Part 16
One and a fourth lbs. butter, 1 lb. brown sugar, 10 eggs, 1½ lbs. flour, 5 lbs. currants and seeded raisins, these latter chopped, 2 lbs. of citron cut in thin slices, 1 pt. black molasses, 1 teaspoon soda dissolved in a cup of cream, 3 glasses of brandy, 2 teaspoons of cloves, 2 of mace, 2 of cinnamon. Salt and nutmeg to taste. Mix all together thoroughly. Line a baking pan with greased paper and bake slowly.
SPONGE CAKE.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
A saltspoon of salt must be added; 5 eggs, a coffee cup of sugar, half the weight of the eggs in flour, the grated rind of 1 lemon, and a large half of the juice. Beat the whites to a stiff froth. Rub with a spoon the yolks and sugar together, the rind of the lemon having been grated into the sugar, before the whites are beaten, as they must not stand after they are brought to a stiff froth. Then add the whites and stir well, then the flour and stir only just enough to mix it in, then the lemon juice which must be ready. Put into a pan and bake 25 minutes.
CROXYNOS.
THIS RECIPE WAS USED BY MRS. PIERRE SURGET (NEE CATHERINE HUBBARD, OF NATCHEZ, MISS., 1749).
_Contributed by Miss Louise Puquet du Bellet, Natchez, Miss._
Twelve well beaten eggs, 1 pint brown sugar, 1 tablespoon ground cinnamon, 1 wineglass of brandy or wine, and if desired a little pounded orange peel. Beat these well together, and sufficient flour to make a stiff dough. Roll thin, cut in squares or oblong, and with a sharp knife slit across. Fry in boiling lard.
QUIRE OF PAPER PANCAKES.
_Contributed by Mrs. Gulielma Harrison, Brandon, Pa._
Beat sixteen eggs, add to them one quart of milk, ½ lb. flour, one nutmeg, 1 lb. melted butter, 1 lb. sugar, 2 gills of wine. Take care that the flour is not in lumps. Butter the pan for the first pancake. Run them as thin as possible--when colored they are done. Do not turn them, but lay them carefully on a dish, sprinkling powdered sugar between each layer. Serve them hot. This quantity will make 4 dozen pancakes. The half is a good size dish for dessert.
BLACK CAKE.
MADE BY MRS. JOHN SOMERS SMITH, PHILADELPHIA, PA., FORMERLY MISS ELIZA PORTERFIELD OF SCOTLAND, (1790).
_Contributed by Mrs. D. Leeds Miller, Haverford, Pa._
One lb. butter, 1¼ lb. sugar, 1¼ lb. flour, 2 lbs. raisins, 2 lbs. currants, 1¼ lb. citron, 12 eggs, 1 cup brandy, ½ teaspoon cloves, 2 teaspoonfuls of cinnamon, ½ lb. blanched almonds chopped fine. Cream butter and sugar together, add flour and eggs beaten very light, alternately, flavor your fruit before adding, then the brandy and spices and nuts.
WASHINGTON CAKE.
EMILE VICTORINE WIERMAN, (1850).
_Contributed by Mrs. Theo. N. Ely, Bryn Mawr, Pa._
Four eggs, 1¼ lbs. sugar, ¾ lbs. butter, 1 pint sour cream, 1¾ lbs. fruit-raisins and currants mixed, ¼ lb. citron, 1¾ lbs. flour, 1 wineglass sherry, 1 wineglass brandy, 1 tablespoonful ground cloves, 2 tablespoonfuls ground cinnamon, 1 tablespoonful ground nutmeg. Mix as an ordinary fruit cake. Bake in well greased earthenware Turk’s head, in slow oven, probably 2 hours. This makes one large and one small cake.
IMPERIAL CAKE.
MISS M. BIDDLE, PHILADELPHIA, PA.
One lb. butter, 1 lb. sugar, 1 lb. flour, 12 eggs, 1 lb. stoned raisins, ¾ lb. citron, 1 lb. blanched almonds, one nutmeg, wineglass of sherry.
LITTLE POUND CAKES.
MISS M. BIDDLE, PHILADELPHIA, PA.
One and one fourth cups of flour, 1 cup of sugar, ½ cup of butter, 4 eggs, 1 teaspoonful of baking powder, 2 teaspoonfuls of cream.
