I found an old coffee can filled with old recipes that my great-grandmother used from the 1920's through the 1970's. While I have yet to actually try any, I hope to this coming summer, as there are a LOT of recipes for preserves. Some of these recipes are handwritten, and many are torn from newspapers and magazines. Please enjoy, and let me know if you try any!
Fry six thin strips of bacon and remove to warm platter. In the bacon grease scramble six eggs very slowly. As soon as they begin to thicken the least bit, add 1 cupful canned corn, 1 1/2 teaspoonfuls salt, and 1/2 teaspoonful pepper. When the eggs are done, put in a mound on platter and arrange bacon around the edges. Chopped green pepper, fried a few minutes in the bacon grease before adding the eggs, improves this dish.
Cover 75 small cucumbers with cold water. Add 1 cup salt. Let set one week - weight down the cover so that pickles will be held under the water. At the end of one week split each pickle and put back in the crock.
Cover with boiling water for three mornings (pouring off each water and using fresh boiling water each morning).
Second morning add 1 tablespoon powdered alum.
On the fourth morning pour off the water leaving pickles in crock. Cover with following liquid: 5 cups vinegar 5 cups water 1 Tblsp. celery seed 1 stick cinnamon, cut in 4 pieces
Rehead this solution for three mornings and pour back on pickles. Have it boiling hot each time.
On the fourth morning pack the pickles in sterilized jars and pour boiling hot solution over them and seal at once.
2 tablespoonfuls of gelatin 1/2 cupful of cold water Juice of 3 lemons 1/2 cupful of pineapple juice 1/2 cupful of sugar 1 teaspoonful of salt 1 pint of boiling water 1 cupful of pineapple cut fine 1/2 cupful of chopped cucumber Green coloring
Soak the gelatin in the cold water. Bring the liquids to the boiling point and pour over the soaked gelatin. Add the sugar and salt.
When cool and beginning to set add the pineapple and cucumber. Put in a ring mold. Chill and turn out on a lettuce-lined platter. Serve with salad dressing and mayonnaise mixed with whipped cream to which finely cut apples and celery have been added. When ready to serve place dressing in center of salad. Serves 6.
Wash the cucumbers and dry thoroly. If they are of assorted size pack the small ones in jars by themselves, halve the medium ones lengthwise, and the large ones, quarter lengthwise. Pack in sterilized jars. Cover with the following solution:
1 scant tablespoonful of saccharin powder 1 tablespoon of powdered alum 1/2 cupful of salt 5 tablespoonfuls of ground mustard 1 tablespoonful of ground cinnamon 1 teaspoonful of ground cloves 1 teaspoonful of allspice 1 cupful of ground horseradish 1 gallon of cider vinegar
Blend together the saccharin, alum, salt, mustard, and spices. Add the horseradish and vinegar, mix well and pour over the jars of cucumbers, keeping the mixture well stirred. Seal and store.
4 cupfuls of cooked string beans 4 slices of bacon 1 diced onion 1/2 teaspoonful of salt 1/8 teaspoonful of pepper
Cut the bacon into small pieces and fry until crisp and brown. Remove the bacon from teh fat and put the onion in the bacon fat until slightly browned. Add the other ingredients and heat thoroly. Serve with vinegar, if desired.
4 hard cooked eggs 2 cupfuls of white sauce 3/4 cupful of cooked material - ground ham, flaked fish, or chopped chicken 1/2 cupful of bread crumbs 1 tablespoonful of butter
Arrange alternate layers of sliced eggs and other cooked material in a buttered baking dish. Pour white sauce over the mixture; cover with bread crumbs, dot with butter, and brown in a moderate oven. Serve in the baking dish as a main dish for luncheon or supper. Serves 6.