/ ? – 2 J.
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Table of Contents
Breads 5
Cakes - 11
Cookies and Doughnuts 31. -
*Candies 45 .
Desserts and Puddings 68
Icings 73
Meat Dishes 63
Miscellaneous 75 - - -
Muffins 74 º
Pickles and Relishes 55
Pies - 49
Salads and Salad Dressings ------_59
Compiled By
The Ladies' Aid Society
—of the-
Danish Lútheran Church
Rosenborg, Nebraska
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--



4
COOK BOOK
º
W. J. SMITH
Furniture and Undertaking
Northeast Nebraska's finest
furniture store—where High
Quality merchandise is sold
at Lowest Prices.
£;
Private Ambulance Service
Day or Night.
Phone 2.28 and 3.28
Lindsay, Nebraska
*-o-º-o-º-o-º-o-º-o-º-o-º-o-o-o-º-o-º-o- - -(-)- _
1- *o-o-o-o-º:



6 COOK BOOK
COMMUNITY HOSPITAL
Newman Grove, Nebraska.
Phone 200
Medical—Surgical–Obstetrical
We think we have a world’s low mortality record in
this: Only one surgical fatality in over 3 1-2 years.
We Invite Comparison in Every Particular.
-o-º: y-º-º-º-º-º-º-º-º-
WEIAND'S GR00ERY
Çuality Merchandise at
better prices.
Give Us A Trial
Phone 170 Newman Grove. Neb.
**o-o-o- _ - -- __
*o-o-o-º:



10 COOK BOOK
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; Yes Sir, We Do Have the Leading Barber
- and Beauty Shop of Newman Grove
Our work and service never excelled.
A Guaranteed Permanent Wave $5.00.
Agnew's Barber and Beauty Shoppe
Phone 87
->
->
-
Call Phone 3
Our Stations Always Welcome You.
Red Star Filling Stations
G. E. KENNEDY, Proprietor.
# Phone 3 Newman Grove, Nebraska
|
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|
y
i When in need of Gasoline or Kerosene
|
º
|
|
|
|
Be Wise—Vulcanize |
Goodyear Tires and Tubes. |
Top Repairing. !
Phone 198 Newman Grove, Neb.
-º-º-o-o-o-º-o-º-º: --o-
i Farmers Lumber & Coal Co.
S. E. SANDERSON
Dealers in Lumber, Coal and Building Material.
Red Top Steel Posts—Square Deal Fence.
| Phone 201 Newman Grove, Nebraska
1-tº-o-o-
| Robºt (, MOORE storf
We Appreciate Your Trade
| Newman Grove, Nebraska.
º
- to-o-o-o-o-t - - -o-o-o-o-º:



