Weird Candy Trivia. Crispies History Growing Candy.
She canned her pickles and relishes from the 1940's through the 1970's when she just couldn't do it any longer. Now her daughter has graciously allowed me to place her recipes here.
My Aunt Marie and Uncle Arnold lived a decent drive out in the country. I remember as a kid, going there. What a playground this was. Endless blue skies. Ponies to ride, creeks to play in, dogs to pat, and the best food ever in the whole wide world.
Go to 2nd page of Pickles, Relishes, and Canning
Over there? Yea, that's me too, with my mom. That was 1970 something.
Angels and a little devil too.
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Vintage Recipe Books.
This lady was something. She could knit, crochet, sew, and quilt. I once saw a spinning wheel once in the attic, but I don't know about that. I do remember the most beautiful blankets, throws, mittens, sweaters, and scarves.
I remember one time when we were visiting, she was making butter. I'll bet she made it more then once, but I was given the pleasure of churning her butter batch, out by the old pump well.
Shaded well by large trees, surrounding the whole house. The deep water well look just like you would imagine one.
A large round wooden structure covered with a shanty slated roof and a bucket, hanging from a rope, in the middle. Added to the well's side was an black iron hand pump.
The water, running over my fingers, felt like velvet rushing out and fascinated me. They would finally yell at me to stop.
I would begrudgingly oblige and walk back to the kitchen. Never was there a more comfortable and homey kitchen then hers. Bright, colorful and o, those wonderful aroma's. Closing my eyes and listening real hard, I can almost hear my mom's and Aunt Marie's voices chatting the day away.
My mother and father simply adored her canned relishes and pickles. I hope you will too.
I guess you have had enough of my prattle, on to the recipes.
By the way, these recipes have never been printed before. All were handwritten in her Favorite Recipes
Book or on index cards.
Since the beginning of posting my Aunt's pickle recipes, I have found other recipes dating from the 1950's. They came to me in a recipe box from Virginia.
Please email with any questions to starlina@bright.net
You will have to copy and paste. I need to control the spam.
IF YOU WANT TO TRY THE FOLLOWING RECIPES, FEEL FREE, BUT REMEMBER TO "CAN" THE FOOD PROPERLY SO YOU "DON'T KILL YOURSELF", AS MY MOTHER WOULD SAY.
KNOW THE PROCESS OF "CANNING FOODS"
Oven canning is dangerous, don't do it ever1
Cold "sealing" or filling jars with cold pickles or preserves that are not processed is dangerour. Always - heat is necessary to seal jars and a water-bath canner is neede to prevent them from spoiling.
Read "Santa and the Magic Key", plus recipes for your holidays. A special milk pea recipe is included with story by Robin Wallace.
Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon. Alas, no recipes...
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Lil Abner's Kickapoojoyjuice.
Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................."
Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe.
Homemade Remedies Recipes - Recipes our grandparents used from a poultice, mustard plasters, gargles and paste.
Thanksgiving Day recipes and story from the past.
College Foods and Other Mistakes.
From the recipe box of Mrs. Charles Andrews of Clarksburg but she was given the recipe by Mrs. Loman Stewart. Circa 1959
Wash cucumbers and soak 36 hours in a brine, made by adding a cup of salt to a gallon of water. Drain completely, cover cucumbers with boiling water. Let set until cool. Drain off water and pack in sterilized jars. Cover with the following syrup. For each cup of vinegar, add one cup of sugar. Add favorite seasoning, such as mixed spices, horseradish etc. Bring to a boil and pour over cucumbers. Seal at once.
9 Medium cucumbers about 4 1/2 inches
6 Cups boiling water
2 1/3 cups cider vinegar
2 1/2 Cups sugar
2 T. Salt
1 T. Celery seed
3 1/4 tsp Tumeric
3/4 tsp. Mustard Seed
Select fresh firm cucumbers. Wash and cut in strips. Pour boiling water over and let stand overnight. Next day drain and pack solidly into clean jars. Combine remaining ingredients and boil for 5 minutes. Pour this boiling hot liquid over the cucumbers in the jars. Seal Process in boiling water bath 5 minutes.
Bet you never thought I would get around to her recipes, did you?
She use to can all her vegetables in her basement. It was set up for this with an old sink, several large 50's chrome tables, a table from the 40's, an old gas stove from the 50's and a variety of canning equipment. Its all still sitting there today.
She passed away several years ago at the age of 103. The stories she could tell. Anyway, here is the recipe.
Corn Salad
18 ears of corn
1 head of cabbage
7 onions
3 peppers
1/2 cup of sugar
1/2 cups of whole mustard
1/2 cups of salt
Boil twenty minutes
Vinegar - 2 quarts
Finish as usual.
To this day, I have no idea why they had separate living arrangements. It never seemed polite to ask and as I was a little thing, I took for granted this was normal. The only thing I can rightly figure, is divorce wasn't an option, so they lived in different houses on the same property. They had thirteen children, though not all lived to adulthood, so I ain't sure about the divorce thingy either.
I don't remember much about my grandfather, as he passed away when I was still a small child. He must have been much older then my grandmother, because she lived till I was twenty-something.
Yet, there are a couple things which, to this day, I do remember. First, he was very funny and I remember laughing alot when ever he was around.
