Manuscript Cookbook 206

Bread and Butter Pickles

4 qt. sliced cucumbers (medium sized) 6 medium white onions, sliced 1 green pepper 1 sweet red pepper 3 cloves garlic 1/3 cup salt 3 c. distilled white vinegar 5 c. sugar 1 1/2 t. turmeric 1 1/2 t. celery seed 2 T. mustard seed

Wash thoroughly; slice thin. Add sliced onion, peppers cut in strips and whole garlic cloves. Sprinkles salt over layers as you work. Mix a tray of ice cubes thru the pickles and one tray on top. Let stand 3 hours.

Drain thoroughly. Divide into 2 kettles. Combine vinegar, sugar and spice. Pour over cucumbers. Heat just to boiling.

Ladle into hot sterilized pint jars. Do not open for 1 month.

Salads

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Cranberry Nut Salad

2 c. ground cranberries 2 c. sugar 2 pkgs. lemon jello 4 c. warm water 1 c. diced celery 1 c. broken nut meats 1 oange, ground

Combine cranberries and sugar & let srand. Chill lemon jello partially. Add other ingredients.