Ingredient:
- 3 1/2 qt. water
- 1 lb. soup meat and bone
- 2 bay leaves
- 1 lg. onion, sliced
- 3 lg. carrots, diced
- 2 tsp. salt
- 1 c. celery and some leaves
- 1 sm. heat cabbage shredded
- 1/4 c. rice
- 2 lg. potatoes, sliced
- 1 c. cream
Direction:
Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |