The following recipes from The Rest Of The Best Of The Open Line Cookbook did not appear in the open line bulletins that we found.

PAGE 1

Jeff and Debbie Loyd and Doc

HOMEMADE PICKLES, RELISHES AND OTHER PRESERVES, JAMS, JELLIES, STUFF FROM THE GARDEN

Barbara still remembers Grandma Putz's Senf Gherkins and I well remember Grandma Hoffmeister's Bread and Butter Pickles. That was before Heinz had 57 varieties and everybody put up their own pickles. preserves, jams, jellies and relishes. A trip to the cellar in those days saved many a trip to town and even more on the grocery bill. Today's homemaker cans and freezes for the same reason. Jim's first chapter preserves many of the recipes somebody's grandma prized along with a couple from today that should be remembered tomorrow. The backyard garden is a greenstuff goldmine. Barbara remembers, her other grandmother's garden as one of the most productive gardens in Jackson, Missouri, Grandma Kurre's garden had the biggest and sweetest radishes you ever tasted. Grandma Kurre's garden had the best tasting lettuce you ever wilted. Grandma Kurre's garden grew the best cucumbers ever pickled. Grandma Kurre's, garden was planted where the chicken house used to be.

PAGE 4

VERY GOOD DILL PICKLES

In each quart jar add two or three small cloves garlic, one tablespoon salt and a twig of dill with a pinch of alum. Fill with washed and tipped cucumbers. Pour a mixture of one quart vinegar and three quarts of water over them. Place jars in a cold water bath. Heat to boiling and remove from beat or turn off flame. Let stand ten minutes in hot bath. Remove from hot water. Let cure a couple of weeks before eating.

PAGE 5

FOURTEEN DAY SUN DILLS

Pack whole medium sized cucumbers in quart jars. Add one sprig of dill and three cherry leaves. The cherry leaves can be an optional ingredient. Mix one gallon cold water, one cup salt and one cup vinegar. Pour over cucumbers and seal with zinc lids and rubber rings. Place outside in sun for fourteen days. These fourteen days include rain, cloudy weather or just what may come. Sometimes these pickles may turn cloudy and then clear up. They seem to go through a slight fermentation. (Jewell Baugh, South Amana, Iowa)

QUICK DILL PICKLES

Bring two quarts water, ½ cup salt and one cup vinegar to a boil. Pour over cucumbers that have been packed in jars with dill to taste (usually a good seed head to each quart). Seal. This makes six quarts. A grape leaf added to each quart makes them more crisp. (Mrs. Clarence Peters, Rockford, Illinois)

PAGE 7

HAMBURGER DILLS

1 clove garlic
1 head dill
1 sliced onion
Sliced cucumbers
1 pint water
1 quart cider vinegar
2½ cups sugar
½ course pickling salt

Fill quart loosely with garlic, dill, onion and sliced cucumber. Bring water, vinegar, sugar and salt to a boil and pour over contents of jar. Seal.

PAGE 8

Sweet Dill Pickle Chunks

Sprinkle ¾ cup salt over four quarts of dill sized cucumber chunks. Cover with boiling water and stir to dissolve salt. Let stand overnight. Next morning, drain and rinse in cold water. Drain well. Cover with the following solution and simmer until cucumbers are clear.

1 pint vinegar
3 pints water
1 tablespoon alum
1 tablespoon turmeric

When cucumbers are clear, drain well and pack in quart jars. Add one head of dry dill or one tablespoon dill seed. Cover with following:

1 pint vinegar
1 pint water
4 cups sugar

Seal and store about four weeks before using. If you like a stronger flavor, use two heads of dill or one tablespoon dill seed per pint. (Dorthy Woods, Maquoketa, Iowa)

SWEET DILL PICKLES

35 to 40 four or five inch cucumbers
3 tablespoons mixed pickling spices (you may prefer mustard seed)
¾ cup sugar
½ cup pickling salt
4 cups vinegar
4 cups water

Put two sprigs of dill in each jar. Add clove of garlic or a little onion in each jar if you wish. Put spice in a cloth bag and simmer with sugar, salt, vinegar and water for fifteen minutes. Wash  and wipe each cucumber and pack in jars.  Heat the brine to boiling and pour over pickles in jar. Leave ¼ inch head space in each jar. Seal. Process quarts ten minutes in boiling water. Should be ready in about four weeks. (Mrs. John Johnson, West Liberty, Iowa)

PAGE 9

SWEET SOUR DILL PICKLES

Cut 4 quarts of cucumbers into ¼" chunks and pack in jars. To each jar add 3 or 4 slices of onion. Use 2 heads of dill in each jar, 1 on top and 1 in bottom. Dill seed may be used. Boil 4 cups sugar, ½ cup pickling salt and 1 quart vinegar together. Pour over cucumbers. Seal tight and set jars in a cold pack canner of hot water. Let set in water until it gets cold to keep pickles from working. (Open Line Listener, Garrison, Iowa)

PAGE 10

OPEN JAR SWEET PICKLES

Prepare two gallons cucumbers and slice into stone jar. Cover with one pint salt and one gallon boiling water. Cover jar with cloth. Let stand one week. Drain off brine, wash with cold water. Pour one gallon of boiling water over the pickles and let stand 24 hours. Drain off again. Mix a gallon of boiling water and powdered alum about the size of a walnut (a heaping tablespoon). Let stand 24 hours and pour off. Make syrup with the following ingredients:

2½ pints vinegar
4 quarts sugar
1 ounce cinnamon sticks or bark
1 ounce whole allspice
1 tablespoon mustard seed

Bring to boil and pour over pickles. Drain syrup off after 24 hours and heat again to boiling and return to cover pickles. Repeat this process for four more mornings. Seal in glass jars. (Mrs. Jonas D. Gnagey, Kalona, Iowa)

PAGE 13

ONE DAY KRISPY LUNCH PICKLES

25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
½ cup salt
5 cups cider vinegar
5 cups sugar (2½ pounds)
2 tablespoons mustard seed
1 teaspoon turmeric
½ teaspoon doves

Wash cucumbers and slice as thin as possible. Chop onions and peppers. Combine with cucumbers and salt and let stand three hours. Drain. Combine vinegar, sugar and spices in a large preserving kettle. Bring to boil. Add drained cucumbers. Heat thoroughly but do not boil. Pack while hot into sterilized jars and seal at once. (Mrs. Roscoe Phipps, Marion, Iowa)

PAGE 16

CRYSTAL PICKLES

Put 25 cucumbers of dill size in a brine strong enough to float an egg and enough water to cover. Use in a crockery jar. Let stand two weeks. Take out and drain, wash, then cut in slices one fourth inch thick or thicker if preferable. Put one tablespoon alum in enough water to cover cubes, and let stand overnight Drain and wash. Tie in a sack:

2 sticks cinnamon
¼ teaspoon mace
1 tablespoon whole cloves

Add to one quart vinegar and two quarts sugar. Bring to a boil. Pour on sliced or chunked cucumbers. Repeat three mornings and drain On fourth morning. Pack in glass jars. Pour the hot vinegar solution over and seal. (Mrs. Jack Moyer, Cedar Rapids, Iowa)

