Browse Items (20 total)
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Saccharin Pickles
Saccharin Pickles
Wash cucumbers and dry
thoroly. 2 qts of vinegar 1/4 c
salt, 1½ tsp ground cinnamon
½ tsp ground cloves, ½ tsp allspice
3 tbsp dry ground mustard, 2 tsp
powdered alum. 1tsp saccharin
½ c. of prepared horse radish
mix ingredients thoroly and
Back:
pour over cucumbers packed
in jars - This amount is
sufficient to cover 4 qts of
pickles
---
# Saccharin Pickles
*Makes enough brine to cover 4 quarts of pickles*
## Ingredients
- Cucumbers, washed and dried thoroughly
- 2 qts vinegar
- 1/4 c salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 3 Tbsp dry ground mustard
- 2 tsp powdered alum
- 1 tsp saccharin
- 1/2 c prepared horseradish
## Instructions
1. Wash cucumbers and dry thoroughly.
2. Mix all remaining ingredients thoroughly.
3. Pour brine mixture over cucumbers packed in jars. -
Spanish Relish
Spanish Relish
2 qts cabbage chopped
1 " cucumbers "
6 onions chopped 1c salt
stand over night + drain
4c vinegar Boil
2½c sugar
(1 tb sp. celery seed
Back:
make paste of:-
1 tb sp. ground tumeric
4 " " " mustard
1c flour. ½c vinegar
when vinegar + sugar starts
to boil add paste + boil
until thick + pour over
relish.
---
# Spanish Relish
## Ingredients
### Vegetable Base
- 2 qt cabbage, chopped
- 1 qt cucumbers, chopped
- 6 onions, chopped
- 1 cup salt
### Brine
- 4 cups vinegar
- 2 1/2 cups sugar
- 1 Tbsp celery seed
### Paste
- 1 Tbsp ground turmeric
- 4 Tbsp ground mustard
- 1 cup flour
- 1 cup vinegar
## Instructions
1. Combine chopped cabbage, cucumbers, and onions with 1 cup salt. Let stand overnight and drain.
2. Combine vinegar, sugar, and celery seed in a large pot. Bring to a boil.
3. Make paste by mixing turmeric, mustard, and flour together, then stirring in the 1 cup vinegar until smooth.
4. When the vinegar and sugar mixture starts to boil, add the paste and continue boiling until thick.
5. Pour hot mixture over the drained relish. -
Bread & Butter Pickles
Bread & Butter
pickles
1 doz cucumbers
sliced
1/2 " small onions
sliced
Salt lightly and
let stand 1 hr.
Rinse in cold water
and drain well.
Make a brine of the
following:-
2 C sugar
1 C vinegar
1/2 C. water
1/2 tsp turmeric
Back:
1 tsp mustard
1 tsp cinnamon
1 tsp ginger
1 tsp celery seed.
add cucumbers &
onions. let come to
a boil and seal in
hot jars.
---
# Bread & Butter Pickles
## Ingredients
- 1 dozen cucumbers, sliced
- 1/2 dozen small onions, sliced
- Salt (for salting)
### Brine
- 2 cups sugar
- 1 cup vinegar
- 1/2 cup water
- 1/2 tsp turmeric
- 1 tsp mustard
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp celery seed
## Instructions
1. Slice cucumbers and onions.
2. Salt lightly and let stand 1 hour.
3. Rinse in cold water and drain well.
4. Make a brine of the following: sugar, vinegar, water, turmeric, mustard, cinnamon, ginger, and celery seed.
5. Add cucumbers and onions to the brine.
6. Let come to a boil.
7. Seal in hot jars. -
1¼ Cup French Dressing
1¼ cup French Dressing
1 teaspoon Mustard pepper
1 " paprika 1 cup oil
1 " sugar ¼ cup vinega[r]
1½ " salt or lemon jui[ce]
Method
(1) place ingredients in a bottle
shake well just before serving
Note
1 teaspoon horse radish
1 Tablespoon tomato catsup or a bit
Back:
of onion juice may be added (2)
If a red dressing is desired add more
paprika in preparing small
amounts for immediate use add a
small cube of ice which helps to
thicken.
