Here’s an old clipping that was found in a large collection, date unknown. If planning on canning this, it’s important to read this page first, the “Safe Canning & Food Preservation” section.

Rhubarb Conserve

Cut fine without peeling enough rhubarb for 6 cups.

Add 6 cups sugar, 2 medium sized oranges, putting the rinds through the grinder.

Add 1 1-2 cups seedless raisins.

Cook until thickness of jam.

Remove from fire and add 1 cup chopped English Walnuts.

Put into glasses and seal.

This recipe was written on a large lined index card, date unknown. Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Sandwich Spread

Grind:

1 qt. green & red peppers
1 qt. green tomatoes
1 qt. cucumbers
1 qt. onions
1 qt. sugar

1 1/2 pt. vinegar
3 stalks celery or celery seed
1 cup flour – salt

Cook all together about 30 min. and then put in mustard and flour and cook a little longer. Can and seal tight.

This handwritten recipe card was found in a large collection, date unknown. Please read this page first before using this recipe: Important: Safe Canning & Food Preservation.

Bread and Butter Pickles

1 gallon sliced pickles (not peeled)
2 cups onions, sliced
1/2 cup salt

Directions:

Mix salt, onions and pickles together.
Let set for three hrs.
Wash off salt water and drain till nearly dry.
Then add the following ingredients:

4 cups sugar
1 tsp. turmeric
2 heaping Tbsp. white mustard seed
1/2 tsp. celery seed
2 qt. mild vinegar

Place over slow fire and heat to scalding point but do not boil.
Can while they are very hot.

This recipe was written on a large lined index card, date unknown.

Speedy Corn Relish

2 cans whole kernel corn, drain & reserve juice
1 pimento, diced or (1 can chopped)
1 large onion, diced

Cook following ingredients until heated:

1 tsp. dry mustard
2 tsp. mustard seed
1/2 tsp. salt
1/2 tsp. white pepper
2/3 cup vinegar
2 Tbsps. cooking oil
Reserved corn juice

Pour over top three ingredients and toss.

Chill for at least an hour before serving.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cucumber Cottage Cheese
(a light lunch)

Small cucumber, unpeeled
2 cups low-fat cottage cheese
1 teaspoon dried onion
1 tablespoon chopped fresh parsley
1/2 teaspoon dill seed
Lemon juice, Tabasco sauce, optional

Cut cucumber in half lengthwise. Scoop out seeds. Shred coarsely, using hand grater or shredder attachment on electric grinder, food processor or mixer. Press out moisture. Combine with remaining ingredients, mixing well. Season to taste. Chill, then mound individual servings on lettuce. Serves four, about 90 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together for the scan).

New England Marinated Cucumbers

1 medium cucumber, thinly sliced
1 onion, peeled, thinly sliced
Water and cider vinegar
1 teaspoon sugar, optional

Put cucumber and onion in a non-metallic bowl. Cover with equal parts water and vinegar. Salt and pepper to taste. Cover and chill. Serves four, 20 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Italian Marinated Cucumbers

1 large cucumber
1 ripe tomato
2 teaspoons dried onion flakes
1/8 teaspoon dried garlic flakes
1/4 teaspoon dried oregano
2 teaspoons olive oil
2 tablespoons chopped fresh parsley (or 2 teaspoons flakes)
2 tablespoons red wine vinegar

Quarter cucumber lengthwise, then slice into half-inch chunks. Peel tomato if skin is tough, then dice. Combine all ingredients and chill 30 minutes. Salt and pepper to taste. Serves six, 30 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was printed across two columns so I snipped them together for the scan).

Greek Yogurt and Cucumber Salad
(“Ja Juck”)

1 small cucumber
1 cup plain low-fat yogurt
2 cloves garlic, minced
1/2 teaspoon salt
Pinch of pepper
1/4 cup fresh chopped mint leaves, loosely packed (or 1 tablespoon dried)

Slice cucumber thinly. Arrange on four small plates. Combine yogurt, garlic, salt, pepper and mint in blender, or stir well by hand, and spoon over cucumber slices, covering completely. Sprinkle with parsley, if desired. Serves four, about 40 calories each.