Rosie!s Recipes

HANG IN THERE BABY

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Rosemary Bittel Owner and Operator of The Tuscarora Inn From 1970 to 2007 Rosie had the great honor this year of receiving the “Nelson Citizen of The Year Award” from the Nelson Community Group for her unwavering loyalty to the community. The award was presented to Rose at a gathering of friends and family at the Crouse Community Center on Sunday, December 2, 2007.

We, her family, are extremely proud of her life accomplishments. Now that she has finally retired, Rosie would like to share her favorite homecooking recipes. Some were taken right out of her head, some are her favorites from her favorite cookbook. In the 1930’s Rosie and her brother Kenny saved up and bought a wonderful cookbook (which Rosie still has) and presented it to their mother. Some of these recipes are from that cookbook. Still others are tried and true over her many years as our favorite cook. Most of these recipes have been kept in Rosie’s head and she is now sharing some selected favorites with all of us.

Please Enjoy!!

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Absolutely Wonderful Pie Crust Recipe (Handed down to Rosie from Aunt Carrie (Germany) ! lb. Lard 2 Cups. Flour Dash of Salt Ice Cold Water Mix together with hands until crumbly. Add water 1 Tblsp. at a time until dough forms and can be rolled out without falling apart. Bake at 400 for 10 min Apple Pie 6 – 8 Tart Apples " Cup White or ! Cup firmly Packed Brown Sugar # Tsp. Salt

! Tsp. Cinnamon or Nutmeg 1 Tblsp. Lemon Juice 2 Tblsps. Butter

Line 9 inch pie plate with pastry. Peel, core and slice thin apples. Mix apples with all ingredients except butter. Fill pie plate and dot with butter. Moisten edge of crust, cover with top crust and press edges together; brush crust with milk or cream. Bake @ 450 for 10 mins, then 350 for 40-50 mins. Deep-Dish Apple Pie 6 to 8 Apples 1 Cup Sugar ! Tsp. Salt ! Tsp. Cinnamon

1/8 Tsp. Nutmeg 2 Tblsps. Water 2 Tblsps. Butter

Peel, core and cut apples in thin slices; mix with sugar, salt and spices. Place in baking dish or deep pie plate. Pour water over filling and dot with butter; adjust pastry, rolled 1/8 inch thick, over top. Bake @ 450 for 10 mins; then reduce heat to 350 for 40 – 50 mins., or until apples are tender.

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Homemade Applesauce 8 Macintosh Apples – wash, quarter and remove seeds Boil until tender and put through Foley Food Mill Add 1 cup sugar Add cinnamon to taste Old Fashioned Bread Pudding 1 ! Cups Diced Stale Bread 3 Cups Scaled Milk 2 Eggs, Beaten ! Cup Sugar # Tsp. Salt ! Tsp. Cinnamon ! Cup Raisins Soak bread in milk in greased baking dish. Combine eggs, sugar, salt and cinnamon – Stir into bread mixture. Add raisins and set in pan of hot water. Bake @350 for 45-50 mins. Until knife inserted comes out clean. Serve with hard sauce. Serves 6. Hard Sauce (for Bread Pudding) 1/3 Cup Butter 1 Cup Confectioners’ Sugar ! Tsp. Vanilla, lemon or almond extract cinnamon or nutmeg 1 Tblsp. Cream Cream butter until soft, gradually beat in sugar, then cream and vanilla, beating until fluffy. Brandy, rum, sherry or port wine or maraschino cherry juice may be substituted for cream and flavoring. Pile lightly in serving dish and chill until cold but not hard. Yield: " cup sauce, or 4 – 6 portions.

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Brandy Sauce 1 Egg, Separated " Cup Confectioners’ Sugar Dash of Salt ! Cup Heavy Cream, Whipped 3 Tblsps. Brandy Beat egg white until stiff; add sugar gradually, beating until sugar disappears; beat in salt and egg yolk. Fold in cream, add brandy and chill until cold, but not hard. Serve on bread pudding. Yield: 1 ! cups sauce. Combine softened cream cheese, sugar lemon juice and vanilla. Stir until well blended. Add eggs one at a time, mixing well after each addition. Pour into crust. Bake @ 325 30 min. chill. Top with fruit desired Dot with whipped cream. Custard Bread Pudding 6 Slices Bread # Cup Soft Butter 4 Eggs, Well Beaten # Cup Sugar ! Tsp. Vanilla 1/8 Tsp. Nutmeg 1 Qt. Milk, Scalded Cut crusts from bread and butter one side. Combine egg, sugar and flavorings; add milk slowly, stirring until sugar is dissolved. Turn into baking dish, top with bread, buttered side up. Place in pan of hot water and bake @ 350 for 45-50 mins. or until firm. Serves 6.

