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50% Stone-Ground Whole Wheat Bread
Card 1 Front:
50% Stone-ground Whole Wheat Bread (Stone-buhr)
recipe
1 pkg. active dry yeast 1 c. boiling water
1/4 c. lukewarm water 2 1/2c. unsifted Stone Buhr white flour
1/4 c. sugar 3C. unsifted whole wheat flour
2 tsp. salt
2 tbispn shortening
1 c. milk
Dissolve yeast in lukewarm water. In another bowl, mix sugar
salt, shortening, milk & boiling water. When milk mixture is
lukewarm, add yeast & 2 1/2c. white flour. Slowly start adding whole
wheat flour. When dough is stiff enough to handle, turn onto a
floured board & knead until dough is smooth & elastic. Place in
an oiled bowl, cover and let rise until double in bulk. Knead
and let rise again. Shape into 2 loaves; put into greased 9 x 5 loaf
pans & let rise again until doubled. Bake @ 400° for 45 minutes
or until golden brown & the loaf sounds hollow when tapped w/ the
fingers. Remove from pans & cool on wire racks. Makes 2 loaves.
Card 1 Back: blank
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# 50% Stone-Ground Whole Wheat Bread
*Stone-Buhr recipe*
*Makes 2 loaves*
## Ingredients
- 1 pkg. active dry yeast
- 1/4 cup lukewarm water
- 1/4 cup sugar
- 2 tsp. salt
- 2 Tbsp shortening
- 1 cup milk
- 1 cup boiling water
- 2 1/2 cups unsifted Stone Buhr white flour
- 3 cups unsifted whole wheat flour
## Instructions
1. Dissolve yeast in lukewarm water.
2. In another bowl, mix sugar, salt, shortening, milk, and boiling water.
3. When milk mixture is lukewarm, add yeast and 2 1/2 cups white flour.
4. Slowly start adding whole wheat flour.
5. When dough is stiff enough to handle, turn onto a floured board and knead until dough is smooth and elastic.
6. Place in an oiled bowl, cover, and let rise until double in bulk.
7. Knead and let rise again.
8. Shape into 2 loaves; put into greased 9 x 5 loaf pans and let rise again until doubled.
9. Bake at 400°F for 45 minutes or until golden brown and the loaf sounds hollow when tapped with the fingers.
10. Remove from pans and cool on wire racks. -
Dried Fruit Granola
Card 1 Front:
DRIED FRUIT GRANOLA
1 (18oz) pkg old-fashioned oatmeal (6 cups)
2c. wheat germ
1/2c. salad oil
1c. dk. br.sugar, firmly packed
1c. dark raisins
1c. raw unsalted peanuts
1c. chopped pitted dates
1c. chopped pitted prunes
1c. chopped dried apples
1c. chopped dried apricots
1 (2 3/4oz) jar sesame seeds
In large mixing bowl mix oatmeal & wheat germ. Sprinkle
with oil. Add sugar, raisins & peanuts. Mix well. Add dates,
prunes, apples, apricots & sesame seeds. Mix well. Spread
mixture thinly on two jelly roll pans. Bake in preheated 350°
oven 30-35 min until lightly browned. Stir occasionally.
Cool completely. Store in airtight jars in cool dry place. Serve
1/2c. mix per person, topped with milk & honey. Makes 16 cups.
Card 1 Back: blank
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# Dried Fruit Granola
*Makes 16 cups*
## Ingredients
- 1 (18 oz) pkg old-fashioned oatmeal (6 cups)
- 2 c. wheat germ
- 1/2 c. salad oil
- 1 c. dark brown sugar, firmly packed
- 1 c. dark raisins
- 1 c. raw unsalted peanuts
- 1 c. chopped pitted dates
- 1 c. chopped pitted prunes
- 1 c. chopped dried apples
- 1 c. chopped dried apricots
- 1 (2 3/4 oz) jar sesame seeds
## Instructions
1. In a large mixing bowl, mix oatmeal and wheat germ.
2. Sprinkle with oil. Add sugar, raisins, and peanuts. Mix well.
3. Add dates, prunes, apples, apricots, and sesame seeds. Mix well.
4. Spread mixture thinly on two jelly roll pans.
5. Bake in preheated 350° oven 30–35 minutes until lightly browned. Stir occasionally.
6. Cool completely.
7. Store in airtight jars in a cool, dry place.
8. Serve 1/2 c. mix per person, topped with milk and honey. -
Best of All Pickles
Best of all Pickles - YIELD 4 QUARTS
4 qts cucumbers, 3-4" long
3-4 onion slices per quart
2 celery sticks
8 bunches of dill
4 c. sugar
1/2c. salt
1 qt. vinegar
1 pint water
Pick and pack cucumbers the same day. Wash and
cut lengthwise and pack into jars. Place 3-4 onion slices
and 2 bunches dill in each quart. Dissolve 4c. sugar,
1/2c salt in 1 qt vinegar and 1 pint water. Heat to
boiling. Pour over cucumbers at once while hot & seal.
