PICKLES, JELLIES & JAMS

DON'T you just love pickles, jellies, jams, marmalades?

I do and feel the Pennsylvania Dutch deserve a “tip of the tam” for their seven sweets and seven sours approach to meals.

There is, of course, a huge variety of commercial preparations on your supermarket shelves and most of them are excellent, too. But these just don’t have the same appeal as those marked, for example, “From the kitchen of …” where your name shines forth.

Really, unless you’re over run with your own home grown fruits and vegetables, I’d not be apt to go out and buy the fresh ingredients from the local farmers’ market or favorite produce stand. No, I’d opt for the commercially packed with a few exceptions like the recipes included here. (Editors note: her daughter disagrees.) But that’s just my view.

There is nothing, but nothing, of course, as scrumptious as the aroma drifting from a kitchen where canning or preserving is in progress, whether you grew, bought or were given the ingredients.

Whatever your decision in this department, the recipes herein are quite different from any you’ll find either in supermarkets or in those marvelous gourmet shops that seem to be mushrooming around the country. I can spend hours in these, whether it’s the shop devoted to utensils and kitchen aids or the kind that features foodstuffs not available in ordinary markets.  I treasure a knife found in a kitchen shop along with many other items, but that knife remains my favorite above all others. Had never seen it before and haven’t seen it since.

And the crackers, mustards, cheeses, teas, coffees, and on and on, to be found! But back to the subject at hand.

We spent two autumn days a few years ago in my sun-dappled kitchen where many hands made light work. That was the last year we had time to have a garden. What fun we had, laughing and chopping, smiling and slicing, endlessly stirring, skimming, pouring and sealing.

Much of the fruits of our labors went into Christmas baskets for city dwelling friends and relatives after we took care to see that our own pantry shelves were generously stocked.

From that all out autumn effort, you’ll find four pickle relish and just one for jelly – the pepper relish jelly that I always have on hand, even if I have to buy the ingredients despite my feelings on that score.

The other recipes can be made any old time not being at all dependent on the garden’s bounty.

If I had to choose one favorite from this chapter, it would be the pepper relish jelly, but I don’t have to make a choice. They’re all so delicious, so easy to make, and I feel so delightfully domestic during the making, storing and best of all, eating!

ZUCCHINI PICKLES

Back in my newspaper days I was assigned to do a feature story on Ann Morgan of Gray and Cole Nursery,Inc., and before we got through the interview the talk had turned to cooking.   

Naturally!   

Ann is an accomplished hand a growing, freezing, canning and cooking. When she mentioned “zucchini pickles” I was intrigued for that was the year of our last garden and we were overrun with the ubiquitous zucchini.   

Ann very graciously wrote out the recipe for us and it was a top favorite then and now.

• 3 quarts thinly sliced, unpeeled zucchini squash, (If you want to use up your larger zucchini, slice thinly and halve or quarter, dependent on size).
• 2 medium onions, peeled and thinly sliced    
• 1 tsp. celery seed
• 2 tsps. mustard seed
• 1/4 cup pickling salts
• 1 tsp turmeric
• 1/2 tsp. dry mustard
• 2 cups vinegar                                             
• 1/2 tsp. dry mustard 
• 2 cups sugar

Combine zucchini and onions. 

Sprinkle with salt, cover with cold water and let stand two hours.   

Drain, rinse with fresh water, drain again.  

Combine remaining ingredients in enamel or stainless steel kettle and bring to boil. Cook two minutes.   

Add zucchini and onions, remove from heat and let stand two hours.  

Bring again to boil and cook five minutes.   

Ladle hot into hot sterilized pint jars and process in boiling water bath for five minutes to ensure a seal.   

Makes about four pints.   

You’ll be asked for this recipe! 

Betcha!

SPICED PICKLE PINEAPPLE

This is really delicious served as a garnish for roast pork, ham or poultry and it does wonders to dress up a meat loaf.  In the latter case, put chunks on top of your loaf during the last 15 minutes in the oven.  You can, of course, just serve it as a nice addition to your relish dish. Can’t remember where or when I found this but have been making it forever, it seems.

• 1 No. 2-1/2 can of sliced pineapple, drained
• To the pineapple juice add:
• 1 cup vinegar                                                
• 1-1/2 tsp. whole cloves
• 1 cup brown sugar                           
• 3 three-inch sticks cinnamon

Bring this mixture to a boil and then simmer 10 minutes.   

Add the pineapple which you’ve cut into thirds or quarters and cook very slowly for 15 minutes.

Now you may put it in hot, sterile jars and seal or simply chill in the refrigerator until needed. It should disappear quite quickly!

LEMON REFRIGERATOR PICKLES

Clipped this from some newspaper and made just half a batch. Knew immediately it should have been

doubled, not halved for these pickles are absolutely superb. Even people who don’t like pickles like these as proven by a friend who loathes vinegar and hence shuns pickles. How Louisa loves these. And she’s not alone – everyone does.  Try to eat just one slice… no way!