---
# 1¼ Cup French Dressing
*Makes 1¼ cups*
## Ingredients
- 1 tsp mustard
- 1 tsp pepper
- 1 tsp paprika
- 1 cup oil
- 1 tsp sugar
- 1/4 cup vinegar or lemon juice
- 1 1/2 tsp salt
### Optional Add-ins (Note)
- 1 tsp horseradish
- 1 Tbsp tomato catsup
- A bit of onion juice
## Instructions
1. Place all ingredients in a bottle.
2. Shake well just before serving.
### Notes
3. If a red dressing is desired, add more paprika.
4. In preparing small amounts for immediate use, add a small cube of ice, which helps to thicken. -
Mayonnaise Dressing
Mayonnaise Dressing 1 cup of more
1/2 tsp sugar ✓ 1 egg
1/2 tsp salt 1 to 3 tbs vinegar
1/2 tsp Mustard 1 cup or more oil
Method:
① Mix dry ingredients with egg & 1
T vinegar ② beat until well mixed (not
to much) add 1T of oil in 5 installments
beat hard ③ pour remaining oil slowly
into mixture beat vigorously untill
Back:
thickened
Note. when more then 1 T of
vinegar is used the remaining
amount is added slowly & alternately
with oil after the mayonnaise has
started to thicken if dressing
separate place a teaspoon of
cold water in a bowl and slowly
add the separated dressing beating
as before or start with fresh egg
beating in separated dressing gradually
---
# Mayonnaise Dressing
*Makes 1 cup or more*
## Ingredients
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp mustard
- 1 egg
- 1 to 3 Tbsp vinegar
- 1 cup or more oil
## Instructions
1. Mix dry ingredients (sugar, salt, mustard) with egg and 1 Tbsp vinegar.
2. Beat until well mixed (not too much).
3. Add 1 Tbsp of oil in 5 installments, beating hard after each addition.
4. Pour remaining oil slowly into the mixture, beating vigorously until thickened.
**Note:** When more than 1 Tbsp of vinegar is used, the remaining vinegar is added slowly and alternately with the oil, after the mayonnaise has started to thicken.
**If dressing separates:** Place a teaspoon of cold water in a bowl and slowly add the separated dressing, beating as before — or start with a fresh egg, beating the separated dressing in gradually. -
Boiled Salad Dressing
Boiled Salad Dressing
2 t. sugar 1 egg or 2 yolks well beaten
1 t. salt 2 T. melted butter
1 t. mustard 1/4 c. vinegar
3/4 c water few grains Cayenne
2 T. flour
Method:
① Make a sauce of butter, flour, sugar,
salt, mustard, cayenne, water, and vinegar.
and cook in double boiler as in making med.
white sauce. ② when sauce is thick
Back:
remove top part of double boiler from lower and
away from any source of heat ③ Beat eggs
well ④ add to mixture ⑤ put to cool ⑥ when
ready for use add 1/2 c. whipped Cream
or 1/4 c. thick Cream or evaporated
milk.
---
# Boiled Salad Dressing
## Ingredients
- 2 tsp sugar
- 1 tsp salt
- 1 tsp mustard
- 3/4 cup water
- 2 Tbsp flour
- 1 egg or 2 yolks, well beaten
- 2 Tbsp melted butter
- 1/4 cup vinegar
- Few grains cayenne
## Instructions
1. Make a sauce of butter, flour, sugar, salt, mustard, cayenne, water, and vinegar, and cook in double boiler as in making medium white sauce.
2. When sauce is thick, remove top part of double boiler from lower and away from any source of heat.
3. Beat eggs well.
4. Add eggs to mixture.
5. Put to cool.
6. When ready for use, add 1/2 cup whipped cream or 1/4 cup thick cream or evaporated milk. -
Vegetable Medley
VEGETABLE MEDLEY
¼ cup corn oil
2 cups broccoli flowerets
2 cups cauliflowerets
1 cup sliced carrots
1 cup sliced celery
1 teaspoon dried dill weed
1 teaspoon dry mustard
½ teaspoon salt
¼ cup toasted almond slices
In saucepan or large skillet heat corn oil
over medium high heat. Add broccoli, cau-
liflower, carrots, celery, dill weed, mus-
tard and salt. Stir-fry 10 minutes or until
tender-crisp. Just before serving, sprinkle
with almonds. Makes 8 servings.
