Ingredient:
- 1 cup butter
- 2 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
Direction:
Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
Cream butter and sugar together until light and fluffy. Add vanilla. Beat in eggs, one at a time, beating well after each addition.
Sift together flour, baking soda and cream of tartar, then beat into creamed mixture.
Divide the dough into 3 or 4 portions and roll them out, one at a time, on a lightly floured board to a thickness of 1/4-inch. Cut with a cookie cutter and transfer cutouts to a greased cookie sheet. Bake at 350 degrees F. until lightly browned -- no longer than 10 minutes.
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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. |