• 3 large green cucumbers (or an equivalent amount of pickling cukes)
• 1 tsp. salt 
• 2 tsp. celery seed
• 3/4 cup sugar
• 1/2 cup lemon juice
•  green pepper, finely chopped                            
• 1 small onion, finely chopped (onion flakes if you must)
• 1 lemon sliced into half circles

Cut unpeeled cucumbers into about one-sixteenth inch slices. 

Mix with green pepper, onion, salt and celery seed and let stand at room temperature for an hour. (They’re good even now but resist the urge to nibble).  

Mix sugar with lemon juice, being sure sugar is completely dissolved.

Pour over vegetable mixture, add lemon slices and stir to blend well. 

Refrigerate for 24 hours.

Crisp, delicious and makes five cups.

LOUISIANA TABASCO JELLY

“You didn’t put in any Tabasco,” I said to J. as he scrambled eggs on a Sunday morning. 

“Of course not, I’m not the Tabasco nut, you are. You’d put it in ice cream, I think,” he retorted.   

Not quite, but almost, I thought.  So . . . when I found this recipe for Tabasco jelly, my day was made.  I haven’t mentioned it to J, however. It’s lovely with meat, men like it, women like it, and this is a great gift item. Try it, please!

In a large sauce pan mix 1 cup water, 2 tsps. Tabasco (more if your taste buds can stand it very hot), 1/3 cup lemon juice and 3 cups sugar.   

Bring to a boil, stirring all the while.

Add 1/2 bottle fruit pectin and a small amount of red food coloring (to the shade that appeals to you).  

Continue stirring well until the mixture comes to a full rolling boil.

Boil hard 1/2 minute and remove from heat; skim thoroughly.  

Pour into 4 hot, sterilized 5-oz glasses and seal with paraffin.

ROSEMARY AND GRAPEFRUIT JELLY

Back in 1965, I cut this from one of the women’s magazines and made it the very next day. This is good with meat, your breakfast eggs, on your relish dish, and again, as a deliciously different gift.  

This is one of the jelly recipes I said before that doesn’t depend on your garden’s bounty and can be made any old time the jelly-making mood strikes, or the taste buds dictate.

In a large saucepan measure 2-1/4 cups unsweetened grapefruit juice and 1/4 cup of fresh lemon juice (don’t quibble here – use FRESHLY SQUEEZED lemon juice).

Add 7 cups of sugar and mix well.  Place over a high heat and bring to a boil, stirring constantly.   

The VERY MOMENT it starts to boil, stir in one bottle of liquid fruit pectin.   

Then bring to a FULL rolling boil and boil hard for ONE minute, stirring constantly.

Remove from heat, skim thoroughly, and stir in two teaspoons dried rosemary and pour quickly into scalded jelly glasses. 

 Or if you prefer to use fresh rosemary, plunge a spray into boiling water for one minute.  Remove and separate into large or small sprigs depending on the size of your glasses.  Place one sprig in each glass. 

Makes about 6 cups.

GREEN TOMATO DILLS KOSHER STYLE

Shirley and I, she was a former newspaper colleague, used to anticipate green tomato season with mouth

watering discussions of favorite recipes and this was high on the list.  

We also discussed best methods of frying the green globes and never did come to a decision on this.

But about pickling, you choose the quantity of tomatoes and then do this.            

• Firm green tomatoes, preferably small (cut larger ones into quarters)                        
• Celery stalks (one for each jar) 
• Green peppers (1/4 for each jar)
• Garlic cloves (one for each jar)

For the brine:

• 2 quarts water                                                         
• 1 head fresh dill or two tbsp. dill seed per jar
• 1 quart vinegar                                                          
• 1 cup of Kosher or canning salt

Boil water, vinegar, salt and dill for five minutes.

In each sterilized jar put tomatoes, one whole garlic clove, one stalk celery, and a quarter of a green pepper. Pour hot brine over all and seal.   

Store for a minimum of 6 weeks.

Resist sampling!

A PINT OF PICKLED CARROTS

I have a friend who has everything and is a real challenge when it comes gift giving time. After years of

searching for the unusual I finally came up with gourmet gift baskets.  

Then this began to pall.  

How many times can you give cheese, fruits, nuts, exotic teas, gourmet coffee blends.  And she could buy these herself. 

Now she is the recipient of the choicest items from our kitchen which is an ideal solution because she just doesn’t have the time.  Eileen loves these pickled carrots at cocktail hour.

• Enough carrot sticks to fill a pint jar                     
• 1 tbsp. salt                                                                
• 1 tbsp. sugar
• 1 large garlic clove, diced
• 1 tsp. dill seed
• ½ medium onion, diced
• ½ cup water
• ½ cup white wine vinegar

 Put carrots and all ingredients except water and vinegar into the pint jar (sterilized, of course!)

Combine water and vinegar and boil.

Pour hot over carrots.

Refrigerate at least two days before sampling or serving.

Will keep refrigerated for four to six weeks.

PEPPER RELISH JELLY

Mother had a friend named Mable who was probably the most fastidious housekeeper I’ve ever known.   
A particle of dust wouldn’t have dared settle in her immaculate home. 

She was also an excellent cook.

