Miscellaneous

CHIP DIP
Here are 2 recipes.

#1
3 oz. Cream Cheese
1 1/2 tsp. onion (grated)
1 1/4 tsp. chives 6 (chopped)
Milk 2 T.
Salt 1/8 tsp.
MIX & CHILL

#2
8 oz. Cream Cheese
1 T. onion (grated) 
1 Tab. chives (approx. 18 chopped)
3 T. milk 
1/8 tsp. salt 
Mix and make to your taste and consistency.

CLOCK SOLITAIRE
First round
Start at 1 o'clock, put a card face down from 1 to 12, then one in
the middle facedown
Second round
Then at 1 o'clock to 12, and one in the middle, still facedown
Third round
The same
The last round the one in the middle is turned up, should be 4 in
each pile. If it is a 3 [for instance] put it on top of the pile at 3
o'clock, pull the one from the bottom of the 3 pile and put on
appropriate spot, etc.
Kings go in the middle.
You lose if you put the fourth 10 [for instance] on the 10s pile, no
card to pull out, and there are still cards facedown.

DOUGHNUTS
10 mashed potatoes          1 1/2 c. milk
2 Tbp. Oleo or butter          3 tsp. Baking Powder
1 1/2 c sugar                     Salt, nutmeg
2 eggs                               2 cups flour, enough to roll
Roll out 1/2" thick and fry in hot oil.
Dust with sugar.

MOM'S GRAPE WINE (From Ella Mchurin)
2 pints Welches unsweetened grape juice
1/2 package dry yeast
5 cups sugar or less to taste
Dissolve sugar in warm water, put all ingredients in Gallon
container, add enough water to fill.
Put lid on container with hole in center of lid
put a tube through hole and run tube into a container of water.

Let work approx. 6 weeks.

NO MELT PEANUT BUTTER SUET
1 cup crunchy peanut butter 
2 cups "quick cook" oats 
2 cups cornmeal 
1 cup lard (no substitutes) 
1 cup white flour 
1/3 cup sugar
 
Melt the lard and peanut butter, then stir in 
remaining ingredients. Pour this mixture into 
square freezer containers about 1 1/2 in. thick. 
Store it in the freezer. This recipe makes eight 
cakes and will not melt in the summer or warm 
winter weather. 
Melt lard 30 sec. first, then add peanut butter.

PICCALILLI (CHOW-CHOW)
10 cups Green tomatoes, chopped (about 5 lbs.)  
1 Sweet red pepper 
2 Green peppers
3 3/4 cups medium size onions, chopped (about 2 lbs.)
1/2 cup salt
1 qt. cider vinegar 
2 cups sugar 
1 T. celery seed 
2 T. mustard seed 
1 T. horse-radish 
1 tsp. whole cloves 

Wash vegetables thoroughly, chop or grind coarsely the tomatoes,
red and green peppers and onions.
Mix well with salt; cover and let stand overnight. Drain.
Combine vinegar, sugar and the spices tied in a cheese cloth bag;
bring to a boil and add the drained vegetables.

Heat again to the boiling point, but do not boil
Remove spice bag.
PACK AT ONCE into hot sterilized jars.

Makes about 2 qts.

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