PAGE 17

CRYSTAL PICKLES

Wash dill size cucumbers. Put in a clean stone jar. Make a brine of one quart coarse salt to one gallon of water. Cover with plate, weight down with fruit jar of water, cover with clean cloth, skim daily if necessary. Leave in brine two weeks. Drain and wash cucumbers, cut in ½ inch slices. Cover with cold water and two tablespoons alum. Let stand 24 hours. Drain and wash. Make a syrup of one quart vinegar to two quarts sugar. In a clean cloth bag, put two sticks cinnamon, one teaspoon ground mace, one teaspoon whole mixed pickling spices an a few whole celery seeds and drop into syrup. Bring to boil and over pickle slices. Repeat for four days, draining off syrup and reheating to boil each day. Do not use cucumbers over 24 hours old as they would not make crisp pickles. You may add fresh cucumbers from time to time in the brine, but you must allow two weeks from the last added. Put pickles, in clean sterilized jars when process is completed. Can cold. These are good at once, but better after six weeks.

PAGE 18

RIPE CUCUMBER PICKLES

6 large yellow cucumbers
1 cup salt
4½ cups water
2 quarts vinegar
4 cups sugar
2 tablespoons mustard seed
1/3 cup mixed whole pickling spices

Pare cucumbers, quarter and remove seeds. Cut into one by two and a half inch strips. Combine salt and water and stir, until salt is dissolved. Add cucumber strips and allow to stand in brine twelve hours or overnight. Drain. Tie pickling spices in a cheesecloth bag. Combine vinegar, sugar, mustard seed and spices. Heat to boiling, Add only enough strips to vinegar at a time to cover the bottom of the pan. Cook until just transparent for 3 to 5 minutes. Pack into sterilized hot jars. Fill with boiling vinegar mixture and seal at once. Makes to 10 pints. (Mrs. W. C. Johnson, Cedar Rapids, Iowa)

PAGE 19

RIPE CUCUMBER PICKLES

12 large ripe cucumbers, peeled seeded, and cubed in one inch pieces
12 large onions, cubed
12 large sticks celery
½ cup salt
3 tablespoons flour
2½ cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 tablespoon dry mustard
2 teaspoons turmeric
1 quart of vinegar

Stir cucumbers, onions, celery and salt together and let stand two hours or overnight. Rinse well. Combine remaining ingredients and heat to boiling. Stir frequently to make a smooth sauce. Add vegetables and cook over low heat for one hour or until vegetables are transparent. Pour into hot sterilized jars and seal.

PAGE 20

CANDIED BREAD AND BUTTER PICKLES

Slice one gallon cucumbers thin. Soak with eight small onions for three hours in ½ cup salt and cold water to cover. Drain and cover with boiling water. Let stand in boiling water and mix:

2 cups vinegar
1 cup water
5 cups sugar
1 tablespoon celery seed
1 teaspoon turmeric
2 tablespoons mixed spices

Put mixed spices, mostly cloves in cheese cloth and bring to a boil with other syrup ingredients. Drain cucumbers from boiling water and put in boiling syrup. Let simmer and come to a boil before packing in jars and seal. Do not peel cucumbers. (Mrs. D. Clark, Parnell, Iowa)

PAGE 21

GARLIC CUCUMBER SLICES

1 cup vinegar
¾ cup sugar
2 large onions, peeled and sliced
3 large cucumbers, peeled and sliced
2 or 3 garlic buds, optional

Let cucumbers and onions soak in salt water for three hours. Drain well Pack in jars. Pour the cold syrup over the cucumbers. Let stand 24 hours before using, They will keep in the refrigerator indefinitely. They may loose their whiteness and turn a fight yellow color, but they are still good.

PICKLED CAULIFLOWER

1 quart vinegar
2 tablespoons mustard seed
1 cup sugar
8 whole cloves
4 sticks cinnamon
2 heads cauliflower

Simmer all ingredients except cauliflower together 15 minutes. Meanwhile, wash cauliflower, cutting away all leaves and break into uniform flowerets. Blanch by putting them into a kettle of boiling water, turn off heat and let stand 2 minutes. Drain and put flowerets into jars. Fill jars with strained hot syrup and seal. Makes 3 to 4 quarts.

PICKLED CAULIFLOWER SYRIAN STYLE

1 large head cauliflower
Salt
1 cup vinegar
Small beet, cooked and peeled, optional

Wash cauliflower and separate into small flowerets. Cook in salted water to cover until not quite tender. Mix vinegar with 2 cups water and 2 teaspoons salt. Pack cauliflower in hot sterile jars. Cover with vinegar mixture. Add beet to color product if desired. Store a week before using. Makes one quart.

PAGE 22

SOUTH AMANA PICKLED CAULIFLOWER

Cook and prepare cauliflower until tender. Break into flowerets. Bring 1 cup vinegar, 2 cups water, 1 cup sugar and 1 tablespoon salt to a boil. Add cauliflower and bring back to boil. Place in jars and seal.

PAGE 23

LIMED GREEN TOMATO PICKLES

1½ gallon tomato slices
8 cups sugar
8 cups vinegar
1½ tablespoons salt
1 cup slaked lime dissolved in
one gallon water
6 small pieces stick cinnamon

Dissolve lime in 1 gallon water and pour over tomato slices. Let stand 24 hours. Drain and rinse several times in clear water. Boil sugar, vinegar, salt and cinnamon for 3 minutes, then let cool. When vinegar mixture is cool, add tomato slices to vinegar and bring to a boil and took until syrup is thick and clear. Pack in sterilized jars and seal. Process 10 minutes in hot water bath.

PAGE 24

DILLY GREEN BEANS

Prepare beans as you would to can. Boil beans in water to cover until just tender. Make syrup of:

1 cup sugar
1 cup water
1 cup vinegar
1 teaspoon salt

Make in amounts enough for the quantity of beans you have. Bring this to a boil. Then put beans in sterilized jars and on top of beans place a head of green dill. Pour over and fill jar with boiling syrup. Seal.

ZUCCHINI PICKLES

2 pounds small zucchini
2 medium onions
¼ cup salt

Wash and slice unpeeled zucchini and add sliced onions. Slice both very thin. Put into crock or bowl. Cover with water and add salt. Let stand 1 hour, then drain, Mix:

1 pint white vinegar
1¼ cup sugar
1 teaspoon celery seed
1 teaspoon turmeric
1 teaspoon mustard seed
½ teaspoon dry mustard

Mix all together and bring to boil. Pour over onion and zucchini. Let stand 1 hour. Bring to boil and boil 3 minutes. Pack in hot sterilized Jars and seal. (Mrs. John Berend, Cedar Falls, Iowa.)

