Finger Jello
3 sm. boxes Jello
4 pkgs. Knox gelatin
4 c. boiling water
2 tbsp. lemon juice
Mix Jello and Knox in large bowl. Add water and lemon juice stir well. Pour into 13x9-inch dish and refrigerate until set. Cut into squares or shapes and store in a covered dish.

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Creamy Finger Jello
3 sm. boxes Jello
4 pkgs. Knox gelatin
3 c. boiling water
1 c. (1/2 pt.) heavy whipping cream
Mix first 3 ingredients stir well. Add cream and chill until set.

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Felicia
1 lg. pkg. cherry gelatin
1 qt. vanilla ice cream
1 can maraschino cherries
1 c. boiling water
1 can crushed pineapple
1 c. nuts
Dissolve water and gelatin then add ice cream. Stir until completely melted. Add other ingredients. (You can also add bananas grapes or fruit cocktail.) Refrigerate until firm.

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Candied Dill Strips
7 lbs. cucumbers strips
1 c. lime
1 gal. water
1 1/2 qts. vinegar
7 1/2 c. sugar
1 1/2 tbsp. celery seed
5 to 6 drops of food coloring yellow
1 tbsp. dill seeds
Salt
Peel cucumbers and cut lengthwise. Scoop out seeds with spoon. Slice to size of finger. Soak overnight in lime water. Wash until water is clear. Soak in clear clean water 3 or 4 hours drain. Heat vinegar sugar celery seeds salt and food coloring. Pour over cucumber and let stand overnight. Simmer for 30 minutes. Pack in jars with 1 tablespoon of dill to a jar seal.

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Frozen Corn
4 qt. corn cut off cob
1 c. corn oil (Mazola)
1 1/2 sticks butter
Mix and cook 5 minutes. Cool and freeze.

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Frozen Corn
4 qt. corn cut off cob
1 c. corn oil
1 1/2 sticks butter
Mix and cook 5 minutes. Cool and freeze.

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Frozen Cucumbers
2 c. sugar
2 c. water
1 c. vinegar
1 tbsp. salt
Bring all ingredients to boil. Cool syrup. Slice cucumbers approximately 1/8 inch thick. Pack in freezer containers. Pour syrup over cucumbers and freeze.

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Jello Figs
3 c. mashed figs
3 c. sugar
2 sm. pkgs. mixed fruit Jello
Mix figs and sugar for 3 minutes on stove. Remove from fire and mix in Jello. Boil for 4 minutes put in jars.

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Frozen Cucumbers
7 c. sliced peeled cucumbers
1 c. sliced onions
1 tsp. celery seed
1 tsp. salt
2 c. white sugar
1 c. vinegar
Mix together and let stand for 24 hours package and freeze. Thaw in refrigerator when ready to use.

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Frozen Corn
36 ears corn cut off (12 pints)
1 carton half and half
1 lb. butter (cut in chunks)
2 tbsp. salt
2 tbsp. sugar
Bake in oven 1 hour at 325 degrees. Stir often. Cool and freeze.

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