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.
Mushrooms No 1(Pickles.) - (The Lady's Own Cookery Book)
Gather your mushrooms in August or September, and peel off the uppermost
skin; cut the large ones into quarters, and, as you do them, throw them
into clear water, but be very careful not to have any worm-eaten ones.
You may put the buttons in whole; the white are the best, and look
better than the red. Take them out, and wash them in another clear
water; then put them into a dry skillet without water; and with a little
salt set them on the fire to boil in their own liquor, till half is
consumed and they are as tender as you wish them; as the scum rises,
take it off. Remove them from the fire: pour them into a colander, and
drain off all the water. Have ready pickle, boiled and become cold
again, made of the best white wine vinegar; then add a little mace,
ginger, cloves, and whole pepper: boil it; put your mushrooms in the
pickle when cold, and tie them up close.
Tomatoes Stuffed With Mushrooms No 1Wash, skin and stem half a pound of mushrooms, chop very fine, add two
even teaspoonfuls of finely minced parsley, a few drops of lemon juice,
the same of onion juice, and salt and pepper to taste. Melt two
tablespoonfuls of butter in a saucepan and cook all together in this
until the mushrooms are tender, then add a cupful of stale bread crumbs
and one egg yolk, stir well and remove from the fire. Have half a dozen
perfectly ripe tomatoes, washed and wiped, cut a slice from the top of
each, take out the core and seeds, and fill with the mushroom stuffing.
Bake in a moderate oven until done. The skins should be removed in the
usual way before stuffing.
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