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.
Lemons No 3(Pickles.) - (The Lady's Own Cookery Book)
Take two dozen lemons, cut off about an inch at one end, scoop out all
the pulp, fill them with salt, and sew on the tops. Let them continue
over the mouth of an oven, or in any slow heat, for about three weeks,
till they are quite dried. Take out the salt; lay them in an earthen
jar; put to them six quarts of the best vinegar which has been boiled;
add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, four
cloves of garlic, and six ounces of the best flour of mustard. When
quite cold, cover up the jar, and let it stand for three weeks or a
month. Then strain off the liquor, and bottle it.
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