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Rice Pudding 2 Cups Milk 1 Stick Cinnamon # Cup Butter # Cup Sugar 4 Eggs, slightly beated ! Cup cooked rice # Cup Raisins Scald milk with cinnamon; remove cinnamon and add butter and sugar, stirring well. Add slowly to beaten eggs, mixing well; add rice and raisins. Turn into buttered baking dish and bake in slow 300 oven for 45 mins. or until browned. Serves 6. Cheese Cake 2 8 oz pkg cream cheese " cup sugar 2 tsp lemon juice ! tsp vanills 3 eggs 9 in graham cracker crust

No Bake Cheesecake 1 pkg 8 oz. cream cheese softened 1/3 cup sugar 1 cup sour cream 1 tsp vanilla 1 8 oz container Cool Whip Beat cheese until smooth. Gradually add sugar and sour cream and vanilla. Fold in Cool Whip. Blend. Pour into graham cracker crust – chill until set.

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Raspberry Swirl Cheesecake 2 pkg. (8 oz. each) Cream Cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1 Honey Maid Graham Pie Crust (6 oz.) 3 tablespoons red raspberry preserves 1 cup thawed Cool Whip Whipped Topping 1 cup fresh raspberries Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into crust. Dot top of batter with preserves. Cut through batter with knife several times for marble effect. Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Serve topped with the whipped topping and raspberries.

Before buying her ‘dream place’ the Tuscarora Inn in Erieville, Rosie owned a restaurant on South Ave. in Syracuse.

“Rosemary’s Restaurant” circa 1960

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ELAD (adaptation of Robert Redford dessert)

1 c. flour 1 stick butter 1/2 c. chopped walnuts 8 oz. cream cheese 1 c. powdered sugar 1 c. Cool Whip 2 sm. instant chocolate pudding 1 oz green crème de menthe (or more to taste) 3 c. cold milk Mix first three ingredients together and bake 20 minutes at 350 degrees in 13"x9" pan. Cream the powdered sugar with cream cheese and Cool Whip. Spread on baked crust. Whip the pudding with the cold milk add crème de menthe and spread on next. Top with more Cool Whip.

Rocky Road Pie 11/2 cup half & half or light cream 1 pkg instant choc fudge pie filling 8 oz Cool Whip 1/3 cup mini marshmallows 1/3 cup choc chips 1/3 cup chopped walnuts Mix 1/2/&1/2 with instant pie filling – blend about 1 min Let stand 5 min. Fold in remaining ingredients. Spoon into crust. Freeze until firm (about 6 hrs) 8

Fudge Brownie Pie 1 9 in. pie crust 1 6 oz pkg semi-sweet choc chips # cup butter 1 14 oz can condensed milk ! cup Bisquick 2 eggs 1 tsp vanilla 1 cup chopped nuts Pre heat oven to 375. Bake pie crust 10 min, remove from oven Reduce oven temperature to 325. In saucepan, over low heat, melt chips with butter. In large mixing bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into baked pie crust. Bake 30-40 min. or until center is set. Cool slightly. Serve with ice cream or whipped cream.

Carrot Cake

1 cup flour 1 cup sugar ! cup oil 2 eggs " tsp baking powder " tsp baking soda 1 tsp cinn ! tsp nutmeg # tsp cloves 1 tsp vanilla 1 small jar strained baby food carrots ! cup chopped nuts (optional) Mix together. 30 – 40 min @ 350.

