Weekly Roundup - Living On Nothing Edition [Survival Today - an On going Thread #3]

Frugal Dad .com ^ | July 23, 2009 | Frugal Dad

[nw_arizona_granny]

Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

The Frugal Roundup

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

A Few Others I Enjoyed

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

[nw_arizona_granny]

http://libsysdigi.library.uiuc.edu/OCA/Books2008-08/cookbook00osso/cookbook00osso_djvu.txt

[NOTE:
PLEASE USE A MODERN CANNING BOOK FOR CANNING INSTRUCTIONS, FOR THESE RECIPES ARE ABOUT A HUNDRED YEARS OLD AND UNSAFE METHODS OF CANNING WERE USED.
granny]

PRESERVES AND PICKXES.

PEACH MANGOES.
(Mrs. Ives.)

Pare peaches ; cut in half. Pill each side with cabbage
cut very small, and white mustard seed in the cabbage.
Have plenty of the mustard seed in cabbage. Then tie
the halves together with strips of muslin ^ inch in width.
Tie tight, as peaches shrink. Pack them, after wiping
off carefully, into a stone jar. Then make a sweet pickle
syrup and pour over them hot, each day for six or seven
days. For syrup, — 1 quart vinegar, 4 or 5 pounds sugar,
according to peaches. Flavor with stick cinnamon.

SWEET PICKLE PEACHES.

Peel peaches and stick 2 or 3 cloves into each one. Make
a syrup of 3^ pounds of sugar, 3 pints of vinegar and
some stick cinnamon. Put your peaches in a stone jar
and pour boiling syrup over them. This amount will
cover 7 pounds of peaches. Next morning drain off the
juice and boil again and pour over the peaches. The
next morning put peaches and syrup into preserving ket-
tle and boil until you can stick a straw into the peaches.
Put in jars and cover tight.

DAMSON PICia.ES.

10 pounds of fruit, 6 pounds of sugar, 1 quart of vine-
gar, 1 teaspoon each of cloves, allspice and cinnamon.
Wash damsons and put in jars. Scald your vinegar, su-
gar and spices and pour over damsons. Repeat this for

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five mornings, and on the fifth morning boil all together
^ hour.

CHILI SAUCE.

(Mrs. Mihilk.)

18 ripe tomatoes, 6 red peppers, 6 large onions, 10 ta-
blespoonfuls of white sugar, 3 of salt, 5 cups of vinegar.
Boil H hours.

CHILI SAUCE.
(Mrs. R. Calvin Dobson.)

1 peck ripe tomatoes, scalded and peeled, sliced thin;
16 green peppers (remove seeds), 8 medium sized onions,
3 stalks of celery. Grind all, put in kettle with 2 table-
spoons of salt, 2 tablespoons ground cinnamon, 1 tea-
spoon black pepper, 1 tablespoon ground allspice, 6 table-
spoons sugar. Boil 1 hour, add 4 cups of cider vinegar.
Boil until thick, stir very frequently.

VIRGINIA CHOW-CHOW.

2 heads of cabbage, -J peck ripe tomatoes, ^ jDeck green
tomatoes, 1^ dozen large onions, 9 green and red peppers,
2 pounds of brown sugar, 1 pint of grated horse radish,
1 teaspoon black mustard seed, 1 teaspoon ground mus-
tard, 1 ounce of celery seed, 1 ounce of tumeric. Chop all
fine and sprinkle in layers with one pint of salt over night.
Put in colander and drain thoroughly. Put in kettle with
sugar and spices mixed thoroughly through, add vine-
gar enough to cover and let boil. Put in airtight jars.

PICALLILL

(M. J. V. C.)

1 peck green tomatoes, 4 peppers, 1 large head cabbage,
6 onions, 2 stalks celery, all chopped fine. Put in salt
and water 1 night, using 1 cup salt, drain in the morning,
cook in vinegar and part water ; when tender drain well.
Put 5 cents worth of mixed spice in a bag, 2 pounds brown
sugar, with enough vinegar to cover well the chopped
pickle. Boil the vinegar, sugar and spices together, and
pour over the pickle.

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SPANISH PICKLE.
(Mrs. Luther.)

2 dozen ripe cucumbers cut in large pieces (green, cu-
cumbers may be used), chop fine 2 head’s cabbage, 3 dozen
small onions, 8 green peppers, 6 stalks celery. Let stand
in salt water 24 hours, drain and place in kettle, 1 ounce
white mustard seed, 1 ounce celery seed.

FRENCH TO:\LVTO PICKLE.
(Mrs. Troxel.)

1 peck green tomatoes, 6 onions, nicely sliced ; sprinkle

1 teacup of salt over and stand all night, then drain well
and scald in weak vinegar 10 or 15 minutes, drain again
and scald with 2 quarts strong vinegar. 1 pound sugar,

2 tablespoons curry powder, 2 tablespoons tumeric, 2
teaspoons cinnamon, 2 teaspoons cloves, 2 teaspoons all-
spice, 2 teaspoons mustard. Simmer all together slowly
a few minutes. This is a beautiful rich pickle.

CHOPPED TOMATO PICKLE.

1 peck green tomatoes, | dozen onions, 1 small head
cabbage, 3 green peppers, 1 large bunch celery. Chop all
fine and stir in 1 cup salt, 1 tablespoon ground mustard,
:| teas])oon cayenne pepper, 3 tablespoons ground cin-
namon, 1 tablespoon ground cloves. Stir well and cook
slowly for 2 hours.

GREEN TOMATO PICKLES.
(Mrs. 0. H. Campbell.)

1 peck green tomatoes sliced over night, sprinkle with
salt; in morning dram in colander, slice 1 c^uart onions,
1 quart green beans, 1 pound brown sugar; cover with
vinegar, put in a porcelain kettle, add tablespoon of cel-
ery salt, celery seed, mustard seed, and tumeric powder
enough to make the vinegar yellow, handful of whole all-
spice. Cook all afternoon.

COLD VINEGAR PICKLES.

(Edna Sampsell.)

Scrub small cucumbers. Make brine strong enough to
hold up an egg. Let cucumbers stand in this brine 24

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hours. Spice pure cider vinegar with dill and pepper,
cloves, horseradish, hlack pepyjer. Heat to the boiling
point. Let cool and cover the pickles. Put in each jar a
little of each spice.

OIL PICKLES.
(Mrs. H. B. Clarke.)

100 small sliced cucumbers, 1| cuj^s salt, 2 pints small
white onions sliced. Put layer of cucumbers, onions and
salt in colander and let stand over night. Wash and
drain them; add 3 ounces white mustard seed, 1 ounce
celery seed, 2 cups best olive oil. Put in a jar and cover
with vinegar. A little sugar improves and hardens them.

PICKLED GIRKINS.
(Mrs. Byron L. Smith.)

Soak 300 small girkins in brine over night. 1 handful
of small green peppers, 1 quart small onions, 3 table-
spoons white mustard seed, 3 tablespoons black mustard
seed, 3 tablespoons celery seed, 7 small handful s of juni-
per berries, 2 pounds brown sugar, J gallon cider vinegar.
Put the mixture on the stove and let it come to a scald,
not boil. Scald until thoroughly seasoned. When ready
to bottle, add to this 1 quart bottle of Cross & Black-
wells Chow-Chow, to which add | pound of ground white
mustard, mixed with a little cold vinegar.

ONION AND CUCUMBER PICKLE.
(Mrs. John Glass.)

3 dozen small cucumbers, 3 quarts small onions. Slice
and sprinkle with salt and let stand over night. Rinse
and drain well in cold water. Make a dressing of : 1 quart
vinegar, -J cup sugar, J cup flour, 2 level tablespoons mus-
tard, 1 level tablespoon celery seed, 1 teaspoon tumeric,
a little cayenne. Cook until thick. Then add cucumbers
and onions and cook h hour. Put in bottles and seal.

FRENCH PICKLES.

200 cucumbers, sliced and sprinkled with salt, stand
over night. In morning cover with vinegar, 4 cups brown
sugar, 10c white mustard seed, 10c celery seed, 5c tumeric

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powder, 6 green peppers, 1 dozen onions, sliced with cu-
eiimbers. Cook until it turns yellow.

CUCUMBEE PICKLES AND SPICED VINEGAR.

(Mrs. Hirschberg.)

Secure smallest cucumbers ; wash, and measure enough
water to cover well. Add to water salt until brine will
bear an egg. Scald, skim, and pour over pickles. Cover
and let stand one week. Every other day take out pickles,
wash, wipe dry with rough towel and return to brine.
At end of week, take same amount vinegar as you had
brine. To 1 gallon vinegar add 1 quart brown sugar and
boil. Fill quart jars with the pickles and to each quart
add 1 small red pepper pod, 4 dozen black pepper ber-
ries, 2 teaspoons garlic, chopped fine, ^ dozen allspice, 2
cloves, 2 teaspoons white mustard seed, 3 teaspoons cel-
ery seed. Pour the hot vinegar over them, and seal. The
vinegar spiced by this recipe makes the best of seasoning
later for French salad dressing.

SLICED CUCUMBEE PICKLES.
(Mrs. E. F. Gorton.)

3 dozen large cucumbers (green), 1 dozen medium on-
ions. Peel and slice both — slices to he between a sixteenth
and a quarter of an inch in thickness. Put into salt over
night. A large layer of cucumbers, then sprinkle thick
with salt ; a layer of onions, salt, etc., until jar is filled.
In the morning drain and cook in weak vinegar until ten-
der ; then drain again. Take 3 pints good vinegar, 2 cups
granulated sugar, 1 teaspoon cinnamon (ground), 1 tea-
spoon celery seel, 2 teaspoons chopped red pepper, 1 ta-
blespoon mustard seed. A very little black pepper. Heat
pickles thorouglily in this. Put in jars and pour over
them the heated vinegar.

SWEET PICKLE.
Water Melon or Etpe Cucumbers.

(Mrs. E. F. Gorton.)

6 pounds of fruit, 3 pounds granulated sugar, 1 quart
(scant) of good vinegar, a bag of whole spices. If melon
is used, cut off rind and scrape off soft inside. Cut in

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pieces a little larger than for table use. (They shrink.)
If cucumbers are used, take large yellow ripe ones, peel,
cut out soft inside, and cut parts remaining into any
shape you like. Weigh fruit before boiling, then put in
kettles and cover with cold water. iVllow same to boil
until pieces begin to look transparent (not soft). Re-
move, drain and plunge into ice water till perfectly cold.
Drain and lay on soft cloth and press as dry as possible.
Bring vinegar, sugar and spices to a hard boil; put in
fruit, and boil until tender (but not too soft.) Remove
fruit, and boil syrup down until quite thick — for half an
hour, or till rich. Put fruit into stone jars with spice
bags and pour boiling syrup over them.

CHOPPED CUCUMBER PICKLES.
(Mrs. Ives.)

3 dozen cucumbers, 18 onions, 1^ teacups salt, 1 teacup
mustard seed, | teacup ground pepper, 2 tablespoons cel-
ery seed. Chop cucumbers and onions fine. Mix with
salt and let drain over night. The next morning mix with
the other ingredients and cover with good cider vinegar.
Do not cook.

OIL PICKLES.

1 peck medium sized cucumbers, 2 large onions chopped
fine, 1 ounce black mustard seed, 1 ounce white mustard
seed, 1 ounce celery seed, ^ pint olive oil, vinegar enough
to cover. Slice the cucumbers, let stand in salt water,
then drain.

CHILI SAUCE.

12 large ripe tomatoes, 4 ripe or 3 green peppers, 2
onions, 2 tablespoons salt, 2 tablespoons sugar, 1 table-
spoon cinnamon, 3 cups vinegar. Peel tomatoes and on-
ions, chop all fine and boil 1^ hours. Bottle and it will
keep.

OIL CUCUMBER PICKLE.
(Mrs. Ives.)

2 dozen cucumbers, size suitable for table. Peel and
slice them. Sprinkle with 1 cup salt. Let stand 3 hours,
then thoroughly drain in colander for 2 hours. Sliced
onions, 1 cup, 1 large red pepper, sliced, j cup white mus-
tard seed, ^ cup black mustard seed, 1 teaspoon powdered

u

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alum, 1 quart white wine vinegar, li cups olive oil. Mix
well and put into Mason jars without cooking or heating.

