Nanny's Sugar Cookies
Legacy of Emma Wike nee Feaster1907-1974
Lebanon Co. PA
Contributor: William H. Wike
2 Boxes brown sugar
1 1/2 C Crisco or 3 sticks of margarine
(cream above ingredients together)
2 C buttermilk
2 tsp baking soda
Mix soda and buttermilk together.
Put milk mixture into sugar mixture.
Add enough flour into mixture until dough goes into balls (about 8 cups)
Add 1 tsp baking powder to the flour.
Refrigerate dough about 2 hours.
Roll dough out and use cookie cutters to make assorted cookies.
Bake at 325 for 10 min on cookie sheet.
Pickled Okra
Legacy of Grace (Dwyer) Thompson
Born in Pampa, TX in 1916. She passed away in 1993 in Kansas City, MO. where she lived most of her life with her husband Joseph Thompson. They had eight children.
Contributor: Jennifer Thompson
US Legacies Volunteer Editor, Old Time Memories
As a child I have many fond memories off all of my grandparents, on both sides of my family, canning in the summertime. It was a rare sight to ever see a store bought can of vegetables. My father has inherited from his mother a love of various types of pickles. It isn't uncommon for sweet pickled jalapeno peppers or pickled cauliflower to make an appearance on his dinner table, or this favorite, inherited from my grandmother.
3 1/2 lbs small okra pods
1 pint distilled white vinegar
1 quart water
1/3 cup salt
3 small hot peppers, optional
garlic buds
2 teaspoons dill seed
Pack Okra firmly in hot sterilized jars. Put a garlic bud in each jar. Pour boiling brine in jars and seal. Process in boiling water bath at simmering temperature, about 180-200 degrees, for 10 minutes. Let ripen several weeks before opening. Yields 4-5 pints.
Published U. S. Legacies February 2003
Instructions from 1908 Cookbook
To Boil Fish
Choose a small, compact fish or a firm slice of a large one. Wash thoroughly and wrap in cheese cloth, tying the ends of the cloth loosely. If a regulation fish kettle with drainer is use, it will be easier to remove the fish from the pan after cooking; or a plate may be placed in the pan and the fish laid on it. This prevents any possibility of the cloth sticking to the bottom of the pan and also makes it easier to remove the fish when cooked. A tablespoon of vinegar in the water will keep the fish a good color and make the flesh firmer.
The water should be quite hot, but not boiling, when the fish is put in. If plunged into actively boiling water the skin is likely to crack. To prevent this still further the water should only simmer during the time of cooking. The average time allowed for the cooking of boiled fish is about six minutes to the pound, unless very thick,
Mrs. Millers Pumpkin Custard
We are not sure who Mrs. Miller is. We believe she lived in Lebanon County, PA around 60 to 75 years ago.
1 small cup sugar
3 eggs
1 tablespoon corn starch
a little melted butter
pinch salt
1 cup mashed pumpkins
1 qt milk
½ tea spoon cinnamon
nutmeg to taste
a little melted butter
Lizzie Hostetter’s Pumpkin Pie
Lizzie Hostetter nee Long lived in S. Annville, PA from 1881 to 1961.
1 small cup pumpkin
1 heaping table spoon flour
¼ tea spoon salt mix with pumpkin
¾ cup sugar
2 eggs
1 cup milk
PA Dutch Pumpkin Cake
Cream together ½ cup shortening
1 cup Brown Sugar
½ cup sugar
stir in 2 egg yokes
¾ cup mashed pumpkins
Sift together 2 cups flour
1 teaspoon baking
powder
¼ teaspoon baking soda
1 teaspoon sour cream
fold in 2/3 cup nutmeats.
Mix well
Grease and line pans with oiled brown paper.
Bake at 350 for 25 minutes
Sweet Pickles
Florence Rochner nee Kochert of Harrison Co. IN
1915-1996
Dissolve 2 cups salt in 1 gal of scalding water
Pour over 2 gal cucumbers ( up to 6 in long) and let stand 1 week.
Pour off brine rinse and cover again with boiling water to which a piece of alum the size of a hulled walnut has been added.
Let stand 24 hours. Drain and split cucumbers
Mix together 8 cups sugar
2 tablespoons celery seed
¼ cup mixed spices and sticks of cinnamon
½ gal vinegar
Heat and pour over pickles in jars and seal.
Lizzie Hostetter’s Pumpkin Pie
Lizzie Hostetter nee Long lived in S. Annville, PA from 1881 to 1961.
1 cup pumpkins
½ cup sugar
1 tablespoon melted butter
1 cup milk
2 eggs
1 table spoon flour
cinnamon
cloves
salt to taste
beat eggs separate
add beaten white last
Canning Pumpkin
Florence Rochner nee
Kochert of Harrison Co. IN
1915-1996
Select pumpkins that are fully ripe. Peal and cut into convenient pieces. Blanch by dipping in boiling water. Hold 3 minutes and dip into cold water. Pack in glass jars. Have jars well sterilized and hot. Add ½ teaspoonful salt, fill the can with boiling water, give the partial seal. Place in boiler of hot water and process for 1 ½ hr after the water begins to boil. Remove and complete the seal. Invert to test for leaks. When using place in pan on stove, dry, mash well.
Pull Taffy
From Verna Wike nee Hostetter of Lebanon PA
1925-2000
2 cups molasses
1 cup brown sugar
2 tablespoons butter
1/3 cup water
1 tablespoon vinegar
Pinch baking soda
Boil all together until a little tried ice cold water becomes brittle. Pour on buttered dish, allow to cool. Rub butter on hands and pull until light in color.
Grandma Jackson's Peach Preserves
From Marilyn Brixey Wells
Perkins, Oklahoma
In the late evening, peel cling peaches and chop fine. Fill the pan pretty full as they will shrink when they sit overnight.
Cover generously with sugar (quite a lot). Slice a lemon and add. Cover with a towel. Next morning start cooking slowly. Cook until the syrup is thick. Pour into sterilized jars.
Grandma's Sugar Cookies
Christine Daubert Poorman,
1911 -1994
Mix together the following dry ingredients:
2 cups of sugar
5 cups of flour
1 teaspoon of baking soda
4 teaspoons of baking powder
1 teaspoon of salt
ADD 1 1/2 cups of milk or half & half
1 cup of shortening
2 eggs
1 teaspoon of vanilla
For each cookie, drop 2 tablespoons of dough onto cookie sheet at least six inches apart.
Sprinkle with cinnamon sugar, colored sugar, or Christmas sprinkles.
Bake at 375 degrees for 10 to 12 minutes. Remove immediately and cool on cloth.
Published U. S. Legacies October 2002
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