Other Recipes from PICKLES.Butter Scotch. Mrs. Edward E. Powers.
For Six Hundred Pickles. Mrs. M. E. Wright.
Cucumber Pickles. Mrs. H. T. Van Fleet.
Chow-chow. Mrs. Alice Kraner.
Chow-chow. Mrs. C. C. Stoltz.
Pickled Onions. Mrs. Dr. Fisher.
Pickled Peaches. Mrs. Dr. Fisher.
Mango Pickles. Mrs. W. H. Eckhart.
Mixed Pickles. Maud Stoltz.
Tomato Chow-chow. Mrs. A. H. Kling.
Spanish Pickle. Mrs. W. H. Eckhart.
Celery, Or French Pickle. Mrs. F. E. Blake.
Green Tomato Pickle. Mrs. F. R. Saiter.
Cucumber Pickles. Kittie M. Smith.
Chopped Pickle. Mrs. S. A. Powers.
Currant Catsup. Mrs. E.
Flint Pickles. Mrs. Laura Martin Everett.
Tomato Catsup. Mrs. G. Livingston.
Tomato Catsup. Mrs. Alice Kraner.
Cold Catsup. Mrs. F. E. Blake.
Common Catsup. Mrs. F. E. Blake.
Gooseberry Catsup. Evelyn Gailey.
Spiced Grapes. Mrs. G. A. Livingston.
Pickled Pears. Mrs. F. E. Blake.
Rosa's Sweet Pickle.
Canadian Tomato Chutney (splendid)(Pickles.) - (My Recipes Tried And True)
One peck green tomatoes, twelve large red onions, one large cauliflower,
two heads celery, two heads garlic, six red peppers. Wash tomatoes and
dry them; peel the onions, cut the cauliflower into small pieces, also
the celery and peppers and scald and separate the garlic. When all are
prepared slice the tomatoes and onions, and put a deep layer into your
preserving pan mixing some of the other ingredients with them, then
sprinkle with coarse salt, and continue layer by layer until all are in
the pan. Let this stand twenty-four hours, then drain the liquor off and
add the following, placing all on the fire to boil at least two hours,
or until soft; three pints of vinegar, three pounds brown sugar, one
tablespoonful of cloves (ground), and ditto of cinnamon, allspice and
pepper, one ounce of turmeric powder. Stir all from the bottom
frequently lest it should stick and scorch.
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