Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 5 of 6 · from the scan, no model involved
5 cups vinegar
2 tsp. celery seed
2 tsp. ground ginger
4 cups sugar
1 tsp. turmeric
2 tsp. white mustard seed
Slice the cucumbers and onions and sprinkle with salt. Let stand for 1 hour. Drain in a cheesecloth bag. * Combine remaining ingredients in a large kettle and bring to a boil. Add the cucumbers and onions and bring to a boiling point. Simmer for 10 minutes, then pour in sterilized jars. Place caps on jars. Process for 10 minutes at 180 degress in a waterbath canner. Mrs. Doris B. Donald.
Quickie Sweet Dills
Cut 1 qt. medium sized dill pickles into 1/4 inch slices. Pack loosely into sterilized jars. Tie 3 Tbsps. mixed pickling spices in cheesecloth bag. Add to 4 cups sugar and 1 cup tarragon vinegar or other desired vinegar. Bring to boil. Remove from heat and cool to room temperature. Remove spice bag. Pour over pickle slices. Seal. To develop flavor store in refrigerator 1 week before using. Makes about 2 pints, (note: Since these pickles are not sealed airtight, they must be stored in the refrigerator.)
77.2%