MARGUERITES.
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Rub together 1 lb. 6 oz. sugar, 1 lb. 6 oz. butter till very light. Beat 8 eggs till very thick, leaving out the whites. Sift 2 lbs. flour into the eggs, butter and sugar. Have a teaspoonful of mixed spices--cinnamon, mace and nutmeg--to a half glass of rose water. Stir the whole well, and roll it out about a half an inch thick. Then cut out your cakes, and bake a few minutes. When they are cold, spread each with peach preserves. Beat the whites of 4 eggs very light, and add ½ lb. powdered sugar to make them as thick as icing. Flavor with lemon juice or rose water, and with a spoon spread it on the cakes high in the center. Put the cakes again in the oven, and when they are of a pale brown they are done.
DEWEY CAKE.
_Contributed by Mrs. Prescott Adamson, Germantown, Pa._
Three eggs, ½ cup butter, 1½ cups sugar, 2 cups flour and 2 teaspoons baking powder, 1 cup milk. Bake in 3 jelly tins. Mixture for the layers: 2 tablespoons water, ½ cup powdered sugar. Simmer at the back of stove until it becomes stringy. Beat whites of 3 eggs stiff, and then add to syrup and beat until cool, then add 1 cup chopped figs, 1 cup English walnuts, 1 cup seedless raisins. Ice the top with 3 tablespoons powdered sugar mixed with lemon juice to make a soft paste. It should not be hard.
GINGERBREAD.
DR. MEIGS, PHILADELPHIA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Three lbs. of flour, ½ lb. of butter, 2 tablespoons soda. Rub butter, flour and other ingredients together and mix with as much molasses as will make a dough. Roll into thin sheets, cut in any shape you fancy and bake in moderate oven.
BLUEBERRY CAKE.
PHILADELPHIA, PA.
For two sheets of cake take a cupful of sugar, a tablespoon of butter, an egg, 3 cupfuls of blueberries, or more if you choose, a cupful of milk, 2 cupfuls and a half of sifted flour, 3 teaspoons of baking powder and a light grating of nutmeg. Rub the butter and sugar together. Break the egg upon this mixture, and beat thoroughly; then add the milk, and next the flour in which nutmeg and baking powder have been mixed. Beat quickly and vigorously, and afterwards stir in the berries very gently. Pour into buttered pans and bake in a rather hot oven for 35 minutes.
SOFT GINGERBREAD.
_Contributed by Mrs. E. W. Clark, Germantown, Pa._
One egg beaten light, 1 cup of sugar house molasses, 5 teaspoons of melted butter. Beat them well together. Into 1½ cups of flour mix 1 teaspoon of ginger and two of cinnamon. Sift into mixture and stir well, add ½ cup of hot water into which has been dissolved 1 even teaspoon of soda. Bake on buttered paper.
ENGLISH TEA CAKE.
_Contributed by Mrs. Prescott Adamson, Germantown, Pa._
Two tablespoonfuls butter, ½ cup sugar, 2 eggs, 2 cups flour, 2 teaspoonsful of baking powder sifted in with the flour, enough milk to make a cake batter, 1 cup currants, 1 pinch salt. Bake in pie plates (this makes two), cut open and butter hot.
SOFT GINGERBREAD.
_Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa._
One cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sour cream, 3½ cups flour, 3 eggs, 1 teaspoonful baking soda dissolved in hot water, 1 tablespoonful cinnamon, 1 tablespoonful ginger.
RICE CAKE.
MISS M. P. CONNELLY, PHILADELPHIA, PA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One half lb. butter, 1 lb. sugar, 8 eggs, 1 wineglass brandy, 1 nutmeg, ¾ lb. rice flour, whites and yolks of eggs to be beaten separately.
CIDER CAKE.
_Contributed by Mrs. Ellen Upton Philler, Philadelphia, Pa._
Three cups flour, 2 cups sugar, 1 cup butter, 1 teaspoonful soda dissolved in a cup of cider, cloves and ginger. Very good when made right.
NEW YEAR CAKE.
MISS CATHERINE BISHOP, ORANGE, N. J., (1745).
_Contributed by Miss F. Virginia Baldwin, West Orange, N. J._
Take ¾ lb. of butter, 1¼ lbs. of sugar, ½ pint of water poured boiling on the sugar, 1 teaspoon of saleratus, carraway seeds to taste; 3½ lbs. of flour.