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Crazy Cake 3 cups flour 2 cups sugar 6 tbs cocoa 2 tsp baking soda ! tsp salt ! tsp vanilla 2 tbs vinegar " cup oil 2 cups cold water Stir all together right in 13X9 baking pan. 30-40 min @ 350 Hawaiian Cake

2 cups sugar 2 cups flour 2 eggs 2 tsp baking soda 1 # can crushed pineapple w/ juice 1 cup chopped walnuts Mix all ingredients. Pour into 9x13 in pan 30 – 40 min @ 350 11X13 pan, greased and floured

Rosemary and Jack Bittel Owners Tuscarora Inn 1970 - 2007

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Mayonnaise Cake Sift together: 3 cups flour " tsp salt 3 tsp baking soda 3 tsp cocoa 1 ! cup sugar Then add, 1 ! cold water " cup mayonnaise 1 ! tsp vanilla Stir and mix together well, pour into pan. Bake @ 350 30 – 40 min. Rum Cake

1 cup chopped walnuts 1 pkg yellow cake mix (18 ! oz) 1 pkg instant vanilla pudding mix (3 " oz) 4 eggs ! cup cold water ! cup Wesson oil ! cup Bacardi dark rum (80 proof) Grease and flour 10 in tube pan. Sprinkle nuts over bottom of pan. Mix all calke ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Pridk top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

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Glaze for Rum Cake # # butter # cup water 1 cup sugar ! cup dark rum Melt butter in saucepan. Stir in water and sugar. Boil 5 min. stirring constantly. Remove from heat – Stir in rum Decorate with whipped cream

Butter Frosting # Cup Butter 2 Cups Confectioner’s sugar 1 Tsp. Vanilla Dash of salt 3 Tblsps. Cream (Approx.) Cream butter until soft; gradually stir in 1 cup sugar, then vanilla and salt. Add remaining sugar alternately with cream, beating until smooth after each addition, and adding enough cream for proper consistency to spread. Frosts tops and sides of 2 (8 or 9 inch) layers and 2 dozen cup cakes.

Creamy Frosting 1 pkg (4 oz.) jello instant pudding (any flavor depending on type of frosting you want) ! cup 10X sugar 1 cup cold milk 1 8 oz. container Cool Whip Combine pudding, mix sugar and milk in small bowl Beat slowly until blended Fold in whipped cream. Spread on cake at once. Makes about 4 cups

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Maple Frosting Double Boiler Combine 2 egg whites, 1 ! cup dark brown sugar, # tsp cream of tartar and 1/3 cup water. Beat with electric mixer. Cook over boiling water beating constantly for 7 min or until very thick. Remover from heat and add 1 tsp maple flavor.

Chocolate Sauce Combine 1 can evaporated milt and 2 cups sugar. Bring to boil for one minute Add 4 squares (1 oz each) unsweetened choc. When melted, beat wit hand mixer until smooth and creamy. Remove from heat. Add # cup butter and 1 tsp vanilla. Cool. Store in covered jar.

Hot Fudge Sauce (“Secret” hot fudge sauce from “The Candy Kitchen” Wellsboro, PA owned by 2 Greek Brothers 1920’s – 1970’s) Blend together thoroughly: 1 tbs corn starch 1 cup white sugar 1/3 cup cocoa 1 cup milk 1 tbs butter 1 ! tsp vanilla (add after cooking) Dash salt Cook over medium heat until extra thick Stir to prevent sticking

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Easy Chocolate Chip Cookies 1 pkg yellow cake mix 2 eggs ! cup oil 1 pkg choc chips Chopped Walnuts Mix together all ingredients Drop by " tsp onto cookie sheet Bake 10-12 min @ 350

Soft Molasses Cookies 3 ! Cups Sifted Flour 1 Tsp. Baking Powder 1 Tsp. Baking Soda 1 Tsp. Salt 2 Tsps. Cinnamon 1 Tsp. Ginger ! Tsp. Cloves " Cup Shortening 1/3 Cup Firmly Packed Brown Sugar 1 Egg " Cup Molasses " Cup Sour Milk or Buttermilk Mix and sift flour, baking powder, soda, salt and spices. Cream shortening; gradually beat in sugar, then eff and molasses; add flour mixture alternately with sour milk. Drop from teaspoon on greased baking sheet and bake @350 about 12 mins. 7 ! dozen cookies.