Place in cool place Ready to serve in about 1 month.
Card 1 Back: blank
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# Best of All Pickles
*Yields 4 quarts*
## Ingredients
- 4 qts cucumbers, 3–4" long
- 3–4 onion slices per quart
- 2 celery sticks
- 8 bunches of dill
- 4 cups sugar
- 1/2 cup salt
- 1 qt vinegar
- 1 pint water
## Instructions
1. Pick and pack cucumbers the same day.
2. Wash and cut lengthwise and pack into jars.
3. Place 3–4 onion slices and 2 bunches of dill in each quart.
4. Dissolve 4 cups sugar and 1/2 cup salt in 1 qt vinegar and 1 pint water.
5. Heat to boiling.
6. Pour over cucumbers at once while hot and seal.
7. Place in a cool place. Ready to serve in about 1 month. -
Apricot-Pineapple Marmalade
Card 1 Front of recipe RCA0009-20260629-0047
Apricot-Pineapple Marmalade
1 (16oz) pkg dried apricots, chopped
1 (20z) can crushed pineapple
2 c. water
1 c. sugar
① Coarsely chop apricots by snipping with wet scissors
② In large pan combine apricots, undrained pineapple &
water. Bring to a boil. Cover, simmer 15 min.
③ Stir in sugar to dissolve. Cover & simmer 15-20 min longer,
or until apricots are tender & marmalade is thick. Stir frequently.
④ Pour marmalade into 4 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to manufacturer's
directions; or cool & store, covered, in the refrigerator.
⑤ Use on toasted muffins, toast, or as a filling for cakes.
Makes 1 quart.
Card 1 Back: blank
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# Apricot-Pineapple Marmalade
*Makes 1 quart*
## Ingredients
- 1 (16 oz) pkg dried apricots, chopped
- 1 (20 oz) can crushed pineapple
- 2 cups water
- 1 cup sugar
## Instructions
1. Coarsely chop apricots by snipping with wet scissors.
2. In a large pan combine apricots, undrained pineapple, and water. Bring to a boil. Cover; simmer 15 minutes.
3. Stir in sugar to dissolve. Cover and simmer 15–20 minutes longer, or until apricots are tender and marmalade is thick. Stir frequently.
4. Pour marmalade into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions; or cool and store, covered, in the refrigerator.
5. Use on toasted muffins, toast, or as a filling for cakes. -
Dried Fruit Butter
Dried Fruit Butter
2 (16oz) pkg dried fruit (Choose either prunes, apricots,
peaches, pears, apples or dates)
6 c. water
2 c. sugar
① Combine dried fruit & water in a large pan. Bring to a
boil. Cover, simmer 30 minutes.
② Stir in sugar to dissolve. Cover and simmer 30 min.
longer, stirring from time to time. Fruit must be
cooked and stirred until very soft & broken.
③ Press fruits & juices through a sieve. Stir pulp to
blend well. Spoon into 4 (8oz) hot, sterilized preserving
jars. Seal with melted paraffin or cap according
to manufacturers directions, or cool & store, covered in refrig.
④ Use "butter" as spread or filling on toast, muffins, cookies
or in cakes. Makes 1 qt.
Card 1 Back: blank
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# Dried Fruit Butter
*Makes 1 qt.*
## Ingredients
- 2 (16 oz) packages dried fruit (choose either prunes, apricots, peaches, pears, apples, or dates)
- 6 cups water
- 2 cups sugar
## Instructions
1. Combine dried fruit and water in a large pan. Bring to a boil. Cover, simmer 30 minutes.
2. Stir in sugar to dissolve. Cover and simmer 30 minutes longer, stirring from time to time. Fruit must be cooked and stirred until very soft and broken.
