This & That

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Helpful Hints • To refinish antiques or revitalize wood, use equal parts of linseed oil,

white vinegar, and turpentine. Rub into the furniture or wood with a soft cloth and lots of elbow grease.

• To stop the ants in your pantry, seal off cracks where they are entering with putty or petroleum jelly. Also, try sprinkling red pepper on floors and counter tops.

• To fix sticking sliding doors, windows, and drawers, rub wax along their tracks.

• To make a simple polish for copper bottom cookware, mix equal parts of flour and salt with vinegar to create a paste. Store the paste in the refrigerator.

• Applying baking soda on a damp sponge will remove starch deposits from an iron. Make sure the iron is cold and unplugged.

• Remove stale odors in the wash by adding baking soda.

• To clean Teflon', combine 1 cup water, 2 tablespoons baking soda and 1/2 cup liquid bleach. Boil in stained pan for 5 to 10 minutes or until the stain disappears. Wash, rinse, dry, and condition with oil before using the pan again.

• Corning Ware can be cleaned by filling it with water and dropping in two denture cleaning tablets. Let stand for 30 to 45 minutes.

• A little instant coffee will work wonders on your wood furniture. Just make a thick paste from instant coffee and a little water, and rub it into the nicks and scratches on your dark wood furniture. You'll be amazed at how new and beautiful those pieces will look.

• For a clogged shower head, boil it for 15 minutes in a mixture of 1/2 cup vinegar and 1 quart water.

• For a spicy aroma, toss dried orange or lemon rinds into the fireplace.

• Add raw rice to the salt shaker to keep the salt free-flowing.

• Ice cubes will help sharpen garbage disposal blades.

• Separate stuck-together glasses by filling the inside one with cold water and setting them in hot water.

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THIS & THAT

1870 MILK PAINT FORMULA Bonnie Farver

Dwayne Siever

1 qt. non-fat milk (divided) 1-2 1/2 lbs. chalk for filler 1 oz. hydrated lime (do not use Lime proof pigment powder quicklime) (optional-for color)

Stir enough milk into hydrated lime to make a cream. Add remaining milk. Add chalk to desired consistency. Add pigment to desired color and mix well. Apply paint in a thin coat with a natural bristle brush.

Recipe Note: Allow to dry sufficiently before applying the next coat. Milk paint will not bubble. even if under layer is not completely dry. Allow project to dry 3-4 hours before using.

A P CAKE (Breakfast Cake) Judith Hafer --

3 cups flour

1 tsp. baking soda 1 cup brown sugar

1 cup milk 3 T. Crisco

Mix flour and brown sugar together. Add Crisco and cut in until mixed real good. Add baking soda. Then add milk a little at a time until mixture is like crumbs. You might have a little milk left. Put crumbs into two 8 inch pans. Keep it like crumbs. It will be lumpy. Bake at 375 for 30 minutes. Cool 10 minutes and remove from pan.

Recipe Note: This is my great-grandmother's recipe.

APPLE BUTTER Ann Brandt

14 gal. cider 2 bushel cut-up apples 20 lbs. sugar

3 Tbs. cinnamon 1 Tbs. cloves

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Put cider on to boil for one hour, put in apples, and cook for two hours after they are fine. Add sugar and spices and boil one hour or until thick. Makes 13 gallon of Apple Butter.

Recipe Note: This recipe has been handed down through my family from my Grandmother, Gladys Harris and her Mother, Susan Stahl Harris. I remember my Grandmother perched on a stool in front of the large walk-in fireplace, stirring the large copper kettle of apple butter with the wooden stirrer. Apple Butter is touchy...you have to be careful not to burn it.

BREAKFAST CASSEROLE Connie Ball

12 slices bread, buttered 12 slices American cheese or sharp cheese, grated

1 lb. bacon or sausage, cooked and crumbled

5 eggs 3 cups milk salt & pepper to taste

Combine eggs and milk. In a 9 x 13 inch baking dish, place 6 slices of buttered bread, butter side down. Cover with 6 slices of American cheese or grated sharp cheese. On top of cheese sprinkle your choice of crumbled, cooked meat. Cover with 6 more slices of grated cheese. Then put 6 more slices of buttered bread with buttered side up; pour egg/milk mixture over other ingredients in dish and refrigerate overnight. Bake covered at 350 for 45 minutes or until golden brown. Makes 6 generous sandwich-style servings.

COTTAGE CHEESE/DRY CURD PAINT

1 part hydrated lime water 5 parts cottage cheese (strained

or not)

Bonnie Farver Dwayne Siever

lime proof pigment powder Non-fat milk powder- if needed

Mix hydrated lime with enough water to make a paste. Add to cheese and stir well. Let sit for several hours while cheese lumps dissolve. Add powdered pigment to solution, adding water if too thick or milk powder if too thin.

