Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Ohio Catsup. Take three dozen ripe cucumbers, eight white onions, peel them and chop as fine as possible; sprinkle over them one-half cup salt; put the whole into a sieve ard let them drain eight hours; take one cup of mustard seed, one-half cup of pepper and mix together; put in a jar and cover with strong vinegar. Close tight, and let it stand three or four days, when it will be ready for use. Pickle for Beef. Four gallons of water, five pounds salt, one and one-half ounces of saltpetre, two large spoons soda, two teacups molasses. Boil and skim, pour over beef when cold. Pickle for Butter. Two quarts of salt, one quart sugar, one tablespoon saltpetre, two to four quarts of boiling water. Pickle for Hams. One quart of salt, one pint molasses, one pound sugar, two ounces saltpetre. Hams may be kept in this pickle three or four weeks before smoking. Pickle for Pork. Two quarts of salt, three pints molasses; four ounces saltpetre, two ounces cloves, ten quarts water. Pickled Eggs. Boil one dozen of fresh eggs fifteen minutes, put them in cold water to cool, take off the shells and place them in a jar, cover them with good vinegar. These are nice for picnics. Pickled Lemons. One dozen lemons, one-half cup salt, one onion cut fine, one nutmeg grated, one tablespoon allspice, one-half tablespoon ground cloves, one-half tablespoon ginger, one-half teaspoon cayenne pepper, one teacup white mustard seed, three teaspoons brown sugar. Score the lemons, put them into stone jars, alternating with the ingredients. Cover the whole with cider vinegar, put the jars into kettles of boiling water; boil four hours, then stop tightly, let them stand three months before using. Pickled Oysters. Simmer the oysters in their own liquor; take out the oysters and into the liquor put pepper and salt, cloves and nutmeg to taste, boil up once and pour over the oysters. Cooked early in the morning, ready for dinner. Keep two or three days. Pickled Peaches, i. Seven pounds of peeled peaches, three and a half pounds sugar, one pint vinegar, cloves or root ginger for spice; boil and add fruit until scalded, then put in jars and pour the scalding liquor on and cover tightly. 2. To every quart of vinegar add one pound sugar; scald and pour hot over the peaches for six successive mornings. Pickled Tongue. Take a corned beef tongue and boil until tender, take off the skin, put it into a stone basin or jar and cover it with good cider vinegar, add a few allspice, whole peppers and cloves, not more than one dozen of each. Sweet Ripe Cucumber. Pare and slice ripe cucumbers and let them stand over night in very salt water. Take one gallon vinegar, one pound of brown sugar and spice for a syrup; use whole spice and let them remain; when the syrup is boiling put in the cucumbers, boil till done. This looks and tastes very nice. Sweet Ripe Tomato. Seven pounds ripe tomatoes, three and one-half pounds sugar, one quart vinegar; spices — cloves, allspice and cinnamon; put the sugar and vinegar over the fire till melted; peel the tomatoes and put them in syrup, bags of cloves, allspice and cinnamon, each bag to be one and one-half inches square; when tomatoes are boiled skim them out and boil the syrup till quite thick. (Very nice). Spiced Currants. Five pounds currants, four pounds brown sugar, one pint vinegar, two tablespoons cloves, two of cinnamon. Boil slowly two hours.