COOK BOOK 11
meats if desired. Bake 25 to 30 minutes in hot oven. Serve warm.
Makes 16 pieces.—Mrs. M. P. Petersen.
Apple Cakes or Round Pancakes: 3 egg yolks and 4% teaspoon salt
and 3 tablespoons sugar, beat well. Then add 1 cup sour cream, 3
cups sour milk. Mix well then sift about 3% cups flour and 1 tea-
spoon soda and add to mixture. Thin this with about 2-3 cup sweet
milk. Fold in 3 beaten egg whites. Fry in an applecake pan which
is greased. Use a medium hot fire. When browned on one side turn
them over and fry well done. Serve as other pancakes with syrup or
jelly.—Mrs. A. C. Johnson.
Butter Scotch Rolls: Make a rich baking powder biscuit dough. Roll
dough out one-fourth of an inch thick and sprinkle with 4% cup of
sugar and 4% teaspoon of cinnamon mixed over dough like for cinna-
mon rolls. Sprinkle over that 1 cup raisins. Roll and cut in slices
1% inches thick. Take 1 cup of brown sugar and 1-3 cup of butter,
cream together and pack in bottom of deep bread, pans. There lay
your rolls in closely and bake in a medium hot oven 25 minutes. Turn
out and the butter scotch will be on top.–Mrs. Herman Christensen.
Cakes
“Such stuff as dreams are made on.”—Shakespeare.
Sponge Cake: 4 eggs 1 cup powdered sugar, 2 thep. lemon juice, 1
teaspoon grated lemon rind, 34 cup flour, 1% teaspoons baking pow-
der, 4% teaspoon salt. Beat egg yolks thoroughly, add sugar gradually
beating well. Add lemon juice and rind and beat again. Mix flour,
baking powder, salt and sift together twice. Add to egg mixture and
beat three minutes. Fold in egg whites which have been beaten
stiff. Bake in moderate oven about 55 minutes.—Mrs. M. P. Christ-
enSen.
Sponge Cake: 1 cup sugar, 6 eggs, 1 cup flour, 2 teaspoons water, 1
teaspoon baking powder, 1 teaspoon vanilla. Cream sugar and egg
yolks. Add water, flour, baking powder and vanilla. Add beaten
egg whites last.—Mrs. Ernest Hansen.
Sunshine Cake: Beat the whites and yolks of 7 eggs separately.
When the whites are partly beaten, add 1 teaspoon of cream of tar-
tar and beat them until stiff. Add 1 cup of sugar which has been
sifted 4 times; then the beaten yolks and 1 teaspoon of vanilla. Fold
in 1 cup of flour which has been sifted 4 times. Put in an angel food
pan and bake 1 hour.—Mrs. Harold Johnson.



12 cook Book
| Bothe's for Flour, Feed and Produce
No Short Weights—No Long Waits
Service and Satisfaction Built Our Business.
We Give Any Kind of Poultry Service,
Phone 114
H. B. Bothe
Lindsay, Nebraska.
FARMERS&MERCHANTSBANK
Sound, Safe and Conservative
Lindsay, Nebraska.
-o-o-º-º-º-o-º-o-o-º-o-o-o-o-o-o-o-o-o-o-o-o-o-o-º-o-
HUBERT RAMAEKER
Try Ramaeker’s First
It Pays
Lindsay, Nebraska.
**o-o-o-o-o-º-o-bas -o-o-º:



COOK BOOK 15
flour, baking powder and salt and add alternately with sour milk to
the butter mixture. Pour the boiling water into the melted chocolate;
mix quickly. Add soda to chocolate and stir until thick. Cool slightly
before adding to cake batter. Mix thoroughly. Add vanilla and
pour into two medium size layer pans. Bake in a moderate oven
(350 dgerees F.) for 25 minutes. For large three-layer cake, double
recipe.—Agnes Anderson.
Chocolate Cake: Sift together 1% cups flour, 1 cup sugar, 3 table-
spoons cocoa, 1 teaspoon soda, pinch salt, then add 2 eggs, 1 cup sour
cream and stir together.—Mrs. L. P. Hansen.
Potato Cake: 1 cup butter, 2 cups sugar, 4 eggs beaten, 1 square
melted chocolate, 1 cup nut meats chopped, 1 cup raisins, 1 cup mash-
ed potatoes, 4% cup milk, 2 cups flour, 2 teaspoons baking powder.—
Mrs. A. B. Christensen.
Humphrey Devils Food Cake: Put in a bowl 2 cups flour, 1% cups
Sugar, 3 rounding tablespoons cocoa, little salt. Add 1 cup of cold
water, 2 eggs unbeaten, 94 cup of sour cream, 1 teaspoon vanilla. Last
add 1 teaspoon soda in a little hot water.—Mrs. Raymond Swanson.
Devils Food Cake: (Very Good) 14 cup butter, 2 cups brown sugar, 2
eggs, "2 cup boiling water, 1% squares melted chocolate or % cup
cocoa, 2% cups pastry flour, 4 teaspoon salt, % cup sour milk, 1 tea-
spoon soda, 1 teaspoon baking powder. Cream butter and add 1 cup
sugar, gradually creaming the mixture thoroughly. Beat eggs until
light, add the other cup sugar to the eggs, mixing well. Add this
mixture to the creamed butter and sugar and beat hard. Sift flour
once. Measure and add salt and baking powder and sift 3 times. Then
add to the first mixture, alternating with the sour milk. Into the
boiling water stir the soda and the melted chocolate or cocoa and beat
into cake mixture. Add vanilla and bake in tube pan or two large layer
tins. Frost with white frosting as follows: Into top part of double
boiler put 1 egg white, 1 cup of sugar and 3 tablespoons of water.
Place over boiling water and beat constantly with an egg beater for
7 minutes. Remove from boiling water, add a few drops of vanilla
and continue beating until of the right consistency to spread.—Astrid
Sorensen.
Chocolate Fudge Cake: 2 cups sugar, 1 cup butter, cream. Beat yolks
of 5 eggs. 1 cup sour cream, 2% cups flour, 1 cup chopped walnuts,
% cake of melted chocolate, 1 teaspoon baking soda in 42 cup hot
water. Whites of 5 eggs, beaten.—Mrs. Herluf Christensen.
Sour Cream Chocolate Cake: 1 cup sour cream, 1 teaspoon soda in
cream, 1 cup sugar, 1% cup flour or 2 small cups, 2 eggs, 1 teaspoon
vanilla, 1% square chocolate. Frost with following: 144 cup sugar, 1
cup sour cream, vanilla and walnuts.-Mrs. G. Lundquist, Mrs. Karen
Skanderup.