PAGE 25

PICKLED WATERMELON RIND

4 pounds watermelon rind
2 cups vinegar
2 cups water
4 cups sugar
1 stick cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice
1 lemon sliced thin

Pare watermelon rind and remove all pink portions. Cut rind into 2 by 1 inch pieces about 1 inch thick or into ¾ by 1 inch cubes. Weigh. Soak rind overnight in brine made by dissolving ¼ cup salt in each quart water. Drain rind, wash in fresh water and drain. Cook rind in fresh water until tender. Combine remaining ingredients and boil together 5 minutes. Add rind a few at a time and cook until rind is clear. Pack rind in hot sterilized jars, cover with boiling syrup and seal. Makes 2 pints, Spices may he tied in cheesecloth bag if desired. Cantaloupe rind, pumpkin or winter squash may be cut into pieces and pickled in the same way.

WATERMELON PICKLE

1 quart vinegar
1 pint water
3 pounds light brown sugar
2 tablespoons mixed spices

Peel and remove all green and pink portions from the watermelon rind. Cut in strips about ½ inch wide and 3 inches long. Soak overnight in salt water, using 4 tablespoons salt to one quart of water. Next morning, drain and make a syrup of the vinegar, water, brown sugar and spices. Put watermelon rinds in the syrup and boil slowly until the rinds are clear and transparent. Pack into sterilized jars and seal at once.

PAGE 29

EASY PICKLED EGGS

Pour pickled beet juice over hard boiled and peeled eggs in quart jars. Refrigerate at least one week and up to two weeks. Slices of onions may be added as an optional flavor.

PAGE 31

IOWA CORN RELISH

20 ears sweet corn (2½ quarts corn)
1 cup chopped sweet green peppers
1 cup chopped sweet red peppers
1¼ cup chopped onion (4 medium onions)
1 cup chopped celery
1½ cup sugar
1½ tablespoons mustard seed
1 tablespoon salt
1 teaspoon celery seed
½ teaspoon turmeric
2 2/3 cups vinegar
2 cups water

Boil corn five minutes. Dip in cold water. Cut kernels from cobs. Measure 2½ quarts. Combine all ingredients and simmer 20 minutes. Pack into clean hot pint jars, leaving 1 inch head space. Make certain vinegar solution covers vegetables. Makes 6 to 7 pints. (Mrs. Walter Mau, Waterloo, Iowa)

PAGE 32

CUCUMBER RELISH FOR HAMBURGERS

16 large cucumbers
3 red peppers
3 green peppers
8 good sized onions

Remove seeds from cucumbers if the seeds are too large. Do not peal the cucumbers. Grind cucumbers, peppers and onions with food chopper, sprinkle with salt (not iodized) and let stand overnight. In the morning, drain well and cover with fresh water. Boil 5 minutes.

PAGE 33

CUCUMBER RELISH FOR HOT DOGS

5 cups ground cucumbers
3 cups ground onion
3 cups chopped celery
4 to 6 sweet peppers, ground
¾ cup salt
1½ quarts water
1 quart white vinegar
3 cups sugar
2 teaspoons mustard seed
2 tablespoons celery seed

Combine vegetables. Add salt and water and let stand overnight. Drain. Heat vinegar, sugar, mustard and celery seed to boiling point. Add vegetables and return to boiling point. Cook slowly for ten minutes. Seal in hot sterilized jars. Makes 5 pints.

PAGE 35

PICALILLI

1 gallon green tomatoes
1 medium bead cabbage
3 sweet peppers (red and green)
2 large onions
½ cup salt (not iodized)
1 cup brown sugar
2 tablespoons mustard seed
1 tablespoon celery seed
1 tablespoon horseradish
1 quart vinegar

Chop or grind vegetables in food chopper. Mix in salt and let stand 3 hours. Drain well. Mix sugar, spices and vinegar and add to vegetables. Boil 1 minute. Pack in hot jars and seal. Horseradish may be left out. (Mrs. Walter Mau, Waterloo, Iowa)

PAGE 36

SPECIAL GARDEN RELISH

12 onions
1 head cabbage
8 carrots
4 green peppers
4 red peppers

Grind all and mix with salt. Let stand 2 hours. Squeeze dry or let drain in colander. Heat together:

1 quart vinegar
6 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed

Add vegetables to vinegar mixture and heat thoroughly before sealing in hot sterilized jars. (Mrs. E. L. Schimmelpfennig, Sigourney, Iowa)

PAGE 37

CARROT RELISH

8 carrots
2 medium sized heads cabbage
8 small onions
8 sweet red and green peppers
½ cup canning salt (scant)

Grind the vegetables in food chopper. Put in a large bowl or crock, add salt and let stand 2 hours. Drain and wash off salt, adding a cup of water to do it. Mix:

6 scant cups sugar
3 cups cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

Add to drained vegetables. Put in sterilized jars and seal. Requires no cooking and keeps well. (Mrs. R. A. Wisely, Cedar Rapids, Iowa)

CARROT RELISH

6 large carrots
2 heads cabbage, medium size
12 medium onions
5 red peppers
5 green peppers

Grind all together and mix. Add ½ cup canning salt and let stand 2 hours. Drain well and add:

½ pint vinegar
6 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed

Mix all together, put into pint jars and seal. Do not cook. (Mrs. D. Clark Parnell, Iowa)

PAGE 38

CARROT RELISH

24 large carrots (more if de-sired)
12 large onions
12 large peppers, red and green
2 large heads cabbage
¾ cup salt
1½ quarts vinegar
6 cups sugar
3 tablespoons celery seed
3 tablespoons mustard seed
½ teaspoon red pepper

Peel carrots, onions and seed peppers. Grind all vegetables together until fine. Add salt and let stand three hours. Drain well. Add vine-gar in which sugar has been dissolved. Add seasonings. Pack into clean jars and cover with liquid and seal. Do not Cook. (Mrs. Jewell May Baugh, South Amana, Iowa)

PAGE 38

AUNT SALLY'S RADISH RELISH

1 pound radishes
½ pound celery stalks
1 cup sweet onions
2 hot red peppers
1 cup sugar
1 tablespoon mustard seed
2 teaspoons salt
1½ teaspoons dill seed
Vinegar to cover

Grind radishes, celery and onion coarsely. Seed peppers and dice. Combine all ingredients in a kettle or pan and let stand 3 hours with vinegar to cover. Bring to boil. Cook 10 minutes. Pour into hot sterilized jars and seal. Makes 2 pints.

RADISH RELISH

In an electric blender, put about 40 radishes (about 2½ cups) and cover with water. Blend at high speed until radishes are chopped (about 3 seconds). Pour into colander. Sprinkle with 2 teaspoons salt, mix, and allow to drain ½ hour. In a bowl, mix radishes, ½ cup commercial sour cream, 1 tablespoon vinegar, 1 tablespoon minced chives and a dash of pepper. Refrigerate. Makes about 2 cups, Nice with beef or veal. (Miss Edna Llewelyn, Bloomfield, Iowa)

RELISH SPREAD

2 quarts ground green tomatoes
1 pint ground green sweet peppers
1 pint ground red sweet peppers
1 cup ground onions
5 teaspoons salt

Mix all together and let drain overnight in a cloth bag. Add:

¼ teaspoon celery seed
1 pint vinegar
1 pint sugar

Cook 25 minutes, stirring occasionally. Let cool. Stir in:

1 quart mayonnaise
1 pint prepared mustard

Pour in jars. Mustard may be omitted.

