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 2(Pickles.) - (The Lady's Own Cookery Book)
Well scrape the salmon, take out the entrails, and well wash and dry it.
Cut it in pieces of such size as you think proper; take three parts of
common vinegar and one of water, enough to cover the fish. Put in a
handful of salt, and stir it till dissolved. Add some mace, whole
pepper, cloves, sliced nutmeg, and boil all these till the salmon is
sufficiently done. Take it out of the liquor, and let it cool. Put it
into a barrel, and over every layer of salmon strew black pepper, mace,
cloves, and pounded nutmeg; and, when the barrel is full, pour upon the
salmon the liquor in which it was boiled, mixed with vinegar, in which a
few bay-leaves have been boiled, and then left till cold. Close up the
barrel, and keep it for use.
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