MUSTAED PICKLES.
(Marion Carr.)

1 quart of small cucumbers, 1 quart of large ones, cut
up, 1 quart button onions, 2 large cauliflower, cut in
pieces, 2 quarts celery, diced, 4 red peppers, cut in strips.
Make a brine of 1 cup salt to 1 gallon water. Soak in this
brine 24 hours. Scald in same brine until everything is
tender. Drain thoroughly. Make a paste. 12 table-
spoons French mustard, 2 cups flour, moistened with vin-
egar, 4 quarts vinegar, brown sugar to taste. Stir over
tire until smooth. Add pickles and can.

CANNING BLUEBERRIES.
(Grace D. Pardridge.)

Make a syrup by boiling 6 cups of sugar and 1 of water
for 15 minutes, then add 9 cups of berries. Keep them
under the boiling point for 15 minutes, then fill hot jars
with them and screw the covers tight.

• DELICIOUS CONSERVE.
(Mrs. George E. Moore.)

Cook 5 j)ounds peaches and 5 pounds sugar 30 minutes.
Add 1 pineapple cut in pieces, 3 eggs, 2 ounces ginger root
and cook down.

CONSERVE.
(Mrs. Frank L. Wean.)

3 pints stewed grape pulp, boil pulp in juice and put
through colander 8 cups sugar \ pound raisins, juice of
one orange and one lemon, 1 pint of water, 1 cup coarsely
chopped walnut meats. Boil slowly for 20 minutes.

PEACH CONSERVE.
(Mrs. J. P. Smith.)

5 pounds of sugar, 5 pounds of peaches, 1 pineapple,
a little green ginger root. Boil sugar and peaches a half
hour and add pineapple cut fine and the ginger root cut
in small pieces. Boil all until ginger is soft.

128

GRAPE CONSERVE.

2 quarts blue grapes, cook and strain, add 5 cups su-
gar, boil until begins to jell. Add 1 pint nuts broken
fine, 1 pound seeded and chopped raisins. Boil a few
minutes. Put into jelly glasses. Fine with meats.

CHERRY COXSERA^.
(Mrs. John Glass.)

3 pounds stoned cherries, 2 pounds stoned raisins, 4
large oranges, 4 pounds sugar. Chop oranges fine. Steam
raisins 20 minutes. Chop coarse. Add cherries and su-
gar, oranges. Boil 20 minutes, then put in tumblers like

CURRANT AND RASPBERRl^ JAM.

2f currants, ^ raspberries, enough water to keep from
sticking. Boil from ^ to } of an hour. Allow 1 pound of
sugar to 4 pounds of fruit. Add sugar after fruit has
boiled i hour, then boil until sugar is dissolved.

RHUBARB JAM.

4 pounds rhubarb, 3 pounds sugar, juice and rind
^grated) of 1 lemon, juice of 1 orange, rind cut into small
strips with scissors. Boil slowly for 1 hour. Add nuts
according to taste.

JIM JAM.
(Mrs. E. F. Gorton.)

1 quart of currant juice, 1 quart of raspberry juice, 2
oranges, 1 pound raisins, stone and halved, 5 pounds
sugar. Six pints of raspberries will yield 1 quart of
juice, and 4 quarts of currants. Cut rind of oranges into
tiny dice, and remove seeds and partitions. Cook the
mixture at least three-quarters of an hour.

GINGER PEARS.
(Mrs. J. P. Smith.)

8 pounds of green pears, 8 pounds of granulated sugar,
I pound green ginger root, 2 lemons. Scrape ginger root
and cut in small pieces. Cut lemons, peel all in small
dice. Cook these together until tender and add to pears
and sugar. Cook altogether until like marmalade.

129

GINGER PEARS.
(H. 0. Schumacher.)

7 pounds of pears not very ripe, 5 pounds sugar, |
pound ginger root broken in small pieces, juice of 4
lemons with a little of the rind grated. Mix and cook
slowly 2 or 3 hours.

ORANGE MARMALADE.
(Mrs. L. G. Yoe.)

12 oranges, 6 grape fruit, 3 lemons. Wash and peel
and put peeling through meat grinder. Slice the pulp,
take out the seeds. Put all together and pour over it 3
quarts water. Let stand 24 hours. Then cook 2 hours.
Then put in 1 quart sugar to each pint of fruit. Boil all
together for 1 hour. Stir frequently when boiling to pre-
vent scorching.

ORANGE MARMALADE.
(Mrs. E. A. B.)

Slice 4 oranges and 1 lemon. Cover with H pints of
cold water and let stand over night. Boil till tender next
day. Pour back in bowl and let stand over night. To
each pound of fruit add 1^ pounds of sugar. Cook slowly
1 to 2 hours.

GRAPE FRUIT MARMALADE.
(Mrs. H. B. Clarke.)

Peel fruit and remove all fleshy or leathery part from
the skin or peeling. Cut into very thin slivers. Cook
until tender in 3 or 4 waters. Remove all inner white
skin from fruit and cut fruit into small pieces. Put into
collander, allowing juice to strain through. Allow 1
pound sugar to each grape fruit. Make syrup without
stirring until it threads. Then add juice to syrup. When
heated thoroughly add fruit and peel. Cook until proper
thickness.

GRAPE FRUIT MARMALADE.
(H. 0. Schumacher.)

3 lemons, 6 grape fruit, 1 orange. Cut fruit into quar-
ters, then slice into thinnest possible slices, discarding

130

seeds and white core. Cover with 4 quarts cold water
and let stand over ni^ht. Cook 2 hours in uncovered ket-
tle, then add lOj pounds sugar and cook till mixture is
thick enough to hold up the peel. Makes 24 jam jars
full.

EAST INDIA PKESEEVE.
(Mrs. G. 0. Clinch.)

8 pounds of hard g:reen pears, 6 pounds sugar, ^ pounds
green ginger root, juice and yellow rind of 3 lemons, 1
pint of water. Peel and slice the pears very thin. Peel
and snip the ginger very fine. Wash and slice the yellow
rind of the lemons. Boil together for 3 hours.

PEACH PRESERVES.
(Mrs. Ayres.)

5 pounds peaches sliced, 5 pounds granulated sugar,
juice of 3 oranges, peeling of 1 orange. Cover whole
with water. Cook ^ hour after it starts to boil. Remove
orange peel before putting into jars.

TOMATO PRESERVE.
(Mrs. H. B. Lensch.)

3^ pounds of ripe, red tomatoes, scald and peel. If too
much juice let stand and pour away a little. 2 pounds
sugar, ^ teaspoon ginger, ground, 1 teaspoon ground cin-
namon, 1 oily skinned lemon. Cook until thick. Stir
often. Grate yellow skin of the lemon. Throw away the
white part, slice the rest. Takes a long time to cook.

PRESERVED STRAWBERRIES.
(Mrs. Henry Thayer.)

1 pound fruit, 1 pound sugar. Make a syrup, cook un-
til it drops from spoon stringy, then put in a few berries
at a time, cooking slowly for 20 minutes. Lift berries
out very carefuly, filling jars when all berries are cooked.
Then cook syrup 10 or 15 minutes more. Fill jars and
seal hot. Very good.

CHERRY PRESERVES.
(Mrs. Frank Lincoln Wean.)

Pit cherries and weigh. Put in stone jar and cover

131

with vinegar and let stand 24 hours. Drain off vinegar
and stir in carefully pound of sugar for pound of cher-
ries as first weighed. Let stand for 2 or 3 days or until
sugar is entirely dissolved, stirring each night and morn-
ing. Can.

SPICED CURRANTS OR GOOSEBERRIES.

(Mrs. Van Nortwick.)

5 pounds of fruit, 4 pounds sugar, 2 tablespoons cloves
and cinnamon (each), 1 pint of vinegar. Boil until thick,
not less than 2 hours.

SPICED CURRANTS.

(M. W. C.)

5 pounds of currants, 4 pounds of sugar, 2 teaspoons
of cinnamon, 1| cloves, 1 allspice, | pint of vinegar. Cook
currants 1 hour. Add spices and boil 20 minutes, then
add sugar and vinegar and boil 10 minutes.

SPICED GRAPES.

7 pounds grapes, 3 pounds of sugar, 1 pint vinegar, 1
tablespoonful cloves, same of cinnamon. Boil the grapes
until very soft. Add the other ingredients and boil until
it jellies.

SPICED GOOSEBERRIES.

(Mrs. Ives.)

3 quarts gooseberries, 4 pints sugar, 1 pint vinegar, 1
tablespoonful cinnamon, 1 tablespoonful cloves, 1 table-
spoonful nutmeg. Cook 1^ hours.

SPICED GRAPES.

(Mrs. Carleton Morely.)

7 pounds grapes, 3^- pounds sugar, 1 pint vinegar, J
ounce ground cloves, | ounce ground cinnamon. Squeeze
the pulp from skins and boil until soft. Put through a
colander. Add skins and other ingredients. Boil 1 hour.

132

CUKRANT JELLY.
(Miss Gregory.)

In preparing the currants, leave them on the stem.
After washing, drain thoroughly, place in a stone jar, and
stand jar in a kettle of water on the stove. Cook until
thoroughly done — something like 3 hours after the water
in the kettle begins to boil. Strain the juice over night
through double cheese-cloth. Let the juice come slowly
to a boil. Boil 20 minutes, skimming carefully; then re-
move from the stove, and add the su.s:ar orradually, stir-
ring until entirely dissolved. Place again on the stove
and boil hard for 5 minutes, skimming carefully Allow

1 pound of sugar to every pint of juice, and heat the sugar
before using.

MINT JELLY.

(Mrs. Crandall.)

2 bunches mint, soak J hour in 1 pint boiling water,
strain. Dissolve ^ box gelatine in ^ cup cold water. Add
to this the juice of 2 lemons, 1 cup sugar and a little leaf
green coloring. Add all to the strained mint. Heat in
double boiler, then pour into molds wet with water.

GOOSEBEEEY JELLY.
(Mrs. Ayres.)

2 quarts gooseberries, 2 quarts raspberries, -t oranges,

2 cups raisins, 4 pounds sugar. Peel orange and chop
fine. Boil the peel a little and pour off water, then boil
all together until it jells.

CONCORD GRAPE JELLY.
(Mrs. Ayres.)

To 1 basket of Concord grapes add apples cut small.
Cover with water. Cook until grapes and apples are well
done. Strain through colander, then through cheese cloth
bag. To 1 cup grape juice add 1 cup granulated sugar.
Boil 25 minutes from time it begins to boil. The adding
of apples removes the strono: taste so often found un-
pleasant to grape jelly and gives it body for turning out
from molds.

133

YELLOW TOMATO PRESERVES.
(Marion Carr.)

Wash and pick over medium- sized tomatoes, 1 pound
tomatoes, 1 pound sugar. Make syrup of sugar. Pour
over tomatoes. Let stand until following morning. Heat
syrup again and pour over tomatoes. Third morning
same. Fourth morning add to heated syrup sliced lemon
and a few pieces of ginger root (about 2 lemons to 3
pounds of tomatoes). When syrup is boiling put in the
tomatoes. Cook slowly until clear as amber. Remove
tomatoes one by one and put on plates to cool. When
perfectly cold put in glasses, fill about two-thirds of the
glass. Then heat syrup boiling hot and pour over toma-
toes. When cold cover with paraffine.

SANDWICHES AND CHEESE DISHES.

OLIVE SAXDWICHES”.
(Mrs. E. B. Peirce.)

1 pint of olives ; 1 pound of nuts ; Mayonnaise dressing.
Pound the kernels until soft and fine. Cut the meat from
the olives and chop very fine. Mix together and use
sufficient Mayonnaise to make a smooth paste. Spread
on buttered bread cut in triangles.

CHEESE AND NUT SANDWICHES.
(Kate Floyd.)

• Cream cheese, soften with cream. Mix with chopped
pecans and spread on brown or white bread.

PIMENTO SANDWICHES.
(Kate Floyd.)

Pimentoes chopped fine and drain thoroughly. Mix
with Mayonnaise dressing and spread on white bread.

HARD BOILED EGGS AND CHICKEN.

