Apple Butter

Mrs. Merle Helms

1 peck apples, unpeeled

4 c water

10 c. sugar (approx.)

2 tsp. ground cloves

2 Tbsp. ground cinnamon

1 tsp. ground allspice

Wash, quarter and cook apples with the 4 cups water. Cover; let simmer slowly until tender. Put through coarse sieve. Should have about 5 quarts. Add half as much sugar as apples. Add spices. Simmer about 2 hours, stir- ring often as it will scorch easily. An asbestos mat placed under pot will prevent scorching. When thickened, pour into jars; seal immediately. Makes 9 or

 10 pints.

 Squash Pickles 

Mrs. Seena Helms

4 qt sliced squash

2 qt sliced onion (3lbs)

2 qt ice

½ c salt 

5 c sugar

5 c vinegar

1 Tbsp mustard seed

1 tsp celery seed

1 ½ tsp turmeric

Mix squash, onion, salt, and ice. Let stand for 3 hours. Drain off water; wash in cold water and drain well. Mix sugar, vinegar, mustard seed, celery seed, turmeric, and squash mixture. Heat to boiling point. Put in jars and seal. Makes abou

t 7-8 pints. 

 Pumpkin Cake 

Cake mix - flavor of choice

15 oz can of pumpkin

Combine, mix well, cook at 350° x 25 mi

nutes

 Molasses Spice Cookies

1 cup granulated sugar

3/4 cup shortening

1/4 cup molasses

1 teaspoon ground cinnamon

1 teaspoon ground cloves

¼ teaspoon salt

¼ teaspoon dry mustard

½ cup granulated brown sugar

1 egg, beaten

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

Beat granulated sugar and shortening about 5 minutes in large bowl until light and fluffy. Add molasses and egg, beat until fluffy. Combine flour, baking soda, ginger, cinnamon, cloves, salt and mustard in medium bowl. Add to shortening mixture, beat until just combined. Place brown sugar in shallow dish. Shape tablespoonfuls of dough into 1-inch balls, roll in sugar to coat. Place 2 inches apart on prepared cookie sheets. Bake at 375° x 15 minutes or until lightly browned on lightly greased cookie sheet. Let cookies stand on cookie sheets 2 minutes. Remove cookies to wire packs, 

cool completely