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Muffins 2 cups cereal (any fruited is good) 1 cup milk 3 tbs oil 1 egg 1 # cup flour ! cup packed brown sugar 3 tsp baking powder ! tsp cinn, 1/3 tsp nutmeg, # tsp cloves Dash salt Mix cereal and milk in bowl to soften, mix remaining ingredients. Fill muffin cups half way. Bake 15-20 min @400.

Corn Bread

2 cups cornmeal 2 tsp baking soda 1 can 17 oz. cream style corn 2 cups shredded sharp cheese 1 cup butter melted 1 cup buttermilk 4 eggs slightly beaten Mix cornmeal w/ soda. Stir in remaining ingredients until smooth. Pour into 2 greased 8 or 9 in square pans. Bake @ 350 35 min. Delicious Homemade Tomato Soup Quarter tomatoes, onion, green pepper. Cut up celery and carrot. Cover with water and boil until done. Put through Foley Food Mill.

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Pasta E Fagioli A traditional, hearty Italian homestyle good for you meal! SOUP FOR A CROWD (24 2CUP SERVINGS) (measures for one third adjustment on right of each ingredient) " Cup Olive Oil – # 5 # Cups Red Onion, Chopped – 1 " 12 Cloves Minced Garlic – 4 4 ! Qts Chicken Broth, defatted, low sodium – 1 ! 1 ! Qts Canned Diced Tomatoes – ! 6 Lbs Canned White Cannellini Beans, rinsed and drained – 2 1 ! Qts (2 lbs) Diced New Potatoes – ! (2/3 lbs) 1 ! Cups Chopped Prosciutto – ! 3 Cups Small Shells – 1 1 Tbsp Salt – 1/3 1 Tbsp Black Pepper – 1/3 " Cup Chopped Parsley – # " Cup Grated Parmesan – # In Large saucepan, heat olive oil over medium heat until hot but not smoking. Add onions and garlic. Cook stirring until onions are transparent, about 3 – 4 minutes. Add broth, tomatoes, Cannelloni beans and potatoes. Bring to a boil over high heat. Reduce heat to low, cover and simmer 15 to 20 minutes or until potatoes are tender. Return soup to boil over high heat. Add prosciutto, pasta, salt and pepper. Cook 5 to 7 minutes or until pasta is cooked. Stir in parsley. Serve in 2 cup portions. Garnish with parmesan.

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Potato Soup 10 potatoes, (peeled and quartered) 1 medium onion (chopped) 1 large carrot (grated) Chunk of ham (chopped) Cover with water, dash salt and pepper 4 chicken boullion cubes 2 tbs butter 1 cup milk. Mix ingredients except boullion and butter, and milk. Bring to boil, stir. Turn down, Cook on low until pototoes are done. Drain some of water, (about 2 cups) Add chicken boullion, and butter. Mash with hand masher to desired consistency. Add milk to taste.

Potato Salad Dice potatoes, Add celery and onions Mix with mayonnaise to liking and 1 tbs hot mustard. Cole Slaw Chop cabbage very fine. Grate carrots. Sprinkle with Sugar, White Vinegar and Olive Oil. Add mayonnaise to liking. Spinach Salad Clean enough spinach for one large bowl. Grate carrots, add Sliced Spanish onions. Dress with Century Old French Dressing.

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Century Old French Dressing ! Cup Sugar 1 Cup Water ! Cup lemon juice ! Tsp. Salt 2 Tsps. Celery Salt ! Tsp. White Pepper ! Cup Vinegar 2 Cups Olive Oil or Salad Oil 1 Cup Ketchup 1 Large Onion, grated Boil sugar and water 10 minutes, add lemon juice and boil 5 minutes longer; cool. Mix together salts and pepper, and stir in vinegar. Add oil, ketchup, onion and cold syrup and beat until thick. Always shake thoroughly to emulsify before using. Makes 1 quart.

Red Cabbage Salad ! head chapped red cabbage 1 ! Tbs minced green pepper 1 tbs minced onion 2 oz blue cheese ! cup mayo 1 tsp vinegar 1 tsp sugar ! tsp garlic powder or salt Mix together

Rosie’s : A Family Place

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Hot Reuben Salad 1 tbs oil 1 med onion diced 1 16 oz. can sauerkraut (drained) 1 12 oz. can corned beef (cut in ! in chunks) # cup water 2 tbs apple jelly 2 tbs Thousand Island Dressing # tsp caraway seeds 4 oz Swiss Cheese Shredded In 10 in. skillet over medium heat. Heat oil, cook onion and sauerkraut until tender. Add corned beef, water, apple jelly, Thousand Island Dressing and caraway seeds. Sprinkly cheese over top and cook until mixture is hot and cheese is melted. About 5 min. Makes 6 servings. Serve with buttered noodles or open face on dark Rye bread.