(Kate Floyd.)

Hard boiled eggs and chicken minced. Mix with- cream
sauce, highly seasoned or Mayonnaise dressing.

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^t:ctoeia sandwiches.

(Jessie J. Ullrich, Sheridan Road.)

2 eggs; i cup sugar; ^ cup butter; flour. Beat the
butter to a cream; stir in the sugar and. eggs, which
should be beaten separately. Add flour to make a cake
batter (about J of a cup). Pour into jelly cake pans,
and bake 15 minutes in a moderate oven. Put the cakes
together with orange mannalade.

CUCUMBER SPREADS.
(Mrs. Daniel Cobb.)

Cut 8 slices of bread thin and butter them, cut off
crusts ; put 2 young cucumbers of medimn size — the kind
with small seeds, and slice them. Have readv a small
cup of finely chopped ham; spread slices of cucumber
over 4 slices of the bread and put a thin layer of ham over
the cucumber; squeeze lemon juice over the ham; add a
very thin spread of Mayonnaise. Put the other 4 slices
of bread over the spread slices and cut into halves
or quarters. Serve with slices of lemon.

AUDITORIUM CHEESE.
(Mrs. T. R. Wyles.)

1 lb. Roquefort cheese; 2 teaspoons English mustard;
^ lb. butter; some garlic and onions grated; 2 table-
spoons paprika; a little salt; 2 wineglasses of sherry, or
1 glass of brandy. Mix all this well and put in refrig-
erator.

CHEESE BALLS.
(Mrs. E. B. Peirce.)

1^ cups of grated cheese ; ^ teaspoonf ul of salt ; J tea-
spoonfid paprika; whites of 3 eggs. Mix together the
cheese, salt and paprika, then add whites of 3 eggs beaten
stiff. Shape in small balls, roll in sifted cracker crumbs
and fry in deep fat to a delicate brown; drain on soft
paper. Serve hot with a green vegetable salad.

CHEESE BALLS FOR SALAD.
(Mrs. Hussey.)

1 cup grated cheese American; whites of 2 eggs, well
beaten; pinch of cayenne pepper. Roll the size of wal-

135

nuts and dip in cracker crumbs, rolled very fine. Put on
ice for an hour before frying in hot lard. Dry on brown
paper and serve at once.

CHEESE FINGEES.

Ingredients : 3 oz. grated cheese ; 3 oz. flour ; 2 oz. but-
ter; ^ teaspoonful baking powder; salt and cayenne to
taste. Mode : Mix these ingredients to a stiff paste with
a very little milk, roll out and cut into strips about 3
inches long, roll round and bake in a tin in a brisk oven
for 5 minutes to a very light brown.

CHEESE STRAWS.
(Mary F. Clark.)

1 tablespoon of lard ; ^ teaspoon salt ; 1 cup flour ; 1 lb.
rich cheese; dash red pepper. Sift salt, pepper and
flour; rub in the lard, then the grated cheese. Roll the
mixture to ^ inch thickness, cut in narrow strips and bake
till a delicate brown.

CHEESE STRAWS.
(Mrs. Daniel Cobb.)

1 tablespoonful lard; i teaspoonful salt; dash of red
pepper; 1 cup flour; 1 lb. American cheese, rubbed
through a sieve; work all together like pie crust; roll
out and cut in strips J inch wide ; lay in pan and bake to
a delicate brown.

CHEESE FONDU.
(Claia G. Geer.)

1 cup of bread crumbs, 2 cups of grated cheese (old),
3 eggs, i teaspoon of soda, 1 tablespoon of butter, 2 cups
of milk, pinch of salt. Soak the bread crumbs in the
milk, add the eggs, cheese and butter (melted). Lastly
the soda dissolved in a little hot water. Pour into a but-
tered baking dish. Bake 20 minutes till a golden brown.

SERVE WITH SOUP OR SALAD.
(Mrs. E. A. Bournique.)

Grate American cheese; add sweet cream until cheese
is thin enough to spread; season with a little cayenne

136

aud salt ; cut perfectly fresh bread in thin slices ; spread
these with cheese mixture and roll and fasten with tooth
pick. Place in oven to brown.

EGGS.

FEICASSEED EGGS.

Ingredients. — 6 liard boiled eggs, sliced, 1 cup good
broth, well seasoned with pepper and salt, parsley and
suspicion of onion, rounds of stake bread fried to a light
brown in butter or nice dripping. Mode. — Put the broth
on the fire in a saucepan with the seasoning and let it
come to a boil. Eub the slices of eggs with melted but-
ter, then roll them into flour. Lay them gently into the
gravy, let this become very hot without boiling lest the
eggs should break. They should lie thus in the gravj
for 5 minutes. Have ready ujDon a flat dish the fried
bread. Lay the sliced egg evenly upon this. Pour the
gravy over all and serve hot.

SCALLOPED EGGS.

1 egg for each person, salt and pepper. For 1 dozen
eggs, 1 cup of bread crumbs, 1 pint of milk. Boil the
eggs hard and slice and place in a buttered dish, first a
layer of eggs and then a layer of crumbs, with pieces of
butter throughout and salt and pepper to taste. Cover
the top with crumbs, pour over the pint of milk, and bake
till brown.

OMELET, SPANISH STYLE.

Fiy a little garlic in sweet oil, in a tin or porcelain
pan, having previously chopped it very fine; when the
garlic is done add some sliced tomatoes, sliced mush-
rooms, and smoked beef tongue; season well. Make a
plain omelet ; fry it in sweet oil and put the garlic, toma-
toes, mushrooms and tongue inside ; cool and serve with a
little tomato sauce.

137

STUFFED EGGS.

Boil and peel and cut into halves. Eemove the yolks
and cream them and add 1 tablespoon bntter, 2 table-
spoons old ham, nicely minced. Season highly with salt,
IDcpper, and mustard, and a little chopped onion. Fill the
eggs and arrange on a dish or platter.

EGG CROQUETTES.

For 6 croquetteSj take 6 eggs, 1 pint milk, 1 tablespoon
butter, 1 tablespoon flour, 1 tablespoon chopped parsley,
10 drops onion juice, 1 teaspoon salt, 1 teaspoon pepper.
Boil eggs hard and drop in cold water, and, after re-
moving shells, squeeze through potato-masher. Boil the
milk, and add the flour and butter, which have been well
mixed, then add other ingredients. Turn in a platter to
cool. Let the mixture stand 3 hours. Shape and drop
in eggs and bread crumbs and fry in boiling fat.

EGGS A LA’ ELIZABETH.
(Mrs. 1. P. Veazey.)

Boil 12 eggs for 15 minutes. Then throw them in cold
water. Eemove shells, chop fine, season, add enough
cream sauce to moisten. Put in a buttered baking dish.
Sprinkle the top with fine bread crumbs and bake in the
oven for 10 minutes, or until a delicate brown.

EGGS POACHED WITH MUSHROOMS.

Ingredients. — 6 eggs, 1 teacupful of cold chicken or
other fowl minced fine, 2 table spoonfuls of butter, 1 cup
of good gravy (veal or poultry), 2 dozen mushrooms
sliced, some rounds of fried bread, 1 raw egg beaten
light. Mode. — Mince the cold meat very fine and work
into it the butter with the beaten egg. Season with salt
and pepper and stir over the fire in a saucepan until it
is smoking hot. Poach the eggs and trim off the ragged
edges. The fried bread must be arranged upon a hot
flat dish, the mince of chicken on this and the eggs upon
tlie chicken. Have ready in another saucepan the sliced
mushrooms and gravy. If using the canned mushrooms
they should have simmered in the gravy 15 minutes; if’
fresh ones they should be parboiled 15 minutes before

138

they are sliced into the gravy and stewed 10 minutes in it.
The gravy must be savory, rich and rather highly sea-
soned. Pour it very hot upon the eggs.

CHAFING DISHES.

CHICKEN HASH.

(Grace D. Pardridge.)

Boil thoroughly, a fat, selected chicken. Take out when
done. Place pot back on fire and make a good strong-
broth. While this is being done strip the meat off the
chicken in as large pieces as possible; cut these into small
squares with a sharp carving knife. Put into the pan
with a liberal piece of butter, and the least bit of onion,
chopped very fine. Cook thoroughly, then add the chicken
together with J of quantity of boiled potatoes cut in the
same manner as the chicken. Add 2 hard boiled eggs
chopped fine, seasoned with salt, pepper and a little Mex-
ican pimento pepper, over this pour an equal quantity
of the broth, previously prepared and into which while
boiling there has been put cream equal to the quantity of
broth. Cook slowly again and stir constantly until the
proper consistency for serving as hash. Just before
serving stir in the yolks of 3 raw eggs, to give it a rich
color. This is a most delicious dish and may be served
at luncheon, dinner or a late supper.

ENTEEES.

SWEETBREADS AND ASPARAGUS.
(Mrs. Thorn.)

Ingredients. — Top of a good sized bunch of cold boiled
asparagus, the same amount of canned asparagus, yolks
of 2 hard boiled eggs, butter the size of large egg, 4 table-
spoonfus rich milk, 1 small teaspoonful cornstarch, salt,
white pepper, celery salt to taste. Mode. — Parboil sweet-
breads and plunge into ice water. Cream together but-
ter, eggs and cornstarch, put into chafing dish and when
heated add gradually the milk (or cream) ; 3 tablespoon-
fuls of the water the asparagus is boiled in. When this

139

mixture is quite smooth, add the sweetbreads, asparagus,
salt and pepper and stew about 10 minutes.

CANDIES.

(Mrs. E. A. Bournique.)

BUTTER SCOTCH.

4 cux^s light brown sugar, 1 cup butter, ^ cup cold
water. Put all to boil. Cook until brittle when dropped
in cold water. Just before pouring in buttered pans add
juice of ^ lemon. When partly cooled mark oif in
squares.

OCEAN FOAM CANDY.
(Mrs. G. N. Lyman.)

2 cups sugar, ^ cup corn syrup, i cup water. Boil till
brittle. Stir this into the beaten whites of 2 eggs. Add
1 pound walnuts (broken) and spread out.

CHOCOLATE CREAMS.
(E. G.)

2^ pounds of coifee A sugar, 1^ cups of water, 1 even
teaspoon cream of tartar. Place over a hot fire and boil
hard without stirring, until when tried in cold water a
soft ball may be made. Place in a dripping pan and let
it cool, until it wrinkles on top when the pan is tipped.
Pour in 1 teaspoon of vanilla. Take a pancake turner
and paddle the candy from one side of the pan to the
other, being careful not to stir it. It will begin to get
creamy, and, if cooked properly, will thicken into a white
creamy mass. Roll into small balls and when cool dip
in melted chocolate.

MOLASSES CANDY.
(E. G.)

1 quart of molasses, 1 pint of granulated sugar, | pound
butter. Boil without stirring until stiff when tried in
water. Just before taking off the stove put in a pinch
of soda. Cool and pull.

140

DATE CONFECTIONS.
(Mrs. E. B. Peirce.)

Stone any desired number of dates, soak in brandy
an hour. Blanch an equal number of almonds. Put half
an almond in center of each date. Roll in granulated
sugar.

WHITE CREAM CANDY.

(E. G.)

4 cups of granulated sugar, 1^ cups of cold water, 1^
teaspons cream of tartar. Boil until stitf when tried in
water. Cool and pull.

CHOCOLATE CARAMELS.
(E. G.)

2 pounds granulated sugar, ^ pound of glucose, 2
ounces best parafine, 2 ounces butter, 1 pint of cream, i
teaspoon cream of tartar, 4 squares Baker’s chocolate, 1
teaspoon vanilla. Let it boil until it becomes quite hard
when tried in cold water. Put in shallow jDans and cut in
squares when cold.

HARD NUT CANDY.
(E. G.)

2^ pounds of granulated sugar, 1^ cups of cold water,
1 even teaspoon of cream of tartar. Boil until a dark
amber color and it becomes very brittle when dropped in
water. Place a layer of nut meats in shallow pan, and
over them pour enough syrup to cover. When cold and
hard, break up in pieces.

CANDIED ORANGE PEEL.
(M. D. B.)

