Old-time pickling and spicing recipes.
Publisher: Gramercy Pub. Co.
Published: 1953
Place of publication: New York
Language: eng
Number of pages: 126
Subjects: Canning and preserving.
Other titles: Pickling and spicing recipes.
Description: Here in present-day forms are fine traditional pick-
led and spiced condiments that date back to America's
settler days, to the kitchens of colonial New England,
to western homesteads and Pennsylvania Dutch and
Ohio Valley farms. Look at the twelve chapters of
marvelous goodness in this book! Butters, Catsups,
Chutneys, Brandied Fruits, Mincemeats, Pickles, Pick-
led and Spiced Fruits, Pickled and Spiced Vegetables,
Relishes, Quickies, Sauces, and Herb and Wine Vine-
gars. Can you resist them? With such clear directions,
such easy recipes for small-quantity preserving every
interested homemaker can make marvelous menu-
brightening extras to serve with every meal.