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 2(Pickles.) - (The Lady's Own Cookery Book)
Put your mushrooms into salt and water, and wash them clean with a
flannel, throw them into water as you do them; then boil some salt and
water: when it boils, put in your mushrooms, and let them boil one
minute. Take them out, and smother them between two flannels; when cold,
put them into white wine vinegar, with what spice you choose. The
vinegar must be boiled and stand till cold. Keep them closely tied down
with a bladder. A bit of alum is frequently put to keep them firm.
The white mushrooms are done the same way, using milk and water instead
of salt and water, distilled vinegar in the room of white wine vinegar,
no spices except mace, and a lump of alum.
Tomatoes Stuffed With Mushrooms No 2Wash and wipe the tomatoes, but do not remove the skins. Cut in half,
take out the core and a few of the seeds. Fill with the same forcemeat
as in the preceding recipe and cover the top with it, place in a pan
with a little water to keep from burning, bake in a moderate oven until
soft, remove carefully from the pan, place on a platter, garnish with
parsley and serve.
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