Quick Bread Recipe taped to the inside of Grandma Veater's kitchen cupboard

Quick Bread from Dorleen Talbot and Nancy Reese
¼ c. sugar
3 c. warm water
2 Tbsp. + 1 tsp. yeast
Combine and let sit 10 minutes.
1/3 c. shortening, melted
1 egg
4 tsp. salt
4 c. flour
Add to above mixture and beat with an electric mixer.
(Grandma had hand written the option of adding: 1/3 c. mashed potatoes and ¼ c. dry milk)
Add 3-4 more cups of flour.
Bake at 350 degrees for 30 minutes. 2x’s recipe makes 5 loaves.

Great Grandma Rosamund Sudweeks’ Million Dollar Sweet Pickles

25 cucumbers put to soak in a salt brine strong enough to float an egg. Keep in brine 5 days. Take out and wash, cut in pieces. Cover with cold water and put in 2 teaspoons of powdered alum. Let stand overnight. Drain and put into jars.
Take 1 quart vinegar, 2 quarts sugar, 2 sticks cinnamon, 1 Tbsp. whole cloves. Boil syrup every morning for 5 days.
Pour syrup over cucumber slices and process.

Great Grandma Rosamund Sudweeks’ Chili Sauce

2 pans tomatoes, partly ripped (heaped up ground)
1 pan onions level filled ground
1 quart vinegar (use 1 quart vinegar + 1 quart water if vinegar is strong)
2 Tbsp. cloves
2 Tbsp. cinnamon
Salt and pepper to taste
¼ tsp. red pepper, may or may not be added
1 quart sugar or sweeten to taste
Boil for 1 hour stirring nearly all the time to prevent sticking. Put in bottles. The longer it sits the better it gets.

Grandma Veater's Zucchini Jam

2 pkgs. Strawberry koolaid
4 c. grated zucchini
1 c. pineapple, drained
½ c. lemon juice
1 pkg. MCP pectin
Mix all together and bring to a boil.
Add 6 c. sugar.
Boil 5 minutes

Grandma Veater's Christmas Balls

2- 8 oz. cream cheese
¼ c. onions
¼ c. green peppers
¼ tsp. Accent
Mashed nuts on the outside

Grandma Veater's No Bake Cookies, etc. from the Children's Friend January 1968

Grandma Veater's Refrigerator Rolls

1 c. hot water or milk
1 tsp. salt
6 Tbsp. shortening
¼. c. sugar
1 cake fresh or dry yeast (about 2 ¼ tsp.)
2 Tbsp. lukewarm water
1 egg, well beaten
3 ½-4 c. sifted all purpose flour

Combine water (milk), salt, shortening, and sugar in a bowl. Cool add yeast softened. Add egg and half the flour and beat well. Stir in more flour make dough easy to handle. Grease the top of dough, cover and store in the refrigerator. It keeps 4-5 days. Shape into biscuits and arrange in oiled pan. Cover and let rise in warm place (80-85 degrees) until double about 1 ½ hours. Bake in hot oven 425 degrees for 12-15 minutes. Remove and brush with butter. This make about 18 medium rolls. If preferred, the refrigerator roll dough may be formed into biscuits as soon as mixed. Then rise and bake.