this into 9-inch ring mold and chill. Put together 12 canned apricot halves with cottage cheese, arrange on gelatin mold. Add % cup syrupy gelatin to °4 cup cottage cheese. Pour remaining gelatin on apricots, chill. Add cheese mixture, chill until firm. Mrs. Leslie Moody FROZEN FRUIT SALAD 2 cups fruit cocktail 2/3 cup heavy cream, beaten thick 1 teaspoon gelatin soaked in with salt, paprika and powder- 3 tablespoons cocktail juice ed sugar 1/3 cup mayonnaise Dissolve soaked gelatin over hot water. Add slowly to mayonnaise. Combine with whipped cream. Fold in fruit. Season to taste with salt, paprika, and powdered sugar. Freeze in refrigerator tray. Mrs. J. T. Regan HEAVENLY DELIGHT SALAD 1 cup white cherries 2 cup almonds 1 cup pineapple (sliced) 8 or 10 marshamallows 1 cup white pears