What's inside:

Ivana the Terrible.................P1
The Bad Chipmunk        
Summers Almost Over..........P1
Saying Goodbye
Recipes: Nature's Garden....P2     Pickled Cucumber Spears
Pickled Peaches or Apples 
Pickled Green Tomatoes
Sweet Potato Pudding
Wild Grape Jelly
Poems & Quotations.............P1

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Sweet Potato Pudding

Mix  2 cups of cooked, mashed potato with 1 cup brown sugar
1 cup sweetened condensed milk
2 eggs
1 tsp vanilla
1/2 cup raisins
1/2 cup grated coconut

Bake in a casserole dish at 350 degrees for 1/2 hour or until firm.  Serve hot or cold.

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Recipes from Mother Natures Garden

Pickled Cucumber Spears

2 gallons of cucumbers split lengthwise
1 gallon of boiling water
1 pint coarse salt
1 1/2 tbls alum
2 quarts vinegar
4 quarts white sugar
1 saccharine tablet
1 tbls pickling spice
2 tbls celery seed
2 tbls cinnamon

Place cucumbers in a large crock - cover with salt and hot water and let stand for one (1) week.  Then drain well and cover with boiling water and let stand for another 24 hours.

Drain off the liquid.  Mix 2 quarts of vinegar, 4 quarts of sugar, and all the spices in an enamel pot and bring to a boil.  Pour over the cucumbers and let stand 24 hours.  

Drain the liquid into the enamel pot and bring to a boil.  Pour over the cucumbers and let stand another 24 hours.  Repeat this two (2) more times.

The pickles are now ready to be bottled.  Follow manufactures directions for processing.  

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Lulu deMunk

Stocking up for winter.

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Pickled Green Tomatoes

Wash and quarter green tomatoes and pack them raw into pint sized jars.  Add 2 or 3  small whole  hot peppers and 1 quartered  bell pepper to each jar.

Brine: Make enough brine to cover the contents of the jar.
2 parts vinegar
1 part water
1 part sugar

Pour the ingredients into an enamel pan and bring to a boil until the sugar has dissolved.  Pour the brine into the packed jars leaving 1/2 inch at the top.  Put on the lids and rings and process fifteen minutes in a water bath.  

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Pickled Peaches or Apples

Peel apples or peaches and quarter.  

Brine: Make enough brine to cover the fruit
2 parts vinegar 
2 parts sugar
1 part water

Add cinnamon, nutmeg, and allspice to taste and cook until tender.  

Carefully remove the fruit from the brine and pack into clean, sterile jars.  Keep the brine simmering so that it remains hot.  Once the jars are packed, pour the hot liquid over the fruit leaving one-half inch at the top.  Seal immediately.

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Wild Grape Jelly

Collect fruits between August and October depending upon species and region.

4 cups of grapes
1 cup tart peeled, sliced, and cored apples

Use a mixture or ripe and unripe grapes.  Wash, drain, remove stems, and mash in kettle. Add apples.   Add a small amount of water and cook until the fruit comes apart (15-20 min.).   Strain juice through a jelly bag.

Boil 4 cups of juice with 4 cups of sugar until it begins to jell.  Skim off foam, pour into sterilized jars, and seal with paraffin.    

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