3. Press fruits and juices through a sieve. Stir pulp to blend well. Spoon into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions, or cool and store, covered, in refrigerator.
4. Use "butter" as spread or filling on toast, muffins, cookies, or in cakes. -
Garden Relish
Card 1 Front:
Garden Relish YIELD 8 PINTS
6 c. ground cucumbers
3 c. ground onions
3 c. ground carrots
3 c. ground red & green peppers
3 T. pickling salt
4 c. white vinegar
4 c. sugar
1 T. mustard seed
1 T. celery seed
Sprinkle ground vegetables with salt, let stand 4 hrs. Drain.
Add vegetables to sugar, vinegar & spices. Simmer 1/2 hr.
Put in boiling hot pint jars & seal.
Card 1 Back: blank
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# Garden Relish
*Yields 8 pints*
## Ingredients
- 6 cups ground cucumbers
- 3 cups ground onions
- 3 cups ground carrots
- 3 cups ground red & green peppers
- 3 Tbsp pickling salt
- 4 cups white vinegar
- 4 cups sugar
- 1 Tbsp mustard seed
- 1 Tbsp celery seed
## Instructions
1. Sprinkle ground vegetables with salt; let stand 4 hours. Drain.
2. Add vegetables to sugar, vinegar, and spices. Simmer 1/2 hour.
3. Put in boiling hot pint jars and seal.
## Editor's Notes
- **"ground"** vegetables — refers to coarsely ground or finely chopped vegetables, likely processed through a meat grinder or food processor, which was common practice for relish-making in this era. -
Catsup
Card 1 Front:
Catsup
1/2 bushel tomatoes, peeled ingredients and cook
2 1/2 pints cider vinegar (5c.) until quite thick. Seal
3 green peppers while hot.
8 T. salt
1 small Tblsp. allspice
1 t. red pepper
1/2 t. cloves
1/2 t. pepper
2 T. cinnamon
2 lbs sugar (4+ cups)
2 medium onions.
Peel tomatoes. Cut onions and
peppers into small pieces Cook
together about 1/2 hr. Put through
colander. Add rest of the
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# Catsup
## Ingredients
- 1/2 bushel tomatoes, peeled
- 2 1/2 pints cider vinegar (5 cups)
- 3 green peppers
- 8 Tbsp salt
- 1 small Tbsp allspice
- 1 tsp red pepper
- 1/2 tsp cloves
- 1/2 tsp pepper
- 2 Tbsp cinnamon
- 2 lbs sugar (4+ cups)
- 2 medium onions
## Instructions
1. Peel tomatoes.
2. Cut onions and peppers into small pieces.
3. Cook together about 1/2 hour.
4. Put through colander.
5. Add rest of the ingredients and cook until quite thick.
6. Seal while hot. -
Pumpkin Butter
Card 1 Front:
Pumpkin Butter
Ingredients:
1 medium sized pumpkin
2/3 cups of molasses
Nutmeg to taste
1. Cut open pumpkin and remove pulp and seeds
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits
Card 1 Back:
Cliffie Strong, aged 83,
married James Vernon
Strong on April 4, 1934.
After raising four children
of their own, they became
foster parents to four more
children for several years.
Cliffie said that her recipe
for Pumpkin Butter has
been handed down from
generation to generation.
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# Pumpkin Butter
*Recipe from the kitchen of Cliffie Strong*
*Cliffie Strong, aged 83, married James Vernon Strong on April 4, 1934. After raising four children of their own, they became foster parents to four more children for several years. Cliffie said that her recipe for Pumpkin Butter has been handed down from generation to generation.*
## Ingredients
- 1 medium sized pumpkin
- 2/3 cup molasses
- Nutmeg to taste
## Instructions
1. Cut open pumpkin and remove pulp and seeds.
2. Peel and cut into 1 to 2 inch squares.
3. Cook in water until tender.
4. Drain and mash pumpkin.
5. For every cup of mashed pumpkin, add an equal cup of molasses.
6. Cook in a saucepan until thick, stirring to keep from sticking.
7. Once thickened, flavor with ground nutmeg.
8. Serve with hot biscuits. -
Zucchini Pickles
Use overgrown
zucc's.