Spaghetti Sauce 1 Lg. Can Crushed Tomatoes 1 Sm. Can Tomato Paste Very finely diced small Onion and ! Green Pepper Add 1 whole carrot to take away acid (leave carrot in for 1 hr. then remove) Bring to boil, then simmer for 2 – 3 hours.

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Homemade Chili 1 Lb. Hamburg ! Green Pepper, 1 small Onion, 2 Cups sliced Celery 1 Lg. Can Crushed Tomatoes 1 Sm. Can tomato Paste 2 Small Cans Kidney Beans, undrained Chili Powder to taste Saute hamburger, green pepper, onion, celery together. Add rest of ingredients (more tomatoes if more liquid desired). Simmer for at least 1 hour

Sausage Bread 1 Small Onion, Chopped ! Green Pepper, Chopped ! lb. Italian Sausage 8 oz. Grated Mozzarella Cheese Pizza Dough Saute onions, peppers and sausage until tender. Place mixture in center of pizza dough. Roll up and fold ends. Place on cookie sheet. Bake @ 425 for 15-20 minutes.

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Cabbage Casserole Parboil Together: 3 Cooking Apples 3-4 Sliced Carrots 3-4 Sliced Potatoes Shred 3 Cups. Cabbage and Steam for 3 mins. Sauce for Cabbage Casserole

2 Tblsp. Butter # Cup Firmly Packed Brown Sugar ! Cup Water – divided # Cup Vinegar ! Tsp. Salt

Dissolve 1 Tblsp. Cornstarch and # Cup Water and mix into above sauce to thicken. Pour over steamed cabbage. Serve with Ham or Hotdogs and above vegetables.

Zucchini Casserole 4 Cups Diced Zucchini 1 Med. Onion, chopped ! Cup Grated Sharp Cheese 1 Cup Bisquick 1 Scant Tblsp. Each – salt, pepper, oregano 3 Large Eggs ! Cup Oil Mix zucchini, onion, cheese, bisquick and seasonings well in large bowl. Pour into a well greased casserole. Beat eggs and oil together and pour over zucchini mixture, blending well. Bake @350 for 40-50 mins.

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Winter Squash Casserole 6 cups mashed winter squash # cup butter 6 eggs beaten 1 cup sugar ! tsp salt ! cup maple syrup Topping 1 cup packed dark brown sugar ! cup soft butter " cup flour ! cup walnuts Combine 1st 6 ingredients. Place in an ungreased 13x9 in pan. Combine topping ingredients and crumble over top. Bake uncovered @ 350 for 45 min. or until a knife inserted in the center comes out clean.

Dumplings 2 Cups Sifted Flour 4 Tsps. Baking Powder 1 Tsp. Salt 1 Tblsp. Shortening 1 Cup Milk Mix and sift dry ingredients. Cut in fat; add milk, stirring quickly to make a soft dough. Drop by small spoonfuls on top of stew, making sure the dough rests on pieces of meat or vegetable; they should not settle into the liquid. Cover tightly and steam for 12 minutes. Makes 12 dumplings. Serve with chicken and gravy or beef stew.

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Stuffed Eggplant 1 Large Eggplant # Lb. Ham 1 Cup Fine Bread Crumbs ! Onion 2 Tblsps. Butter 1 Tblsp. Chopped Celery Salt and Pepper Cut eggplant in half, lengthwise, and parboil 15 minutes. Scoop out pulp to within ! inch of skin; chop pulp fine, add ham, " cup bread crumbs, onion, 1 tblsp butter and celery; season to taste with salt and pepper. Fill shell with mixture, sprinkle top thickly with remaining crumbs, salt and pepper; dot with remaining butter. Bake in hot oven (400) for 15 mins. 4 – 6 servings.

