TOMATO SOUP
7 quarts Peeled, cored tomatoes
3 cups Chopped onions
3 sticks Celery
2 Red peppers
4 Grated carrots
Add ingredients to the food basket. Puree the leftover pulp in a blender. Add to
the clear juice until the consistency suits you. Pour into the canning jars, leaving
a 1-inch space at the top of the jar. Process the mixture in a pressure cooker at
10lbs. of pressure for 30 minutes for quarts or 20 minutes for pints.
PUMPKIN OR SQUASH - Cut, seed, and wash pumpkin or squash. Put in a juicer
and steam until soft. Scoop out the pulp and put in the blender with enough juice to
make the blender run. The mixture may be frozen for future use in pies.
PUMPKIN CHIFFON PIE
1 Envelope gelatin
¼ cup Water
1¼ cup Pumpkin
½ cup Milk
½ tsp. Lemon juice
½ tsp. Nutmeg
½ tsp. Cinnamon
½ tsp. Salt
1 cup Sugar
3 Eggs (separated)
Beat the egg yolks slightly and add ½ cup sugar, pumpkin, milk, salt, and
spices. Cool until thickened. Soften the gelatin in ¼ cup water, add this to the
pumpkin mixture, blend well and cool. When it begins to thicken, fold in stiffly
beaten egg whites to which ½ cup of sugar has been added. Pour in a baked
pie shell and top with whipped cream.
HOMEMADE SAUSAGE
5 lbs. Hamburger
2 tbs. Salt
½ tsp. Saltpeter (for color)
2½ tsp. Whole mustard seed
2½ Coarsely ground peppers
2½ tsp. Garlic salt
1 tsp. Hickory-smoke salt
Mix ingredients together until well blended. Refrigerate 8 to 12 hours so the
flavors will mix. Shape 4 rolls of equal size, wrap each in aluminum foil and
place in the food basket. Steam vigorously for 75 minutes. Remove and
refrigerate immediately.
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