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Show Bwe, BY mm HALE A LTHOUGH pickles are fre-quently fre-quently made in crocks, it's better to pack them in sterilized glass jars to prevent any possible chance of spoilage. Pickles which are exposed above the brine will frequently shrivel. Make certain they're covered while in the brine. If water in your area has a high lime content, the pickle may be soft; if the water has a high iron RECIPE OF THE WEEK Golden Corn Squares (Serves 6-8) Vi cups sifted, all-purpose flour 1 tablespoon baking powder Vi teaspoon salt 2 tablespoons sugar cup yellow cornmeal 1 egg, slightly beaten 1 cup milk Y cup melted shortening 2 tablespoons bacon drippings Sift flour, baking powder, salt and sugar together. Add corn-meal corn-meal and mix thoroughly. Combine Com-bine egg, milk and shortening and pour into dry ingredients. Stir just enough to moisten the flour. Do not beat. Pour into a greased 8 x 8 x 2-inch pan. Spread bacon drippings over top. Bake in a hot (400) oven 'for 25 minutes. content, the pickle may darken. For best results, obtain soft water when you make pickles. Using a large amount of alum in making pickles crisp is to be discouraged. dis-couraged. Crispness may be assured as-sured by more natural means such as using a good cider vinegar, mineral-free water, quality salt, pepper and spices. Always follow exact directions given in a reputable recipe. Hollow pickles are caused by using faulty cucumbers. See that fresh cucumbers are long, slender, free from blemishes and a dark green color, for the green pickles. Old spices often cause a peculiar flavor to develop in pickles. Fresh spices give a quality product- |