During my adolescence this lady and I didn’t always see eye to eye especially if one of my teen-age escapades had disturbed my mother.

But on recipes we did agree and exchanged them early on.

This Pepper Relish Jelly is hers and I shall always be grateful.

She adored my Luncheon Hamburg which I’ve not included here since it has since become quite commonplace.

This jelly, by the way, is superb with meat, scrambled eggs, macaroni and cheese!

• 2 cups or 14 oz. of green and red peppers
• 1-1/12 cups vinegar
• 1 bottle Certo
• 7 cups or 3 lbs. of sugar

Chop peppers finely and rinse thoroughly in sieve.

Put sugar, vinegar and peppers into a large kettle, mix well and bring to a full rolling boil, stirring constantly for two minutes.

Add Certo and boil one minute.

Remove from stove.

Stir and skim by turns for just five minutes.

Cool slightly to prevent floating pepper pieces.

Pour quickly into sterilized glasses and seal with paraffin at once.

HALF SOUR GREEN TOMATOES AND CUCUMBERS

Talk about easy recipes!  If you love half sours you’ll adore these, both the results and the ease of

preparation. Put these in your picnic basket. Make room on your relish tray.  Munch on them if you get the pickle craving some people do..  Give them as gifts. First make your half sour pickling brine.

• 8 cups cold water                                       
• 1/2 cup coarse salt (Kosher salt  if you can find it)
• 1/2 cup white vinegar

Mix very, very well, but DON’T BOIL or even HEAT.

Now sterilize as many jars as you care to fill.

Wash small cucumbers (pickling type preferred).

Wash green tomatoes.  Notice we’ve let you determine quantities.

If you’re using larger tomatoes and cucumbers cut into pieces to fit

Put into jars and in each put 1 chopped garlic clove, I heaping tablespoon pickling spice, 1 hot finger pepper, and 1 teaspoon dill seed.

Add brine to cover and seal and refrigerate for 14 days.

Turn jars upside down every couple of days to mix.

MARINATED COCKTAIL MUSHROOMS

Really questioned whether these properly belonged in the pickle chapter but the Merriam-Webster pocket

dictionary defined marinate as “to steep in a brine or pickle.” So I use a commercially bottled salad dressing, several in fact, not all at once, of course!

Another minimal effortless way to get compliments. 

Another nice gift!

One pound of fresh mushrooms or equivalent in the canned variety.  Fresh button mushrooms are best. Canned will do.  If using fresh, wipe clean before sauteing in butter. If you can only get the large, cut into quarters or whatever is necessary to approximate the button size. 

Now choose a commercial salad dressing, or use one of your own favorites and simply pour over the mushrooms you’ve drained and put in sterilized jars.

Don’t bother to seal… they’ll disappear too fast.  But do let them marinate for 24 hours at least.

My No.1 choice for dressing is a Caesar or a red wine vinegar and oil! Green Goddess dressing is very good and colorful too! It’s your choice now! 

Experiment!

SALADS AND SLAWS

LET'S start this "salad and slaws" section right off with the controversy over cut or torn greens even tho' the tossed salad is the only one of the infinite varieties. Let anyone, who will argue the merits of tearing the spinach or lettuce of whatever, I don't care if the greens are torn or cut as long as they end up in BITE-SIZED pieces.

Any detailed recipes for the ubiquitous tossed version are quite unnecessary, I think. This applies, too, to potato salad, a universal favorite and the one which everyone knows you boil the potatoes in their skins, peel and dice still warm the better to absorb whatever dressing you use? I thought so.

But I must mention Barbara's treatment. She dices the potatoes in one half inch cubes, uses mayonnaise sparingly, adds finely diced onion, celery and generous amounts of dill pickle. it's deliciously different.

I cut my potatoes in fairly small pieces, add chopped pepper, onion, celery, sliced hard cooked eggs and finely cut pimento and use mayonnaise more generously. Betsy goes my route but adds shredded carrots and is always asked to make hers for July Fourth celebrations.

The Meadow Brook vegetable salad (named for the golf club where it starred at Saturday night get -togethers) is almost purple, a color which could and has turned from people off until they tasted it and became immediate converts. This is often requested.

Even with stratospheric cost, Dodie's molded crab meat salad is worth making. An ardent golfer, Dodie is such a good cook, she was frequently drafted from the fairways to take charge of the several ladies' guest day luncheons. Her salad was a top favorite on these occasions and always with me.

You don't need a recipe for this but I bet you've never had roast pork salad. I prefer it to the chicken offering and even buy a larger pork roast than needed just to assure sufficient leftovers for the making. Do with the pork just as would with the chicken.

There was a fish market in town where I grew up that I think was patronized by every single inhabitant. This was the fish next best to catching your own. Later, the market expanded and offered fish plates accompanied a cole slaw that was quite unusual and equally elusive in determining the dressing. Simple as ABC, as you'll see when you try Rockport Slaw.

No recipe is called for here but it was such a nice touch to a luncheon I had in an ocean-side tea room. The tomato stuffed with turkey salad was attractively cut, nestled in the crispest lettuce and the little extra was halved white grapes tucked on and around the salad. Little things add lots!