Recipe Note: For a finer paint, strain through a nylon stocking or cheesecloth.

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CRANBERRY RELISH Luanne Rishel Eisler

(old family recipe)

1 lb. cranberries, washed and 1 orange picker over 3/4 cup sugar

1 sour apple, unpeeled

Grate and reserve orange rind. Remove and discard white pith and seeds from orange. Remove and reserve orange pulp and any juice from the segment membranes. Place rind, orange pulp, orange juice, apple and cranberries in a food grinder and grind. Add sugar, stir, and chill.

DANDELION DRESSING

1/2 lb. bacon 2 eggs, hard-boiled 2 eggs 2 T. flour 3/4 cup sugar

P.M. Stauffer. from the Goschenhoppen

Historians Folk Festival

1 cup water 1/3 cup vinegar 1/4 tsp. salt to taste bowl dandelion greens or head of lettuce

Fry bacon until crisp. Remove all drippings except about 1 tablespoon. In a bowl, mix sugar, eggs. flour, salt into a paste. Slowly add water mixing until smooth. Add vinegar and taste. If you like it sweeter or more sour, add sugar or vinegar accordingly. Then add to bacon drippings and cook until thick. Pour over dandelion or lettuce and garnish with sliced hard-boiled eggs.

DANDELION WINE Ronald Treichler.from Goschenhoppen

Historians Folk Festival

6 qts dandelion blossoms

Soak 3 days and 3 nights. Strain.

Step Two

4 lbs. white sugar 3 lemons, sliced

4 qts water

3 oranges, sliced 2 T. dry yeast, or 2 cakes

Let stand 4 days and 4 nights. Strain. bottle. Do not tighten caps until all fermentation stops. It may take 2-3 weeks depending on temperature and quantity. It gets good around Christmas.

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DANISH ALMOND PUFF (A Breakfast Treat) Dee Welk

i/2 cup butter, softened 1 cup water 1 cup flour 1 tsp. almond extract 2 T. water 1 cup flour 1/2 cup butter 3 eggs

Heat oven to 350. Cut butter into flour and add water to make ball of pastry. Divide in half and pat each into a thin oval (12 x 3 inches) side by side on ungreased cookie sheet. Ovals should be 3 inches apart. Heat butter and water to rolling boil. Remove from heat and add almond and 1 cup flour. Stir vigorously over low heat to form ball. Add 3 eggs and beat vigorously with wooden spoon until smooth and glossy. (Don't give up as it takes a bit to get the warm flour ball and eggs to blend!) Spread half the mixture onto each oval. Bake until the topping is crisp and brown, about one hour; cool completely. While cooling, the puffed top will shrink and fall, forming a custardy center. Frost with icing and top with chopped nuts and a cherry. Best if served immediately to enjoy the custardy center.

Icing

1 1/2 cups powdered sugar 1/2 tsp. almond extract 2 T. butter softened 1 T. milk

Mix powdered sugar and butter. Stir in almond extract and milk. Beat until smooth and fluffy.

EASY BREAKFAST EGGS Donna Whitenight

1 doz eggs, beaten 1 (8 oz.) sour cream, 1/2 cup milk 12 slices bacon, cooked, 1/2 tsp. salt crumbled 1/4 tsp. pepper 1 cup sharp cheese, shredded 1 T. butter

Combine beaten eggs with milk, salt, and pepper and set aside. Melt butter in large skillet on low heat. Pour in egg mixture. Cook, stirring occasionally until eggs are set but still moist. Cool. Stir sour cream into cooked eggs. Spread evenly in buttered, shallow two quart baking dish (12 x 7). Top with bacon crumbles and shredded cheese. Cover with foil and refrigerate overnight. Preheat oven to 300. Bake uncovered 15-20 minutes or until hot and cheese has melted.

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GRANDMA'S SALVE Mollie Harrell

1 bunch ginseng weed

1 lb. sheep tallow 3 stalks elder

1 lb. resin 1 cake beeswax

1 bunch celandine

No further directions were given.

HOMEMADE CHOCOLATE SYRUP Jill McHenry Kriner

2 cups sugar 2 tsp. vanilla extract 3 Tbs. cocoa water to prepared consistency

Bring ingredients to a boil, stirring constantly. Remove from burner. Bring to 2nd boil. Remove from burner. Bring to a 3rd boil. After cooling, place in a quart jar and refrigerate. Makes good hot chocolate by adding milk, topping for ice cream, etc.

Recipe Note: Makes good hot chocolate by adding milk, topping for ice cream. etc.