French Fried Onion Rings 4 Large Mild Onions ! Cup Milk ! Cup Flour # Tsp. Salt Dash of Pepper Wash and peel onions; slice # inch thick and separate slices into rings. Dip into milk, and then into flour seasoned with walt and pepper. Fry in hot deep fay (380) for 4 – 6 mins, or until lightly browned; drain on unglazed paper. 6 portions.

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Marinade Meat 3 cups red wine 4 tbs oil 4 tsp salt ! tsp pepper 1 tsp thyme 2 bay leaves 4 cloves garlic 4 cups sliced onions 4 cups sliced carrots Cover meat. Leave till meat has desired flavor. Great for venison.

Mashed Potatoes Peel and boil 6 medium potatoes; drain and shake over heat to dry. Mash well. Add 3 Tblsps. Butter and 1/3 to ! cup hot milk, beating until light and fluffy; add more milk if not as moist as desired; season to taste with salt and pepper. Keep over hot water until ready to serve.

Potato Souffle To 4 cups moist mashed potatoes, add 2 well-beaten egg yolks; fold in 2 stiffly beaten egg whites. Turn into greased casserole and bake in moderately hot over (375-400) for 15 to 20 mins. or until lightly browned. 6 portions.

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Scalloped Potatoes 6 Medium Potatoes Salt and Pepper Flour 2 Tsps. Butter 3 Cups Rich Milk Peel potatoes and slice thin; place ! in buttered baking dish, sprinkle with salt and pepper and dredge with flour. Repeat, add butter to hot milk and pour over potatoes. Bake, covered, in moderately hot oven (375) for ! hour, then uncover and bake 10 – 15 mins. longer, or until a delicately browned crust has formed on top. If milk boils over, uncover and bake at lower temp (350). One Tblsp. Chopped onion may be added to milk for flavor. 6 portions.

Hash Brown Potatoes Add 3 cups finely chopped boiled potatoes to 3 Tblsps. Fat in hot frying pan, sprinkle with 1 Tsp. Salt and # tsp. Each pepper and paprika, add # cup milk and cook slowly without stirring until browned on under side; then turn with broad spatula to brown other side. Fold in half like an omelet and serve on a hot platter. The potatoes are brown and crusty on outside and soft in center. 6 portions.

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Cheeseburger Pie 1 # Ground beef 1 ! cup chopped onion ! tsp salt # tsp pepper 1 ! cup milk 3 eggs " cup bisquick 2 tomatoes, sliced 1 cup shredded cheese, (cheddar or provolone) Heat oven to 400. Grease pie plate. Cook and stir ground beef and onion until beef in brown. Drain. Stir in salt and pepper Spread into plate. Beat mild, eggs and baking mix until smooth. (15 sec in blender) pour into plate. Bake 25 min. Top with sliced tomatoes and cheese.

Crispy Baked Chicken Boneless and Skinless Chicken Breasts " Cup Mayonnaise 1 Cup Corn Flake Crumbs ! Cup Grated Cheese Salt & Pepper Mix together mayo, corn flakes, cheese salt & pepper. Brush chicken with Mayo. Coat with dry mixture. Place in baking dish and bake @350 for 1 hour.

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Crabmeat Melts 2 – 6oz. Cans Crabmeat, drained and flaked 1 cup (4ozs.) shredded Sharp Cheddar Cheese ! cup Miracle Whip Salad Dressing 2 Tblsp. Finely Chopped Red Pepper 2 Tblsp. Sliced Green Onions 4 Drops Hot Pepper Sauce # Tsp. Dill Weed 36 Crackers Mix all ingredients except crackers. Top each cracker with 1 Tblsp. Of Crabmeat mixture Place on cookie sheet. Bake @425 for 10 mins. Makes 36. Oyster Cracker hors dorves. 24 oz pkg oyster crackers (small) 1 pkg Hidden Valley Ranch Dressing 1 cup oil 1 tsp garlic powder 1 tsp dill seed Mix together. Bread and Butter Pickles Wash and soak about 6 medium size cucumbers in salt water overnight (1 1 qt vinegar 4 cups sugar 1 tbs celery seed 2 tbs mustard 2 tbs ginger 1 tsp turmeric ! tsp pepper Bring to boil, add cucumbers, Bring to boil for 10 min. Let cool.

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