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.
Peaches Mango Of(Pickles.) - (The Lady's Own Cookery Book)
Take some of the largest peaches, when full grown and just ripening,
throw them into salt and water, and add a little bay-salt. Let them lie
two or three days, covering them with a board; take them out and dry
them, and with a sharp knife cut them open and take out the stone; then
cut some garlic very fine, scrape a great deal of horseradish, mix the
same quantity of mustard seed, a few bruised cloves, and ginger sliced
very thin, and with this fill the hollow of the peaches. Tie them round,
and lay them in a jar; throw in some broken cinnamon, cloves, mace, and
a small quantity of cochineal, and pour over as much vinegar as will
fill the jar. To every quart put a quarter of a pint of the best
mustard, well made, some cloves, mace, nutmeg, two or three heads of
garlic, and some sliced ginger. Mix the pickle well together; pour it
over the peaches, and tie them down close with either leather or a
bladder. They will soon be fit for use.
In the same manner you may do white plums.
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