Identifier: idealcookbook00greg (find matches)
Title: The ideal cook book
Year: 1902 (1900s)
Authors: Gregory, Annie R
Subjects:
Publisher: Chicago, American wholesale company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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arge oysters in their own liquor withsalt to taste, then skim out and lay them on a platter; when the liquid iscold add to it one pint of vinegar, sprigs of mace and a little pepper;when it comes to a boil pour over the oysters. A la Atlantic City. PICKLED BUTTERNUTS. Gather them the last week in June. Scald and rub off the outsideskin, put them in a strong salt and water brine for nine days, keepingthem closely covered from the air. Then drain and prepare the pickle asfollows: For a hundred nuts take a gallon of cider vinegar, put in ofblack pepper and ginger root each one tablespoonful, and of ground clovesand allspice each one-half tablespoonful, also two large spoonfuls of mus-tard seed and horseradish. Put the nuts into jars. Heat to boiling pointthe vinegar and pour it boiling hot upon the nuts. Seal closely. A. F. W. Vinegars—How to MaJke. There are many kinds of vinegars; those used for pickling and thoseused for flavoring. Pure cider vinegar and pure maple sugar vinegar are
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LIFE FORCES FOR THE SICK AND CONVALESCENT 1-3-4- Fresh Fruits and How to Serve Them.(See Pages 445 to 550.) 2. Unfermented Grape Juice.(See Page 372.)

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