Cover peel with cold water, bring to boil, and cook until
soft. Drain, remove white portion with spoon and cut
yellow portion into thin strips with scissors. Boil ^ cup
of water and 1 cup sugar until it threads when dropped
from spoon. Cook strips in syrup 5 minutes, drain and
dip in fine granulated sugar.

141

DIVINITY FUDGE.
(Mrs. W. H. Baldwin.)

1 cup Karo corn syrup, J cup water, 3 cups sugar, pinch
of salt, yjinch of cream of tartar. Boil as for fudge.
Gradually beat in whites of two eggs. Add flavoring and
cup of nuts and fruit.

CHOCOLATE FUDGE.
(Mrs. F. B. C.)

4 cups of granulated sugar, moistened with a cup of
milk. When boiling, add a piece of butter the size of a
walnut, and 4 squares of chocolate grated. Stir con-
stantly. When the mixture begins to sugar around the
edge of the pan, put in a teaspoon of vanilla and take
from the stove. Beat until quite thick, then pour into
buttered pans, and mark into squares just before quite
cool.

PANUCHE.
(Mrs. C. B. Richards.)

2 quarts of brown sugar, 1 pint of fresh milk. Boil
hard, stirring all the time. When it will form a soft ball
in water, add 1 tablespoon of vanilla, 1 quart of English
walnuts. Stir in quickly and pour into buttered plates.
If it turns to sugar after it is cold it will show that it has
been cooked too long.

CREAM MINTS.
(Mrs. Daniel Cobb.)

1 pound confectioner’s sugar, white of 1 egg well
beaten, 2 teaspoonfuls ice water, 25 drops of oil of pep-
permint. Mix well together, roll on a bread board, and
cut with a cutter about the size of a quarter.

TURKISH DELIGHT.

(Mrs. C. C. Hughes.)

1 box Nelson’s gelatine soaked in 1 cup of cold water.
Add I cup of hot water and 1 quart of granulated sugar.
Let this reach boiling point, then add the juice and grated
rinds of 2 lemons and 1 orange, and ^ pound of citron cut
into small bits. Boil this for ten minutes. Turn into
pans (the confection should be about ^ inch thick), let

142

stand over night, or until firm’. Cut into oblong pieces
and roll in powdered sugar.

HOUSEHOLD HINTS.

(Mrs. F. S. S.)

Common salt is a good exterminator for moths. Sprinkle
it about dry and the moths will disappear.

CLEANING CAEPET RECIPE.

2^ bars Ivory soap, laundry size ; ^ lb. powdered borax ;
-J oz. glycerine ; shave the soap fine ; add 2 gallons water ;
heat until soap is dissolved ; add 3 gallons of cold water.
Let stand until thick.

WASHING CURTAINS.

1| bars Ivory soap, dissolved in 3 quarts of water; 3
tablespoons of kerosene, put in 3 pails of water; when
boiling put in curtains, boil for 20 minutes. Recipe for
2 pair curtains.

WASHING BLANKETS’.

J bar of soap, thoroughly dissolved in about 3 quarts
of water; 2 tablespoons ammonia; 1 tablespoon borax.
Put this mixture in a tub of warm water, enough water
to cover 1 pair of blankets in which 1 tablespoon of
borax has been dissolved ; let the blankets remain 1 hour,
occasionally stirring, then rinse through warm waters
till clear. Hang up without wringing. Listed for over
30 years.

BEVERAGES.

CHOCOLATE.

2 ounces chocolate, 4 tablespoonfuls sugar, 1 cup boil-
ing water, 3 cups scalded milk. Break the chocolate into
pieces and melt over hot water. Add sugar and the boil-
ing water and stir until smooth and glossy ; let cook five
or six minutes; add part of the milk, and when well

143 •

mixed pour into the rest of the milk; let stand over the
fire 5 or 6 minutes, beating meanwhile with a whisk or
eggbeater, to make frothy and prevent a skin from form-
ing on the surface.

FEUIT FRAPPE.
(Mrs. E. B. Peirce.)

2 cans grated pineapple, 1 can lemon cling peaches cut
fine, 1 dozen lemons scooped out, sugar to the taste, and
enough hot water to make 1 gallon. Freeze. After put-
ting in the glasses add 3 tea spoonfuls of Jamaica rum,
to each glass, and several cherries.

LEMONADE.
(Miss A. M. Everett.)

1 pint lemon juice, ^ pint orange juice, J pint jar pre-
served pineapple, 1 banana, 1 scant pound of sugar, 2
quarts water, cherries to taste. Boil sugar and 1 quart
of water together, then add the other quart of boiling
water or use in place of this 1 quart Apollinarus.

LEMON SYEUP.

Ingredients. — 4 pounds loaf sugar, 2^ ounces tartaric
acid, 2 drams of essence of lemon, 1 quart of water, boil-
ing. Mode. — Put the sugar into a basin and pour the
boiling water over it ; when dissolved and quite cool, add
the essence of lemon and tartaric acid and bottle for use.
1 tablespoonful to a tumbler of water makes excellent
lemonade. ,

EASPBERRY VINEGAR. ‘

(J. E. B. Haskin.)

4 quarts of berries, cover with vinegar. Let stand 24
hours ; scald and strain ; add 1 pound of white sugar to
each pint of juice. Boil 20 minutes. Bottle and seal.

GINGER CORDIAL.

(Mrs. John Glass.)
1 gallon alcohol, ^ gallon water, 1 peck basket Concord
grapes, 6 ounces white ginger root, 3 lemons, peel and
all, tablespoonful dmond extract. Put in stone crock for

144

9 days. Mash with wooden potato masher each day.
After which strain and add 4 pounds (scant) of granu-
lated sugar, and almond extract. Let stand 24 hours;
strain through muslin cloth and bottle. This is better
the longer it is kept.

CHERRY BOUNCE.

(Old English.)

Stone and put ir a jar the cherries, place this jar into
a pot containing water, set it on a fire and let water boil
around the cherries until the juice is extracted, then
strain the juice, and to a gallon put 4 pounds of sugar,
put into a kettle and let it boil until all scum has been
taken off. While boiling add | tea spoonful of allspice
and few blades of mace. Just before bottling put to each
gallon of liquor 1 quart of brandy and 1 quart of rum.

GRAPE JUICE.
(Mrs. John Glass.)

Pick over grapes, using only sound ones, and strip them
from stems. Put into preserving kettle and barely cover
with water. Cook slowly, crushing grapes until all are
broken. Strain through bag. To 1 quart of juice add
J cup of sugar. Boil 4 minutes. Bottle and seal.

(Grape Juice.)

8 baskets of New York Concords, pick and wash, mash
well, cook thoroughly, strain through collander, then
pass through cheese cloth bags. Put on the back of the
stove. When thoroughly hot add a cup of sugar to each
basket of fruit used. Boil about 20 minutes. Bottle and
tightly seal.

FRUIT PUNCH.

(Lillian Prescott Kingsbury, used by Edna Sampsell.)

6 lemons, 3 oranges, 1 can pineapple, 2 cups of sugar.
Make this a few hours before serving and stand away
on ice. When ready for punch bowl pour into the juice
ginger ale, allowing 1 bottle of ginger ale to 2 cups of
juice. If too strong dilute with water to taste. Place a
large square of ice in the center of the bowl; decorate
with cherries, grapes, pineapple, etc.

145

EGG NOGG.

(Receipt from Baltimore, used by Edna Sampsell.)

1 dozen eggs, beaten separately ; 1 tablespoon of sugar
to each egg. Pour into the yolks in smallest possible
stream; 8 wine glasses of brandy, 2 or more glasses of
rum, beating continually. Add rich milk until it is de-
sired strength. Beat in J of the beaten whites, ^ of the
beaten place on the top, sprinkle with nutmeg.

F. F. V. EGG NOG. (Excellent.)
(Mrs. E. B. Peirce.)

2 quarts of whisky, 1 pint of brandy, I pint of rum, 3
quarts milk — no cream — 15 eggs, 2^ pounds granulated
supar. Separate the yolks from the whites and beat the
yolks thoroughly ; mix sugar and yolks and beat until bub-
bles appear. (The longer this mixture is beaten, the bet-
ter.) Turn 1^ quarts of whisky into the mixture slowly,
stirring rapidly all the time, then the 1 pint of brandy.
Pour the milk slowly in, stirring all the time, about 2^
quarts, add the ^ pint of rum to flavor. Use the remain-
der of the whisky, and the remainder of the milk, or
more if desired, according to taste. When serving whip
the whites of the egggs into a stitf floater and place on
top of mixture, grating a little nutmeg on top of this if
desired. This eggnog is improved by being allowed to
stand at least 3 days before serving. This quantity will
make 1^ gallons of eggnog.

[nw_arizona_granny]

http://libsysdigi.library.uiuc.edu/OCA/Books2008-08/cookbook00osso/cookbook00osso_djvu.txt

WEIGHTS AND MEASURES.

COOK^S TIME TABLE.

FRYING.

Muffins, fritters, doughnuts, 3 to 5 minutes ; croquettes
and fish balls, 1 minute; potatoes, raw, 4 to 8 minutes;
breaded chops, 5 to 8 minutes ; fillets of fish, 4 to 6 min-
utes ; smelt, trout, other small fish, 3 to 5 minutes. Note
— Length of time for cooking fish and meat does not de-
pend so much on number of pounds to be cooked as the
extent of surface exposed to the heat.

146

BAKING.

Baked beans, 6 to 8 liours; beef sirloin or rib, rare, 5
pounds, 1 hour 5 minutes; beef sirloin or rib, rare, 10
pounds, 1 hour 30 minutes ; beef sirloin or rib, well done,
5 pounds, 1 hour 20 minutes ; beef sirloin or rib, well done,
10 pounds, 1 hour 50 minutes; beef (fillet), 20 to 30 min-
utes; mutton (saddle), 1^ to H hours; lamb (leg), 1^ to
IJ hours; lamb (fore quarter), 1 to 1| hours; veal (leg),
si to 4 hours ; veal (loin), 2 to 3 hours ; pork (spare ribs),
3 to 3 J hours ; chicken, 3 to 4 pounds, 1 to 1^ hours ; tur-
key, 9 pounds, 2^ to 3 hours; goose, 9 pounds,
2 liours; duck (domestic), 1 to 1^ hours; duck
(wild), 20 to 30 minutes; grouse, 25 to 30 min-
utes; partridge, 45 to 50 minutes; fish, thick, 3 to 4
pounds, 45 to 60 minutes; fish, small, 20 to 30 minutes;
bread (white bread), 45 to 60 minutes; bread (graham
loaf), 35 to 45 minutes; bread sticks, 10 to 15 minutes;
biscuits or rolls (raised), 12 to 20 minutes; biscuits, bak-
ing powder), 12 to 15 minutes; gems, 25 to 30 minutes;
muffins (raised), 30 minutes; muffins (baking powder),
20 to 25 minutes; corn cake (thin), 15 to 20 minutes; corn
cake (thick), 30 to 35 minutes ; ginger bread, 20 to 30 min-
utes ; cookies, 6 to 10 minutes ; sponge cake, 45 to 60 min-
utes; cake (layer), 20 to 30 minutes; cake (loaf), 40 to
60 minutes; cake (xiound) 1^ to 1^ hours; cake (fruit), 1^
to 2 hours; cake (wedding), 3 hours; baked batter pud-
dings, 35 to 45 minutes; bread pudding, 1 hour; tapioca
or rice pudding, 1 hour; custard, 30 to 45 minutes; pies,
30 to 50 minutes.

BOILING.

Cabbage, 35 to 60 minutes ; oyster plant, 45 to 60 min-
utes ; turnips, 30 to 45 minutes ; onions, 45 to 60 minutes ;
parsnips, 30 to 45 minutes; spinach, 25 to 30 minutes;
green corn, 12 to 20 minutes; cauliflower, 20 to 25 min-
utes; brussels sprouts, 15 to 20 minutes; tomatoes,
stewed, 15 to 20 minutes ; rice, 20 to 25 minutes ; macaroni,
20 to 30 minutes.

BROILING.