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---
# Vegetable Medley
## Ingredients
- 1/4 cup corn oil
- 2 cups broccoli flowerets
- 2 cups cauliflowerets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tsp dried dill weed
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 cup toasted almond slices
## Instructions
1. In a saucepan or large skillet, heat corn oil over medium high heat.
2. Add broccoli, cauliflower, carrots, celery, dill weed, mustard, and salt.
3. Stir-fry 10 minutes or until tender-crisp.
4. Just before serving, sprinkle with almonds.
Makes 8 servings. -
New-Fashioned Boston Beans
NEW-FASHIONED
BOSTON BEANS
(Basic recipe — Makes 6
servings)
1 pound dried navy
or pea beans
Water
6 strips bacon, cut
into 1½x1-inch
pieces
3 tablespoons
brown sugar,
packed
3 tablespoons
molasses
3 tablespoons
ketchup
½ cup chopped
onion
1½ teaspoons salt
½ teaspoon dry
mustard
2 cups water
OVEN METHOD: (6
hours, 30 minutes baking
time) Wash beans thor-
oughly and soak overnight
in enough cold water to
cover. The next day, drain
off water. Place beans in
4-quart Dutch oven. Add 4
cups water. Cook over
high heat until mixture
comes to a boil, about 10
minutes. Reduce heat to
low. Cover and simmer 20
minutes. Pour beans with
liquid into 2-quart glass
casserole or bean pot. Stir
in bacon, brown sugar,
molasses, ketchup, onion,
salt, mustard and 2 cups
water. Cover. Bake in 300-
degree oven 5½ hours,
adding some hot water if
necessary during the last 2
hours to keep beans moist.
Uncover. Bake 30 minutes
more.
Back:
PRESSURE COOLER
METHOD: (1 hour, 8 min-
utes plus 20 minutes wait-
ing time) Use ingredients
listed in basic recipe, but
reduce salt to ½ teaspoon
and water to 3 cups and
add ¼ cup cooking oil and
1 tablespoon salt for soak-
ing beans. Wash beans
thoroughly. Soak beans
overnight in ¼ cup cook-
ing oil, 1 tablespoon salt
and enough water to cov-
er. The next day, drain off
water.
Fry bacon in 4-quart
pressure cooker over medi-
um heat until crisp, about
8 minutes. Add drained
beans, brown sugar, mo-
lasses, ketchup, onion, ½
teaspoon salt, mustard and
3 cups water. Close cover
securely. Place over high
heat. Bring to 15 pounds
pressure, according to
manufacturer's directions
for your pressure cooker,
about 10 minutes. When
pressure is reached (con-
trol will begin to jiggle),
reduce heat immediately
and cook 50 minutes. Re-
move from heat. Let pres-
sure drop of its own ac-
cord, about 20 minutes.
SLOW COOKER METH-
OD: (6 hours, 8 minutes
cooking time) Use ingredi-
ents listed in basic recipe,
but use 6 cups water.
Wash beans thoroughly
and soak overnight in 6
cups cold water in 3½-
quart slow cooker. The
next day, cover and cook
on high setting 3 hours or
until beans are tender. Fry
bacon in 10-inch skillet
over medium heat until
browned, about 8 minutes.
(Do not drain.) Drain beans
in colander, reserving
cooking liquid. Combine 2
cups reserved cooking liq-
uid, bacon with bacon
drippings, brown sugar,
molasses, ketchup, onion,
salt and mustard in slow
cooker. Stir in drained
beans. Cover and cook on
high setting 3 hours more.
