Little Krispies

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.

Plum Conserve

2 pounds of plums (any variety)
1 orange
3 cupfuls of sugar
1/4 teaspoonful of salt
1/2 cupful of nut meats

The plums may be seeded, left whole, or chopped. Place in a preserving kettle, add the juice from the orange, the orange rind put thru a food chopper, the salt and sugar. Cook slowly until of the right consistency. Add the nut meats and let come to a boil. Pour into hot sterilized jars and seal. Seeded raisins may be added without any addition of sugar. One-third chopped apples may be substituted in place of the plums and makes a milder flavored conserve.

Mrs. R.C.
(From Successful Farming magazine, dated September 1930)

Salted Corn

A "before-and-after" recipe for corn - how to can it now and what to do with it next winter.

Boil corn on cob until tender, about five minutes. Cut from cob and add 1 pint salt to each 3 pints of corn. Stir to mix thoroughly and when cold, pack in clean glass jars. When ready to use freshen by placing 3 quarts water to each quart corn in a large kettle. Bring to boil, and repeat the process three times. Pour thru a colander. Heat corn, seasoning with 1 tablespoon sugar, 1 tablespoon flour, 1/2 cup cream, and butter the size of a walnut.

Lady Alice

Colorado

Lime Cucumber Pickles

7 to 10 lbs. cucumbers
2 cups hydrated lime
2 gallons cold water
8 cups sugar
1 Tbsp. salt
2 quarts vinegar
1 tsp. celery seed
1 tsp. cloves
1 tsp. pickle spice

Wash cucmbers and slice crosswise as for bread-and-butter pickles. Mix water and lime and add cucmber slices. Soak for 24 hours. Stir occasionally. Rinse 3 times in cold water and soad 4 hours in fresh cold water. Drain. Make a syrup by combining the following ingredients: sugar, vinegar, salt, and spices. Pour over the cucumber slices and let stand overnight. Next day simmer for 35 minutes and can in clean, hot jars.