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.
Smelts(Pickles.) - (The Lady's Own Cookery Book)
Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace,
ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of
red wine vinegar, saltpetre, and bruised cochineal; when cold, pour it
on the smelts, and cover the pot close.
BONED SMELTS, SAUTÉDTake a dozen raw smelts; split them from the back lengthwise, leaving
the head and tail intact; take out the large center bone without opening
the stomach and season with salt. Put four ounces of butter into a
saucepan, and when quite hot place the smelts in it, so that the side
which was cut open is underneath. When they have attained a nice color,
turn them over and finish cooking. When ready, arrange them on a very
hot dish, pour the butter in which they were cooked over them, squeeze a
little lemon on them, then add over all some finely chopped green
SOLES OR SMELTS COOKED WITH MAÎTRE D'HOTEL SAUCEFrom MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
Two large onions, sliced and fried with one cup of finely chopped salt
pork. Add to it three pints of boiling milk and juice of one can of
clams, in which has been cooked two large potatoes, thinly sliced; a
pinch of red pepper; salt; two tablespoonfuls of flour, rubbed smooth
with one tablespoon of melted butter. Stir in clams, heat well and
serve at once.
Smelts With Cream SauceClean two selected smelts and cut five diagonal gashes on sides of
each. Season with salt, pepper, and lemon juice. Cover and let stand
ten minutes. Roll in cream, dip in flour, and saute in butter. Remove
to serving dish, and to fat in pan add two tablespoons cream. Cook
three minutes, season with salt, pepper, and a few drops lemon juice.
Strain sauce around smelts and sprinkle with finely chopped parsley.
Smelts A La Maitre D'hotelPrepare smelts same as for smelts with cream, and serve with maitre
Smelts To FryDry and rub them with yolk of egg; flour or strew some fine bread crumbs
on them; when fried, lay them in the dish with their tails in the middle
of it. Anchovy sauce.
Smelts To PickleTake a quarter of a peck of smelts, and put them into a jar, and beat
very fine half an ounce of nutmegs, and the same quantity of saltpetre
and of pepper, a quarter of an ounce of mace, and a quarter of a pound
of common salt. Wash the fish; clean gut them, after which lay them in
rows in a jar or pan; over every layer of smelts strew your seasoning,
with some bay-leaves, and pour on boiled red wine sufficient to cover
them. Put a plate or a cover over, and when cold tie them down close.
Smelts To PotClean the inside of the fish, and season them with salt, pounded mace,
and pepper. Bake them, and when nearly cold lay them upon a cloth; then
put them into pots, taking off the butter from the gravy; clarify it
with more butter, and pour it on them.
Smelts Trout And PerchSmelts, trout, perch and other small fish, are fried whole, while the
larger kinds are cut in pieces called fillets. After washing, drying and
seasoning with pepper and salt, each piece should be dipped in finely
rolled, dried bread or corn meal, and laid on the bread-board. When all
through, beginning with the first, dip each one in well-beaten, seasoned
egg, and then in the crumbs again, taking pains to have them covered
completely. Lay back on the board to dry before cooking. Heat a half
cupful of lard in a skillet until smoking hot, then put in the fish and
fry on one side until brown. Turn carefully to avoid breaking, and brown
on the other side, but do not turn more than once, and watch to keep
from burning. Many cooks use flour or rolled crackers for covering the
fish, but the bread crumbs do not hold as much grease, and the fish
always seem to fry better than when dipped in anything else. When cooked
a deep, rich brown, lift out on to brown paper to drain, and then slip
on to a hot platter and send to the table at once, garnished with slices
of lemon, parsley or water cress.
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