Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . hem between linen cloths;put into jars, and cover with vinegar, spiced to taste. MUSTARD PICKLES.—Chop fine, equal quantities of cauli-flower, white onions, celery, green peppers and green tomatoes; pouron a scalding hot brine, let stand over night, and drain. Take f gal-lon cider vinegar, 1 cup sugar, and 2 tablespoons of butter; bring toa boil, and add 1 cup flour, 6 tablespoons ground mustard, \ oz. tur-meric powder wet in cold v
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . hem between linen cloths;put into jars, and cover with vinegar, spiced to taste. MUSTARD PICKLES.—Chop fine, equal quantities of cauli-flower, white onions, celery, green peppers and green tomatoes; pouron a scalding hot brine, let stand over night, and drain. Take f gal-lon cider vinegar, 1 cup sugar, and 2 tablespoons of butter; bring toa boil, and add 1 cup flour, 6 tablespoons ground mustard, \ oz. tur-meric powder wet in cold vinegar; pour it all, scalding hot, over thepickles. PICKLED NASTURTIUMS.—Leave about 1 inch of stem onwhen they are picked; let them soak in strongbrine for 3 days; drain, and soak them in coldwater 1 day; drain, put in jars, and pour onboiling vinegar to cover; they need no si^ can be used in a month, and will serve in-stead of capers if desired. The Nastubtium is a native of the east. It belongsto the same family as the cresses. The leaves are some-times added to salads. The flowers can be steeped in vin-egar, thus forming nasturtium 538 SOUR PICKLES PICKLED ONIONS.—(1) Take nice onions, peel them, put in-to boiling water, and let theift stew until quite clear; then removethem quickly, put them between cloths to dry, and then put them inglass jars. Take good vinegar, put in ginger and whole peppers,bring to a boil, and when cold pour over the onions, and tie upclosely. (2) Select button onions, cover with scalding hot brine,and leave 36 hours; drain, put in jars, and cover with vinegar, pouredon hot, and spiced as desired. PICKLED OYSTERS.—Take 1 quart oyster liquor, 7 table-spoons good vinegar, 1 teaspoon each of allspice and white i^epper, 1tablespoon of salt and 2 blades of mace; into this put 1 quart of oys-ters, and simmer 5 minutes; take them out, boil the liquor, skim it,and 230ur it over the oysters; can them while hot if you wish to keepthe
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
