CABBAGE PICKLES.
5 lbs cabbage coarsely shredded
3 lbs onions, coarsely chopped
Soak cabbage and onions in slat water overnight.
Drain, and boil a few minutes together with a mixture
made of the following ingredients:
4 cups sugar
1 tsp dry mustard
2 tsp turmeric
4cups vinegar
Just before removing from heat , stir in 1 tbsp cornstarch.
CABBAGE PICKLES.
1 quart cabbage
1 quart vinegar
1 tsp salt
1 tbsp dry mustard
½ cup water
1 quart onions
1 cup white sugar
1 tbsp curry powder
½ cup flour
Chop cabbage and onions fine. Add vinegar and boil for
10 minutes. Add sugar, and salt. Mix seasonings with flour
adding enough water to make a paste. Stir paste into
boiling pickles and boil for 20 min. Bottle and seal while hot.
MACARONI SALAD.
¾ cup mayonnaise
2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
½ tsp salt
1/8 tsp pepper
1 pk (8oz) macaroni, (2 cups cooked, drained and cooled)
1 ½ cups chopped celery ( or combination of celery, green and red pepper)
½ cup sliced green onion
¼ cup sweet pickle relish
In large bowl combine mayonnaise, vinegar, mustard, sugar,
salt and pepper and mix well with remaining ingredients.
Cover and chill several hours. Toss before serving.
Makes 8 servings.
MUSTARD PICKLES.
1 qt large cucumbers, cubed
1 qt small cucumbers, whole
1 qt silver skinned onions ( 3 lbs)
1 qt green tomatoes, chopped coarse (8 lbs)
1 large cauliflower, broken in small pieces
1 qt water
½ cup pickling salt
6tbsp dry mustard
1 tbsp turmeric
1 cup flour
2 cups sugar
2 qts white vinegar
2 sweet red peppers, chopped fine
wash vegetables, cover with brine solution made by mixing
water and salt. Let stand 24 hours, bring to boil in
same solution. Drain , mix together remaining
ingredients, and cook until thick . stir in pickles, heat
thoroughly, empty into hot sterilized glass jars.
Makes 6 quarts.
Partridgeberry Jam.
6 cups partridgeberries
3 cups sugar
Cook berries in about 2 cups of water or enough to keep pot from burning.
After adding sugar, cook quickly for 15 minutes. Seal in hot sterilized jars.
NFLD LOBSTER SALAD.
3 freshly boiled lobsters ( shelled)
½ cup mayonnaise
1 small minced onion
3 hard cooked eggs ( chopped)
½ cup sweet pickles (chopped)
½ tsp salt
pinch of pepper
Cut lobster into bite size pieces and toss with above
ingredients. Serve on lettuce leaves.
SALMON SALAD.
2 cups salmon
3 hard boiled eggs
½ cup diced cheese
3 medium tomatoes, diced
salt to taste
1 ½ cups macaroni
¼ cup diced sweet pickles
2 tbsp sweet pickle juice
½ cup diced celery
¾ cup mayonnaise
Mix thoroughly and chill.
CABBAGE PICKLES.
1 quart cabbage
1 quart vinegar
1 tsp salt
1 tbsp dry mustard
½ cup water
1 quart onions
1 cup white sugar
1 tbsp curry powder
½ cup flour
Chop cabbage and onions fine. Add vinegar and boil for
10 minutes. Add sugar, and salt. Mix seasonings with flour
adding enough water to make a paste. Stir paste into
boiling pickles and boil for 20 min. Bottle and seal while hot.
MACARONI SALAD.
¾ cup mayonnaise
2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
½ tsp salt
1/8 tsp pepper
1 pk (8oz) macaroni, (2 cups cooked, drained and cooled)
1 ½ cups chopped celery ( or combination of celery, green and red pepper)
½ cup sliced green onion
¼ cup sweet pickle relish
In large bowl combine mayonnaise, vinegar, mustard, sugar,
salt and pepper and mix well with remaining ingredients.
Cover and chill several hours. Toss before serving.
Makes 8 servings.
MUSTARD PICKLES.
1 qt large cucumbers, cubed
1 qt small cucumbers, whole
1 qt silver skinned onions ( 3 lbs)
1 qt green tomatoes, chopped coarse (8 lbs)
1 large cauliflower, broken in small pieces
1 qt water
½ cup pickling salt
6tbsp dry mustard
1 tbsp turmeric
1 cup flour
2 cups sugar
2 qts white vinegar
2 sweet red peppers, chopped fine
wash vegetables, cover with brine solution made by mixing
water and salt. Let stand 24 hours, bring to boil in
same solution. Drain , mix together remaining
ingredients, and cook until thick . stir in pickles, heat
thoroughly, empty into hot sterilized glass jars.
Makes 6 quarts.
Partridgeberry Jam.
6 cups partridgeberries
3 cups sugar
Cook berries in about 2 cups of water or enough to keep pot from burning.
After adding sugar, cook quickly for 15 minutes. Seal in hot sterilized jars.
NFLD LOBSTER SALAD.
3 freshly boiled lobsters ( shelled)
½ cup mayonnaise
1 small minced onion
3 hard cooked eggs ( chopped)
½ cup sweet pickles (chopped)
½ tsp salt
pinch of pepper
Cut lobster into bite size pieces and toss with above
ingredients. Serve on lettuce leaves.
SALMON SALAD.
2 cups salmon
3 hard boiled eggs
½ cup diced cheese
3 medium tomatoes, diced
salt to taste
1 ½ cups macaroni
¼ cup diced sweet pickles
2 tbsp sweet pickle juice
½ cup diced celery
¾ cup mayonnaise
Mix thoroughly and chill.
MACARONI SALAD.
