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Drop Ginger Cookies
 
1 cup sugar
1 cup molasses
1 cup shortening
2 eggs
1 teaspoon soda
1 cup sour milk
4 cups flour
1 teaspoon ginger
 
 
Cream sugar, shortening, eggs and molasses together.  Mix dry ingredients.
Add dry ingredients and sour milk alternately to creamed mixture.  Drop by teaspoonfuls on a cookie sheet and bake at 350o for 8 to 10 minutes. 
 
 
 
 
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Rhubarb Preserves
 
4 cups rhubarb, cut up
4 cups sugar
1 small can crushed pineapple
1 small box strawberry jello
 
 
Wash and prepare rhubarb, add sugar. Let stand for 2 1/2 hours,
mixing occasionally.  Bring to boil and boil for ten minutes.  Add
pineapple.  Boil again for seven minutes.  Remove from heat and add
Jello.  Seal in sterile jars.
 
 
 
 
 
 
 
These recipes are from The Amish Way cookbook, compiled by Adrienne Lund,
published by Jupiter Press, copyright revised edition 1994.  Adrienne Lund is the
author-publisher of nine Amish cookbooks and a children's book about the Amish
way of life.  Her books are available in our gift shop and in our on-line store.   Visit
her website at www.amishwaycookbooks.com.  Used by permission.
 
 
 
 
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