Let's get on then with these and other salads and slaws!

DOBIE'S CRAB MEAT SALAD

I've mentioned Dodie previously and that was a prime favorite of mine. Suffice to say then that she served this salad on the crispiest lettuce, garnished with black and green olives.

Serve piping, hot buttery rolls for a delicious summer luncheon.

Peppermint stick ice cream drizzled with chocolate sauce and accompanied by tiny sugar wafers climaxed Dodie's golf luncheon menu winner.

• 1 can tomato soup
• 3 small packages of cream cheese
• 1 envelope plain gelatin
• 1 can crab meat
• 1 cup celery
• 1/3 cup green pepper
• 1/3 cup onion
• 1 cup mayonnaise (use the best here)

Dice all raw vegetables finely.

Heat soup with gelatin, which should be completely dissolved.

Add cream cheese, which you've had a room temperature to soften.

Mix well and add remaining ingredients.

Makes eight individual salads or you the salad may be put in a lightly oiled square pan and cut into eights.

Serve with a pretty sauce dish and additional mayonnaise thinned with light cream and garnished with chopped parsley or chives.

ROCKPORT SLAW

No, not named for Rockport, Mass, the artist habitat, but the fish market in town, I told you about. It reallyis quite different from most slaws and compliment winning when served.

(Editor's note: photo of the fish market)

Shred as much cabbage as the occasion demands. Shred one third as much green pepper. Finely dice a small onion, preferably red. Mix all ingredients.

For small amounts make this quantity of dressing. Just double or triple the ingredients for a more bountiful amount.

• 1/3 cup oil
• 1/3 cup sugar
• 1/3 cup white vinegar
• Dash of salt
• 2 drops of Tabasco

Mix all together and add to vegetables. I've been known to chop the cabbage, green pepper and onion reasonably finely. But shred or chop . . . it's delicious.

MYSTERY SALAD

So called, because there has yet to be a person who can even begin to guess how this refreshing salad is put together They may not be able to identify but they consume it with relish and so very often ask for the recipe.

It's such a nice red that it should be combined with less vividly hued entree . . . chicken or fish, maybe . . . certainly not rare roast beef. But use your own color and food sense.

• 3 regular-sized packages raspberry gelatin
• 1 1/4 cups hot water
• 3 one-pound cans stewed tomatoes (preferably the type that includes onion, celery peppers, etc.)
• 6 drops Tabasco

Dissolve the raspberry gelatin in 1 1/4 cups hot water.

Break up the tomatoes into smaller pieces and add to gelatin mixture.

Add Tabasco. pour into a lightly oiled 12-cup ring mold and chill until really firm.

Unmold on your choice of greens.

Hopefully you have a footed dish that will fit the center of the mold to hold the following dressing.

Using the dish, you see, will prevent the dressing from spreading onto the salad making for a messy leftover (if there should be any, that is). Serves 12 to 18.

Add 1 tablespoon creamed horseradish, 1/2 tsp. salt and 1/2 tsp. sugar to one pint commercial sour cream. Mix well and chill in the footed dish you've selected before centering it in your mystery ring salad.

SPROUT SALAD

I found the cleverest sprout kits at Sunny Green Gardens in Haverhill, Mass. and fell in love with the recipes that come with them. This won the popularity poll in a family salad contest.

• 2 cups salad sprout mix
• 1/2 lb. spinach
• 1 head lettuce
• 3 carrots grated
• 3/4 cup raisins (plumped previously in water and then drained)

For an unusual and piquant dressing to add to the above  . . .combine one cup vegetable oil, 8 tsps. cider vinegar or lemon juice, 1/2 tsp. celery seed, 2 tbsps. sugar, one small onion finely chopped, and salt and pepper to taste. Add to the salad bowl ingredients and toss thoroughly. Folks will come back for seconds!

CUKES AND GREEN PEPPER SALAD

As any home gardener knows, cucumbers usually provide a bountiful crop. So new ways with this vegetable are always welcome. By the way, did you ever just slice and saute them in butter, sprinkle with salt and pepper?

Delectable, but I'm getting away from the recipe at hand.

• 2 large cucumbers pared. Run a fork down the skin lengthwise for a fluted effect
• 1 1/4 tsp salt
• 1 medium green pepper, halved and seeded
• 1 medium and mild onion
• 1 tbsp. chopped parsley
• 1 tbsp. salad oil
• 1/2 tsp. dill weed.

Slice cucumbers into a bowl and sprinkle with 1 tsp. salt and let stand for an hour at least.

Pour off liquid, rinse and drain well. Slice green pepper into thin strips and combine with cucumbers.

Sprinkle with parsley.

Combine and mix remaining ingredients and pour over vegetables.

Cover and chill at least two hours, mixing occasionally.

Overnight chilling is even better.

Serve as salad on top of crisp lettuce.

SUPER CUKES

Here's another way with cucumbers taht overrun home gardens. Some folks call this a relish. Others serve them mounded on greens and garnished with a thin slice of red onion or maybe a shiny black olive.

This is from my cousin Mabel, who got it from her friend Florence, many moons ago.

