Ingredient:
- 1/2 cup water
- 1/3 cup sugar
- 1 T. light corn syrup
- 1/8 tsp. salt
- 1 oz. unsweetened chocolate
- 1/8 tsp. vanilla
- 2 T. peanut butter
Direction:
Combine water, sugar, corn syrup, salt and chocolate; cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly. Remove from heat; add vanilla and peanut butter and stir to blend. Serve hot or cold over ice cream. Makes 1 cup.
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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. |