COOK BOOK 17
Devils Food Cake: 1% cup sugar, 4% cup butter, 3 eggs, 2 squares
chocolate, 1 tsp. soda, 2 cups flour, 1 cup sweet milk. Cream butter
and sugar, add egg yolks beaten, and chocolate melted. Dissolve soda
in a little hot water. Add milk and flour alternately. Add whites
beaten stiff and vanilla. Bake in two layers.-Mrs. E. A. Hansen.
Chocolate Angel Food Cake: 1% cups egg whites, 1 teaspoon cream
of tartar, 1 cup Swans Down flour, 1 teaspoon vanilla or almond flav-
oring, 4 teaspoon salt, 2 cups sugar, 1 bottle marashino cherries cut
in fourths, drained on cloth, 4% cup cocoa. Beat eggs until foamy,
sift in cream of tartar, beat stiff. Fold in flour that has been sifted
five times, and add sifted sugar, then fold in the cocoa and add the
cherries and flavoring and bake slowly 1 hour.—Astrid Sorensen.
White Cake: 1% cups sugar, 4% cup butter, 1 cup water or milk,
2% cups cake flour, 2 heaping teaspoons baking powder, 6 egg whites.
—Mrs. G. Lundquist.
White Loaf Cake: Cream 34 cup butter with 144 cup sugar. Sift 2%
cups flour (cake) or 2% cups bread flour, 3 times with 2 teaspoons
baking powder. Beat the whites of 8 eggs until foamy; pour over
sugar and butter mixture 42 cup cold water; pour the whites on top
of that; add flour and 1 teaspoon extract. Mix until light as velvet and
bake 34 of an hour.—Mrs. C. W. Jensen.
White Cake: % cup butter, 1% cups sugar creamed with butter, 1
cup sweet milk, 2 cups flour, 4% cup cornstarch 2 teaspoons baking
powder whites of six eggs, 1 teaspoon vanilla, sift flour, cornstarch
and baking powder. Fold in egg whites last.—Mrs. Johannes Christen-
Sen.
White Caramel Cake: One half cup butter or lard, 1% cups sugar,
4 egg whites, 2% cups flour, 1 cup water, 2 teaspoons baking
powder, 1 teaspoon each of lemon and vanilla.-Mrs. Art Stone.
Caramel Icing: 1 cup each of brown and white sugar, 1 cup medium
cream. Boil until it begins to thicken, then cool, beat up good and
put on cake.—Mrs. Art Stone.
White Cake: 1% cups sugar, 4% cup butter creamed. Add 1 cup cold
water and 3 cups cake flour, whites of 5 eggs beaten, mix well add
% cup sugar to whites, 1 teaspoon vanilla, 3 teaspoons baking powder.
—Mrs. Victor Haahr.
Omar White Cake: % cup butter, 2 cups sugar, 1 cup milk, 2%
cups Omar flour, 1 teaspoon vanilla or almond extract, 2 heaping
tablespoons cornstarch, 4 level teaspoons baking powder, 6 egg
whites. Cream butter, add sugar gradually and continue creaming.
Add flavoring, sift all dry ingredients together, then alternately add
milk and dry ingredients to mixture. Mix well but do not beat hard,