PAGE 39

PEPPER RELISH

24 peppers, green or mixed
12 onions
2 cups vinegar
2 cups sugar
3 tablespoons salt

Chop peppers and onions or grind coarsely. Cover with boiling water. Let stand 5 minutes and drain. Add sugar, vinegar and salt. Boil 5 minutes. Pack and seal. (Mrs. Noris Robinson, Mechanicsville, Iowa)

PEPPER RELISH

1 gallon ripe tomatoes, peeled, cored and scalded
12 green peppers
12 onions
4 cloves garlic
12 yellow banana peppers
4 cups sugar
3 cups vinegar
4 tablespoons salt

The yellow banana peppers come canned either hot or sweet. You be the judge which to use. Grind all but the sugar, vinegar and salt in a food chopper. Combine all ingredients and boil slowly for 1½ hours or until thickened and seal. (Mrs. Joseph Hojka, Cedar Rapids, Iowa)

PEPPER RELISH

12 green peppers
12 red peppers
12 onions
2 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
1 tablespoon salt or more to taste
1 quart vinegar

All green peppers may be used. Tie spices in a bag. Grind peppers and onions and drain, Boil vinegar and sugar, then add ground vege-tables and spices. Cook as any other relish and seal. (Linda Grashorn, Dubuque, Iowa)

PEPPER RELISH

12 sweet red peppers
12 green sweet peppers
1 pod hot pepper
9 onions
1 cup sugar
1 tablespoon salt
2 cups vinegar
1 tablespoon mixed spices

Chop peppers and onions. Cover with boiling water, let stand 5 minutes. Drain. Cover again with boiling water. Let stand 10 minutes. Drain, add other ingredients (be spices in bag). Cook 15 minutes. Pack in hot jars and seal.

PAGE 40

PEPPER RELISH

12 sweet green peppers
12 sweet red peppers
12 small onions, peeled

Seed peppers and put peppers and onions through food chopper. Add water to cover and stand 10 minutes. Drain. Add:

3 cups vinegar
1½ cups sugar
4 teaspoons salt
2 teaspoons celery seed

Combine in kettle and boil slowly 15 minutes. Ladle into hot jars and seal. Makes 6 pints. Sugar may be adjusted to taste if you wish it sweeter. (Mrs. Walter Mau, Waterloo, Iowa)

PEPPER RELISH

2 small heads cabbage
8 green peppers
6 red peppers
2 bunches celery
6 onions

Grind or chop fine. Add ½ cup salt. Let stand overnight. Put in sack and drain out juice. Drain well. Add 1 cup vinegar to 1 cup sugar, 1 tablespoon mustard seed and seal without heating. (Mrs. K E. Tackmann, Clayton, Iowa)

PENNSYLVANIA DUTCH RAW RELISH

Chop one peck ripe tomatoes and let stand overnight. Next morning, add:

4 green sweet peppers
5 medium onions
2 cups chopped celery
1 teaspoon cinnamon
½ teaspoon cloves
2 red sweet peppers
1 teaspoon black pepper
1 teaspoon mustard seed
4 cups brown sugar
5 cups cold vinegar

Chop or put peppers and onions through a food grinder. Combine all ingredients and tomatoes. Stir to mix thoroughly. Drain juice off tomatoes before adding to other ingredients. (Mrs. Walter Mau, Waterloo, Iowa)

PAGE 41

COLESLAW RELISH

16 cups finely shredded cabbage (about 4 pounds)
4 cups chopped onions (4 large)
1 cup diced sweet green peppers
1 cup diced sweet red peppers
1/3 cup salt
2 cups granulated sugar
1 teaspoon celery seed
2 cups white vinegar

Mix vegetables and salt in a large bowl. Cover completely with ice water and then cover bowl and let stand overnight. Next drain vegetables well and pack into hot sterilized jars (pint size are the best). Combine sugar, celery seed and vinegar. Stir frequently till vinegar boils and pour over cabbage filling to the brim and seal. Set jars in a cool place where it doesn't matter if they work and they usually do. Can be used in place of kraut or can he chilled for a salad.

GREEN TOMATO MINCEMEAT

Chop or grind one peck green tomatoes fine. Squeeze out juice. Add water to cover. Add two tablespoons salt, bring tomatoes to a boil. Boil a few minutes. Add:

4 peck apples, chopped fine
3 pounds brown sugar
2 pounds raisins
1 cup suet, chopped fine
2 tablespoons ground cinnamon
1 tablespoon ground cloves
1 tablespoon nutmeg
1 cup cider vinegar

Cook till thick, stirring often. Brandy or rum flavoring may be added. A few more apples may be added or any number of other fruits may be added to give it a different flavor.

PAGE 42

GREEN TOMATO MINCEMEAT

7 cups chopped green tomatoes
8 cups chopped apples (Jonathan, Wealthy or Winesap)
4 cups brown sugar
1½ cups vinegar
2 pounds raisins
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
½ teaspoon ginger
1 pound suet, cut up fine
1 orange
1 lemon

Wash tomatoes and apples before chopping. Cut off ends of orange and lemon and remove seeds and put through grinder. Let mixture simmer for 3 hours, stirring occasionally. Pack in clean hot jar. Makes 4 quarts.

PEAR MINCEMEAT

7 pounds ground up pears
1 pound ground up raisins
2/3 cup vinegar
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
3 pounds sugar
1 teaspoon salt

Cook until thick and put in jars. Seal. Add 1 tablespoon of butter to each pie. (Mrs. Leo Hansen, Independence, Iowa)

PAGE 43

UNCOOKED CHILI SAUCE

1 peck (about 12 pounds ripe tomatoes)
1 cup salt
3 large stalks celery
3 red peppers
3 hot peppers
3 green peppers
1 cup horseradish
3 large onions
1 quart cider vinegar
2 ounces mustard seed
5 cups sugar

Peel and chop tomatoes and mix with salt. Put in bag to drain overnight (drained juice not used). Next day, grind celery, peppers and onion together. Heat vinegar to boiling and let cool. To vinegar, add tomato pulp and all other ingredients. Seal in jars. (Mrs. Dorothy Newport, Cedar Rapids, Iowa)

RAW CHILI SAUCE

Scald, peel and chop 1 peck of red tomatoes. Drain in colander overnight. Next day, mix drained tomatoes with 3 cups chopped celery, 6 chopped sweet red and green peppers and 6 chopped onions. Add:

2 pounds brown sugar
1 pint vinegar
2 teaspoons cinnamon, ground
1 teaspoon cloves, ground
4 tablespoons mustard seed, whole
1/3 cup pickling salt

Mix all ingredients well. Put into pint jars and seal. The metal two piece lids seal best, but center of lid should not be expected to sink in. It doesn't matter if you turn the lid tight. Does not require cooking, (Mrs. Bradstreet, Belle Plaine, Iowa)

PAGE 45

TOMATO SAUCE

1 quart thick tomato pulp
½ teaspoon salt
1 teaspoon paprika
1 slice onion
½ teaspoon mustard seed
½ teaspoon cloves
½ teaspoon cinnamon
½ teaspoon crushed celery seed
½ teaspoon bay leaf
¼ teaspoon whole black pepper
Sprig of mace

Tie mustard seed, cloves, cinnamon, celery seed, bay leaf, black pepper and mace in a bag and cook with other ingredients in a pan over water until thick. Cooking over water prevents burning of the sauce while cooking. Some cook it directly over low heat, but watched carefully and stirred quite frequently.

