CUCUMBER SANDWICH SPREAD

6 Cups ground cucumber Y¥, Cup butter

4 Cups ground onion 3 Tbsp. flour

3 Red peppers 1 Tsp. celery seed
3 Green peppers 1 Tsp. mustard seed
3 Cups sugar 1 Cup cream

Y, Cup salt 1 Pint vinegar

4 Eggs

Sprinkle salt over ground vegetables, let stand overnight. Drain
wash, drain again. Return to preserving kettle, with the vinegar, celery
and mustard seeds, boil 5 minutes. Cream, butter, sugar, flour, add beaten
eggs, stir into vegetable mixture, bring to boil, stir in cream, boil up again.
Put into sterile jars. Seal and process 10 minutes in boiling water. Makes
about 5 jars.

Elsie F. Dowker

DILL PICKLES

3 Quarts water Garlic

1 Quart vinegar 1 Cup salt

Dill Pickling spice (optional)

Fill sterilized jars with cucumbers, put a clove of garlic and a few
twigs of dill weed in each jar. Bring to a boil, the water, vinegar and salt,
fill the jars with hot brine to cover the cucumbers, and seal.

Mollie Khadiken

DILL PICKLES

4 to 6 inch long cukes Crushed chillies

1 Cup dairy salt Dill weed

14 Cups boiling water Cabbage leaves (outside)

1 Dry garlic (previous year)

Pick cukes in the morning and do as soon as possible same day.
Pierce washed cukes with steel knitting needle from one end to the other.
Put 1 clove of garlic, a small bit of dill stalk and head in bottom of sealer.
Pack cukes snuggly in jars. Shake half a tsp. crushed dry chillis over
cukes. Add more dill and cover with cabbage leaf. Bring to full boil and fill
jars level. Adjust lids to seal and store in cool dark place for 6 to 8 weeks.

Betty Troyan
SWEET DILL PICKLES

4 Cups vinegar 6 Cups sugar

4 Cups water 6 Tbsp. salt

Tumeric Hot peper

a Pickling spice
ill

Cut cucumbers lengthwise, pack in jar wiih half tsp. tumeric, garlic,
dill, hot pepper to taste and ¥, tsp. pickling spice to a jar.
Boil brine and pour over cucumbers and seal.

Violet Hoobanoff

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