COOK BOOK
-
wa
(GEO. P. RICH
Telephone 282
Hardware and Implements
DeLaval Cream Separators
Dexter Gas Motor and Electric Motor Washing
Machines. \
Charter Oak and Round Oak Parlor Furnaces.
Coleman Gasoline Stoves º
Coleman Lamps and Lanterns
Quick Meal Coal and Oil Ranges
Perfection Oil Cooks and Heaters
Enameled and Aluminum Kitchen Utensils.
Geo. P. Rich
St. Edward, Nebraska
For Good Hardware.
!



COOK BOOK 25
Dissolve soda in hot water, and add to milk.-Mrs. Marie Hendricksen.
Golden Spice Cake: 2 cups Swans Down cake flour, 4 teaspoons bak-
ing powder, 4 teaspoon salt, 1 teaspoon cinnamon, 4 teaspoon cloves,
4 teaspoon nutmeg, 4 teaspoon mace, 4% teaspoon allspice, 4 table-
spoons butter, 134 cups brown sugar, 1 egg beaten light, % cup milk,
1 cup raisins. Bake 50 minutes.—Mrs. Alfred Andreasen.
Sour Cream Spice Cake: 1 cup sugar, 1 cup sour cream, 2 eggs, 1 tsp.
soda dissolved in cream, 2 eggs, 1 tsp. nutmeg, #2 teaspoon gin-
ger, 1 teaspoon cinnamon, % teaspoon salt, 1% cups of flour.
Raisins or nuts may be added.—Mrs. C. L. Jacobsen.
Spice Cake: 1 cup sugar, /2 cup butter, 1 cup sour milk, 1 rounding
teaspoon soda, 1 egg, 2 teaspoon cinnamon and cloves or any spice
you like. 1 cup seeded raisins, 2% cups flour. Nutmeats may be
added.—Mrs. Walter Frederickson.
Raisin Cake: Soak 1 lb. raisins in 2 cups water over night. Cook
until soft, take off stove and while still hot mix in 1 cup of lard, 2
cups sugar, 1 tablespoon cinnamon and a little cloves. 1 teaspoon
soda, 1 cup cold, water, 4% teaspon salt, 4 cups flour, 1 heaping tea-
spoon baking powder. Bake 45 minutes to 1 hour.—Mrs. Harry Swan-
SOI.1.
Afternoon Tea Cake: 1 cup sugar, 4% cup butter, 1 egg, 1 cup sour
milk, 4 teaspoon cinnamon, % teaspoon cloves, 1 teaspoon soda mix-
ed with 2 cups flour. Frosting, 1 tablespoon sugar, 4% teaspoon cin-
namon. Spread over dough and sprinkle nuts on top.–Mrs. Harry
Swanson.
Plain Cake: 1 cup butter or *% each of butter and lard, 2 cups sugar,
4 eggs or whites of 7, 3% cups flour, 1 cup milk or water and milk,
% of each, 2 teaspoons baking powder, teaspoon of any extract. Cream
butter and sugar add yolks of eggs, milk and add 3 cups flour. Beat
whites of eggs and fold in this mixture, add baking powder with 4%
cup flour last.—Mrs. T. Olson.
Good Plain Cake: 1 cup sugar, 4% teaspoon salt, 2 eggs, 3 tea-
spoons baking powder, flavor, 1% cups flour, milk, 6 tablespoons
melted butter, or larger use 1% cups sugar, 2% cups flour, 4% tea-
Spoons baking powder, 3 eggs, 1% cups milk and eggs in cup. Sift
dry ingredients and stir well. Break eggs into measuring cup and
fill to brim with milk and flavoring. Add to dry ingredients and beat
vigorously. Add melted butter while hot and beat again. Layer or loaf
cake or cup cakes.—Mrs. Charley Larson.
Caramel Cake: 1 cup brown sugar, 2 eggs, pinch salt, 2 cups flour 1
level teaspoon baking powder. 1 cup sour cream, 1 level teaspoon
soda, 1 teaspoon maple flavor. Beat eggs, sugar and salt. Also add
soda to cream. Frost with caramel frosting, sprinkle with walnuts.-
Mrs. Johannes Christensen.