TOMATO CATSUP

Cook 1 gallon quartered tomatoes. Rub through colander and put into cloth bag and drain overnight. In the morning, add to the tomato pulp, the following:

1 cup sugar
2 cups vinegar
1 tablespoon salt
1 teaspoon red pepper

Put 1 tablespoon mixed pickling spices and 3 large onions, cut up, in a bag and cook in the catsup 20 minutes after it begins to boil. Seal in sterilized jars. (Mrs. E. L. Schimmelpfennig, Sigourney, Iowa)

TOMATO CATSUP

1 gallon tomato pulp
2 cups sugar
2 cups vinegar
½ teaspoon ginger
½ teaspoon allspice
½ teaspoon ground mustard
½ teaspoon chili powder
½ teaspoon cinnamon
2 tablespoons salt

Make tomato pulp from cooked tomatoes, that have been put through a sieve. Boil hard for 1 hour. Then add 1 heaping tablespoon cornstarch dissolved in a little water. Boil another half hour. Bottle and seal. (Mrs. Louise M. Schmitz, Independence, Iowa)

PAGE 46

GREEN TOMATO CATSUP

Grind enough green tomatoes to make six quarts. Add three large ground up onions. Then add:

2 cups cider vinegar
½ pound brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon black pepper
3 tablespoons salt

Combine all ingredients and boil until thick.

PAGE 47

CRANBERRY CATSUP

Wash and stem 2½ pounds cranberries, cover with vinegar and cook until berries burst. Then force through sieve. Add 2 2/3 cups sugar, 1 tablespoon cinnamon, and 1 teaspoon ground cloves. Simmer until thick. Pour into sterilized jars and seal. (Mrs. Otis Grigsby, Blairstown, Iowa)

GRAPE CATSUP

5 pounds Concord grapes, washed and stemmed
2½ pounds sugar
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon white pepper
2 teaspoons cloves
2 teaspoons salt
1 pint wine vinegar

Stew Concord grapes until soft. Strain through sieve or fine colander. Boil all together until thick. Seal in clean jars at once. Use heavy stainless steel or enameled cooking pot. (Ruth Hoffman, Cedar Rapids, Iowa)

PAGE 48

MIXED VEGETABLE JUICE

2 quarts chopped fresh tomato
4 tablespoons chopped onions
4 tablespoons chopped green peppers
6 tablespoons chopped celery
4 tablespoons chopped lettuce
2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
4 tablespoons chopped cabbage,
4 tablespoons chopped carrots

Cook all but tomatoes until tender. Add tomatoes and took until soft. Rub through sieve. Add 1 teaspoon salt, 1 teaspoon lemon juice and 1 teaspoon MSG or Accent. Heat to boiling and can.

SALMON LOAF IN A BLANKET

Make a biscuit dough and roll out into a 7 by 15 inch rectangle. Transfer to lightly greased baking dish. Spread the following salmon mixture down the center of the dough.

2 cups Red Salmon, flaked
¼ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon minced onion
½ teaspoon salt
Dash of Pepper
2 tablespoons chopped parsley

Fold biscuit dough lengthwise over salmon mixture to overlap. Turn or roll over so lengthwise seam is underneath. Tuck ends under roll. Make slashes along the top for steam to escape. Bake about 15
minutes in a 425° oven. Serve on hot dish with creamed peas or asparagus. Serves 6 to 8 generously.

PAGE 49

SALMON LOAF

2 tall cans pink salmon pink salmon
2 eggs
½ cup milk
½ teaspoon salt
1/8 teasoon pepper pepper
1 teaspoon chopped onions
1 tablespoon chopped green peppers
1 teaspoon lemon juice
3 cups Special K cereal

Add salmon to the slightly beaten eggs, then add rest of ingredients and bake in a loaf pan for 45 minutes at 350° Serve with white sauce.

WHITE SAUCE:

Make any amount of a medium white sauce and cheddar cheese and grated cheese and two hard boiled eggs, chopped. Put over each serving. (Mrs. Betty Duncan, Marshalltown, Iowa)

PAGE 50

DANDELION JELLY

Pick dandelions early in the morning while they're still fresh, being careful not to get any of the stem. Wash the blossoms and add a quart of water to a quart of blossoms. Boil rapidly for 3 minutes, then strain. You should have 3 cups of juice. Add a spoonful of lemon or orange extract, a package of pectin and 4½ cups sugar, Boil until the liquid sheets from a spoon, about 3 minutes. Dandelion jelly is light in color and has a deliciously different flavor. (Mrs. Earl Schoeker, Maquoketa, Iowa)

Corn Cob Jelly

Break 8 cobs of sweet corn (after corn has been cut off) in half and boil for 10 minutes in 4 or 5 cups water. Strain liquid. Measure 3 cups liquid into pan. Add 1 box Sure-Jell and bring to boil 30 seconds. Skim while boiling. Pour into glasses and seal. (Mrs. Virginia Barker, North English, Iowa)

PAGE 51

Beet Jelly

Peel beets and cut them up. Cover with water and cook until tender. Use the juice the beets are cooked in. Measure out 4 cups of the beet juice. Add 1 package Sure-Jell. Bring to a hard boil. Add 4 cups sugar and 2 packages grape Kool-Aid, mixed together. Boil as for jelly for 1 minute. Remove from heat. Skim and put in jars. (Sister Mary Petronilla, Elma, Iowa)

PAGE 52

CINNAMON JELLY

½ pound cinnamon candy (red hots)
5½ cups sugar
3 cups water

Bring to boil, stirring to dissolve candy. Add 1 bottle (6 ounce) Certo. Stir constantly to a rolling boil. Boil exactly 1½ minutes. Stir constantly. Take off fire. Skim and pour into sterilized glasses. (Mrs. Eleanor Rogers, Vinton, Iowa)

STRAWBERRY-CRANBERRY JAM

1½ cups coarsely ground cranberries
2½ cups crushed strawberries
2 tablespoons vinegar
4 cups sugar

Boil 4 cups berries and 2 tablespoons vinegar in extra large kettle for 3 minutes. Add sugar and stir well. Bring to rolling boil and continue boiling 10 to 12 minutes stirring constantly. Take off fire and skim. Let stand 24 hours stirring frequently. Pour cold into sterilized jars and seal. Do not substitute lemon juice for vinegar. Frozen strawberries may be used. (Mrs. Otis Grigsby, Blairstown, Iowa)

