Sues Homemade Laundry Detergent Recipes

SUE'S HOMEMADE LAUNDRY DETERGENT

Steps:

• The first 4 ingredients are what you need to buy. The next 5 are to make the actual recipe.
• Dissolve soaps and detergent in 5 gallon bucket with 4 cups of boiling water.( I used the paint stirrer and drill for this the 2nd time I made it, it dissolved the ingredients much better than by hand).
• Once dissolved add another 4 cups of very hot water.
• Stir well and add enough water to fill 5 gallon bucket to the top.
• Let sit overnight. Soap will gel up and you will need to stir completely with your hand or use a paint stirrer on the end of a drill. You can fill empty laundry bottles or keep in bucket with a cover.
• 1 - 5 gallon bucket will make about 80 loads of detergent.
• ( A little extra math- 1 box of Arm and Hammer, 2 boxes of 20-Mule Team, 15 bars of Ivory and 8 bars of Fels will make about 1200 loads of laundry for about $35.96).
• Also I bought an inexpensive grater just for the soap. It was suggested to use a food processor but I didn't like doing that.

HOMEMADE LAUNDRY DETERGENT

Steps:

• Place grated soap in a pot.
• Cover with water and simmer over medium heat until all soap is melted, stirring occasionally.
• Pour into 5 gallon bucket.
• Add washing soda and borax.
• Add enough hot water to fill the bucket.
• Stir (I use a long measuring stick, but any long stick will work).
• Let sit overnight to gel.
• Use 1 cup per load.
• (You can pour this into old detergent containers or leave in the bucket. Please cover with a lid if leaving in the bucket to protect children and pets.).

HOME MADE SOUSE

Steps:

• Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
• Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
• Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
• Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
• Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
• When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.