---
# New-Fashioned Boston Beans
*Serves 6*
## Ingredients
### Base Recipe
- 1 lb dried navy or pea beans
- 6 strips bacon, cut into 1 1/2 x 1 inch pieces
- 3 Tbsp brown sugar, packed
- 3 Tbsp molasses
- 3 Tbsp ketchup
- 1/2 cup onion, chopped
- 1 1/2 tsp salt
- 1/2 tsp dry mustard
- 2 cups water (plus additional water for soaking and parboiling)
---
## Method 1 — Conventional Oven
*Total time: approximately 7 hours (plus overnight soak)*
### Additional Ingredients
- 4 cups water (for parboiling)
- Hot water as needed during baking
### Instructions
1. Wash beans thoroughly and soak overnight in enough cold water to cover. Drain.
2. Place drained beans in a 4-quart Dutch oven. Add 4 cups fresh water.
3. Bring to a boil over high heat — approximately 10 minutes.
4. Reduce heat, cover, and simmer 20 minutes.
5. Pour beans and cooking liquid into a 2-quart glass casserole or bean pot.
6. Stir in bacon, brown sugar, molasses, ketchup, onion, salt, mustard, and 2 cups water.
7. Cover and bake at 300°F for 5 1/2 hours. During the last 2 hours, check periodically and add hot water as needed to keep beans moist.
8. Uncover and bake 30 minutes more until beans are tender and top is lightly browned.
---
## Method 2 — Pressure Cooker
*Total time: approximately 1 hour 8 minutes cooking plus 20 minutes pressure release (plus overnight soak)*
### Modified Ingredients
- Reduce salt to 1/2 tsp (from base recipe)
- Reduce water to 3 cups (from base recipe)
- Add 1/4 cup cooking oil (for soaking)
- Add 1 Tbsp salt (for soaking only)
### Instructions
1. Wash beans thoroughly. Soak overnight in 1/4 cup cooking oil, 1 Tbsp salt, and enough water to cover. Drain.
2. Fry bacon in a 4-quart pressure cooker over medium heat until crisp — approximately 8 minutes. Do not drain fat.
3. Add drained beans, brown sugar, molasses, ketchup, onion, 1/2 tsp salt, mustard, and 3 cups water to the pressure cooker.
4. Close cover securely according to manufacturer's directions.
5. Bring to 15 pounds pressure over high heat — approximately 10 minutes.
6. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 50 minutes.
7. Remove from heat and allow pressure to drop on its own — approximately 20 minutes. Do not force-release.
---
## Method 3 — Slow Cooker
*Total time: approximately 6 hours 8 minutes cooking (plus overnight soak)*
### Modified Ingredients
- Increase water to 6 cups (from base recipe)
### Instructions
1. Wash beans thoroughly. Place in a 3 1/2-quart slow cooker and soak overnight in 6 cups cold water.
2. The next day, cover and cook on high setting for 3 hours or until beans are tender.
3. Fry bacon in a skillet over medium heat until browned — approximately 8 minutes. Do not drain fat.
4. Drain beans in a colander, reserving cooking liquid.
5. Combine 2 cups reserved cooking liquid, bacon with drippings, brown sugar, molasses, ketchup, onion, salt, and mustard in the slow cooker.
6. Stir in drained beans.
7. Cover and cook on high setting 3 hours more. -
Green Tomato Relish
Green Tomato Relish
This recipe makes 6 pints and you'll wish it
made more. Put the following ingredients through
a food chopper, using a medium blade:
12 pounds green tomatoes
5 red peppers
6 green peppers
6 onions
Sprinkle thoroughly with 1/2 cup salt. Let stand
overnight. Drain thoroughly.
Add:
5 cups sugar
1-1/2 quarts cider vinegar
1 teaspoon ground cinnamon
Simmer slowly for 1 hour. Mix together:
1 teaspoon turmeric
1 teaspoon mustard
2 tablespoons flour
Stir into the mixture and cook 15 minutes
longer, stirring from time to time to prevent stick-
ing. Pack into hot, sterilized jars and seal at once.
