8. A Vintage Recipe   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /www.tias.com/newsletter/topics/A%20Vintage%20Recipe.html   
   Over 1200 wonderful vintage recipes are listed.   
      
   While looking up a recipe for pickles for one of our readers, we found this   
   priceless entry in "Our Best To You" cookbook, printed by the First United   
   Methodist Church of LaPorte, Indiana (sold as a fundraiser) in 1979.  These   
   regional fund-raising cookbooks are so interesting!   
      
   Under the section titled "Canning":   
      
   How To Preserve Children (from A Methodist from Niles, Mich.) 1 large grassy   
   field   
   1/2 doz small children   
   2 or 3 small dogs   
   Pinch of brook   
   Some small pebbles   
      
   Mix children and dogs well and put in field with flowers. Spread over all a   
   deep blue sky and bake in hot sun.  When thoroughly browned, remove and sit in   
   a cool bathtub.   
   --   
      
   Last week we had a request from Cindy R. for a good dill pickle recipe.  Carol   
   T.  from Cullman, AL sent this in:   
      
   Dill Pickle Recipe   
      
   11 cups water   
   5 cups white vinegar   
   1 cup canning salt   
   12 pounds pickling cucumbers, quartered or halved lengthwise 9 dill sprigs or   
   heads   
   18 garlic cloves   
      
   1.In a stockpot, bring the water, vinegar and salt to a boil; boil   
    for 10 minutes.  Pack cucumbers into hot quart jars within 1/2 in.   
    of top.  Place one dill head, two garlic cloves in each jar.   
      
   2.Carefully ladle hot mixture into jars, leaving 1/2-in. headspace.   
    Remove air bubbles, wipe rims and adjust lids.  Process for 15   
    minutes in a boiling-water canner.Yield: 9 quarts.   
   --   
      
   Jaci B sent this in: Cindy can't go wrong with this sweet pickle recipe that I   
   have been using for nearly 50 years now.  They are ready to eat within 2-3   
   days and all my neighbors and daughters love them.   
      
   BREAD & BUTTER PICKLES   
      
   Approx. 1 gallon *cucumbers, thinly sliced 2 large white onions, thinly sliced   
   4 cups of sugar   
   4 cups of vinegar   
   1/3 cup canning salt   
   1 teaspoon tumeric   
   1-1/2 tablespoons celery seed   
   1-1/2 tablespoons mustard seed   
   1 tablespoon pickling spice (optional) - I always use it.   
      
   Wash cucumbers.  Slice enough cucumbers and onions to fill six (6) sterile   
   pint canning jars.  Tamp jars occasionally on a folded towel to pack jar with   
   the cucumbers and onions.  Sterilize rings and caps. Add dry seasoning   
   ingredients to the vinegar and bring to a boil. When the seasoning ingredients   
   have dissolved, pour over the cucumbers and onions.  Refrigerate.  Pickles are   
   ready to eat in 2-3 days and are delicious and crisp.  (For gerkins, use 1"-2"   
   inch size cucumbers.)   
      
   *If using store bought cucumbers I would suggest peeling them to   
   remove what has been sprayed on them.   
   --   
      
   Bonnie T. was looking for a recipe for "Chocolate Rolls". Carol T from   
   Cullman, AL also sent in this recipe:   
      
   Chocolate Rolls   
      
   4 c all purpose flour   
   1/4 tsp salt   
   1 1/2 c shortening   
   7 1/2 oz water   
   3/4 c margarine   
   1/4 c cocoa, unsweetened   
   2- 2 1/4 c sugar   
      
   1.In large mixing bowl, combine flour, salt, and shortening with   
    pastry blender until mixture is crumbly.   
      
   2.Gradually add water until dough forms and holds together.   
      
   3.Prepare filling in small saucepan. Melt margarine and stir in cocoa   
    and enough sugar to make a spreading consistency paste.  Leave pan   
    on lowest heat and stir occassionally while completing rolls.   
      
   4.Separate dough into small handfuls. Roll into a ball and then   
    flatten on floured surface.  Roll out to form a thin round crust.   
      
   5.Place a heaping tablespoon of chocolate mixture on the dough and   
    spread to within about 3/4 in.  of outside edge of the dough.  Roll   
    dough up lengthwise and seal up the ends and fold them over to the   
    top.   
      
   6.Place on ungreased cookie sheet. Repeat until all dough is used.   
      
   7.Bake at 375 degrees for 25 min. or until crust is lightly browned.   
   --   
   *Note - the recipes are submitted by fellow Collectors Newsletter   
   readers and are not checked for accuracy or tested by the TIAS staff. Keep in   
   mind that many of these recipes were created at a time when there were no   
   worries about such things as raw eggs, for example - so modern kitchen safety   
   should prevail.   
   --------------------------   
      
   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)