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.
Salmon No 1(Pickles.) - (The Lady's Own Cookery Book)
Cut off the head of the fish, take out the intestines, but do not slit
the belly; cut your pieces across, about two or three inches in breadth;
take the blood next to the back clean out: wash and scale it; then put
salt and water over the fire, and a handful of bay leaves; put in the
salmon, and, when it is boiled, take it off and skim it clear. Take out
the pieces with a skimmer as whole as you can; lay them on a table to
drain; strain a handful of salt slightly over them; when they are cold,
stick some cloves on each side of them. Then take a cask, well washed,
and seasoned with hot and cold water, three or four days before you use
it; put in the pickle you boiled your salmon in hot, some time before
you use it; then take broad mace, sliced nutmeg, white pepper, just
bruised, and a little black; mix the pepper with salt, sufficient to
season the salmon; strew some pepper, salt, and bay-leaves, at the
bottom of the cask; then put in a layer of salmon, then spice, salt,
bay-leaves, and pepper, as before, until the cask is full. Put on the
head, and bore a hole in the top of it; fill up the cask with good white
wine vinegar, cork it, and, in two or three days, take out the cork and
put more vinegar, and the fat will come out; do so three or four times;
then cut off the cork, and pitch it; if it be for present use, put it in
a jar, closely covered.
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