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.
Oysters No 3(Pickles.) - (The Lady's Own Cookery Book)
Take whole pepper and mace, of each a quarter of an ounce, and half a
pint of white wine vinegar. Set the oysters on the fire, in their own
liquor, with a little water, mace, pepper, and half a pound of salt;
skim them well as they heat, and only allow them just to boil for fear
of hardening them. Take them out to dry, skim the liquor, and then put
in the rest of the spice with the vinegar. Should the vinegar be very
strong, reduce it a little, and boil it up again for a short time. Let
both stand till cold: put your oysters into the pickle: in a day or two,
taste your pickle, and, should it not be sharp enough, add a little more
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