26 COOK BOOK
º
Oldest and most reliable Beauty Shop in the city. All lines of
beauty work done with care by experts. We cut hair for men,
women and children. Permanent special for $5.00.
VERHAEGE BEAUTY SHOP
Call 186 St. Edward, Nebraska
FARMERS UNION GAS & OIL (0.
Good Quality Oil
Buy your gas and oil and get your dividend.
Goodyear Tires
Phone No. 52
St. Edward, Nebraska
-o-o-o-o-o-o-º -----
Carsten Co.
St. Edward’s Big Store
Large stocks of First Quality, clean merchandise at
cut prices.
We Buy for Cash—We Sell for Cash.
We Have No Delivery.
We Guarantee to Save You Money
St. Edward, Nebraska
-



30 COOK BOOK
Good Lumber Always
Coal That Gives You Happy Heat
Let US Serve You.
CHICAGO LUMBER (0.
Phone 54 St. Edward, Neb.
x-r x-o-o-o-o-o-o-o-
i Kennedy’s Furniture store
|
i Established in 1896
Furniture and Undertaking
Office Phone 160—Residence Phone 261 or R201
St. Edward, Nebraska
! We sell the famous Globe Line of
Ranges and Parlor Furnaces
More Beautiful and Efficient Than Any Other.
W.T. CHAS. A. RICHEY |T|
| | You Right 56
St. Edward, Nebraska



COOK BOOK 33
Flour enough to make soft dough, roll very thin, cut and bake.—Mrs.
Carl Jacobsen, Sr.
Date Cookies: 2 cups sugar, 1 cup butter, 1 cup sour cream, 3 eggs,
1 teaspoon extract, 1 teaspoon soda. Flour enough to roll thin, put half
date on each cookie.—Mrs. Carl Jacobsen, Sr.
Sugar Cookies: 4 cups flour, 1% cups sugar, 1 cup lard, 1 cup sour
milk, 3 eggs, 4% teaspoon salt, 1 teaspoon soda, 2 teaspoons baking
powder. 1 teaspoon nutmeg or any flavor. Sift together
flour, sugar, baking powder and salt, then rub into this the lard
same as for pie crust. Beat eggs light and add soda to sour milk. Mix
all together and stir as little as possible.—Mrs. Johannes Christensen.
Sugar Cookies: 1% cups sugar, 4% cup butter, 4% cup white lard, 4
egg yolks, 1 cup sweet cream, 3 teaspoons baking powder, 1 teaspoon
lemon extract, pinch salt. Cream sugar and shortening, add yolks,
cream, salt, flavoring. Add baking powder to a quanity of flour and
mix with the above. Work in enough flour to handle, cut and bake
a delicate brown.—Mrs. Peder Christensen.
Sugar Cookies: One cup of butter and lard, half and half, two cups
of sugar, five cups of flour, three teaspoons of baking powder. Mix
thoroughly like pie crust, then take two eggs and one cup of milk,
and mix soft. Roll out, sprinkle with sugar and bake. Put in nuts or
raisins if preferred.—Mrs. Martin Swanson.
Anise Cookies: 1% cups sugar, 2 cups cream, 3% cups flour, 2 eggs,
% teaspoon salt, 3 teaspoons baking powder, 1% tsp. anise extract.
Roll very thin and bake.—Mrs. C. C. Jacobsen.
Molasses Cookies: 1% cups molasses, 4% cup sugar, 2 egg whites, 1
teaspoon each of cinnamon and ginger, pinch of salt, 1 cup shortening,
1 cup strong coffee. In this dissolve 3 scant teaspoons soda, 1 teaspoon
vanilla. Flour to roll.—Mrs. G. Lundquist.
Brownies: *% cup butter, 1 cup sugar, 2 squares chocolate melted, 2
eggs, 42 cup flour, 4% cup nuts, spread in a greased pan about 4% inch
thick, and bake, cut in squares.—Mrs. Wm. Damgaard.
Ginger Snaps: 1% cups sugar, 2 cups molasses, 1 cup butter, a little
salt. Let this come to a boil. When cool add 7 tablespoons water and
1 teaspoon soda, 1 tablespoon ginger. Flour enough to roll—Gerda
Damgaard.
Ginger Snaps: 1 cup sugar, 1 cup syrup, 4% cup butter and lard mix-
ed, 1 teaspoon salt, 2 teaspoons ginger, 3 teaspoons of cream of tar-
tar and 2 teaspoons of soda dissolved in 42 cup of boiling water. En-
ough flour for a moderately stiff dough. These cookies are crisp, but
keep well.—Mrs. Dorthea Sorensen.



