Shallowford cookery

Scrub with brush 4 quarts medium cucumbers. Bring 12 cups apple cider vinegar to boil, add cucumbers and stir until cucumbers turn white in color; re- move immediately. Remove from vinegar and pack in jars and add 1 teaspoon coarse salt. Fill with hot vinegar and seal. Mrs. Irving Lowe 80 Mustard Pickles 2 tablespoons salt 2 tablespoons ground 4 tablespoons sugar mustard Enough cucumbers (medium size) to pack quart jar. Enough vinegar to fill quart. Place cucumbers in quart jars. Put salt, sugar and ground mustard over cucumbers. Pour cold vinegar over cucumbers and seal. Mrs.) apes Ley. Sweet Pickle Sticks Use fresh, firm medium cucumbers. Wash and cut into sticks. Pour boiling water over them and let stand overnight. Next morning pack solidly into clean jars. Make a solution of: 3 3/4 cups vinegar 4% teaspoons 3 cups sugar turmeric 3 tablespoons salt 3/4 teaspoon mustard 4%, teaspoon celery seed seed Boil the solution for 5 minutes. Pour boiling hot over cucumbers in jars. Seal tight. Process in boiling water bath for 5 minutes. Solution makes 6 pints. If sweeter pickle is desired, double measure- ment of sugar. Mrs. Alan Garrison 81 Puddings, Candies and Jellies Pop Corn Balls 4 quarts pop corn (popped) Combine: 2 cups sugar % cup vinegar % cup water mas tick sDULLer Boil to hard crack stage. Pour over corn, stir quickly and shape into balls. Mrs. Richard Petersen Frosting For Layer Cake 14 cups sugar 2 @ismallvornnislarce 1 jar marshmallow whip bag chocolate chips 1 small can milk 1 teaspoon vanilla 3 tablespoons butter Cook 5 minutes, stir all the time. Set off and add chocolate chips and vanilla. Stir and put on layers before mixture gets cold. Mrs. Deoane Moser 7 Minute Frosting 7/8 cup sugar | 2 egg whites 2 tablespoons water % teaspoon cream 2/3 cup white syrup tartar Combine all this in double boiler, beat with mixer until stiff enough to use. Mrs. J. V. Evans 82 Prunes Apple Flopovers Filling: 14 cups apple quarters Dash nutmeg peicaip water 1 cup stewed prunes 2 tablespoons sugar 2 teaspoons lemon juice Peel and quarter apples, cook in water until tender. Stir in sugar, nutmeg, prunes and juice. Set aside and make pastry. Pastry: 2 cups sifted flour % cup shortening %, teaspoon salt 2 tablespoons cold 2 3 oz. packages cream water cheese Sift flour with salt. Cut in cream cheese and shortening. Add water and stir lightly. Roll and place a tablespoon of fruit mixture in center. Poke air holes over top. Bake for 15-20 minutes. at 425 degrees F. Makes 8. Betty Melvin Secretary Home Ec. Ext. Agent Rice Pudding 2 well beaten eggs *% cup sugar 2 cups milk, scalded % teaspoon salt 1% cups cooked, cooled rice 1 cup seedless raisins 1 teaspoon vanilla Dash cinnamon Dash nutmeg Combine eggs, sugar, and salt. Gradually add scalded milk. Add rice, raisins, vanilla, cinnamon and nutmeg. Pour into greased l-quart casserole. Set in shallow pan; pour hot water into pan 1 inch deep. Bake in a slow oven (325 degrees) 1% hours. Makes 4 to 6 servings. 83. Mrs. Betty Terry Persimmon Pudding quart persimmon pulp ess pound butter cups milk Nite er Sift together: cups sugar cups flour teaspoon soda teaspoon baking powder nt wt’ NO ho Melt butter in pan you plan to use. Then pan is greased. Mix ingredients in the order given. Pour into pan (large) and bake at 350 degrees for 30-45 minutes or until set. Mrs. Herman Zimmerman Quick Caramelized Custard Beat until light: 3 eggs Add: % cup sugar and 1/8 teaspoon salt Scald and stir in slowly: 2 cups milk Add: % teaspoon vanilla Beat the custard until it is well blended. Sift