American Agriculturist, for the farm, garden and household . hey may be served withmelted butter, or stewed. The following is themethod of pickling mussels practised in a celebrat-ed N. Y. restaurant: The mussels are opened byboiling in the shell, as above directed. A pickle ismade with three pints of vinc-T! - gar and one of water, a fews= whole grains of allspice, pep-per and cloves arc added, the-_ whole allowed to come to aS boil, and when the pickle isI cool it is poured over the nuis-i scls, which are placed in glassor earthen jars. Besides thetrue Mussel described above,there are severa
American Agriculturist, for the farm, garden and household . hey may be served withmelted butter, or stewed. The following is themethod of pickling mussels practised in a celebrat-ed N. Y. restaurant: The mussels are opened byboiling in the shell, as above directed. A pickle ismade with three pints of vinc-T! - gar and one of water, a fews= whole grains of allspice, pep-per and cloves arc added, the-_ whole allowed to come to aS boil, and when the pickle isI cool it is poured over the nuis-i scls, which are placed in glassor earthen jars. Besides thetrue Mussel described above,there are several others knownby the name, although eonch-ologists place them in a sepa-rate genus; some of them,being found only in deep wa-ter, are comparatively figure the most common,which is abundant in shoal wa-ter, and has the reputation ofbeing nufit for food. It ismuch larger than the commonMussel, different in shape,with a rougher shell and a more copious is the Modioliplkatula of the couchologists,and is called Yellow Mussel by the Fig. 2.—tellow mussel.—(Modiola.)ness, and also on the eaters individual constitution.^Some persons eat heartily of mussels at all timeswith impunity; others dare not swallow a singleone. It is perhaps due to this uncertainty thatmussels arc not generally popular on oursca-board ;still, with many, they arc regarded as a choice deli-cacy. Pickled mussels, especially, are served atcity restaurants, where they are held in high esteemby the lovers of good things. They may be stew-ed, scalloped, etc., in the same way as oysters. Inwhatever way they are cooked, they are first boiledout as directed for clams. The shells being made Household Talks. BY AUNT HATTES. How do you like my new picture frames 1 Theyare perfectly simple, and, like simple things gener-ally, are pretty. An ingenious neighbor of minetaught me how to make them. Those who arefortunate enough to live in the country, and morefortunate still to have a wheat stac
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Keywords: ., bookcentury1800, bookdecade1860, bookpublishernewyo, bookyear1868