¾ cup mayonnaise
2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
½ tsp salt
1/8 tsp pepper
1 pk (8oz) macaroni, (2 cups cooked, drained and cooled)
1 ½ cups chopped celery ( or combination of celery, green and red pepper)
½ cup sliced green onion
¼ cup sweet pickle relish
In large bowl combine mayonnaise, vinegar, mustard, sugar,
salt and pepper and mix well with remaining ingredients.
Cover and chill several hours. Toss before serving.
Makes 8 servings.
MUSTARD PICKLES.
1 qt large cucumbers, cubed
1 qt small cucumbers, whole
1 qt silver skinned onions ( 3 lbs)
1 qt green tomatoes, chopped coarse (8 lbs)
1 large cauliflower, broken in small pieces
1 qt water
½ cup pickling salt
6tbsp dry mustard
1 tbsp turmeric
1 cup flour
2 cups sugar
2 qts white vinegar
2 sweet red peppers, chopped fine
wash vegetables, cover with brine solution made by mixing
water and salt. Let stand 24 hours, bring to boil in
same solution. Drain , mix together remaining
ingredients, and cook until thick . stir in pickles, heat
thoroughly, empty into hot sterilized glass jars.
Makes 6 quarts.
Partridgeberry Jam.
6 cups partridgeberries
3 cups sugar
Cook berries in about 2 cups of water or enough to keep pot from burning.
After adding sugar, cook quickly for 15 minutes. Seal in hot sterilized jars.
NFLD LOBSTER SALAD.
3 freshly boiled lobsters ( shelled)
½ cup mayonnaise
1 small minced onion
3 hard cooked eggs ( chopped)
½ cup sweet pickles (chopped)
½ tsp salt
pinch of pepper
Cut lobster into bite size pieces and toss with above
ingredients. Serve on lettuce leaves.
SALMON SALAD.
2 cups salmon
3 hard boiled eggs
½ cup diced cheese
3 medium tomatoes, diced
salt to taste
1 ½ cups macaroni
¼ cup diced sweet pickles
2 tbsp sweet pickle juice
½ cup diced celery
¾ cup mayonnaise
Mix thoroughly and chill.
MUSTARD PICKLES.
1 qt large cucumbers, cubed
1 qt small cucumbers, whole
1 qt silver skinned onions ( 3 lbs)
1 qt green tomatoes, chopped coarse (8 lbs)
1 large cauliflower, broken in small pieces
1 qt water
½ cup pickling salt
6tbsp dry mustard
1 tbsp turmeric
1 cup flour
2 cups sugar
2 qts white vinegar
2 sweet red peppers, chopped fine
wash vegetables, cover with brine solution made by mixing
water and salt. Let stand 24 hours, bring to boil in
same solution. Drain , mix together remaining
ingredients, and cook until thick . stir in pickles, heat
thoroughly, empty into hot sterilized glass jars.
Makes 6 quarts.
Partridgeberry Jam.
6 cups partridgeberries
3 cups sugar
Cook berries in about 2 cups of water or enough to keep pot from burning.
After adding sugar, cook quickly for 15 minutes. Seal in hot sterilized jars.
NFLD LOBSTER SALAD.
3 freshly boiled lobsters ( shelled)
½ cup mayonnaise
1 small minced onion
3 hard cooked eggs ( chopped)
½ cup sweet pickles (chopped)
½ tsp salt
pinch of pepper
Cut lobster into bite size pieces and toss with above
ingredients. Serve on lettuce leaves.
SALMON SALAD.
2 cups salmon
3 hard boiled eggs
½ cup diced cheese
3 medium tomatoes, diced
salt to taste
1 ½ cups macaroni
¼ cup diced sweet pickles
2 tbsp sweet pickle juice
½ cup diced celery
¾ cup mayonnaise
Mix thoroughly and chill.
Partridgeberry Jam.
6 cups partridgeberries
3 cups sugar
Cook berries in about 2 cups of water or enough to keep pot from burning.
After adding sugar, cook quickly for 15 minutes. Seal in hot sterilized jars.
NFLD LOBSTER SALAD.
3 freshly boiled lobsters ( shelled)
½ cup mayonnaise
1 small minced onion
3 hard cooked eggs ( chopped)
½ cup sweet pickles (chopped)
½ tsp salt
pinch of pepper
Cut lobster into bite size pieces and toss with above
ingredients. Serve on lettuce leaves.
SALMON SALAD.
2 cups salmon
3 hard boiled eggs
½ cup diced cheese
3 medium tomatoes, diced
salt to taste
1 ½ cups macaroni
¼ cup diced sweet pickles
2 tbsp sweet pickle juice
½ cup diced celery
¾ cup mayonnaise
Mix thoroughly and chill.
NFLD LOBSTER SALAD.
3 freshly boiled lobsters ( shelled)
½ cup mayonnaise
1 small minced onion
3 hard cooked eggs ( chopped)
½ cup sweet pickles (chopped)
½ tsp salt
pinch of pepper
Cut lobster into bite size pieces and toss with above
ingredients. Serve on lettuce leaves.
SALMON SALAD.
2 cups salmon
3 hard boiled eggs
½ cup diced cheese
3 medium tomatoes, diced
salt to taste
1 ½ cups macaroni
¼ cup diced sweet pickles
2 tbsp sweet pickle juice
½ cup diced celery
¾ cup mayonnaise
Mix thoroughly and chill.
SALMON SALAD.
2 cups salmon
3 hard boiled eggs
½ cup diced cheese
3 medium tomatoes, diced
salt to taste
1 ½ cups macaroni
¼ cup diced sweet pickles
2 tbsp sweet pickle juice
½ cup diced celery
¾ cup mayonnaise
Mix thoroughly and chill.