COOK BOOK 39
well. Roll in small balls, flatten with palm of hand and bake in a mod-
erate oven.—Mrs. Edgar Jensen, Mrs. Albert Sorenson.
Oatmeal Cookies: 1 cup lard, 1 cup sugar, 2 eggs, 2 cups oatmeal,
2 cups flour, 1 cup raisins boiled, in 1 cup water, 1 teaspoon soda dis-
solved in 2 cup hot water drained off raisins, 1 teaspoon cinnamon,
1 teaspoon vanilla.-Mrs. A. B. Christensen.
Bran Cookies: One cup sour cream, 1 cup sugar, 1 egg, 1% cups bran,
1 cup raisins, 4% cup chopped nuts, 1% cups flour, 4% teaspoon salt,
% teaspoon soda, 2 teaspoons baking powder, 1 teaspoon each of gin-
ger, cinnamon and nutmeg. Add beaten eggs to cream and mix with
sugar, bran, raisins and nuts. Then add sifted dry ingredients
which have been sifted together, beat well and drop by teaspoons in a
greased baking sheet. Bake in moderately quick oven 425 degrees F
until browned. About five minutes.—Mrs. E. A. Hansen.
|
Fruit Cookies: Two cupfuls brown sugar, 1 cupful butter and lard, 1
cup chopped nuts, 3 eggs, 1% teaspoons baking soda, 2% cups flour,
1 teaspoon cinnamon, % teaspoon allspice, 1 teaspoon ginger, 1 cup-
ful chopped raisins, 2 tablespoons sour milk, 4% teaspoon salt. Break
egg in bowl, add melted butter, sugar, mix thoroughly. Add milk,
nuts and raisins. Add dry ingredients. Add enough more flour to roll.
Roll thin, and bake in hot oven till brown.—Mrs. E. A. Hansen.
Date Bars: 1 p.kg. dates, butter size of walnut, 4% cup sugar, 1 cup
water, a little salt, boil till smooth. Cool, add vanilla, 1 cup brown
sugar, $4 cup butter, 1% cups flour, 134 cups oatmeal, salt, 4 tea-
spoon soda. Mix together, then put date filling between layers of
crumbs.-Mrs. Victor Haahr.
Date Bars: Make a sponge cake batter by beating 4 eggs well, add
1 cup sugar and beat vigorously. Add 4 tablespoons cold water, pinch
salt, 1 teaspoon vanilla, sift, then measure 1 cup flour, add 1 tsp.
baking powder and sift 3 times. Add to the above mixture and beat
for 5 minutes. To this add 1 cup cut dates and 1 cup chopped nuts.
Bake in shallow pan until brown. Remove, cut into strips and roll in
powdered sugar.—Mrs. Peder Christensen.
Chocolate Strips: 1 cup sugar, 4% cup butter creamed, 2 eggs, add one
at a time and beat, vanilla, 2 squares chocolate, 94 cup of flour.
When baked put sugar on and cut in strips while warm.–Mrs. Victo
Haahr. -
Pinwheel Cookies: Cream 1 cup butter, add gradually 1 cup sugar
add two beaten egg yolks and beat well. Add 6 tablespoons milk, 3
cups flour with 3 teaspoons baking powder and 1% teaspoon salt.
Divide dough in halves, to one half add 2 squares of melted chocolate.
Roll white dough about 44 inch thick, then chocolate dough, put on
top of white dough. Press together and roll up like jelly roll. Let