Steaks, 1 inch thick, 4 to ‘6 minutes ; steaks, 1^ inches
thick, 8 to 10 minutes; lamb or mutton chops, 6 to 8 min
utes; lamb or mutton chops in paper cases, 10 minutes;
quail or squab, 8 minutes ; quail or squab in paper cases,

147

10 to 12 minutes; chicken, 20 minutes; shad, bluefish,
whitefish, 15 to 20 minutes; slices of halibut, salmon
swordfish, 12 to 15 minutes; small thin fish, 5 to 8 min-
utes; liver and tripe, 4 to 5 minutes.

BOILING.

Coffee, 1 to 3 minutes; eggs (soft cooked), 6 to 8 min-
utes; eggs (hard cooked), 35 to 45 minutes; mutton (leg),
2 to 3 hours; ham, 12 to 14 pounds, 4 to 5 hours; corn-
beef or tongTie, 3 to 4 hours; turkey, 9 pounds, 2 to 3
hours; fowl, 4 to 5 pounds, 2 to 3 hours; chicken, 3
pounds, 1 to H hours ; lobster, 25 to 30 minutes ; cod and
haddock. 3 to 5 pounds, 20 to 30 minutes ; halibut, 2 to 3
pounds, 30 minutes ; bluefish and bass, 4 to 5 pounds, 40
to 45 minutes; salmon, 2 to 3 pounds, 30 to 35 minutes;
small fish, 6 to 10 minutes ; potatoes (white), 20 to 30 min-
utes; potatoes (sweet), 15 to 25 minutes; asparagus, 20
to 30 minutes ; peas, 20 to 60 minutes ; string beans, 1 to
2i hours; lima or other shell beans, 1 to 1^ hours; beets
(young), 45 minutes; beets (old), 3 to 4 hours.

MEASUEEMENTS.

2 cups butter packed solidly equals 1 pound; 4 cups
pastry flour equals 1 pound; 2 cups granulated sugar
equals 1 pound ; 2f cups powdered sugar equals 1 pound ;
3i- cups confectioners’ sugar equal 1 pound; 2f cups
brown sugar equals 1 pound; 4-J cups coffee equals 1
pound; 2 cups finely chopped meat equals 1 pound; 9
large eggs equals 1 pound; 1 square Baker’s chocolate
equals 1 ounce; ^ cup blanched and chopped almonds
1 ounce ; 3 teaspoons equals 1 tablespoon ; 16 tablespoons
equals 1 cup; 2 tablespoons butter equals 1 ounce; 4 table-
spoons flour equals 1 ounce.

Bill says

The best receipe for making happiness is to
trade at

War r ens

4-6-8-10 West Central Avenue
HIGHLAND PARK, - ILLINOIS

A GOOD ROAST must be well seasoned

and well done. If you wish Watch, Clock and Jewelry well done, take it to

LEVIN, The Jeweler,

If not satisfactory I am willing to stand the roast. I have everything in
season including Watches, Clocks, Jewelry, Phonographs and the famous
Permanent Jewel Needle for disc Phonographs, no changing, no sharpening
ever ready and everlasting.

SAMUEL LEVIN
120 East Central Avenue.

A, E. NORRLEN

Express, Moving and Storage

upholstering and Cabinet work. Furniture packed

and Shipped.

Office & Warehouse: 9 and 11 West Central Ave.

Telephone 414

Highland Park, 111.

If all the ladies of this Club Kne^vr ho-w^

nice -we launder household laundry and

^vearing apparel and ho-w -w^ell -we do all

kinds of dry cleaning, such as fancy dresses,

suits, gloves, silK and fancy lace ^w^aists and

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their ‘work. So don’t hesitate. We are re-

sponsible.

Yours expectantly,

THE. RELIABLE, LAUNDRY.
618 N. First St; Tel. Highland Park 107

.»KFiqE 79 GOODS HANDLED WITH GREATEST CARE

. SIDENCE 259 PROMPT ATTENTION GIVEN ALL ORDERS

JAMES H. DUFFY

CITY EXPRESS, BAGGAGE
AND FREIGHT TRANSFER

OFFICE

124 East Central Avenue

ilAGGAGE AND FREIGHT STORAGE
i<()OM, COMMUTATION RAILROAD
IICKETS BETWEEN HIGHLAND - - TTtrtVilcinH Pc»«-lr Til

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If you will give us a CHANCE— We will

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FOOD PRODUCTS

WATCH FOR OUR

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TELEPHONE 567

ALBERT LARSON

SCHOOL AND OFFICE SUPPLIES, HIGH GRADE

CORRESPONDENCE STATIONERY IN

ALL UP TO DATE STYLES

No. 7 St. Johns Ave.

HIGHLAND PARK, ILL.

TELEPHONE 723 — J—

Flowers and Plants

R. J. SOUTHERTON

[Note, if you like old ads, there are many more at the bottom of this page....granny]

[nw_arizona_granny]

http://christmasrecipes.wordpress.com/

Christmas Chocolate Carrot Cake

1 box(18.25 oz) devil’s food cake mix
1 cup shredded carrots(abt 2 carrots)
1 cup chopped walnuts
1 can(16 oz) cream cheese frosting
1 can(16 oz) chocolate frosting
walnuts, orange slices, raspberries, for garnish

Heat oven to 350 degrees. Prepare cake mix according to package
directions. Stir in carrots and walnuts. Divide batter evenly among
three 8 inch round cake pans coated with flour based cooking spray.

Bake 20min, or until cake tester inserted in center comes out clean. Cool completely. Place 1 cake layer on serving plate; top with 1/2 cup
cream cheese frosting. Repeat layering; top with third cake layer.
Frost sides and top of cake with remaining cream cheese frosting.

In microwave, heat chocolate frosting(lid and foil removed), 30 sec or
until pourable. Slowly pour over top of cake. Garnish cake with
walnuts, orange slices and raspberries, if desired.

[nw_arizona_granny]

German-Russian Cooking Recipes: A Culinary Heritage | Print |

German-Russian Cooking Recipes: BorschtThe German-Russian cooking tradition is a testament of a people’s self-sufficiency, frugality and a humble affection for their ancestral origins. Sam Brungardt, author of the German-Russian cookbook Sei Unser Gast (Be Our Guest), presents an intricate look into the German-Russian cuisine past and present, and the rich history that has made the culinary tradition what it is today.

What characterizes German Russian cooking in your opinion?

German-Russian cooking is basically peasant cooking. It’s not fancy, but the kind of plain and substantial cooking that was needed to nourish hard-working farmers.

The German Russians came mostly from German-speaking areas of Western Europe, so the cuisine reflects these diverse origins; with dishes that one would have encountered in Germany, Austria, Luxembourg or Alsace 150 to 200 years ago. Depending upon where these German-speaking people settled in the Russian Empire, the cooking of the colonists was influenced to various degrees by their Russian, Ukrainian, Romanian and other, non-German neighbors. Sometimes this hybridization is seen in the adoption of a particular ingredient, such as syrup made from the juice of watermelons, a sweetener that appears to have originated among the Tatars. In other cases, the German-speaking settlers adopted dishes, such as Borscht, a Ukrainian beet soup. However, nearly always, the German Russians gave the dishes they adopted their own twist.

German-Russian cuisine was also influenced by the climates of the German colonists’ new home. For example, those in the Volga region had access to few fruits other than apples, tart cherries and small fruits, such as strawberries, gooseberries and currants. This was because the climate there was bitterly cold in winter and generally hot and dry in summer. So, watermelons were very important in their diet; they ate them fresh through the summer and pickled, Russian style, in winter. In contrast, those colonists who settled near the Black Sea where the climate was much milder were able to grow many kinds of less cold-hardy fruits, such as grapes, peaches and plums, and their cooking reflects this.

So, with German-Russian cooking, we have a cuisine that’s basically German, but influenced by other nationalities and the climate where the Germans settled. It uses ingredients that could be produced on the farm: flour, dairy products, eggs, meat and poultry, and produce, particularly potatoes, cabbage, cucumbers, onions, lettuce, root vegetables, squash and melons.

When German Russians emigrated to the Western Hemisphere, they incorporated ingredients and dishes into their cuisine that they encountered in the United States, Canada, and South America, particularly Argentina. So, today many of the Volga Germans who live in the Great Plains states make American-style pies and German-style Kuchen from Schwartzbeeren, the berries of an edible form of black nightshade that they encountered in Russia.

To sum it up, German-Russian cooking is very much traditional cooking, but it is not static because it has always reflected the cuisines of the peoples that the German Russians came in contact with in their new homes.

How has location and time affected the German-Russian cuisine?

To understand German-Russian cooking, one must know something about history — about the German-speaking people who came to be included in the Russian Empire. In the 1760s, Catherine the Great recruited settlers for Russia’s newly acquired lands along the Volga River, near Saratov. Most of these colonists were from what is now Germany, Austria, Luxembourg, and the French province of Alsace. Later, when Russia wrested territory north of the Black Sea from the Ottoman Turks in the early 1800s, Czar Alexander I recruited settlers from southern Germany and Alsace, as well as Mennonites from East Prussia. As the borders of Russia expanded, other German-speaking people in Eastern Europe became German Russians (an example of this were the Germans in Bukovina, a province of the Austro-Hungarian Empire).

The one thing that all these colonists shared in Russia was the freedom to maintain their German language, religion, and culture. Starting in the 1860s, many German Russians emigrated to the United States, Canada and Argentina.

Today, most people of German Russian descent generally do not eat German-Russian foods on a daily basis, just as they do not speak German as their first language; but the beloved traditional foods are served on special occasions and in this way they help today’s German Russians preserve their cultural identity.

What is the significance of passing down traditional dishes to the preservation of cultural identity?

Foodways are probably the most enduring aspect of culture. My mother was a first-generation American who spoke only German as a child and whose Russian-born mother prepared the German Russian dishes she learned to make from her mother and her mother-in-law. I know enough German to follow a conversation and recite traditional New Year’s wishes, and like my siblings, have learned to prepare many of the German-Russian delicacies that our mother made for us. Most of my nieces and nephews do not speak German, but they love traditional German-Russian dishes and will undoubtedly prepare some of them for their children.

When I eat or prepare German Russian dishes, I am reminded of my people’s humble origins and their self-sufficiency, practicality, frugality and straightforwardness; the belief that cleanliness is of utmost importance; and of our passage through the ages.

Could you single out several recipes that have become symbols of the German-Russian kitchen?

In German-Russian cooking, breads, dumplings, noodles, fresh and preserved vegetables and fruits (particularly potatoes, cabbage, cucumbers and watermelon), sausages, and homemade dairy products (e.g., sour cream, butter and cottage cheese) are basics.

Of course, each German-Russian group has its signature dishes. Let’s consider the three largest:

Signature dishes among the Volga Germans are Krebbel (deep-fried crullers dusted with sugar), fruit or Streusel-topped Kuche’, potatoes cooked with dumplings, Butterball Soup, Bierock or Runza (baked turnovers filled with cabbage, onion and beef), Herzje cookies, Pfeffernisse (sweet buns flavored with black pepper and watermelon syrup), and licorice root tea.

Among the Germans from South Russia, Plachinta (baked pumpkin- or meat-filled turnovers), Borscht, savory Strudel, Fleischküchle (deep-fried beef and onion turnovers), a soupy lettuce “salad” that was served with dumplings, Pfeffernüsse cookies, and custard-based Kuchen are signature dishes.

Typical German-Russian Mennonite dishes include Zwieback (butter-rich, double-decker buns), Borscht, Plumamoos (dried fruit soup), Wareniki (filled noodles), and a bewildering number of different kinds of Pfeffernüsse cookies.

But if one considers dishes that are common to these three groups, cucumber and lettuce salads, deep-fried beef turnovers, jellied meat, chicken noodle soup, brined dill pickles, pickled watermelon (the flesh, not the rind), Russian-style fruit preserves (varenye), and cheese-filled pasta stand out.

What do you see as the future of German-Russian cooking? Do you see current trends that are bound to become more prevalent?

German-Russian cooking will undoubtedly continue to evolve, influenced by the cultures that the German Russians are exposed to wherever they live. Traditional German-Russian cooking is very calorie-laden and today many cooks take steps to make the traditional dishes lower in fat.
German-Russian Recipes

Could you share your favorite recipe with our readers?

