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.
Herrings To Marinate(Pickles.) - (The Lady's Own Cookery Book)
Take a quarter of a hundred of herrings; cut off their heads and tails;
take out the roes, and clean them; then take half an ounce of Jamaica
and half an ounce of common pepper, an ounce of bay salt, and an ounce
and a half of common salt; beat the pepper fine, mix it with the salt,
and put some of this seasoning into the belly of each herring. Lay them
in rows, and between every row strew some of the seasoning, and lay a
bunch or two of thyme, parsley, and sage, and three or four bay-leaves.
Cover your fish with good vinegar, and your pot with paste; put the pot
into the oven after the household bread is drawn; let it remain all
night; and, when it comes out of the oven, pour out all the liquor, take
out the herbs; again boil up the liquor; add as much more vinegar as
will cover the herrings, skim it clean, and strain it. When cold, pour
it over your herrings.
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