PAGE 55

GROUND CHERRY JAM

4 cups ground cherries
2 cups apples cooked
1 cup crushed pineapple, drained
6 cups sugar
1 box Sure-Jell

Cook ground cherries and apples and add pineapple and proceed with directions on Sure-Jell package. (Mrs. Paul L. Troyer, Kalona, Iowa)

TRAFFIC JAM

Peel and dice 12 bananas. Peel 6 oranges and 4 lemons very carefully, using only pulp and juice and removing all white membrane. Slice oranges and lemons. Measure all fruit. For each 2 cups fruit, add 1½ cups sugar. Stir in pan, over low heat, until sugar melts, then boil rapidly for 20 minutes. Pour in jars and seal while hot (Mrs. Arno Fascher, Cedar Rapids, Iowa)

HEAVENLY JAM

Measure out one gallon (16 cups) of pears after they are peeled and put through the food chopper. Measure out one quart (4 cups) cranberries put through the food chopper. Stir in the juice of 3 lemons, the juice of 3 oranges and 6 pints (12 cups) sugar. Stir all together and cook slowly about 45 minutes. Add grated rind of one orange. Seal hot in sterilized jars. (Mrs. Frank Franta, Toddville, Iowa)

PAGE 56

STRAWBERRY OR RASPBERRY PRESERVES

1 quart berries
3 tablespoons vinegar
4 cups sugar

Cook berries and vinegar three, minutes. Add sugar. Boil 8 minutes, no longer. Put in china bowl. Let set for 24 hours, stirring often. Syrup will be thin, but thickens as it cools, Put in jars and seal cold. (Otillie A. Wieneke, An Open Line Listener)

PEAR AND PINEAPPLE PRESERVES

Chop one gallon pears and add one Number Two size. can crushed pineapple. Measure half as much sugar as there are combined fruits. Cook together until thick. Stir often to prevent sticking. (Mrs. N. D. Hill, Lone Tree, Iowa)

TOMATO PRESERVES

1 quart cut and peeled apples
6 cups sugar
1 quart cut, cored and peeled tomatoes

Combine in kettle and boil slowly until thick. Just before removing from fire, add cut up lemon or oranges. Fill glasses and add one clove to each glass.

TOMATO PRESERVES

Prepare 5 pounds ripe tomatoes for canning. Squeeze out an possible juice and seeds. Drain in colander. Combine with 8 cups sugar, a thinly sliced lemon and a couple of sticks cinnamon, broken. Put in a large kettle. Start on high fire to boil. Reduce heat to simmer and cook till thick and transparent.

RIPE TOMATO PRESERVES

2 cups cooked tomatoes (not too much juice)
1 box Sure Jell
1½ cups crushed pineapple, drained
2 tablespoons vinegar
2 teaspoons Worcestershire Sauce
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon cloves, optional
5½ cups sugar

Measure out sugar and set aside. Mix all ingredients (except sugar) and bring to a rolling boil. Add sugar and bring to rolling boil again and boil for 1 minute, stirring constantly. Remove from heat, stir and skim for about 5 minutes and pour in jars and seal. (Mrs. Earl L. Sperring, Cedar Rapids, Iowa)

PAGE 59

PEAR MARMALADE

1½ pounds ripe pears
1 orange
1 small can crushed pineapple
About 20 maraschino cherries
5 cups sugar
1 box powdered pectin

Peel and core pears. Grind these and the unpeeled orange. Fruits can be chopped real fine. Add undrained pineapple. Chop cherries. Combine fruits and you should have 4½ cups. Put into a big saucepan and add pectin. Place over high heat and stir until mixture comes to, a hard boil. At once stir in sugar. Bring to a boil again and boil hard minute, stirring all the while. Remove from heat, skim off foam, then stir and skim by turns for 5 minutes. Ladle into glasses. When cool, cover with melted paraffin.

PAGE 60

RHUBARB MARMALADE

6 cups finely chopped rhubarb
6 cups sugar
1 package strawberry or raspberry jello

Mix rhubarb and sugar and let stand until juice forms. Boil seven minutes. Remove from fire and let stand 3 minutes. Add jello. Mix well and seal. (Mrs. Gus Schauff. Cassville, Wisconsin)

CARROT ORANGE MARMALADE

Mix 3 cups ground raw carrots, 3 oranges (ground up fine with rind) and 4 cups of sugar. Let stand three hours. Cook until thick. It is then ready to put into jelly glasses or small jars and seal. (Lucy M. Stick, Center Point, Iowa)

PAGE 61

Rhubarb Conserve

Cook 2 heaping cups finely chopped rhubarb, 2 large oranges (peeled with sections cut in small pieces), grated rind of 1 orange, ½ cup pineapple, and 2 cups sugar over low heat until as thick as desired. (Caroline Berends, Monticello, Iowa)

PAGE 63

ALL PURPOSE FREEZING SYRUP
Used for red raspberries and strawberries.

3½ cups water
1 package Sure-Jell
1½ cups sugar

Bring water and Sure-Jell to boil. Boil hard one minute. Stir well. Add sugar and remove from heat and cover and chill. Makes 1 quart. Pour over fruit in containers. (Mrs. John M. Carlson, Moline, Illinois)

PAGE 65

FREEZING FRENCH FRIED POTATOES

Pare enough potatoes to fry in one basket. Cut potatoes into strips. Fry until light brown. Cool on absorbent paper. Package at once in rigid containers.

FREEZING GREEN BEANS

Blanch for 3 minutes. Cool quickly by plunging in ice water for 3 minutes. Drain well and put in bags to freeze.

Canned Corn

20 cups corn, cut off cob
1 cup sugar
5 cups ice water
Unpeeled tomatoes
salt

Mix corn, sugar and water and bring to a boil. Pack in jars with 1 slice of a unpeeled tomato and 1 teaspoon salt to each quart jar. Seal and cold pack in hot water bath for 3 hours after steam starts. (Miss Fay Reinier, Cedar Rapids, Iowa)

Canned Tomatoes

Pack jars with tomatoes as fro cold packing. Fill canner with cold water. Bring water to boil. Turn off heat. Put jars in water and leave till water is cool.

Canned Tomatoes

Peel tomatoes and put in wide mouth jars. Add 1 teaspoon salt and 1 teaspoon sugar to each quart. Fill jar with boiling water and seal. Place sealed jar in cooker. Cover with boiling water to neck. Cover cooker with rug and leave for 24 hours.

CANNING GREEN BEANS

To ½ gallon green beans, add ½ cup vinegar, 1 teaspoon salt and 1 teaspoon sugar. Cover with cold water. Bring to a boil and boil for 20 minutes. Then can in quart jars. When you are ready to eat them, pour the liquid off, add water and cook till done.

PAGE 66

Canned Mushrooms

Wash and pare mushrooms and drop into cold red vinegar water (1 tablespoon vinegar to 1 quart water). Drain. Cover with boiling vinegar and salt solution (1 teaspoon salt, 1 teaspoon vinegar and 1 quart water). Boil 2 or 3 minutes. Pack into hot jars and into each jar add ½ teaspoon salt. Cover  with fresh boiling water to top. Process for 35 minutes at 10 pounds pressure or 2½ hours in hot water.