This is not a hard and fast specific recipe, but rather it's a "use your head and taste as you go," and estimate the quantity of the staple by the number you plan to serve.

8 medium cucumbers, sliced thin, and I mean thin.

Put some in a colander, cover with a plate to fit and weight down with anything conveniently at hand that will serve to extract the juices. Allow 3 to 4 hours.

Press out the remaining juices and discard.

Put cukes in a bowl.

Here's where your culinary cunning comes into play.

Add light cream with a light hand and mix well. You want the cukes well coated but not juicy.

Add vinegar very sparingly -- you want a hint, not an overpowering vinegary taste.

Salt and pepper (freshly ground of course!)

These can be served immediately, but i think at least two hours refrigeration adds that extra something to an already delicious dish. I'd serve four with these amounts. Enjoy!

DAISY'S DRESSING

My mother and all her friends were good cooks. One group had been together from childhood and were still going strong after 50 years of meeting at each others homes and occasionally taking trips.

Another group was her bridge club whose game was debatable, but whose refreshments were elegant.

A third was the church circle and these ladies often did wedding receptions in the church parlor to earn money for the treasury and ultimate contribution to the church's coffers.

Daisy was a member of the latter two groups and a fine cook. She used to serve this dressing on a lettuce wedge for the simplest of salads. if memory serves, my mother used to serve it when we had steak.

• 1 can tomato soup
• 1 1/2 cup of salad oil
• 3/4 cup of vinegar
• 3/4 cup of sugar
• 1 1/2 tsp. salt
• 1 tsp. mustard
• 1 tsp. paprika
• 2 tsp. grated onion
• 2 tsp. Worcestershire sauce

Put in a jar, cover and shake well.

Simple to make, simply delicious.

MEADOW BROOK SALAD

As I mentioned previously, this has a purple hue, what else from beets?

It was a most popular item served many, many years ago at Saturday night bean suppers at Meadow Brook Golf Club.

Simplicity itself. I put it together in minutes when Betsy and I decided to have a grill roasted steak at her Hidden Valley retreat.

We also roasted lavishly buttered foil wrapped large onions sprinkled with salt and pepper.

Foil wrapped garlic bread completed the al fresco meal as we ate at the edge of the pond gazing across at the majestic mountains. All was well with our world!

Cook, drain and chill a small package of frozen mixed vegetables.

Add a medium can of julienne beets (if you can't find these, julienne some sliced beets).

Add finely diced red onions to suit your tast and add to mixed vegetables.

Add three or four drops of Tabasco.

Bind with sufficient mayonnaise to make cohesive but not runny. Serve on lettuce if you wish, or plain without if you don't.

RAW MUSHROOM SALAD,

Absolutely nothing glamorous about the name, RAW MUSHROOM SALAD, doesn't even whet the taste

buds, but wait until you try it, and please do.

And we'll wager not a person who eats this will realize that the mushroom are RAW! It goes like this . . .

SLICE one pound of mushrooms paper thin. (Of course, you've wiped them clean and dry first and nipped off the end of the stems!) Your efforts should result in little umbrella shaped slices.

SPRINKLE the slices with two tbsp. fresh lemon juice to prevent discoloration. (You can grate the lemon first and sprinkle 1/2 tsp. over the slices, too.)

COMBINE 1/2 tsp. sugar, 1 tsp. salt, 1/2 tsp. celery seed, 1 tbsp. chopped parsley and a small  dash of garlic salt with 1 cup heavy cream.

POUR this over the mushrooms and MIX well but gently.

REFRIGERATE for at least two hours.

MIX three or four times during the chilling period.

SERVE on bibb lettuce or romaine.

GARNISH as your fancy dictates, possible with a black olive on top and a tomato wedge on the side.

Serves four rather generously and very deliciously.

TIPPERARY RICE SALAD

I would never have read this recipe and hastened to try it, which have been my loss. Rather, I had it at a

favorite gourmet friend's home and she had culled it from her favorite gourmet magazine, which attributed it to a restaurant in County Tipperary.

Herein, it is repeated verbatim with the exception of my gourmet friend's addition finely diced onion. And I omit the peas. Do with it what you will -- but I guarantee it will be put in your "winning recipe" file.

In a bowl combine 3 cups cold cooked rice, 1/2 cup each of cooked peas and cooked corn, 1/3 cup sultana raisins,, 1/4 cup each of diced green and sweet red peppers, 4 slices of bacon sauteed until crisp, drained and crumpled, salt and pepper to taste.

Here's where you decide if you want to add 1/8 cup of finely diced red onion. I do!

Toss the mixture with 1/3 cup olive oil and chill the salad for at least 12 hours.

ORANGE PINEAPPLE MOLD

There I was on a lazy Sunday afternoon, again at Betsy's, alternately watching the water skiers, the pond lapping at the shore, the distance mountains, Brandy (her Schnauzer) sniffing for frogs and reading the Sunday paper food pages.

This recipe caught my eye and I'm glad it did. I've made often since.The first time I was quite alone and ate THE WHOLE THING! (Not all at once, of course!)

