The Darling Dahlias and the Cucumber Tree (37 page)

3. If you have old woolen coats that have already been cut up for children’s wear and will no longer serve as garments, cut the fabric into strips and braid for doormats and rugs. Children love to help with this. Worn-out tablecloths can be hemmed and made into nice napkins. (Ophelia Snow)

4. After you’ve done your laundry, throw the soapy water on your bushes and young plants. They will appreciate the suds, but the bugs won’t. Also, pour the soapy water into a bucket and wash your brooms. A clean broom sweeps better! (Mildred Kilgore)

5. Keep moths away from your woolens by packing them in a tight box with pepper, cedar chips, tobacco, santolina, wormwood, or lavender—or a mix. In fact, almost anything with a strong, spicy smell will work. Camphor is good, too, but some people object to the way it smells—and you can’t grow it. (Miss Dorothy Rogers)

6. Save old letters and envelopes and use the backs for notes and lists. But be careful not to use a letter you don’t want someone else to read. (Myra May Mosswell)

7. Do not turn up your nose at hand-me-downs. Give an item to someone else if you can’t use it. (Aunt Hetty Little)

8. You can have a supply of horseradish all winter. When you dig the roots, grate them, put the gratings into a bottle with a good lid, and cover with strong vinegar and a tight-fitting lid. Do the grating outdoors—you’ll know why if you’ve ever tried it. (Earlynne Biddle)

9. Don’t spend money on expensive hair-setting lotions. Simmer 1 cup flaxseed in 3 cups water for a few minutes. Strain the flaxseeds and add back enough water to give the desired consistency. Comb through your hair and roll in rags or curlers as usual. (Beulah Trivette)

10. Be a string saver! Wind it into a ball and you’ll always have some handy. Buttons, too: keep them in bag or a box, so you’ll know where to go when you want one. (Mrs. George E. Pickett Johnson)

11. If you have cockroaches, don’t spend money on expensive bait. Boil up some poke-root and mix it with molasses, then set it out in the kitchen and the pantry in saucers. Be sure and keep the cats and the kids out of it. (Alice Ann Walker)

12. Keep a soup pot going on the back of the stove. That’s where you should put all the bits of food left from the day’s dinner. By supper time, you’ll have a thick, rich soup. Add some of those saved bread crumbs to thicken it up some more. (Verna Tidwell)

In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; blend into the molasses mixture. Cover, and chill dough for 1 hour. Preheat oven to 375°F (190°C). Roll dough into walnut-sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Combine peanut butter and confectioners’ sugar, blending well. Spread all but 3 tablespoons over the bottom of the baked pie shell.

In a medium saucepan, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt. Slowly stir in scalded milk. Cook over medium heat until smooth, stirring constantly. Stir about ⅓ of the hot mixture into the beaten egg yolks. Add this mixture back to the pan, along with the butter or margarine. Continue cooking and stirring until thickened. Remove from heat and stir in vanilla. Pour into prepared peanut butter crust.

Preheat oven to 300°F. Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Place in oven until meringue is lightly browned. Serve chilled or at room temperature. Refrigerate the leftovers.

Generously sprinkle salt over both sides of the eggplant slices. Place in a colander for 15 minutes to drain the bitter juices. Rinse and pat dry. Brush both sides of the eggplant, tomato, and onion slices with melted butter (or spray with olive oil). Arrange eggplant on a cookie sheet, leaving space for the tomatoes and onions. Bake at 350°F for 10 minutes. Remove from oven and add the tomatoes and onions. Sprinkle with herbs and pepper and return to the oven until lightly browned. Remove and cool slightly. Layer the eggplant slices on the crust. Cover with grated cheese, reserving a few tablespoons, and the tomato and onion slices. Mix the eggs, milk, and mustard and pour over the slices. Sprinkle with the remaining cheese. Bake at 350°F until the egg/milk mixture is firm (about 35 to 40 minutes).

Preheat oven to 350°F. In a large bowl, mix the dry ingredients. Make a well in the center of the mixture. Add buttermilk, eggs, and butter, stirring just until thoroughly blended and almost smooth. Pour into 2 lightly greased 8½ x 4½ -inch loaf pans. Bake for 45 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Run a knife along edges of loaves to loosen from pans. Remove from pans to wire rack and cool completely (about 1 hour) before slicing.

Combine ingredients. Refrigerate unused portion.