Fill a quart jar with cucumbers and place a small onion on top. Fill with above liquid (add water if necessary) and seal tight. (recipe from Sadie Wheeler)
Noodles
Beat 2 eggs. Add ½ teaspoon salt and enough flour to make stiff. Roll into a ball and roll onto a floured board very thin. Let stand at least one hour. Then cut in narrow strips (2 inches by ¼ inch). (recipe from my G’mother Roberts)
Secret Sweet Pickles
200 small or quartered medium cucumbers
1 gallon water
1 Cup salt
Boil water and salt and pour over cucumbers for 3 straight mornings. On the fourth morning make a new solution and repeat 3 more mornings. On the 7th day take equal parts vinegar and water to cover the cucumbers. Boil with 1 Tablespoon alum and pour over cucumbers. On 8th day take 2 pints vinegar, 8 pounds sugar, 4 Tablespoons allspice, 3 sticks cinnamon and boil. Pour over pickles. Pack into jars or leave unsealed in a large crock. (recipe from Mary Stewart, my Dad’s cousin)
Baked Beans
1 pound beans soaked overnight. Drain and put on fresh water. Boil until beans break skin. Add one number 2 can tomatoes, 1 chopped onion, 1 Tablespoon cinnamon, ½ cup sugar (or ¼ cup sugar and ¼ cup dark molasses), salt & pepper, strips of bacon (rinds or other pork, or liquid smoke). Bake in slow oven. (recipe from my G’mother Roberts)
Refrigerator Rolls
Scald 1 cup milk. Dissolve 2 yeast cakes in ½ cup lukewarm water and 1 Tablespoon sugar. Add 1/3 Cup Crisco and 1/3 cup sugar to the hot milk. Cool and add 2 well-beaten eggs, yeast, and 4-05 cups unsifted flour with 2 teaspoons salt. Put in large greased bowl; cover and leave in refrigerator overnight. Two hours before baking take out and knead. Divide into two parts. Roll out flat in rectangular shape. Brush with melted butter and roll up like a jelly roll. Slice and place in muffin tins. Let rise until double and bake at 400 degrees for 12 minutes. (recipe from Lalla Mahlum, my Dad’s cousin)