• 1 package (6 oz.) orange-flavored gelatin
• 1 can (medium) crushed pineapple
• 1/2 large container non-dairy frozen whipping cream

Drain pineapple and add enough water to make two cups.

Heat to a boil and pour over gelatin. Add crushed pineapple.

When it cools add cream and put into a mold.

Chill until hard.

BREADS

THIS chapter is about bread but you'll find only one recipe calling for yeast. so obviously, it's all about fancy breads, tea breads, fruit breads, call them what you will.

Come to think of it, tho', the Beer Bread isn't fancy but makes delicious sandwiches. And the the really light Angel Biscuits are great with breakfast bacon and eggs or positively conversation pieces as dinner rolls.

Oh, and Philpy is in a class by itself, made with rice, it's totally different and, if memory serves, originated in the southern city of Charleston. It is a standby favorite in my Northern home.

Now about those fancy breads . . . many moons ago a good neighbor and I decided to revive the custom of afternoon tea, even tho' we were the only guests.

Those were the days when little babies weren't taken around as they are now. They were pushed in their carriages while the young mothers walked and talked.

That was what Marge and I did, day after day, returning to alternate homes for afternoon refreshments while the babies continued to get their airing, this time, motionless and safely in close range. We took turns providing the delectables for the day, whipping up the goodies somewhere between diapers and dusting, waxings and washings.

Sometimes we'd have what we called a "sweets tea" with calorie-laden pasties, English shortbread, petit fours, and many of the fruit breads we've included here. Often these were spread with butter, other times with softened cream cheese, plain or studded with tiny bits of crystallized sugar.

Occasionally, we had a "sandwich tea, which mean cucumber sandwiches, or finger rolls with luscious fillings, or onion sandwiches, the latter a top favorite. There are elegant, the thinly sliced bread cut in rounds, topped with soft butter, a thin layer of mayonnaise, salt and better and a thin slice of red onion. More mayonnaise and was sparingly spread on the edges which then rolled in chopped parsley.

I also adored the rolled asparagus sandwiches and olive and nut. The latter originated with my mother, who combined chopped walnuts and chopped stuffed olives with mayonnaise to moisten which she spread between thinly sliced white or dark bread.

We discontinued our teas after several weeks for very obvious reasons. I gained 15 pounds and Marge added 10.

Buy why am I going on about sandwiches when its fancy breads time?

Because do many of these recipes went back to those faraway days. I asked Julia to test them again, to be sure they were as delicious as I remembered. They were!

And one Sunday morning, Mable, Graycie and I sampled three as our breakfast. We could select a favorite about the lime, lemon and strawberry. Nor could we choose amount the others, but the raspberry bread seemed to have a slight edge on another weekend.

Julia's own lemon bread needed no sampling, for we all love it.

But now to the bread baking and without the customary comment, just recipes in this chapter.

PHILBY

• 1 1/2 cups soft cooked rice
  
• 1 cup flour
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1 cup milk
• 1 1/2 cup tbsp. melted butter
• 2 beaten eggs

Mash rice until fairly smooth.

Stir in dry ingredients.

Gradually add milk, stirring to blend.

Add butter and eggs. Mix thoroughly.

Bake in a buttered 9-inch round pan in a preheated 450 degree oven for 35 minutes.

Cut into edge-shaped pieces and serve hot absolutely lavished with butter.

This is a moist, flavorful, heavy textured break and delicious. A good way to use leftover rice, but if you don't have any it's worth cooking some anyway.

LIME BREAD

• 3 cups all-purpose flour
  
• 3/4 cup sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/4 tsp. baking soda
• 1 1/2 cups milk
• 1 egg beaten
• 1/4 cup cooking oil
• 1/4 cup lime juice
• 2 tbsp. grated lime peel

In a mixing bowl, stir together, flour, sugar, baking powder, salt and baking soda.

Combine milk, egg, oil, lime peel and lime juice.

Add to dry ingredients all at once.

Stir until just moistened and turn into a 9x5x3 inch loaf pan.

Bake at 350 degrees in preheated oven for one our.

Cool in pan for 10 minutes, then remove from pan to rack.

Make glaze by combing two tbsp. sugar and 1 tbsp. lime juice. spoon over loaf while still warm. Cool completely, wrap and store overnight. Different and a compliment winner.

THREE BOWL RASPBERRY NUT BREAD

In the first bowl, cream 3/4 stick (6 tbsp.) butter with 1/2 cup sugar and 2 eggs and beat the mixture until

fluffy.

In a second bowl, sift together two cups sifted flour, 1 tsp. double-acting baking powder and 1/2 tsp. each of baking soda and salt.

Reserve two tbsp. of the flour mixture and stir the remainder into the egg mixture alternately with 1/4 cup sour cream.

In a third and small bowl, gently toss 1 cup raspberries and 1/2 cup coarsely chopped walnuts with the reserved flour mixture and fold into the batter.

Pour into well buttered loaf pan 9x5x5 inches and bake in a preheated and moderate over 350° for 45-50 minutes or until golden.

Let cool in pan for 10 minutes and turn onto rack to cool.