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# Green Tomato Relish
## Ingredients
- 12 lbs green tomatoes
- 5 red peppers
- 6 green peppers
- 6 onions
- 1/2 cup salt
- 5 cups sugar
- 1-1/2 quarts cider vinegar
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp mustard
- 2 Tbsp flour
## Instructions
1. Put the green tomatoes, red peppers, green peppers, and onions through a food chopper using a medium blade.
2. Sprinkle thoroughly with 1/2 cup salt. Let stand overnight. Drain thoroughly.
3. Add the sugar, cider vinegar, and ground cinnamon. Simmer slowly for 1 hour.
4. Mix together the turmeric, mustard, and flour.
5. Stir into the mixture and cook 15 minutes longer, stirring from time to time to prevent sticking.
6. Pack into hot, sterilized jars and seal at once.
*Makes 6 pints.* -
Mayonnaise Dressing / French Dressing
Mayonnaise Dressing
½ teaspoon mustard ½ teaspoon salt
2 tablespoons Sunkist lemon juice Few grains cayenne
½ teaspoon powdered sugar 1 egg yolk
¾ cup olive or peanut oil
Sift together, mustard, salt, sugar and
cayenne; add egg yolk and one-half teaspoon
Sunkist lemon juice. While stirring con-
stantly, add, drop by drop, three teaspoons
of oil; then add oil, in a fine, steady stream,
continuing the beating, and thinning occa-
sionally with lemon juice, until all the oil
and lemon juice is used.
French Dressing
Mix ½ teaspoon salt, ¼ teaspoon paprika, 4 table-
spoons oil, 2 tablespoons Sunkist lemon juice, and
stir or shake thoroughly just before serving. A half-
pint glass jar, with screw top, or a French Dressing
bottle, is best for mixing.
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---
# Mayonnaise Dressing
## Ingredients
- 1/2 tsp mustard
- 1/2 tsp salt
- Few grains cayenne
- 1/2 tsp powdered sugar
- 1 egg yolk
- 2 Tbsp Sunkist lemon juice
- 3/4 cup olive or peanut oil
## Instructions
1. Sift together mustard, salt, sugar, and cayenne.
2. Add egg yolk and one-half teaspoon Sunkist lemon juice.
3. While stirring constantly, add, drop by drop, three teaspoons of oil.
4. Then add the remaining oil in a fine, steady stream, continuing the beating and thinning occasionally with lemon juice, until all the oil and lemon juice is used.
# French Dressing
## Ingredients
- 1/2 tsp salt
- 1/4 tsp paprika
- 4 Tbsp oil
- 2 Tbsp Sunkist lemon juice
## Instructions
1. Mix salt, paprika, oil, and lemon juice.
2. Stir or shake thoroughly just before serving.
3. A half-pint glass jar with screw top, or a French Dressing bottle, is best for mixing. -
Tartar Sauce
Tartar Sauce
1 cup mayonnaise dressing - 1 teasp. f.c. capers
1 teasp. made mustard - 1 " " pickles.
1 " " finely chopped parsley. - ½ " onion juice
add all the ingredients to the Mayonnaise
in the order given: stir well and serve very
cold.
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# Tartar Sauce
## Ingredients
- 1 cup mayonnaise dressing
- 1 tsp finely chopped capers
- 1 tsp made mustard
- 1 tsp finely choped pickles
- 1 tsp finely chopped parsley
- 1/2 tsp onion juice
## Instructions
1. Add all the ingredients to the mayonnaise in the order given.
2. Stir well and serve very cold. -
Plain Mayonnaise
Plain Mayonnaise.
½ tsp salt. 1 tbspn. vinegar
½ " mustard 1 " lemon juice
few grains cayenne. 1 egg - 1½ cups oil.
mix dry ingredients - add vinegar egg. Beat
add ⅓ cup oil beat till thick. Add ⅓ cup oil Beat
add remaining oil ⅓ cup at a time. Beat until
thick. thin with lemon juice.
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---
# Plain Mayonnaise
## Ingredients
- 1/2 tsp salt
- 1/2 tsp mustard
- Few grains cayenne
- 1 Tbsp vinegar
- 1 Tbsp lemon juice
- 1 egg
- 1 1/2 cups oil
## Instructions
1. Mix dry ingredients.
2. Add vinegar and egg. Beat.
3. Add 1/3 cup oil; beat until thick.
4. Add another 1/3 cup oil; beat.
5. Add remaining oil 1/3 cup at a time, beating until thick after each addition.
6. Thin with lemon juice.