Manuscript Cookbook 211

ReadAboutContentsHelp

Pages

ksul-uasc-mscc211_001
Blank Page

ksul-uasc-mscc211_001

This page is blank

Last edit over 3 years ago by Kansas State University Libraries
ksul-uasc-mscc211_002
Blank Page

ksul-uasc-mscc211_002

This page is blank

Last edit over 3 years ago by Kansas State University Libraries
ksul-uasc-mscc211_003
Complete

ksul-uasc-mscc211_003

Mrs J.B. Cuykendall Hudson Colo

June 14th, '09 From Minnie Mae

Last edit about 3 years ago by Mimo
ksul-uasc-mscc211_004
Blank Page

ksul-uasc-mscc211_004

This page is blank

Last edit over 3 years ago by Kansas State University Libraries
ksul-uasc-mscc211_005
Complete

ksul-uasc-mscc211_005

Pickled Peaches (Mrs. Rose Richy)

Pare one lb. of cling peaches. To them add 2/3 lb. of sugar, and few whole spice, let this stand over night. In the morning heat gradually until fruit is soft. Take out the fruit and let the syrup boil down until quite thick - add vinegar to taste, a few cloves and mace and cinnamon the peaches + boil sauce

Last edit over 2 years ago by RCH in KZ
Displaying pages 1 - 5 of 66 in total