Ach, du liebe, asking me to pick a favorite recipe is like asking a mother which of her children she loves most. Because I do not know how much space you want to allow for a recipe, let me suggest several:
_______________

German-Russian “Ravioli”

This cottage cheese-filled pasta can be either savory or sweet; served as a main dish or even for dessert. The Volga Germans called them Käsemaultasche’ or Käsenudel’; the Germans from South Russia know them as Käseknöpfle; and to the Mennonites, they are a kind of vareniki.

Prepare the dough at least 30 minutes before you want to use it. Mix 2 c. flour, 2 slightly beaten eggs, 1/2 tsp. salt and 4 Tbsp. milk or water. Knead until the dough is smooth and moist, but no longer sticky. Cover with plastic wrap or a clean dish towel and let rest.

Next, prepare the filling: On a plate, mash 12 oz. of dry-curd cottage cheese with a fork. For a savory filling, mix the cottage cheese with 1 beaten egg, a little minced onion or chopped green onion, 3/4 tsp. salt, and 1/4 tsp. ground black pepper.

On a lightly floured surface, roll the dough out 1/8” thick, and then cut it into 4” squares. Place a heaping tablespoon of the filling in the center of each square, being careful to not get any at the edges. Bring the corners of each square together over the filling and pinch the edges together tightly, making a pyramid-shaped pocket. Or, you can simply put a spoonful of filling in the center of each square, fold the dough over the filling and pinch the edges together.

Add to 2 tsp. of salt to a large (6-8 qt.) pot of boiling water. Add a few of the “ravioli” and cook them at a gentle boil for about 10 minutes. When done they’ll have floated to the top. As each is cooked, remove it with a slotted spoon and drain well in a colander. Keep the cooked “raviolis” warm.

When all have been cooked, melt ½ c. of butter in a skillet, add some freshly torn bread and brown the crumbs. Pour the butter and browned crumbs over the “ravioli” and serve.

Or, if you want to make the savory German-Russian Mennonite version, fry some ham or sausage in a skillet until done. Remove the meat from the skillet and add 1 c. of cream to the drippings, and cook over low heat until thickened. Pour this over the vareniki and serve with the fried meat.

To prepare the sweet version, mash 12 oz. of dry-curd cottage cheese on a plate. Mix this with 1 slightly beaten egg, 1/4 c. sugar, and 1/2 tsp. of ground cinnamon or 1/4 tsp. of ground allspice. Make the “ravioli” as above. When they have been cooked, garnish with a Schmeltz, made by boiling ¼ c. butter with 1/2 c. sweet or sour cream in a heavy skillet until thickened.
_______________

Bierock
The Volga Germans make Bierock (pronounced bee-ROCK, their version of pirog, a Russian “pie”). Other names for these turnovers are Runza (meaning “paunch”) and Krautbrot (cabbage bread). Indeed, in lean times Bierock were made without meat. Whatever the name, they’re good. They also freeze well if any are left over. This recipe is from the Sei Unser Gast (Be Our Guest) cookbook published by the Germans from Russia North Star Chapter.

1 tsp. oil
2 lb. ground beef
6 c. shredded cabbage
2 c. chopped onion
1 clove garlic, minced (optional)
1 tsp. salt
ground black pepper to taste
2 loaves frozen bread dough, thawed, or 1 recipe Yeast Roll Dough

If you are not using frozen bread dough, first prepare the Yeast Roll Dough (recipe below).

To make the filling, heat the oil in a deep, heavy skillet. Crumble the ground beef into the skillet, and cook over medium heat, stirring occasionally, until browned. Add the onion, cabbage, garlic, salt, and pepper. Cook on low heat about 30 min. more, stirring occasionally. Remove from heat and let meat mixture cool to room temperature. Taste for seasoning and add more salt and pepper, if needed.

Roll out the dough about 3/8-inch thick and cut into 4-inch squares. Place about 3 Tbsp. of filling in center of each square. Bring the four corners of the dough over the filling and pinch together. Then pinch all the edges together tightly to seal. Place on a baking sheet, brush lightly with oil, and let rise 20-30 minutes. Bake at 350° F. for 25-30 min. Serve hot, warm or even at room temperature.

Yeast Roll Dough
1 pkg. active dry yeast
1/4 cup sugar
1 c. warm water
1 tsp. salt
1 egg, beaten
3 Tbsp. butter, melted
3 to 3-1/2 c. all-purpose flour

In a bowl, mix the yeast and 1 tsp. of the sugar into 1/4 c. of the water. When foamy, add the salt, egg, butter (that’s been allowed to cool to lukewarm), and the rest of the water and sugar. Stir in 3 c. flour. Turn onto a floured surface and knead several minutes until smooth, working in a little more flour, if needed. Put dough into a large greased bowl, turn over, and set in a warm place until dough is double in bulk. Prepare the filling while the dough is rising.

_______________

Volga German Roast Beef Dinner (Broda)

When I was growing up in Kansas in the 1950s, roast beef seasoned with pickling spices and onion was served at Volga German wedding and funeral dinners and at the all-you-can-eat suppers at parish bazaars. Beef roasted in this manner fills the house with a mouth-watering aroma.

3-lb. chuck roast
salt and pepper
2 tsp. (rounded) mixed pickling spices
1 bay leaf
1 onion, thickly sliced
3 c. water
6 potatoes, peeled and quartered
6 carrots, scraped and cut into chunks
drippings
cornstarch and water for thickening

Rub meat with salt and pepper and place in a roaster. Tie a teaspoonful of pickling spice in each of two squares of cheesecloth. Tuck the spice bags, the bay leaf and the sliced onion next to the roast. Add the water to the roaster. Bake, covered, at 350° F for 1 hr. and 45 min.

Remove roaster from oven. Rub the potatoes and carrots with drippings and place around and atop the meat. Bake, uncovered, about 45 min. more, until the vegetables and meat are tender and browned.

Serve the meat and vegetables on a platter, accompanied by a gravy made from the liquid in which the roast was cooked, thickened with cornstarch mixed with a little water.
_______________

Cucumber and Onion Salad
My mother served sliced tomatoes and cucumbers prepared in one of several ways at dinner and supper every day through the summer. And if that weren’t enough, a salt shaker sat at the ready at the garden gate for anyone who couldn’t wait until mealtime.

Although mom used homegrown slicing or pickling cucumbers in this salad, the greenhouse or “English” cucumbers that one now finds in supermarkets work admirably for it, as do the burpless cucumbers that many people now grow.

1 greenhouse cucumber or 3 immature slicing cucumbers or an equivalent amount of young pickling cucumbers
1 onion
2 tsp. salt
5 Tbsp. sugar
1/2 cup white or cider vinegar
freshly ground black pepper
2 or 3 ice cubes
chopped fresh dillweed (optional)

You need not peel the cucumbers if you are using greenhouse or burpless cukes. But if you’re using slicers or picklers from the garden, it’s best to peel them because the skins are tough and often bitter.

Slice the cucumbers and onion, crosswise, 1/8 inch thick. Layer the slices in a bowl, sprinkling each layer with some of the salt. Let stand 30 min. or longer.

Drain the sliced cucumbers and onion thoroughly in a sieve, then put into a serving bowl. Sprinkle sugar over the cucumber and onion, then pour the vinegar over all. Season to taste with pepper. Top with the ice cubes. Let stand 10-15 min., tossing a couple of times. Garnish with the chopped dillweed if desired.
_______________

Black Sea German Kuchen

This recipe is from Carol Just, a former North Dakotan farm girl. Germans from Russia are the largest ethnic group in North Dakota. The ancestors of these German Russians emigrated to the Dakotas in the late 1800s and early 1900s from South Russia (now Ukraine, the Crimea, and Moldova).

The following recipe makes 8 pie-size Kuchen, a dessert so loved by Germans from Russia that they have succeeded in getting it named the official dessert of South Dakota. Once cooled, Kuchen can be slipped into a plastic bag and frozen.

2 packages active dry yeast
1/4 c. lukewarm water
1 tsp. sugar
1/2 c. solid shortening, melted
1/2 c. sugar
2 eggs, beaten
2 c. warm water
2 tsp. salt
all-purpose flour (about 7 c.
Sliced fresh peaches or apricots or pitted prunes or dried apricots
Custard Topping (recipe follows)
Ground cinnamon
Additional sugar

Stir the yeast and 1 tsp. sugar into 1/4 c. warm water; set aside until bubbly. Mix the proofed yeast with the shortening (which has been allowed to cool to lukewarm), 1/2 c. sugar, the eggs, 2 cups warm water, and the salt, with enough flour to make a soft dough (about 7 c.). Knead the dough until it is smooth and pliable

Divide the dough into 8 pieces. Roll out each piece of dough to fit a pie pan. Place each round of dough in a greased pie pan and with the fingers, pat the dough up the side of the pan to form a rim.

Let the dough rise about 30 minutes. Place slices of fruit over the dough in each pan.

Preheat the oven to 350 degrees F.

Prepare the Custard Topping and spread the topping over the fruit in each pan. Sprinkle the custard topping liberally with sugar and dust with cinnamon.

Bake the Kuchen for about 30 minutes, or until brown. Cool on a wire rack, then slip out of the pie plate and serve, cut into wedges.

Custard Topping: Mix 2 c. sugar, 5 Tbsp. flour, 5 eggs (beaten), 4 c. sour cream, and 2 tsp. vanilla extract.

http://www.fastrecipes.com/cookbook/german-russian-cooking-recipes:-a-culinary-heritage-2009052437994/all/

[nw_arizona_granny]

Yes sir,

We are working in South of India on water, soil and biodiversity concerns.We took up a farmers land for research on tree crop method with companion cropping in the interspaces. Moringa Oleifera was chosen as tree crop beecause of its qualities.

1) It requires water only in growth stage,2)It can grow in marginal soils,3) It requires regular once a year pruning, thus interspaces can be utilised for leguminous creepers crops,tomato,radish,carrot, cabbage and other crops except brinjal;we noticed brinjal compeiting with moringa.

We used PKM-! variety developed by Tamilnadu agriculture university.The plants started yielding pods in 10 months.We harvested 120 pods in first yearfollowed by 350 pods in second and third year.

The moringa varieties developed by uiversities yield more pods in first 5 years and declines after 5 years. But the localland race variety of moringa increases its yield and continues to yield more till 15-20 years.

In the current context of climate change impact in India and african countries its a better option to switch over to moringa tree crops to meet the nutritional requirements of both humans and marginal soils.
Regards
L.C.Nagaraj
Research officer
SVARAJ
95/2,6th main road
15th cross, Malleswaram
Bangalore-560003
Web:www.svaraj.in

http://groups.yahoo.com/group/soilandhealth/

[nw_arizona_granny]

Sustainable Agriculture News Briefs - August 26, 2009

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online.

Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.

News & Resources
* New Conservation Program Available to More Farmers
* Illinois Passes Locally Grown Food Law
* Community Garden Publication Now Available
* School Now Offers Food Law Program
* Farm Beginnings Program Seeks First Participants
* USDA Seeks Comments on Conservation Reserve Program

Funding Opportunities
* Western SARE Professional + Producer Grant
* Pasture Dairy Cooperator Farmer Contract
* Northeast SARE Sustainable Community Grant

Coming Events
* Egg Production in a Range Setting Workshop
* Soil and Soil Health Workshop
* Recognizing Farmer Stress Webinar

News & Resources

New Conservation Program Available to More Farmers
http://webstar.postbulletin.com/agrinews/324800269215796.bsp
Bill Gorman is glad to finally be able to apply for the CSP, reports Agri News. Gorman, a Goodhue, Minnesota dairy farmer, has been hoping to enroll in the program since it first came out in the 2002 farm bill. But the Conservation Security Program was never offered in his watershed. The program was only offered in selected watersheds nationwide and only 20 million total acres were enrolled. Plans for the newly minted Conservation Stewardship Program are much larger. The program will have continuous signup with periodic cutoffs for rankings by the Natural Resources Conservation Service (NRCS). The first cutoff for rankings is Sept. 30. Producers can visit their NRCS office through that date to enroll for this fiscal year.
Related ATTRA Publication: Accessing the New Conservation Stewardship Program (http://attra.org/csp/)

Illinois Passes Locally Grown Food Law
http://www.illinoisagconnection.com/story-state.php?Id=706&yr=2009
Governor Pat Quinn recently signed into law legislation that will help put more Illinois grown food on Illinois tables. The law is designed to increase demand for locally-grown food by building a reliable market for it at state agencies and facilities that receive significant state support.