Canned Apples

For every 4 cups of apples, mix 1 cup of sugar and let stand overnight. Next morning, heat juice and pour over apples packed in jar. Seal and cold pack for 20 minutes.

PAGE 67

SPICED PEACHES

3 pounds peaches
1½ pound brown sugar
½ cup water
½ cup vinegar
whole cloves

Select firm whole peaches. Do not peel. Cook sugar. water and vinegar together, stirring, until syrup spins a thread from a spoon. Stick cloves in the peaches and add to syrup. Boil gently until peaches are tender, stirring frequently, but taking care not to break the skins. Add as much water while cooking as is needed to keep the peaches in syrup. Should take about 45 minutes. When peaches are well cooked and syrup is thick, remove fruit and put in heated jars. Pour syrup over peaches to the very top of the jar. Seal. Will fill 2 jars.

PICKLED PEACHES

3 quarts firm peaches
1½ pounds brown sugar
1 cup cider vinegar
Whole cloves
2 cinnamon sticks

Select firm, rather under ripe fruit. Peel peaches and quarter. Place fruit and sugar in alternate. layers in saucepan, cover and let stand overnight. Next morning, add the vinegar to peaches and juice. Add cloves and cinnamon sticks (broken into small pieces) and simmer until soft. Stir carefully. Cook slowly until peaches are tender and syrup has thickened. About 45 minutes is usually required. Place fruit in hot jars, pour in syrup to top. Seal. Fills 2 jars.

PAGE 68

STUFFED PEPPERS

1 quart chopped cabbage
1 onion, chopped
2 tablespoons salt
3½ tablespoon, mustard seed
3½ tablespoons celery seed
1½ cups sugar
11 cups vinegar
12 large sweet peppers
½ cup grated horseradish
1 stick cinnamon

Combine cabbage, onion, 1 tablespoon salt and 2 tablespoons mustard seed, 2 tablespoons celery seed, ½ cup sugar and 3 cups vinegar. Let stand 12 to 24 hours. Soak peppers in brine (1 cup salt to 1 gallon water) 24 hours. Rinse Peppers in fresh water, cut a circle off top of each pepper and scoop out seeds and midribs. Then soak in cold water 1 to 2 hours. Combine remaining mustard seed, celery seed, sugar and vinegar. Add horseradish and cinnamon, heat to boiling and cool. Drain Peppers, stuff with cabbage mixture, replace pepper tops and fasten with toothpicks. Pack in sterilized jars and fill with cold vinegar mixture. (Mrs. W. C. Johnson, Cedar Rapids, Iowa)

PAGE 71

AMISH ICE CREAM

1 quart milk
8 beaten eggs
3 cups sugar
Pinch of salt
3 tablespoons vanilla
1 quart cream

Heat milk to boiling point and add eggs, sugar and salt. Bring to boiling point again and remove from heat. Cool and add vanilla and cream and freeze. To make chocolate ice cream, add 1 tablespoon cocoa and an additional ½ cup of sugar.

PAGE 72

BASIC VANILLA ICE CREAM

1 quart milk
2 cups sugar
¼ cup flour
½  teaspoon salt
4 eggs, slightly beaten
1 tablespoon vanilla (clear if available)
1½ quarts light cream

Scald milk, mix sugar, flour and salt and add enough hot milk to this mixture to make a thin paste. Stir paste into hot milk. Cook over low heat until mixture thickens slightly, about 15 minutes. Stir to prevent sticking. Add hot milk mixture gradually to beaten eggs. Cook over low heat until mixture thickens slightly, about 2 minutes. Stir constantly. Don't cook longer as eggs may curdle. Cool quickly in refrigerator. Do not allow mix to stand at room temperature. Pour mix into freezing container. Add vanilla and light cream, filling about 3/4 full. Freeze following usual procedure for crank or electric freezers. Makes 1 gallon.

PAGE 74

POSTMAN'S ICE CREAM

The following homemade ice cream recipes are uncooked mixtures. The next three are recipes offered by Leland Reynolds. When Leland isn't home making ice cream, he's the man to see at the Cedar Rapids Post Office for stamps and posting parcels.

VANILLA ICE CREAM: Beat 5 eggs. Add 2½  cups sugar and beat well. Add two quarts half and half and stir. Add a 4 ounce bottle of vanilla. Put in ice cream freezer and turn until it becomes the consistency of heavy whipped cream. Pack and set back to freeze solid.

CHOCOLATE ICE CREAM: Beat 5 eggs. Add 3 1/3 cups sugar and beat well. Measure out ¾ cup cocoa and 2 quarts half and half, Stir a little half and half into the cocoa to make a paste and then stir into eggs and sugar with rest of half and half. Add 2 teaspoons vanilla. Freeze as above.

STRAWBERRY ICE CREAM: Beat 5 eggs. Add 2½ cups sugar and beat well. Add 1 package Strawberry Jello Whip and Chill and 1 package mashed frozen strawberries. Stir in 1½ quarts half and half Freeze as above.

PAGE 75

HOMEMADE VANILLA ICE CREAM

Beat 6 eggs until fluffy. Add 1½ teaspoons salt and 3¾ cups sugar gradually until mixture thickens. Add ½ gallon whole milk and 5 tablespoons vanilla. Pour into 6 quart freezer can. Add 3 large cans Pet milk. Freeze in hand freezer. Makes 6 quarts. (Mrs. Harold Jacobs, Independence, Iowa)

PAGE 76

FRUIT SHERBET

Juice of 3 oranges
Juice of 1 lemon
3 bananas, mashed
1 cup crushed pineapple
5 cups sugar
1 quart cream
Milk as needed
1 quart sieved apricots, juice and all

Fill freezer with milk fill ¾ full after combining all ingredients but milk. Freeze in ice cream freezer. Makes 1½ gallons.

PEACH CREAM SHERBET

Measure 2 cups mashed fresh peaches and cover with 1 cup sugar. Let stand for 3 hours, fold in 1 cup of cream, whipped stiff, and freeze. Garnish when serving with chopped maraschino cherries. If canned fruit is used, reduce sugar to ¾ cup. (Mrs. E. R. Elliot, Cedar Rapids, Iowa)

PAGE 77

APRICOT CREAM SHERBET

Measure 2 cups canned apricots which have been mashed through a ricer or sieve. Cover with ¾ cup sugar and let stand 3 hours. Fold in 1 cup cream, whipped stiff, and freeze. A dash of salt improves the flavor. Other soft canned fruit may be, used. (Mrs. E. R. Elliot, Cedar Rapids, Iowa)

REFRIGERATOR ICE CREAM

1 1/3 cups milk
½ cup sugar
2 eggs, separated
2 tablespoons sugar
Dash of salt
1 cup whipping cream
1 teaspoon vanilla

Add the milk, sugar, salt, and egg yolks in a large bowl. Whip egg whites until light but not dry. Beat eggs before sprinkling the extra 2 tablespoons sugar. With the same beaters, blend the sugar, milk and egg yolk. Whip the cream in a small bowl and then fold into egg whites, then fold all together. Add vanilla. Freeze at coldest temperature until the ice cream is half frozen. Stir up real good and then freeze. The following variations may be used:

BANANA: Add 2 crushed bananas, 1 tablespoon lemon juice and 1½ teaspoons vanilla.

