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 Apple Pudding

Allow one apple to a person, Northern Spies, if possible, peel, and cut off a thick slice from the top to use as a lid. Remove the core and scrape out the center till a thin wall remains.

Chop one apple, add to the scrapings, with a few chopped nuts, chopped seeded raisins, sugar and cinnamon to taste. Put this mixture into the cavity, press down and put on the end, and arrange closely in a buttered baking dish. Surround the dish with water and bake till the apples are tender.

Beat four eggs and one cupful of sugar thoroly, then add a small cupful of flour. Pour this mixture around the apples and bake till done. Serve with whipped cream.

O.E.C., W. Va.

(From Successful Farming magazine, dated September 1930)

Baked Steak With Tomatoes

Select 1 pound of tender round steak or pork steak and cut into pieces 2 inches square. Put a layer of steak in a baking dish, salt and pepper. Add a thin layer of onions and a layer of canned tomatoes. Salt and pepper each layer of meat as desired. Continue until baking dish is filled having tomatoes for last layer. Sprinkle a little flour on top of tomatoes and bake two hours in a moderate oven or until meat is tender. Before serving cover top of meat with buttered bread crumbs and brown in oven. Delicious.

Mrs. I. W., Ill.

(From Successful Farming magazine, dated September 1930)

Curry of Pork and Green Tomatoes

2 cupfuls of chopped lean cooked pork
1 quart of skinned sliced green tomatoes
1 cupful of sliced onions
2 tablespoonfuls of pork drippings
1 teaspoonful of curry powder
Salt

Cook the onion in the drippings for a few minutes, add the green tomatoes, cover, and cook until tender. Add the pork, curry powder, salt to taste, and 2 or 3 tablespoonfuls of brown meat juice from a roasting pan, or about 1/2 cupful of brown gravy. Cook until thoroly heated and serve in a ring of hot boiled rice. Tart apples may be used instead of the green tomatoes.

Mrs. M.J.B.

(From Successful Farming magazine, dated September 1930)

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)

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)