HOMEMADE SOAP Ann Brandt

1 can lye 2 Tbs. Borax 2 quarts grease 1 qt. Cold water 1 cup ammonia

Collect the fat from frying bacon, etc. and save until you have enough. You may use lard to make enough. The whiter the fat, the lighter yellow the soap will be. Dissolve the lye in the water and cool. Melt the grease. strain, and cool. Pour the lye solution into the grease and stir (pour slowly and stir well) Pour into large cake pans and cut into squares when it cools.

Recipe Note: Remember that lye is a caustic and should be handled with care. My mother swore by this soap for doing wash, treating stains, etc. Because of the fat content it is easy on the hands and lifts grease stains.

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INDIGESTION Mollie Harrell

1 Tsp. baking soda 2 Tsp. Aromatic Spirits of 1 qt. boiling water Ammonia 1 Tsp. Essence of Peppermint

Scald baking soda in water. Add Peppermint and Ammonia. Dose - 1 Tablespoon after each meal.

MAKING SOAP (FROM USED FAT)

5 lbs. fat and water mixture -see instructions

9 oz. purified caustic soda (lye)

Mollie Harrell James Brown, Philadelphia

1 pt. cold water 2 1/2-3 tsp. washing soda

(Borax) & 1/2 pt. Water

Extract and unify fats. Melt slowly with equal amount of water, stirring until mixture is uniform. Allow to cool, remove hardened fat and place five pounds in adequate- sized iron pot. Warm slowly over low fire until melted. Use glass jar or crock to dissolve 9 ounces of purified caustic soda (lye). Caution: keep solution away from skin. Add caustic soda solution to melted fat and mix through by stirring. Now add 2 1/2-3 level teaspoons of washing soda or borax and 1/2 pint of water (may be purified or scented if desired). Stir until mixture is uniform. Pour into cardboard or wooden box, allow to cool and harden for 5 to 7 days, then cut into convenient pieces.

Recipe Note: Soap may be cut after 1 day's cooling and hardening, but should not be used at once. To make soft soap, substitute purified potash instead of caustic soda. Never use aluminum vessels in soap making since caustics will corrode the metal.

MINCE MEAT (DEITERICH) Mollie Harrell

1 /2 bushel apples (chopped) 2 oranges (grate rind & add 5 lbs. meat (beef-cooked & add juice) juice) 2 lemons (grate rind & add

1 lb. suit (skin and grind) juice) 5 lbs. sugar add cinnamon & cloves to taste 4 boxes raisins (cooked & add Juice)

No further directions given.

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MUSTARD PLASTER Mollie Harrell

1 tsp. mustard 3 Tsp. flour 2 Tsp. baking soda

Mix with warm water

PEPPER RELISH Rowena Barrall and Ida Troy

2 doz. red peppers

2 cups sugar 4 large onions

2 cups vinegar 5 large stems of celery

1 Tbs. salt

Grind the peppers, onions, and celery together and squeeze out most of the liquid. Boil sugar, vinegar, and salt in a large kettle and add the drained vegetables. Boil 20 minutes and seal in jars.

POULTICE FOR COLD IN CHEST Dave and Delores Hock

3 large onions

1 tsp. coal oil 1 Tbs. lard

1 tsp. turpentine 1 tsp. baking soda

Fry onions in lard until soft. Add remaining 3 ingredients and spread on a cloth and put on the chest - warm

I RECIPE FOR RHEUMATISM

Mollie Harrel

1 tsp. Oil of Wintergreen

2 Juice of lemons 2 Tsp. Cream of Tartar

1 cup water

1.2 cup epsom salts

Mix and place in refrigerator

SUGAR AND SPICE NUTS Harold and Anna Kashner

4 cups Pecans

1/2 cup white sugar 2 egg whites

1/2 tsp. cinnamon

Preheat oven to 325. In a medium bowl beat the egg whites until frothy. Blend the sugar and cinnamon together and add to the egg whites. Add

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pecans and mix until wet. Spray a cookie sheet lightly with Pam. Spread pecan mixture evenly on cookie sheet. Bake for 30 minutes. Use a spatula to break up and turn pecans. Return to oven for another 15 minutes or until lightly toasted, checking every 5 minutes. Remove Pecans from oven and let cool. Store in a airtight tin or container.

Recipe Note: Sugar and Spice Nuts may be made from other varieties or mixtures of nuts. They have been popular treats on holiday and reception tables. They are also a nice holiday gift in small jars or bags.

WHITE LINIMENT Mollie Harrell

3 Fresh eggs 1/2 pt. spirits of turpentine

1 pt. vinegar

Beat eggs, add vinegar, then add turpentine.

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