Simply elegant!

BOLTON NUT BREAD*

• 4 cups all-purpose flour
• 4 tsp. baking powder
• 1 cup sugar
• 1 cup chopped walnuts
• 1 tsp. salt
• 2 cups milk

Sift flower and baking powder four times.

Mix thoroughly with all other ingredients.

 Pour into two well-greased baking pans and bake at 350° 45-60 minutes.

Test at 45 and let a clean inserted knife to be your guide.

The bread is done when it comes out clean.

*Contributed by Betsy, whose mother was a Bolton. So-o-o good!

STRAWBERRY NUT BREAD

• 1 cup butter or margarine
  
• 4 eggs
• 1 1/2 cups sugar
• 1 tsp. vanilla
• 1/4 tsp. lemon extract
• 3 cups sifted flour
• 1 tsp. salt
• 1 tsp. cream of tartar
• 1/2 tsp. baking soda
• 1 cup strawberry jam
• 1/2 cup sour cream
• 1 cup broken walnuts

In mixing bowl, cream butter, sugar, vanilla, lemon extract until fluffy.

Add eggs, one at a time, beating well after each addition.

Sift together flour, salt, cream of tartar and baking soda.

Combine jam and sour cream.

Add jam mixture alternately with dry ingredients to creamed mixture, beating well until combined.

Stir in nuts.

Bake in two greased 9x5x5 loaf pans 50-60 minutes in a preheated 350° oven. Cool 10 minutes in pan, remove and cool completely.

You'll love this!

ANGEL BISCUIT

• 2 1/2 cups flour
  
• 1 tsp. baking powder
• 1 tsp. salt
• 1/8 cup sugar
• 1/2 cup shortening
• 1/4 warm water
• 1 package dry yeast
• 1 cup buttermilk.

Dissolve the yeast in 1/4 cup warm water and set aside.

Mix the dry ingredients in the order given, cutting in the shortening as you always do for biscuits or pie dough.

Stir in the buttermilk, also the water with the yeast.

Blend thoroughly and the dough is ready to be refrigerated in a large, covered bowl or make into biscuits.

When you're ready to work the dough, turn it onto a floured board and knead lightly as regular biscuits.

Roll out and cut with a biscuit cutter and place in a greased pan.

Let the biscuits rise, slightly (allow a little more time for rising if the dough is cold) and pop into a preheated 400° oven until browned lightly.

Aptly named--will make your reputation!

 RHUBARB BREAD

• 3/4 cup honey
• 1/2 cup oil
• 1 egg
• 1 cup buttermilk
• 1 tbsp. baking soda
• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 1 1/2 cups rhubarb dice
• 1 1/2 vanilla
• 1/2 cup nutmeats, finely chopped.

Topping

• 1/2 cup brown sugar
• 1 1/2 tbsp. butter
• 1 tsp. cinnamon

Preheat oven to 325°.

 Mix honey and oil, add egg and beat well.

Dissolve soda in buttermilk and set aside.

Sift flour and salt together, and add to the honey-oil mixture, alternately with the buttermilk.

Stir in rhubarb, vanilla and nutmeats.

Pour into two greased bread pans.

Combine topping ingredients and sprinkle over the batter.

Bake at 325° for an hour. Remove bread from pans and cool on a wire rack.

Makes two loaves. You'll be asked for this recipe.

BEER BREAD

• 1 package (13 3/4 oz.). hot roll mix                       
  
  
• 1 egg
• 3/4 cup beer
• 1 cup shredded sharp Cheddar cheese

Fix roll mix as directed on package, substituting beer for water. 

After adding egg called for in directions, mix in 1 cup shredded cheese.

Continue as directed on package.

Divide dough into 2 loaf plans (9x5x3 in.) and bake in a preheated 375° oven for 40-45 minutes.

Delicious hot, delicious toasted and marvelous for sandwiches for any kind.

AVOCADO BREAD

In a bowl sift together two cups flour, 3/4 cup sugar, 1/2 tsp. each of baking soda and baking powder and 1/4 tsp. salt.

In a separate bowl combine one egg slightly beaten, 1/2 cup each of mashed RIPE avocado and sour milk or buttermilk and one cup chopped pecans.

Add the avocado mixture to the dry ingredients and bake in a moderate preheated 350° oven about an hour until the bread tests done.

Slice thinly and spread with softened butter or whipped cream cheese. make tea sandwiches, too. But make it and you'll make it again.

LEMON BREAD

• 3/4 cup Oleo (margarine)
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• Grate 1 lemon rind
• 1 1/2 cup flour
• Pinch salt
• 1 tsp. baking powder
• 1/2 cup chopped nuts

Cream Oleo and sugar, add eggs one at a time.

Added sifted dry ingredients, alternately with milk and add lemon rind.

Bake at 350° for one hour.

Be sure to grease and flour tin.

Mix 1/3 cup sugar and juice of one lemon (mix well and heat to dissolve)

While bread is still in pan and hot, pour mixture over hot bread. let stand in pan 1/ hour, then remove.

Excellent!

