Ingredient:
1 heaping c. nonfat dry powdered milk
1/2 c. cool tap water
2 c. solid Crisco shortening
2 tbsp. meringue powder
1/2 tsp. almond (must be clear
flavoring for really white
frosting)
1 1/4 tsp. vanilla (must be clear
flavoring for really white
frosting)
2 to 2 1/2 lbs. confectioners sugar
(sift if lumpy)
Direction:
Beat for 5 minutes. Store airtight in the refrigerator.
Keeps for months. If you want chocolate (or brown) frosting,
add cocoa to taste. |
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. |