Zucchini Pickles
Peal & remove all pulp - cut in 1"
pieces - Soak in Slack Lime 24hrs
1 c Lime - 1 gal. water - Wash - Soak in
ice water 3 hrs. Make Syrup -
4 c dark Vinegar
10 c sugar
1 Tbsp. salt (Not iodized)
2 c water
3 Tbsp pickling spice
Bring syrup to boil - pour over
zucc. Let stand 24 hrs. Pour off brine
into pan & boil, pour over zucc. again
on 3rd day boil zucc. & syrup pack in
jars - Water bath 5 min.
Card 1 Back: blank
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# Zucchini Pickles
## Ingredients
- Overgrown zucchini, peeled, pulp removed, cut in 1" pieces
- 1 cup lime (slack lime)
- 1 gallon water (for lime soak)
- Ice water (for soaking, 3 hours)
### Syrup
- 4 cups dark vinegar (apple cider vinegar)
- 10 cups sugar
- 1 Tbsp salt (not iodized)
- 2 cups water
- 3 Tbsp pickling spice
## Instructions
1. Peel zucchini and remove all pulp. Cut into 1" pieces.
2. Soak zucchini in slack lime solution (1 cup lime to 1 gallon water) for 24 hours.
3. Remove zucchini from lime solution, wash well, then soak in ice water for 3 hours.
4. Make syrup: combine dark vinegar, sugar, salt, water, and pickling spice.
5. Bring syrup to a boil and pour over zucchini. Let stand 24 hours.
6. On the second day, pour off the brine into a pan and boil it, then pour back over the zucchini again.
7. On the third day, boil the zucchini together with the syrup.
8. Pack into jars and process in a water bath for 5 minutes.
## Editor's Notes
- **"Slack Lime"** — also called pickling lime or calcium hydroxide (Ca(OH)2). It is used to firm the texture of pickles. This is distinct from citrus lime juice. It must be thoroughly washed off before proceeding, as excess lime can affect acidity and safety of the final product. -
Zucchini Relish
Zucchini Relish
Coarsely grind 10 c zuce., 4c onions
2 Red & 2 green Peppers. Add 3 Tbsp.
Salt. Cover with cold water & Let
Stand overnight. Next morning pour
off Liquid & Rinse with cold water.
Drain well. Add 2 1/2 c cider Vinegar
6 c sugar, 1 Tbsp dry mustard,
1/2 Tbsp black pepper 1 tbsp tumeric,
2 tsp. Celery Seed & 2 tsp nutmeg.
Bring to boil & cook 30 minutes
Fill Jars & Seal at once. about 5 1/2 pts
(Sweet Relish)
Card 1 Back: blank
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# Zucchini Relish
*Makes about 5 1/2 pints*
## Ingredients
- 10 cups zucchini, coarsely ground
- 4 cups onions, coarsely ground
- 2 red peppers, coarsely ground
- 2 green peppers, coarsely ground
- 3 Tbsp salt
- 2 1/2 cups cider vinegar
- 6 cups sugar
- 1 Tbsp dry mustard
- 1/2 Tbsp black pepper
- 1 Tbsp turmeric
- 2 tsp celery seed
- 2 tsp nutmeg
## Instructions
1. Coarsely grind the zucchini, onions, red peppers, and green peppers.
2. Add 3 Tbsp salt. Cover with cold water and let stand overnight.
3. Next morning, pour off liquid and rinse with cold water. Drain well.
4. Add cider vinegar, sugar, dry mustard, black pepper, turmeric, celery seed, and nutmeg.
5. Bring to a boil and cook 30 minutes.
6. Fill jars and seal at once. -
Play Dough
PLAY DOUGH
BOIL: 1½ C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
COOL until can handle
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
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# Play Dough
*Makes 4 sections of play dough*
## Ingredients
- 1 1/2 cups water
- 1/2 cup salt
- 1 Tbsp oil
- 2 Tbsp alum
- 2 cups flour
- Food coloring (assorted colors)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until cool enough to handle.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Work together two primary colors to get secondary colors.
7. Wrap tightly to keep from drying out. -
Play Dough
Card 1 Front of recipe RCA0009-20260629-0018
PLAY DOUGH
BOIL: 1½C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
Cool until it can be handled
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Can work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
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# Play Dough
## Ingredients
- 1 1/2 c. water
- 1/2 c. salt
- 1 Tbsp. oil
- 2 Tbsp. alum
- 2 c. flour
- Food coloring (assorted colors, optional)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until the dough can be handled.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Two primary colors can be worked together to create secondary colors.
7. Wrap tightly to keep from drying out.