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Recipes from Vintage Cookbooks
Fill a large pot with water up to ¾ full and put on to boil. Fill a clean water bath canner ½ full and bring it to a boil, with the wire rack in place. Wash the jars in warm soapy water and rinse. Check each one for minute cracks and nicks in
the rim. Leave the jars in the hot water until needed. Separate the lids and place them in a sauce pan of water. Bring to a boil, then leave in the water until you need them.
Wash sound, ripe, high-acid tomatoes and dip them in the boiling water of your large pot (I use a wire basket) for about a minute or until the skins crack. Then place the tomatoes in cold water. This allows the skins to slip off easily. Core out the stem and discard.
Leave the tomatoes whole or cut, depending on size and preference. Pack into jars and either mash down, so that the juice covers them, or cover with hot water leaving a ½-inch of space between the product and jar rim.
Add ½-tsp of salt to each pint or 1 tsp. to each quart, if desired for taste. Remove any large air bubbles with a wooden spoon. Wipe off jar rim with damp cloth, place the lid on, and screw ring down firmly. Place the jars into
boiling water bath carefully and process pints for 40 minutes and quarts for 45 minutes counting from when the water returns to a full rolling boil. (Remember to adjust time according to altitude). Remove carefully and place jars on dry folded towel until cool and sealing is complete.
Bread and Butter Pickles
(Called thus because they are good enough to eat at every meal)
7 slim medium cukes
5 crisp medium onions
1 bell pepper, chopped
1 small sweet red pepper (chopped)
¼ c salt
2½ c white vinegar
2 ½ c granulated sugar
1 Tbsp mustard seed
1 tsp celery seed
½ tsp whole cloves
¾ tsp turmeric
Mix veggies, mix in salt and cracked ice. Put in fridge or a cool place and let stand for at least three hours, then drain.
Mix pickling solution. Add to drained veggies in kettle. Bring mix to boiling, remove veggies to clean, sterilized jars
immediately. Pour hot liquid over to cover leaving ½-inch of headspace (no more). Wipe jar rims, checking for nicks, with a clean damp cloth, then place hot, sterilized lids on and screw the rings on firmly-tight. Place filled jars on a dry folded towel. Quickly repeat this process with the rest so that the veggies do not cool down. If pickles in the kettle are allowed to boil, they will soften. These pickles are very crisp and fresh tasting.
Friendship Bread also called Amish Cinnamon Bread
Do NOT refrigerate! (if you receive the mix in a ziploc-you might have to let excess air out)
- Day 1-receive starter
- Day 2-stir (or if in ziploc bag-squeeze)
- Day 3-Stir/Squeeze
- Day 4-Stir/Squeeze
- Day 5-Add 1 c. sugar, 1 c. flour, 1 c. milk stir/squeeze well
- Day 6-Stir/Squeeze
- Day 7-Stir/Squeeze
- Day 8-Do nothing
- Day 9-Do nothing
10-Add 1 c. sugar, 1 c. flour, 1 c. milk stir/squeeze well Put 3 c. in separate containers/Ziplocs 1 c. in each container/ziploc & pass onto friends with recipe. To remaining starter dough, add:
- 1 c. oil 1 tsp. baking soda
- 4 eggs
- 4 tsp. cinnamon
- 2 tsp. vanilla
- 1 c. sugar
- 1 tsp. baking powder
- 2 c. flour
- 1 small box instant pudding-any flavor
Beat ingredients by hand; add 1 c. nuts and/or 1 c. raisins-if desired. Bake @ 325 degrees for 1 hour in 2 greased loaf pans. Can be topped with powdered sugar or mix
cinnamon and sugar in bowl and sprinkle in bottom of loaf pans before putting batter in. (this mixture is best with vanilla pudding.) Mashed bananas, diced apples, etc. can also be added.
You could probably make up your own starter with 1 c. sugar, 1 c. flour and 1 c. milk.