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Many people have requested the receipe used by Mrs. Lile Sick (Pierce) for the dilled vegetables enjoyed by so many folk.
LOe Sisk’s
Dilled Vegetables Beans, squash, other vegetables or a mixture 1 clove garlic Vi teaspoon dill seed or small head of dill V* teaspoon crushed red pepper or tip of 1 dried hot pepper 1 quart vinegar 1 pint water V* cup salt Wash uncooked vegetables and pack carefully into sterilized jars with garlic, dill seed and red pepper. Heat vinegar, water and salt together until the mixture boils and salt has dissolved. Pour boiling mixture over vegetables to fill the jars, leaving V« inch head space. Adjust caps. Process 5 minutes in boiling water bath. Let vegetables stand for two to six weeks before tasting to allow flavor to develop. Will keep indefinitely in a cool place.
College Installs
Hotline
Lord Fairfax Community College has installed a special telephone line for use during its Fall Quarter registration. The special registration “hotline” will be in operation during the hours of scheduled registration on Tuesday, August 18, Monday, August 31, and Tuesday, September 1. Persons caHing the College should simply ask for the registration "hotline” when calling during the above schedule. The “hotline” has been put into operation to try to provide interested persons with information about Fall Quarter registration.
Lord Fairfax Coordinator of Admissions and Records, Todd Smith, said he wanted to remind area citizens that while the College recommends completion of high school, persons who have not graduated or completed the G.E.D. may still be admitted if they are 18 years of age or older. Anyone wanting more information, a Fall Quarter Schedule of classes, or an Application for Admission, should call, write, or stop by the College (phone 703-8691120).
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