CHOCOLATE: Cook in sauce pan on low heat, 2 ounces shaved chocolate, sugar and milk of basic recipe, stirring constantly until chocolate is melted. Chill and add 1 teaspoon vanilla and proceed as in basic recipe.

MAPLE NUT: Add 6 drops of Mapleine and ½ cup chopped nuts.

PEACH: Crush peaches and substitute 1 cup peaches for 1 cup milk and ¼ cup of sugar. Add ½ teaspoon almond flavoring.

PINEAPPLE: Substitute 1 cup crushed, canned pineapple and either 2 tablespoons of lemon juice or 1 teaspoon vanilla for 1 cup milk. Reduce sugar to 1 tablespoon.

STRAWBERRY: Substitute 1 cup of crushed strawberries (1 pint uncrushed) for 1 cup milk. Add ¼ cup sugar and a little pink coloring. (Mrs. John H. Johnson, West Liberty, lowa)

PAGE 78

JIFFY ICE CREAM

3 eggs, separated
½  cup sweetening (This can be sugar or light corn syrup)
¼ cup sugar
¼ cup milk
¾ cup cream, whipped
Salt
Flavoring

Beat egg whites until stiff. Add syrup or sugar. beating until very stiff. Beat egg yolks till light color. Add ¼ cup sugar, ¼ cup milk and flavoring. Beat well. Mix this; egg yolk mixture into egg whites. Beat cream till very stiff, being careful not to let it turn to butter. Add to the egg mixture and blend thoroughly. freeze in refrigerator or deep freeze. If you follow directions about the beating, this will be very smooth ice cream with no additional stirring and it is the only recipe that doesn't get crystals. (Mrs. John J. Johnson, West Liberty, Iowa)

GRAHAM CRACKER ICE CREAM

1 cup crushed graham cracker crumbs
1 cup sugar
1 cup cream
1 cup milk

You can use 1 pint of half and half for the 1 cup cream and 1 cup milk. Pour into refrigerator tray and freeze until almost solid. Whip at high speed until light. Pour back into tray and freeze until firm.

STRAWBERRY-RHUBARB FROZEN CREAM

3 cups cut up rhubarb
2/3 cup sugar
3 pints fresh strawberries
1 cup sugar
2 cups heavy cream, whipped

Place rhubarb and sugar in shallow baking dish and bake at 300° for 30 minutes, stirring occasionally. Cool and put through Foley Food Mill. Also put fresh strawberries through food mill, Add sugar. Fold in whipped cream. Put in ice cube tray and freeze until almost firm. Remove from freezer and whip till light. Return to freezer and freeze till firm.

PAGE 79

ORANGE PUDDING ICE CREAM

1 quart whipping cream
1 pint orange juice
2 envelopes plain gelatin
1½ cups sugar
Yolks of 6 eggs
2/3 maraschino cherries
½ cup cold water
½ cup boiling water
½ cup juice drained off maraschino cherries

Soak gelatin in cold water half hour. Add boiling water and stir until gelatin is dissolved. Stir in juices, orange and cherry, at room temperature to prevent uneven blending of gelatin. Stir in sugar. Beat egg yolks until very light. Blend uncooked yolks with juice and gelatin mixture. Stand bowl in ice water and stir slowly until mixture begins to thicken. Whip cream and add. Add cut up maraschino cherries. Blend all well together, Freeze in pan (2 by 9½ by 13 inches). Do not stir while freezing. Before serving, set pan in refrigerator an hour or two to mellow. (Catherine Schmidt, Darlington, Wisconsin)

CARROT ICE CREAM

There's always one that's different.

1 cup undiluted evaporated milk
2 cups sliced cooked carrots
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon salt
½  cup honey

Mix until smooth in mixer. Spoon into freezing tray. Freeze immediately until edges are frozen (approximately 30 minutes). Blend in 1 cup heavy cream that has been whipped until stiff. Blend until smooth. Freeze until hard in tray.

HOT FUDGE SAUCE

1 small package chocolate chips
2 tablespoons butter
1/3 cup sugar
Vanilla
1 cup white syrup
¼ cup water
Salt

Melt chips and butter in double boiler. When melted, add syrup, salt, and sugar. Stir until sugar dissolves. Stir in vanilla and water. Pour into a pint jar and cool.

PAGE 80

HOT FUDGE SAUCE

3 squares unsweetened chocolate
1 cup evaporated milk
1 cup sugar
1/8 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla

Mix chocolate, milk, sugar and salt. Cook over low heat, stirring constantly until chocolate is melted. Add butter and vanilla. Continue to cook stirring constantly until sauce is smooth. Remove from heat. Pour into jar to store. Makes 1½ cups sauce. (Mrs. Theodore Freese, Anamosa, Iowa)

HOT FUDGE SAUCE

Blend 1 cup sugar, 1/3 cup cocoa, 2 tablespoons flour, and ¼ teaspoon salt. Add 1 cup boiling water and 1 tablespoon butter and cook until thick, stirring constantly. Remove from heat and add ¼ teaspoon vanilla.

PAGE 82

HOMEMADE FROZEN CHOCOLATE BARS

Combine 1 cup chocolate flavored drink mix with 2 cups dry milk. Stir in 2½ cups water. Pour into molds and freeze.

Cook 1 package of chocolate pudding mix, as directed on the package. Add 1/3 cup of sugar and 1 cup of top milk, cream or milk, depending on how rich you want it. Pour into molds and freeze.

Mix 1 package instant chocolate pudding mix with ¼ cup sugar, ½ cup cream and milk as called for on pudding box. Mix and freeze.

Cook 2 cups milk, ½ cup sugar, 2 tablespoons cocoa, ½ cup white syrup, and 2 eggs until it coats spoon. Add 1 teaspoon vanilla. Pour into ice cube trays with cube form in and put a toothpick in each section and freeze.

PAGE 85

JUST PUNCH

Dissolve 3 packages of regular size Cherry Jello in 2 cups boiling water. Add 4 cups sugar and 1 can Hawaiian Punch, 1 can frozen lemonade (undiluted), 4 quarts water and 4 trays ice cubes. Just before serving, add 1 quart bottle of ginger ale. Will serve a large group. (Mrs. Robert Spahn, Cascade, Iowa)

ATOMIC PUNCH

1 large can frozen lemonade
1 large can frozen orange juice
1 large can frozen grapefruit juice
1 large bottle ginger ale
1 large bottle white soda
1 chunk (3 inch) dry ice

Reconstitute frozen juices with amount of water suggested on can. At serving nine add sodas. Also add dry ice, using tongs to handle the chunk of dry ice.

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