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.

Cucumber Salad

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.

Miss B. R., Iowa

(From Successful Farming magazine, dated September 1930)

Sweet Pickles

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.

Mrs. E.J., Iowa
(From Successful Farming magazine, dated September 1930)

Lyonnaise String Beans

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.

(From Successful Farming magazine, date September 1930)

Easy Dill Pickles

9 cupfuls of water
1 cupful of salt
2 cupfuls of vinegar
Dill

Place the water, salt, and vinegar in a kettle. Let heat to scalding point, but do not boil. Pour over large cucumbers which have been quartered lengthwise and packed in sterilized jars. To each quart jar allow 1 medium-sized head of dill. Place the dill in the top of jar and seal. Store in a cool place for 6 weeks before using. A tiny piece of garlic or onion may be added to each jar if desired.

Mrs. C. W., Mich.

(From Successful Farming magazine, dated September 1930)

Stuffed Cucumber Salad

Pare medium large cucumbers and soak in salt water 1 hour or more. Make a filling of cottage cheese, seasoned with salt, pepper, pimentos, onion, and mayonnaise. Cull out centers from cucumber and fill with the cheese mixture. Slice and serve on lettuce with mayonnaise.

V.M., Mo

(From Successful Farming magazine, dated September 1930)

Stuffed Tomatoes

Remove seed from large ripe smooth tomatoes. Turn them upside down and set on ice to chill. Sprinkle inside with salt and fill with crisp celery, cucumber, and onion cut rather fine. Cooked diced meat or fish may be added. Serve on lettuce leaves topped with mayonnaise dressing.

V.M., Mo

(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.