Sour Cream Mayonnaise

1/2 tablespoon salt

1/8 teaspoon pepper

6 tablespoons sugar, level

1 teaspoon mustard

4 teaspoons butter 

1 cup vinegar

4 teaspoons flour

1 cup thick sour cream

Mix the first six and heat to a boiling point. Mix the cream and flour until smooth, then add the beaten egg gradually, then the boiling vinegar. Cook in double boiler until like thick cream. 

Submitted by Mrs. Jack Uhlenbrock of St. Louis, Mo.

*Blogger's note: apparently you also need an egg. 

Quince Honey

4 large quinces

3 cups water

5 cups sugar

1 teaspoon ground alum

Peel and core quinces; put through food chopper. Boil until quinces are soft, then add sugar and boil 3/4 of an hour. Add alum 5 minutes before taking off. The alum gives it the honey tang.

Submitted by Mrs. K. Murphy of St. Louis 

Baked Apple Butter

One peck good cooking apples, wash well, core and quarter, then cut in small pieces. Stew as you would for sauce, strain all through colander. Put in some preserving dish that will fit in oven, add 5 cups sugar, about 5 star annis and a few pieces of stick cinnamon. Bake in moderate oven 5 or 6 hours, stir occasionally. This makes about 1 gallon. 

Submitted by Mrs. D. I. Carr of St. Louis 

Pepper Relish

2 dozen red peppers

2 dozen green peppers

28 large onions

Grind and pour boiling water over all and let stand for 5 minutes. 

Drain and boil 20 minutes in 4 cups sugar and 2 quarts vinegar 

*Recipe jotted on Carhartt "Workmen's Time Sheet" 

Pumpkin Chips

1 medium size pumpkin, cut in thin squares

1 1/2 cups of sugar to 2 cups of pumpkin chips

1/2 cup of fresh ginger root, cut in small pieces

1 dozen lemons, cut small

Put all together and let stand overnight, then put on a slow fire and let boil until soft, about 4 hours. Take out pumpkin, leave lemon, ginger and juice, and boil until it comes to a sirup and is thickened. Put fruit back in pot; let it come to a boil, put in jars while hot and seal.

Contributed by Mrs. Frank W. Kirtz of St. Louis

 

Vinaigrette Sauce

2 yolks of hard boiled eggs

3 tablespoons oil

2 tablespoons finely chopped white onion

1 teaspoon salt

1 teaspoon white pepper

3 tablespoons tarragon vinegar

Press egg yolks through sieve, add gradually the oil and when well-mixed add seasoning. Serve with boiled beef or stuffed beef heart.

Contributed by Mrs. F. Ritter of Columbia, Ill.

Perfection Fruit Salad Dressing

2 eggs

3/4 cup sugar

1 lemon

1 cup fruit juices 

Beat eggs and sugar together. Add to this juice of lemon and a cup of fruit juices. Beat all these together. Place on stove and cook until it comes to a boil. Remove from stove and place in a cool spot until thick. Use the juice of all fruits used in the salad, such as pineapple, orange, grapefruit, etc.

Mustard Pickle

2 large cucumbers or 6 pickles

1 quart of onions (little white)

2 quarts of green tomatoes

1 quart of string beans

2 heads of cauliflower

6 green peppers (sweet)

2 quarts of vinegar

5 cups of sugar

1 1/2 cups of flour

4 teaspoons celery seed

2 teaspoons turmeric

1/4 pound of Colman mustard

5 c regular table mustard 

 

Salt green tomatoes and green peppers over night, press out salt water next morning, cook string beans and cauliflower in salt water till tender, drain off water.

Mix flour and vinegar and let it come to a boil, then chop all the rest and let it all come to a good boil and put in mason jars. This makes 5 quarts. 

Contributed by Miss Alma Wiesemann of St. Louis, Mo.