Apr 29, 2011

Upside down cake, Frieda Christena Royse Pierce 1929

Batter

1 c. sugar
3ggs
1 c. flour
¼ c. juice from fruit
1 tsp. baking powder
1/8 tsp. Salt

Topping

1 c. brown sugar
1 large can Fruit
½ c. butter or margarine
Fruit slices, peaches, pineapple or what you like best, canned fruit is fine.
In heavy ovenproof skillet (around 9 or 10 in. skillet) melt the ½ c. butter and sprinkle on the brown sugar. Put fruit slices on top of the brown sugar and butter.
Have oven at 350 deg. Pour batter over fruit in skillet. Bake 45 minutes or until done.

Bread And Butter Pickles

Bread & Butter pickles, Great Aunt Ola (Leola Fay) Foster, Philo Ohio

1 gal. thinly sliced cucumbers
8 thinly sliced onions
1 sweet red sliced and
1 green pepper sliced, put in a large container, we use a 5 gal. bucket.
Then cover with 1/2 cup coarse salt (pickling salt) and ice cubes for 3 hours.
Mean while bring to boil.
5 cups sugar
5 cups vinegar
1 and 1/2 teaspoon turmeric
2 tab. mustard seed
2 tab. celery seed
1/2 tsp. ground cloves

      Rinse cukes and other veggies and stuff in jars, pour over hot brine. Cap and water bath 30 to 40 minutes.
We normally double this.