Recipes: Yesterday & Today

6 or 8 Russet potatoes, peeled and halved

1/2 cup mayonnaise

2 stalks celery, diced

1/2 white or yellow onion, diced

1 egg, boiled and peeled

1 Tablespoon yellow mustard

1 dill pickle, diced

2 Tablespoons dill pickle juice

Salt & pepper to taste

Boil potatoes in water for about 20 minutes. Drain and cut up into bite-size pieces. Set in a large bowl and let cool. Add diced celery, onion, and pickle. Slice and cut up egg and add to mixture. In a separate bowl, combine mayonnaise, mustard and pickle juice. Stir with a whisk to blend well. Pour over potato mixture and stir to coat. Sprinkle with salt and pepper. Allow to cool for three hours or overnight. A very old recipe.

1 and 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup light brown sugar (packed)

1 and 1/2 cups quick cooking oats

3/4 cup butter, softened

1 cup raspberry or blueberry preserves

Mix the flour, baking powder, salt, sugar, and oats. Cut in butter and mix well until completely combined. Set aside half of the mixture and press the rest into a greased square pan. Press down firmly. Spread preserves over crust. Top with the other half of oat mixure and pat down. Bake at 350 degrees Fahrenheit for 30 minutes. Cool and cut into bars. Makes 16 bars -- great for a picnic or anytime.                                 

           -- Recipes by Allyene H. Furnier (1897-1981)