SWEET TOOTH

MINE was a sweet-toothed family, no doubt of that.

Mother had been known to put down a book she was reading and go out and whip up a batch of fudge or possibly penuche.

Her brother could go through a pound of chocolates in record time and adores the very sweet double-boiler pudding you'll find here.

Dessert was a must at our house and often mother would announce, "Tonight there is apple pie, but there's also one serving of chocolate pudding and two pieces of orange cake left over from yesterday. What will you have, Walter?"

And my father would say, "All three," and proceed to finish the last morsels. He also subtly scrutinized each dessert plate to be sure his as the largest portion.

The single exception was my brother, who viewed the seven-minute boiled frosting mounted on mother's devil's food cake with something akin to nausea, which meant more for me! Not so with the Brambles. I've included the recipe. These had to be portioned out carefully.

And with my children Aunt Leah's chocolate sauce served over simple one-egg cupcakes had to be allotted three each to the four-member family. Which bring to mind a story that can still produce guilt in my son.

Seems when these two were quite young, J caught his sister, seven years older devouring HIS last cupcake and portion of sauce. Five at the time, he went screaming to his grandmother to stop this atrocity. 

Loathe to believe her granddaughter would stoop to such perfidy, she ignored the wails. And in desperation, the lad bit his grandmother on the wrist. 

To this day when the cupcakes and sauce are served, Donna-Lane chuckles. J grimaces and admits to more than a touch of regret about that long-ago bite.

About the candied orange peel, which is a bit of work, but well worth it. This goes back to the days of the extended family when every home harbored a grandma, grandpa, maiden aunt, widowed uncle or some relative.

Indeed, at one time our home had a paternal grandfather, a maternal grandmother, a paternal uncle and a maternal cousin.

But back to the orange peel, every Christmas for years, mother would make up sweets to fill one-pound boxes for what she referred to as "as the nice little old ladies in the neighborhood." The boxes wrapped in silver paper and with a piece of pine tucked into the red ribbon bows were duly delivered by my brother and me. They contained dates stuffed with fondant, dates stuffed with walnuts, chocolate fudge, divinity fudge, penuche and candied orange peel.

The ladies were delighted.

MELT-A-WAYS 

And melt in your mouth, they do. A recipe from Betty of Nebraska and chicken-fried steak fame. Her daughters insists on these of the holidays and gets them too.

• 1 cup (2sticks) butter
• 1/4 cup powdered sugar
• 1 tbsp. water
• 2 tsp. vanilla
• 2 cups flour
• 1 cup chopped pecans
• Powdered sugar for coating

Melt butter in small pan.

Remove from heat. 

Stir in 1/4 cup powdered sugar, water and vanilla. 

Gradually blend in flour, then pecans to make pastry-like dough. 

Pinch off dough a teaspoon at a time. Place on ungreased cookie sheets. 

Bake in slow oven 300° for 20 minutes of until delicately golden. 

Remove from cookie sheet, dust with powdered sugar while warm

CANDIED ORANGE PEEL

As children we loved this and still do as adults. Trouble is now, I have to make it and get to it about twice a year. It's a bit time consuming and then it disappears so rapidly. Still worth while.

Prepare orange peel by cutting peel lengthwise in section. 

Cover with cold water, bring to boiling point and cook slowly until soft (about 20 minutes). 

Drain thoroughly, cut off any extra white part of rind and cut peel in thinnish strips. 

Good scissors will do the trick. Set the strips aside and prepare the candying ingredients.

BRING to boiling point,1 cup sugar, 1/2 cup water and 2 tbsp. corn syrup.

Add one cup prepared peel and cook until it is clear 230° on candy thermometer. 

Remove peel from syrup with a slotted spoon and spread on a plate to cool. 

Roll in granulated sugar and spread on wax paper to dry and store in glass jars.

MOLLIE'S BUTTERSCOTCH SAUCE

Mollie was a member of mother's bridge club and an excellent cook. When she entertained the group, the

members looked forward to this butterscotch sauce which she served over an ice cream puff and lavished with almonds. 

I once saw a gentleman, who shall remain nameless, eat four generous scoops of ice cream topped with this sauce. No dainty sherbert dish here. It took a soup bowl to hold the scoops with the sauce perilously near to the brim.

• 1/4 pound butter
• 1 package of light brown sugar
• 1 pint of heavy cream

Put all contents in the top of a double boiler, blend and cook over the bottom pan for at least four hours. 

That's all there is to it.

LEAH'S CHOCOLATE SAUCE

I've told you the history of this sauce si suffice to say it brought us memories that I'm going to make it as

soon as today's typing stint is finished. 

Living alone now, I'll consume those 12 cupcakes, liberally sauced without and help, even tho' I may freeze six of them until next week. The sauce will keep.

• 1 cup boiling water
• 1 tbsp. cornstarch
• 1/2 cup sugar
• 1 oz. cooking chocolate
• 1 tsp. vanilla
• Pinch of salt

Combine salt, sugar and cornstarch. 

Add boiling water slowly and blend. 

Add chocolate. Put in double boiler and cook until thickened, stirring as needed. 

Add vanilla last.