It’s that time again and many homemakers are already into the process. Pickles make good gifts and as items for church or school fairs. We start with dill pickles as soon as the cucumbers begin to become of size and follow with the bread and butter pickles.

Dill Pickles 20 to 25 dill-size cucumbers 1 quart apple cider vinegar 1 cup pickling salt 3 quarts water

1/8 teaspoon powdered alum 1 clove garlic 2 heads dill 1 tiny hot red pepper 1 1-inch piece horseradish root 1 slice onion

Pickling salt is suggested in pickling since table salt contains an ingredient to keep it freeflowing.

Wash freshly picked cucumbers (we leave about 1/4-inch of the stem on the cucumber when it is picked). Soak the cucumbers in cold water overnight. In the morning prepare quart jars by sterilizing them in boiling water. To each jar add the alum, garlic, dill, hot pepper, 1-inch piece of horseradish root and a slice of onion. Pack the cucumbers into the jar. Combine vinegar, salt and water. In a kettle bring to boiling and pour over the filled jar. Add another head of dill to the top of the jar. Place a grape leaf or a horseradish plant leaf, washed, over the contents of the jar. Be sure that the hot liquid covers the contents of the jar. Seal according to manufacturer’s directions.

A note — the horseradish or grape leaves are astringent and help to make firm pickles.

Try this salad at the summer gathering of the family before members scatter to their schools or homes in other places. Although the recipe calls for strawberry gelatin, other flavors may be used.

Pretzel Gelatin 2 cups crushed pretzels (not too finely) 3 tablespoons sugar

3/4 cup melted butter 1 (8-ounce) package cream cheese at room temperature 2 cups boiling water

1/2 cup sugar 1 (8-ounce) carton whipped topping 2 (10-ounce each) bags frozen strawberries 1 (6-ounce) package strawberry gelatin

Preheat oven to 400 F. Mix the crushed pretzels, 3 tablespoons sugar and melted butter and pat into a 9-by-13-inch cake pan. Bake for 8 or 9 minutes, until toasty. Set aside to cool. Beat together whipped topping and cream cheese and 1/2 cup of sugar. Spread evenly over the cooled crust. Combine strawberries (1 quart fresh strawberries may be used in place of the frozen berries), gelatin and boiling water, stirring until gelatin is dissolved. Let stand in refrigerator until partially jelled, then pour over the cream cheese layer. Refrigerate until set. This is either a salad or dessert, whichever you choose.

Bread and butter pickles appear to be firmer and crisper when the cucumbers are not too large or when used the day the cucumbers are picked from the garden. These pickles are always popular and are good with any menu.

Bread and Butter Pickles

1/2 cup pickling salt 4 quarts thinly sliced cucumbers 8 medium onions, thinly sliced 4 cups sugar 1 1/2 teaspoons turmeric powder

1/2 teaspoon powdered cloves 3 1/2 teaspoons mustard seeds 4 1/2 cups cider vinegar

Wash cucumbers. Slice into 1/4-inch slices and mix with the sliced onions in a large bowl. Sprinkle with the salt. Top with three trays of ice cubes or bagged ice. Let stand three hours. Drain and remove any ice cubes. (It does not seem to matter if the cucumbers stand an extra hour in the ice and salt bath.) In a kettle, combine the vinegar, sugar and spices; bring to boiling and add the drained cucumber slices. Heat over low temperature to scalding, stirring frequently with a lifting motion, to get all equally cooked. Do not boil. Pack in hot sterilized jars. Run a knife down the inside of the jar to remove any bubbles. Seal at once. Process in a boiling water bath for 5 minutes. The recipe makes about 5 pints of pickles.

Friends in Tennessee have been trying to duplicate or imitate a peanut butter pie served at a country inn. We have tasted the pie and this is the one nearest the original pie.

Peanut Butter Pie 2 1/2 cups milk 1 cup brown sugar 1/3 cup cornstarch (or less) 2 eggs, beaten

1/4 teaspoon salt 1 teaspoon butter 1 cup peanut butter 1 teaspoon vanilla Baked pie shell Whipped cream

Bring milk to boiling in a saucepan. In a bowl, mix sugar, cornstarch, beaten eggs, salt and butter. Slowly stir in the hot milk. Pour the mixture back into the saucepan, bring to a boil and cook for a few minutes, then add the peanut butter and vanilla. Blend until smooth. Pour into baked pie shell and chill. Top with whipped cream when ready to serve.

You have had many blueberry dishes in this season, but have you made blueberry kuchen?

Blueberry Kuchen 1 beaten egg

1/2 cup sugar 2 tablespoons melted shortening

1/2 cup milk 1 cup flour

1/2 teaspoon salt 2 teaspoons baking powder 2 cups blueberries

3/4 cup flour

1/2 cup sugar 3 tablespoons butter

Combine egg, 1/2 cup sugar, milk and shortening. Add 1 cup flour sifted with salt and baking powder. Mix well. Place in greased 8-by-8-inch pan. Sprinkle the blueberries over the kuchen dough. Mix 3/4 cup of flour and 1/2 cup sugar. Cut in butter until crumbly. This is streusel. Sprinkle over berries. Bake at 375 F for 25 minutes.