Community Garden Publication Now Available
http://www.aeromt.org/publications.php#local
AERO (http://www.aeromt.org/index.php) has released a new publication on community gardening. Building Community Gardens in Montana (PDF/10.5MB) (http://www.aeromt.org/PDFs/AERO_Garden_Manual.pdf) contains tools, examples, resources and strategies for developing, funding and leading a community garden project in Montana. Based on the experience of Helena VISTA Volunteer organizers – this manual offers insight on how to approach and work with a broad array of community members, government officials and private businesses to develop community gardens.

School Now Offers Food Law Program
http://aglaw.blogspot.com/2009/08/llm-in-agricultural-and-food-law.html
The agriculture law LL.M. Program at the University of Arkansas School of Law (http://law.uark.edu/index.php) has been revamped and is now the LL.M. Program in Agricultural and Food Law. Since 1980, the U of A has been the only U.S. law school offering an LL.M. degree (Master of Law) in Agricultural Law, and they are now leading the way with the only LL.M. in Food Law. The program will offer specialized Food Law courses in addition to regular agricultural law curriculum, and food law will be integrated into the existing agricultural law courses. This addresses the full spectrum of law and policy issues surrounding our food system, from the perspective of the farmer, the processor, the wholesaler, the retailer, and ultimately the consumer.

Farm Beginnings Program Seeks First Participants
http://www.hawthornevalleyfarm.org/education/farmbeginnings.htm
Hawthorne Valley Farm will be offering a new program, Hudson Valley Farm Beginnings, starting this October. This program will include nine classroom sessions in farm goal setting, strategic and business planning, marketing, and financial management, for those interested in developing or expanding farming enterprises. Hudson Valley Farm Beginnings is based on curricula developed by the Land Stewardship Project and Angelic Organic’s Learning Center, programs which have graduated over 500 farm entrepreneurs in past years.

USDA Seeks Comments on Conservation Reserve Program
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_2KD?contentidonly=true&contentid=2009/08/0393.xml
The USDA Farm Service Agency (FSA), on behalf of the Commodity Credit Corporation (CCC), has asked the public for comments on the Conservation Reserve Program and scheduled nine public meetings from Sept. 15 through Oct. 8 to solicit comments on the program. The meetings will be held in Washington, Montana, Minnesota, Kansas, Illinois, Oklahoma, New Mexico, Georgia and Pennsylvania. Topics to be discussed at the public meetings include provisions dealing with cropping history requirements, crop rotation practices, contract incentives, program enrollment terms and the Conservation Reserve Program (CRP) enrollment authority of 32 million acres established for the remainder of the 2008 Farm Bill. You can submit comments online at: public.geo-marine.com or Federal eRulemaking Portal: www.regulations.gov; E-mail comments to: CRPcomments@tecinc.com; Mail or hand deliver comments to: CRP SEIS, c/o TEC Inc., 8 San Jose Dr., Suite 3-B, Newport News, VA 23606; or Fax comments to: (757) 594-1469.

> More Breaking News (http://attra.org/news/)

Funding Opportunities

Western SARE Professional + Producer Grant
https://wsare.usu.edu/grants/?ok=Vw_RFAs
These one- or two-year grants are similar in concept to the Farmer/Rancher grants with a few key differences. Instead of a producer serving as the project coordinator, an agricultural professional — from Cooperative Extension or the Natural Resources Conservation Service — coordinates the project. A farmer or rancher serves as the technical adviser. Applicants can seek up to $50,000 and must have a minimum of five producers involved.
Proposals are due December 4, 2009.

Pasture Dairy Cooperator Farmer Contract
http://www.kbs.msu.edu/farm/dairy/pastureresearch.php
Michigan State University is developing a pasture-based dairy research and outreach center at the Kellogg Biological Station (KBS) in southwest Michigan. To support the research and outreach activities being conducted at KBS, a Cooperator Farmer Contract program (PDF/77KB) (http://www.kbs.msu.edu/farm/dairy/documents/CooperatorFarmerRFP.pdf) has been established to fund on-farm, farmer driven research, demonstration, and outreach activities. Michigan dairy producers utilizing pasture as part of their dairy management are eligible to apply to this program. An individual may submit multiple proposals.
Proposals are due January 16, 2010.

Northeast SARE Sustainable Community Grant
http://nesare.org/get/sustainable-community/
Sustainable Community Grants make a direct connection between community revitalization and farming. Projects must address specific key issues such as farm finance, marketing, land use, water use, enterprise development, value-added product development, or other delineated topic areas. To apply, you must be affiliated with Cooperative Extension, NRCS, a municipality, a state department of agriculture, a college or university, a community organization, or other institutional entity.
Proposals are due November 24, 2009.

> More Funding Opportunities (http://attra.org/funding/)

Coming Events

Egg Production in a Range Setting Workshop
http://www.cefs.ncsu.edu/calendar2009.htm#egg
September 2, 2009
Goldsboro, North Carolina
This workshop is geared towards small producers of shell eggs who are using the extensive Range management system.

Soil and Soil Health Workshop
http://www.nofavt.org/upcoming-event-details.php?e_id=1820
September 2, 2009
Marshfield, Vermont
We’ll look at soil structure, explore the profile of a soil pit to identify compaction or root limiting layers, examine soil health tests, and discuss how they can be valuable to farmers.

Recognizing Farmer Stress Webinar
http://www.extension.umaine.edu/FarmersUnderStress/
September 3, 2009
Webinar
Farming can be stressful in the best of times. Financial worries, unpredictable weather, plant pests, livestock diseases, and isolation all contribute to farmers’ anxiety. To assist farmers and their families who are experiencing stress, the University of Maine Cooperative Extension has organized a Web seminar and assembled a Web page filled with a variety of resources. The webinar, ‘Recognizing Farmer Stress, Anger, Depression, and Suicide: Thinking and Knowing What to Do Next,’ will be held from 2 p.m. to 4 p.m. Thursday, Sept. 3 and will be presented by Dr. Robert Fetsch, an Extension specialist and professor of Human Development at Colorado State University.

> More Events (http://attra.org/calendar/)

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New & Updated Publications

Procesamiento de Aves a Pequeña Escala
http://attra.ncat.org/calendar/new_pubs.php/2009/08/20/procesamiento_de_aves_a_pequena_escala

Finding Land to Farm: Six Ways to Secure Farmland
http://attra.ncat.org/calendar/new_pubs.php/2009/07/30/finding_land_to_farm_six_ways_to_secure

Start a Farm in the City
http://attra.ncat.org/calendar/new_pubs.php/2009/07/30/start_a_farm_in_the_city

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Question of the Week

I found a farm internship listed on the ATTRA site that I am interested in. What should I do before agreeing to an internship?
http://attra.ncat.org/calendar/question.php/2009/08/25/i_found_a_farm_internship_listed_on_the_

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Website of the Week

FoodRoutes
http://attra.org/wow/

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Ask a Sustainable Agriculture Expert

Submit questions to our professional staff online
http://attra.ncat.org/ask.php

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ATTRA Spanish Newsletter

Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter

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ATTRA on the Radio
This week’s topic is Urban Farming: Cultivating Food and Communities.
http://www.modavox.com/voiceamerica/vepisode.aspx?aid=40281

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Subscribe to the Weekly Harvest
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Comments? Questions? Go to http://www.attra.ncat.org/management/contact.html.

Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)

ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.

Copyright 2009 NCAT

[DelaWhere]

Granny, you never cease to amaze me! A day or two ago, you posted something that when I followed up on, discovered a huge source of information - Just 20 miles from me!

One of the items there was particularly pertinent to a question asked by either metmom or WestCoastGal (I think) about beekeeping. Here are links for an online study guide. Please note - some of the bee supply companies have gone out of business in the last 2 years.

- - - - - - - - - - -

• Beekeeping Information from the Delaware Extension Service

  
  Today we have a small selection of publications which comes from the University of Delaware Extension Services. These publications deal with the subject of Bees and Beekeeping. I hope that you find something of value here.

• Publications are in PDF format.

   

  
  * Beekeeping in Delaware
  * Basic bee Biology for Beekeepers
  * Information for Bee-ginners
  * What is the Africanized Honey Bee?
  * Bees are Beneficial
  * Keeping Bees in Populated Areas - Tips for Suburban Beekeepers
  * Beekeeping Supplies
  * Queens, nuc & package bee suppliers
  * Handling Bees
  * Dividing Honey Bee Colonies
  * Swarming - Its Prevention and Control
  * Moving Bees
  * Bait Hives
  * Transferring Bees
  * Bee Diseases and Their Control
  * Pests of Honey Bees
  * Removing Bees
  * Wax Moth
  * Tracheal Mites
  * Varroa Mites
  * Small Hive Beetle
  * Approved chemicals for in-hive use
  * Beeswax
  * Making Mead or Honey Wine
  * Pollination
  * Japanes Hornfaced Bee
  * Honey
   

  Good luck with your bee keeping activities.

   

 

 

http://survival-training.info/articles15/BeekeepingInformationfromtheDelawareExtensionService.htm

[metmom]

T’weren’t me.

I get huge welts and feel sick as a dog for a week after getting stung. I stay as far away from those buggers as I can.

Honey is good, but I prefer to get it out of a jar, thank you very much.

[DelaWhere]

Ripening Disorders in Tomatoes

There are several ripening disorders of tomatoes that are common at this time of year. The following is more information.

Ripening Disorders in Tomatoes

I have seen considerable amount of tomato blotchy ripening, yellow shoulders, grey wall, and white tissue in market tomatoes recently. The discolored tissue is often hard even when the rest of the tomato is ripe. These are physiological ripening disorders and not diseases. Symptoms often appear during stress periods or when the environment changes rapidly. The recent hot weather after the previous period of cloudy, rainy weather may have been a contributing factor to the onset of these tomato fruit ripening disorders.

To reduce ripening disorders during the growing season, apply additional potassium through the drip system under plastic or as a sidedressing in bare ground production. Foliar applications potassium can also be of benefit to reduce symptoms but should not take the place of soil applications.

Internal white tissue, Yellow eye, Yellow shoulder, and Green shoulder appear to represent a range of symptom severity of a ripening disorder problem. Photo by Paul Bachi, University of Kentucky Research & Education Center, Bugwood.org

Information from Gordon Johnson, Extension Agriculture Agent, UD, Kent County

[DelaWhere]

LOL See what happens when you get old?

I, for the life of me, can’t remember who it was, but remembered that someone was looking for it...

Anyway, maybe someone who lives near you will raise them and share the honey.

[CottonBall]

German-Russian Cooking Recipes: A Culinary Heritage | Print |

How neat! I haven't been able to pin down my heritage on my dad's side - my grandparents both said their parents came from Czechoslovakia from Germany, then settled in Russia for a while before coming to the US. Many of my grandma's recipes were not quite German, not quite Czech, not quite Russian, but similar to all 3. I think this post hits it! thanks, granny. You're a gem.

[nw_arizona_granny]

http://library.ndsu.edu/grhc/foods/recipe/swift2.htm

The Real Dough Nuts
Swift, Tammy. “The Real Dough Nuts.” Forum, 17 September 2006, sec. B-1.
Those Germans from Russia always found ways to gild the knoephla.

Not only did they make cheese buttons, but they fried them in butter. Not only did they make custard, but they then poured it inside a yeasty sweet bread.

Of course, we conveniently forget their heavy foods served a purpose many years ago. They needed sustenance to milk cows and plow fields and build barns out of rock. Besides, all that dough kept them from blowing away during blizzards.

Nowadays these heritage dishes are, by necessity, an occasional treat. If we ate a fleischkeuchle (translation: deep-fried meat cookie) every day, then spent the afternoon before the computer, we would create a super-mutated race of 800-pound office worker. Our daily 15-minute breaks would be filled with sessions at the defibrillator machine. Our watercoolers would have to be filled with gravy.

You get the picture.