COOK BOOK 57
in cold alum water, 1 tablespoon of alum to a gallon of water, let
stand a few days till crisp. Then put in cold water and a little vine-
gar a day or so till the water don’t taste of vinegar. Pack in jars,
cover with boiling vinegar and sugar and seal.-Annie M. Peterson.
Picalilli: Take half and half green tomatoes and cabbage, run through
chopper, chop fine, put in granite kettle enough good vinegar to cov-
er. Add 1 pound of sugar to every quart of vinegar, 1 teaspoon of
salt and 2 tablespoons of mixed spice. Run through meat chopper. Boil
all together and can in glass jars.--Annie M. Peterson.
Cherry Olives: 1 cup of cold water, 1 cup of cold vinegar, 1 tablespoon
of salt. Leave stems on cherries. Wash and put in a jar and cover with
the cold liquid and seal.-Mrs. Herluf Christensen.
Cucumber Pickles: This is a good recipe if you don’t have jars en-
ough for all the cucumbers in the fall. Then just put them in a stone
jar in the cave and cover with salt. In winter when you get ready
to can them soak cucumbers from brine in fresh water. Change water
several times and to get them fresh will require several days. Put in
a colander and drain well. Then place in a vessel again and cover
with alum water (about 10% alum to 1 gal. water). It should have a
biting taste. Leave in this a week or more until cucumbers are crisp.
Again drain well and place in a vessel. Then make a weak vinegar
solution and cover them with it. (I save all old pickle vinegar for
this). Possibly 1 quart vinegar to 3 quarts water and a little sugar.
Leave them in this solution as before. After several days drain
again. Now pack cucumbers in jars and make a syrup to pour over
them. Use cup to cup of sugar and pure vinegar and spices. Boil
well, pour over pickles in jars and seal.-Mrs. Sigurd Jensen.
Watermelon Pickles: Cut the rind in 2 inch strips. Soak in brine 24
hours using 4% cup salt to 1 quart water. Rinse, drain and cook in boil-
ing water until tender. Drain again. Use cup to cup of pure vinegar
and sugar. Tie spices in bag and heat this to boiling point. Then put
in melon rinds and cook slowly for 15 or 20 minutes.—Mrs. Sigurd
Jensen.
Cinnamon Apples: 2 cups sugar, 1 cup water, 3 tablespoons cinna-
mon drops, 1 teaspoon red coloring. Dissolve over medium heat, add 6
or 8 medium sized apples peeled, cored and cut in quarters. Cook
slowly until tender. Turn carefuly so as not to break or mash apples.
Good as a relish with meat.—Mrs. Joe Borg.
Indian Relish: 1 peck ripe tomatoes, 2 bunches celery, 6 medium sized
onions, 4 green peppers. Cut all fine and mix with a small cup of salt,
put in a cloth sack and drain over night. In the morning add 2 lbs.
brown sugar, 1% oz. white mustard seed. 4 cups vinegar. If not en-
ough add 1 more cup, mix together. This does not require sealing or
cooking.—Ruby Jensen.