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.
Vinegar No 2(Pickles.) - (The Lady's Own Cookery Book)
To a pound and a half of the brownest sugar put a gallon of warm water;
mix it well together; then spread a hot toast thick with yest, and let
it work very well about twenty-four hours. Skim off the toast and the
yest, and pour off the clear liquor, and set it out in the sun. The cask
must be full, and, if painted and hooped with iron hoops, it will endure
the weather better. Lay a tile over the bunghole.
Elder-flower Vinegar No 2Take good vinegar, fill a cask three quarters full, and gather some
elder-flowers, nearly or moderately blown, but in a dry day; pick off
the small flowers and sprigs from the greater stalks, and air them well
in the sun, that they may grow dry, but not so as to break or crumble.
To every four gallons of vinegar put a pound of them, sewing them up in
a fine rag.
Raspberry Vinegar No 2Take two pounds of sugar; dissolve it in a pint of water; then clarify,
and let it boil till it is a thick syrup. Take the same quantity of
raspberries, or currants, but not too ripe, and pour over them a quarter
of a pint of vinegar, in which they must steep for twenty-four hours.
Pour the fruit and vinegar into the syrup, taking care not to bruise the
fruit; then give it one boil, strain it, and cork it up close in
bottles. The fruit must be carefully picked and cleaned, observing not
to use any that is in the least decayed. To the syrup of currants a few
raspberries may be added, to heighten the flavour. An earthen pipkin is
the best to boil in.
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