So now we simply eat these foods at special occasions. One of those old favorites includes buttered egg noodles. I remember when Mom used to make these with her trusty pasta maker. It was an all-day affair that required lots of stirring and kneading. After cutting out the noodles, she would drape them over the back of the kitchen chairs to dry. By the end of the day, wed be so covered with flour that we looked like Stay-Puft Marshmallow men.

My friend Noreen and I recently demonstrated these noodles to a high school family and consumer science class. Unlike moms recipe, these dont need to be dried. Just coat them with a little oil after cooking and freeze them in a well-sealed bag. When its time to heat them up, dump the frozen noodles into the boiling water.

Youll note these noodles are served with buttered bread crumbs. Proof, once again, that German-from-Russia cooks really knew how to use their noodles.

Egg Noodles with Buttered Bread crumbs

4 large or medium eggs (figure 1 egg per person and adjust other ingredients accordingly)

4 tablespoons olive oil or 100-percent canola oil

4 cups white flour or semolina

Stir together to form sticky dough. (If mixture is too crumbly, add extra oil and warm water a few teaspoons at a time.) Work with hands into a ball of dough. Knead dough well on a well-floured surface until smooth and non-sticky. (If its sticky at all, it will gum up the pasta maker.) Let dough rest for 10 minutes.

Meanwhile, boil 4 quarts of water in stock pot. (Optional: Add 1 teaspoon of salt and 1 tablespoon of olive oil, which will keep noodles from sticking together, to the water.)

Divide dough into 3 or 4 equal-sized pieces; flatten slightly and flour each side generously. Feed through well-floured pasta machine according to machine instructions. (Or roll out dough into oblong shape, about -inch thick, and cut into strips. You can also just cut off small wads of dough and drop them into the water to make knoephla, or dumplings.)

Put noodles into boiling water; cook until they float (this will only take a few minutes). Remove; drain and sprinkle with olive oil.

To make buttered breadcrumbs: In a separate frying pan, melt 2 to 3 tablespoons of butter in a skillet over medium heat. Toss in crumbled bread and continue to fry, turning often, until crisp. When noodles are cooked and drained, add to skillet and cook, turning often. Add more butter, if needed.

[nw_arizona_granny]

http://library.ndsu.edu/grhc/foods/recipe/raisincreampie.html

Raisin Cream Pie (Kinnie’s Sour Cream Pie)
Electronic message from Miriam Palm, California, December 23, 2006

I don’t know if this is particulary a Germans from Russia treat, but it’s a great delicacy (if you could say that) in north central Montana. Obviously made with what people had to hand when there was no fresh fruit. Eddie Loeb is totally devoted to this pie, and it’s so easy to make.The cream and raisins caramelize as they cook, and it’s delicious.I got the recipe from my mother in law, Laura McKinnie Palm, whose nicknameis Kinnie; she’s 96 years old and lives in Chinook, Montana.

Boil together: 1 C raisins, 1 C water

Mix together: 1 C sour cream, 1 C sugar, 2 egg yolks, 1 heaping T cornstarch

Add to water/raisin mixture; cook until thick. Pour into baked pie shell and cover with meringue (see below); bake until golden brown.

Meringue: whip 2 egg whites until stiff; add 3 T sugar and 1 T cornstarch (mixed first). Put on pie, being careful edges are sealed.

Bake at 425 degrees for 5-7 minutes.

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http://library.ndsu.edu/grhc/foods/recipe/cookies.html

Cookie recipes
Electronic mail message from Jovita (DempandAl@aol.com)

I wanted to share the cookie recipes with you that have been the staple of every Christmas I ever knew. I’ve been able to continue the tradition since my move to England but mom’s still taste better. Sorry for the delay in sharing these, I misplaced my notebook where all my favorite ‘mom recipes’ are kept.

Both of these cookies store really well in airtight containers in a cool place. In fact almost too well. At home, we always start our Christmas baking after St Nick and go like crazy for weeks. Of course they tasted too good to wait for the holidays, so my mom got into the habit of hiding them. One year, she hid them so well that come the week before Christmas we were at it again, baking like crazy. That was the first year we had Christmas cookies for Easter.

Spritzelbalkenes -— Now I’m pretty sure this is spelled incorrectly from my more recent knowledge of German. I think it should be spelled ‘Spritzgebakenes.’ Either way the pronunciation is phonetically — shpritz-geh-bok-en-nes. I’m not sure if that will help or not, but good luck.

The recipe — 2 sticks softened butter or margarine, 1-1/4 Cups Sugar, 2 eggs, 1/2 tsp vanilla (my recipe says optional but I wouldn’t make them without it) and 4 Cups flour.

Mix in the above order, creaming the butter and sugar, then adding the eggs one at a time and beating well after each. Then the vanilla and flour. Chill for 2-3 hours before shaping them. These will bake at 375 for about 8 minutes on an ungreased baking sheet.

Now comes the slightly difficult bit, as you’ll need a meat-grinder to make this cookies properly — and a special attachment for the front which creates the shapes. You crank the cookie dough through and cut them to whatever length you prefer. I remember this being quite a science when I was growing up. Of course this is also where they acquired the name ‘cranker cookies’ by those of us who couldn’t quite handle the proper pronunciation. Now for those of you who have a meat grinder but know attachment, that’s where I can help. After years of searching in the states to no avail, my choice of husband has definitely helped in this area. If you’d like an attachment just let me know and we can order it through my mother-in-law or I can pick it up when we spend Christmas with them. Alternatively you can roll walnut-sized balls and flatten them with the bottom of a drinking glass dipped in sugar, but somehow they don’t taste the same as those out of the grinder.

Pfefferneusse (pepper nuts)

Put 4 Cups sugar, 3 Cups honey and 1 C shortening (butter or margarine) in a pan and bring to a rolling boil, then cool.

Add:
6 eggs
1-1/2 cups strong coffee
3 tsp baking soda
2 tsp baking powder
3 tsp salt
2 tsp pepper
2 tsp cinnamon
2 tsp allspice
4 tsp anise
16 Cups flour

This dough works best when its not too hard so only chill for 1/2 an hour or so, or chill longer but let it warm up a bit on the counter before trying to roll it (it will keep for a week or so if you don’t get around to baking them). I also find greasing my hands help because it can be very sticky.

Roll into walnut size balls but don’t squish them. Bake at 375 for 15-20 minutes, remove from oven and shake in powdered sugar while still warm. And enjoy!!!! This recipe makes about 450 cookies.

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http://library.ndsu.edu/grhc/foods/recipe/carrotpie.html

Golden Carrot Pie
Jay Gage
Adapted from Hulda Wacker family heritage, Ashley, ND and Long Lake, SD.
1 unbaked 9” pie shell crust
3 eggs
2 tbsp. butter (clarified)
2 c. cooked sieved carrots
1/2 tsp. salt
1 c. honey
1/2 tsp. nutmeg
3/4 c. milk
1/8 tsp. cloves
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. ginger

Chill shell crust while making pie filling. Slightly beat eggs. Combine butter, carrots, honey, milk, salt and spices/flavorings. Fold in slightly beaten eggs. Pour into pie shell. Bake at 400° F for 40-50 minutes. Pie is completely baked when knife, inserted near outside edge of custard filling, is clean when removed. Place pie on cooling rack for 30 minutes. Then chill in refrigerator. Decorate pie with honey-sweetened whipped cream, sprinkle with nutmeg and pineapple chunks.

[nw_arizona_granny]

Recipes, Russian and German:

http://library.ndsu.edu/grhc/foods/recipe/index.html

[nw_arizona_granny]

Santa Barbara, California

http://www.sbcc.cc.ca.us/environmentalhorticulture/website/Lifescapegarden.html

Truly a Community Garden

The Lifescape is an official part of the Environmental Horticulture Department at Santa Barbara City College, but this exceptional resource is also utilized by other departments on campus including Biology, Culinary Arts, English, ESL, Journalism, Drafting, Design and others. Harvests and for gathering fresh herbs and garnishes for the campus. Community events are also held in the Lifescape Garden, including community plant sales, annual Earth Day celebrations, periodic Chumash festivities, and other community educations events. The Lifescape Garden is a great community resource as well, and you may often find families and individuals taking a stroll and sampling a piece of fruit off of the ground beneath our cornucopia of tropical and subtropical ornamentals. Weekends are optimum for visiting because school activities and class scheduling are greatly reduced and parking is both free and more available.

Plug-in to Our Garden Work Days are held every Wednesday from 9am to 12pm, a time for faculty, students, and community members to show up and work on a group project in the garden. Everyone is invited to help with current horticultural projects, take an informal tour of the garden, and ask questions about the EH program. Please join us and find out how to get involved in the SBCC-EH community and its endeavors.

Part of a Bigger Picture: Both the Lifescape and Chumash Point are part of the SBCC coastal access master plan. This plan is an extensive trail network that will meander for about one and one-half miles along the perimeter of the college’s coastal cliffs. Our garden section runs between Castillo Point and La Playa Stadium.

How You Can Help: The Lifescape Garden, its plant collection and landscape features, needs continued funding and support. If you wish to help support or fund on-going projects, contact Mike Gonella, EH Department Chair.

[CottonBall]

And then we got tv and tv dinners and quit talking or caring if the day meant anything to anyone and the world changed.

Yes, that was the changing point of our society, IMO. I still get mad when folks want the immigrants to give up their heritage, in order to become an American.

I would agree more if I didn't live along the border. Actually, I don't even live anywhere near the border, but the illegals are everywhere so it doesn't really matter. I would love to see a variety of cultures and people happy to be given the opportunities we have here. But since illegals have been allowed to come over any time they want, there's only one culture here in Mexifornia - and it's not American. They don't even want to be Americans or learn our language, unless they can get free handouts for it.

I think I'd like to move to the NE perhaps, or SE, and see some Americans and some of those European and Asian cultures, as you talk about. We had some friends from Norway here for a while - it was very interesting to learn about their way of life. Very different than our own.

[nw_arizona_granny]

http://www.actahort.org/books/752/752_105.htm

ISHS Acta Horticulturae 752: I International Conference on Indigenous Vegetables and Legumes. Prospectus for Fighting Poverty, Hunger and Malnutrition

NUTRITIVE VALUE OF EDIBLE SHOOTS OF TWO EXOTIC INDIAN BAMBOOS

Authors: Roohani, E. David, Richa , C. Nirmala
Keywords: Bamboo shoots, vegetable, leaf anatomy, taxonomy

Abstract:
Bamboos belong to the tribe Bambuseae of the family Poaceae. A total of about 128 species belonging to 18 genera are reported to grow in India where they cover an estimated 9.5 million ha, about 12.8% of the total forest area of the country. Bamboos are the oldest versatile, organic, natural and renewable raw material used for various purposes as well as its juvenile shoots are used for food in some parts of the world. Bamboo shoots are low in fat and calories but rich in various nutrients and edible fibre. Bamboo shoots are a good source of potassium, a heart-healthy mineral, and also contain lignans and phenolic acids which have anticancer, antibacterial, antifungal and antiviral activity. Although India is the second largest resource of bamboos, next only to China, there is hardly any commercial cultivation of bamboos for harvesting of edible shoots. Infact, bamboo seems to be underexploited for edible purpose, and is being used primarily as a source of timber and fiber. In India, there is very little knowledge about using bamboo shoots as food except in the North-Eastern part of the country. Also, there are problems in the identification of bamboo species in field which hinders their judicial utilization and conservation. It was with this aim that the present study was undertaken for two exotic species of the genus Thyrsostachys. The leaf anatomical study showed that the two species possess unique features which help in the characterization and identification of each species and hence their proper utilization as food. The juvenile shoots of these species are rich in various nutrients like amino acids, proteins, carbohydrates, dietary fibre, vitamin C and minerals and have a low fat content. The present study recommends the commercial exploitation of these species.

* Full Text (PDF format, 1136188 bytes)
* Citation

Download Adobe Acrobat Reader (free software to read PDF files)

[nw_arizona_granny]

Cal, you are correct, it might have been WNeighbor or Upcountry Miss that was asking about the bees.

Glad you are finding useful links, I try.

[nw_arizona_granny]

Be sure to check the next links for they are more of the German recipes.

[Lady Jag]

Hey Ma! There’s a giant fluffball hovering over the dining room table!!