Divinity Candy

4 cups sugar
1 cup water
1 teaspoon cream of tarter
1 cup corn syrup
4 egg whites
1 cup chopped nuts Beat egg whites, set aside. Boil sugar, corn syrup, add cream of tarter to a soft ball stage. Pour half into beaten egg whites. Cook the rest of the syrup to crack stage. Pour it into egg whites. Beat until it stands alone. Add food coloring and flavoring of your choice. Add nuts just before it sets up. Drop by a spoon on wax paper or a buttered pan.

Bread and Butter Pickles

4 quarts sliced cucumbers
2 large garlic cloves chopped
1/2 cup chopped onions
1/2 cup salt
4 1/2 cups sugar
1 cup brown sugar
1 1/2 teaspoons turmeric
3 cups vinegar
1/2 teaspoons ginger Mix together cucumbers, garlic, onions, and salt. Cover with ice. Let stand for 3 hours.
Tie in a a bag, 1 1/2 teaspoons celery seed, 1 1/2 teaspoons mustard seed. Combine sugars, vinegar, cinnamon, and turmeric. Add bag of celery and mustard seeds. Heat just to boiling, let stand 30 minutes. Add cucumbers, cook until cucumbers are clear. Bottle and cold pack for 5 minutes.

Pickled Cucumbers

4 quarts large cucumbers peeled and chopped
2 green peppers
3 large onions chopped
1/3 cup salt
5 cups sugar
1 1/2 teaspoon celery seed
3 cups vinegar
1 1/2 teaspoon turmeric
2 mustard seed
2 cups water Chop vegetables, add salt. Cover with ice, let stand 3 hours, drain.

Mix sugar, turmeric, vinegar, and water. Tie celery seed and mustard seed in cheese cloth, add to vinegar mixture. Bring to a boil, and cucumbers and stir well. Put pickles in bottles, seal, cold pack 10 minutes.