Mustard Pickles

Ingredients

• 2 quarts cucumbers
• 1 quart green tomatoes cut in small pieces
• 1 quart cretton onions
• 1 large cauliflower divided into tiny flowerets
• 2 bell peppers cut into coarse bits
• 1 cup coarse salt
• 2 quarts of vinegar
• 6 tablespoons of ground mustard
• 1 of flour
• 1 of sugar

Method

1. 1

   Cover vegetables with brine, let cook for 24 hours, then scald in brine and drain.

2. 2

   Make a paste of mustard, flour, sugar, and vinegar, add to boiling vinegar, let thicken, then add pickles.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 21. The excerpt below is the record exactly as published.

of flour and butter, cook from 3 to 5 minutes. Serve hot. Mrs. Mary E. Foster. LOBSTER SOUP. Take the meat of 2 small lobsters, cut fine, i pint cream, i pint milk, simmer all together 20 minutes, add i tablespoonful flour wet with cold milk, salt and cayenne, to taste ; just before serving, aJd Yi cup butter, cut into small pieces and stir until it is entirely ab- sorbed, strain or not, as you please. Mrs. Walter Hill. MOCK BISQUE SOUP. y2 can tomato, i^ pints of milk, 2 tablespoonfuls flour, butter size of an egg, pepper and salt to taste, about ^ teaspoonful soda. Put the milk in a double boiler to boil, and let the tomato stew slowly, add soda. When about ready to serve, add the tomato to the milk, flour and seasoning, add butter and salt last. The soda cooked in the tomato prevents it from curdling and souring. Will keep a few days. Lucy T. Ames. GREEN PEA SOUP. Shell 2 quarts of fresh green peas, wash the pods and cover them with a quart of water, boil 5 minutes, drain. Add to this water the peas, cook until tender and press through colander, add 2 tea- spoonfuls of sugar, a pint of milk, 2 tablespoonfuls of butter and 2 of flour, add salt and pepper and serve at once. Julia P. Saunders. SOUP. 63 POTATO PUREE. 1 quart of milk, 6 good sized potatoes, i onion, i small bay leaf, I small stalk of celery, or i teaspoonful celery salt, i tablespoonful flour, a tablespoonful butter, i cup cream,, whipped, 2 well beaten eggs, salt and paprika, or white and cayenne pepper to taste. Boil the onion, bay leaf and celery for J^ an hour in the quart of milk, add the 6 potatoes which have been pared, boiled and mashed, and mix thoroughly. Melt the butter in a small sauce pan, when hot, add the flour gradually and stir till smooth. Pour it slowly into the hot milk and potato. Boil for a few minutes and add seasoning ; thin with hot milk. Just before serving stir in the beaten eggs and -whipped cream, strain through a fine wire strainer into the hot soup tureen and serve. Mrs. E. B. Curtis. PICKLES. CUCUMBER PICKLES. Wash the cucumbers and sprinkle a handful of salt over them, and cover with hot water. The next morning turn the water off and cover again with boiling water. Do this three mornings. Let them stand three days in cold vinegar. Then take i gallon of vinegar, a little white mustard seed, and boil them together. Take the cucumbers out of the cold vinegar, put them in • a jar with a small piece of alum, some horse radish root, a bag of spices and 2 or 3 red peppers. Pour over this the boiling vinegar ; cover and put away. Mrs. H. M. Kelly, Whitewater, Wis. MUSTARD PICKLES. 2 quarts cucumbers, i quart green tomatoes cut in small pieces, 1 quart cretton onions, i large caiilifiower divided into tiny flower- ets, 2 bell peppers cut into coarse bits, cover with brine (made i cup coarse salt to i gallon of water) , let them cook 24 hours, then scald in the brine and drain, make a paste of 6 tablespoons of ground mustard, i of flour, i of sugar and 2 quarts of vinegar

Cook this with the app: pantry check, scaling, and the assistant.