Second, he made bread and butter pickles in a big wooden barrel. The barrel sat right in the middle of his sack and the pickling fragrances mingled with a smokey aroma from the wood burner. I remember those aroma's and when ever my nose is filled with either fragrance, I think of my grandfather, way back then.
Bread and butter pickles are my favorite of all pickles.
She was 60 years old when she gave this to me, back in 1954".
Grind
15 lbs. Green Tomatoes
3 lbs. Onions- or less
Red Mangoes - as many as desired
1/2 Cup Salt
Mix and cover with boiling water. Let cool and drain.
Add
1/2 Gallon Vinegar
1 Pint water
4 lbs. White Sugar
2 T. Mixed Spices in bag
1 tsp. Turmeric
Cook slowly for 1 hour.
Put in pints and seal as usual
Cut, Slice, Dice as you like.
Small head of cabbage
Celery
Onions
Cucumbers
Green tomatoes
Green Beans
Lima beans
Cauliflower
Red Mangoes
Put in salt water over night.
1 Cup of salt to 1 gallon water
Drain
Add 1/2 gallon of Vinegar
1 pt. Water
4 lbs. Sugar - more if desired
2 T. Mixed spices in bag
Bring to a boil - put in jars and seal
20 ears fresh sweet corn
1 Cup Chopped sweet green peppers
1 Cup chopped sweet red peppers
1 Cup chopped onion
1 Cup chopped celery
plus 1 small head cabbage
1 T. salt
2 1/2 T. mustard seed
1 tsp. celery seed
1/2 tsp turmeric
2 Cups water
2 1/2 Cups vinegar
Drop ears of corn in boiling water. Boil 5 minutes. Dip in cold water. Cut kernels from cob. Should be 10 cups corn. Combine corn in a kettle with the remaining ingredients and boil for 15 minutes. Pack hot in jars and seal
Mother's 8 pts.
3 lbs. Fresh tender green beans
Fresh Dill
2 Cups water
2 Cups vinegar
4 T. Salt (pickling)
4 tsp Sugar
1. Wash beans - snap tips, but leave whole. Parboil. Cover in unsalted boiling water in kettle 5 to 10 minutes or just until crisply tender.
2. Lift out with slotted spoon. Place at once in large bowl of ice and water to cool quickly
3. Pack beans upright in hot sterilized jars. Place dill in each jar.
4. Heat water, vinegar, salt, sugar in to boiling in a saucepan. Pour into jars to fill right to rim. Seal
(This "in to boiling in a saucepan" was not a type o. This was how she wrote it. I don't know if it was a mistake on her part, I can only type what I have. Remember, I am not a cook and have never made any of these recipes. I only offer them as a gift to those who can cook.)
2 Cups sugar
1 Quart Vinegar
Boil 15 minutes.
Plunge pimento's in hot water.
I minute then in cold water for 10 minutes. Put pimentos in jars and pour vinegar over them and seal.
30 to 45 medium sized cucumbers
4 Quarts water
1 Quart pickling salt
Alum
12 Cups Sugar
6 Cups vinegar
3 Tsp whole cloves
6 Sticks Cinnamon - broken in quarters
1. Make brine of water and salt in stone jar. Wash pickles and slice thin. Place in salt water - cover and let stand 10 days. (I stir every day to keep from molding) Drain off brine and rinse pickles. Add 3/4 box of alum to cold water and cover pickles and let stand 24 hours. Drain off alum water and rinse well in clear water. Drain well.
2. Make a syrup of sugar, vinegar, and spices. Bring to a boil. Pour boiling syrup over pickles. Let stand 24 hours. Drain off syrup every day for 5 days. Save.
Bring to a boil and pour back over pickles. On sixth pack pickles in sterilized jars. Bring syrup to a boil and pour over pickles. Distribute spices in jars and seal. Don't pack pickles to tightly.
After the beans have been strung, broken and washed, put in a large vessel and cook until a bean taken between the thumb and forefinger mashes easily, but do not over cook until the bean is mushy. Drain water off beans and wash with cold water until water is clear. The beans should be cold by this time.
Pour 1/2 gal. cold water in the bottom of a stone jar with 1/2 cup salt. Put in 2 gals. cooked beans and press down firmly with hands. Keep adding 2 gals. beans and 1/2 cup salt until all the beans are used. No more water is needed. Keep beans firmly packed with palm of hands.
Spread a cloth over beans, tucking edges down around sides and weight down with a large weight which comes near the edges of the jar. Cover jar. Can in 7 days. To can pack cold in sterilized jars and seal tight. Two bushels of nice full beans makes 8 gals.
This is a collection of vintage, handwritten recipes that I have gathered from little tin recipe boxes. These recipe boxes have been purchased from estate auctions, yardsales, thrift shops, and, even, eBay! There is never an intention to plagiarize anyone else’s copyrighted material. If I have wronged anyone, please send me an email with proof and I will remove the offending recipe.
I found these as handwritten recipes. Passed down from generation to generation.
Most recipes are from the 50’s, 60’s, and 70’s. I like those decades the best. No doubt, because I was young and had my whole life ahead of me………
Any photo, that is not my own, but taken from postcards and other advertisements are offered for sale on my vintage website. Once purchased, they are removed from the blog and website, unless I am describing what I have sold in the past. There is no plagiarizm intended.