CUP CAKE.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One cup butter, 1½ cups sugar, 3 cups flour, 4 eggs well beaten, 1 cup milk, ¾ teaspoonful baking powder, the juice of one lemon, and nutmeg to taste.
JUMBLES.
MRS. CATHERINE LEAF SMITH, READING, PA., (1880).
_Contributed by Mrs. J. J. Frailey Smith, Philadelphia, Pa._
One lb. flour, 1 lb. sugar, ½ lb. fresh butter, 2 eggs, 2 tablespoonfuls brandy. Beat together. Roll in sugar and cinnamon and bake in slow oven. Carraway seed may be added if liked.
ENGLISH CAKES.
MRS. CATHERINE LEAF SMITH, READING, PA. (1800).
_Contributed by Mrs. J. J. Frailey Smith, Philadelphia, Pa._
One half lb. sugar, ½ lb. butter, 1 lb. flour, ½ lb. currants, 3 eggs. Little nutmeg and water. Mix well and drop from spoon on buttered paper pans. Bake in hot oven.
GINGERBREAD.
_Contributed by Mrs. Clara Lee Pollard, Montgomery, Ala._
One coffee cup New Orleans molasses, 1 coffee cup of butter, 1 coffee cup of sour milk, 2½ cups brown sugar, 5 cups of flour, 4 eggs, 2 teaspoons soda, 2 tablespoons ginger, ½ teacup of whiskey. Figs and raisins cut fine and added, are very nice.
MRS. ROOSEVELT’S RECEIPT FOR SPICE CAKE.
_Contributed by Mrs. Theodore Roosevelt._
One cup butter, 2 cups sugar, 1 cup milk, 4 eggs, 4 cups flour, 2 teaspoonfuls Royal Baking Powder, 1 teaspoonful ground cinnamon, ½ teaspoonful nutmeg.
SAND TARTS.
_Contributed by Mrs. M. Kim Miller, New York._
One and one fourth lbs. flour, ¾ lb. butter, 3 eggs beaten separately, 1 lb. sugar, either nutmeg or cinnamon flavor. Place almonds on top after rolled out thin.
NEW YEAR’S CAKE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA. 1870.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two lbs. of flour, 1 lb. of sugar, ½ lb. of butter, 1½ tea cups of milk, ½ teaspoon of pearl ash, 1 oz. of caraway seed.
HARD GINGERBREAD.
_Mrs. Oliver Hastings, Cambridge, Mass._
One cup of butter, 3 of sugar, 4 of flour, 1 of milk, teaspoonful of soda, 5 eggs, juice and peel of 1 lemon.
FILLINGS FOR CAKES.
FILLING.
MRS. L. M. WARFIELD, SAVANNAH, GA.
_Contributed by Miss Hill, Bryn Mawr, Pa._
Soft white icing, 1 pt. grated cocoanut, 1 lb. English walnuts (weighed in shells), one third lb. seeded raisins (chopped), 1 large bunch Malaga grapes, seeded and quartered. Add this to well beaten whites of 3 eggs to which has been added 1 cup of sugar.
ICING.
MRS. E. S. ELLIOTT, SAVANNAH, GA.
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Three eggs, 1 cup water, 3 cups sugar. Beat very light the whites of 3 eggs. Put sugar and water on to boil and let cook without stirring at all until on dropping a little from the spoon it flies in the air. Then it is done and ready to be taken off and poured slowly on to the beaten whites, beating them all the time it is being poured. Season with vanilla and continue beating until the icing is thick enough not to run when put between the layers of cake.
FILLING.
MISS MARY SAVAGE JONES, SAVANNAH, GA.
_Contributed by Miss Hill, Bryn Mawr, Pa._
One pt. milk. 4 even tablespoonfuls of sugar, 1 egg, 2 tablespoonfuls of flour, moistened in a little cold milk. Stir until very thick, and put by to cool. Flavor to taste. This is nice served with cream.
FILLING FOR MARSHMALLOW CAKE.
MRS. WHITTLE, SAVANNAH, GA.
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Boil 2 cups of sugar with 1 cup of water, until it ropes. Just before removing from the stove, add ½ lb. of marshmallow broken into bits. Pour this gradually into the well-beaten whites of two eggs. Beat continuously until nearly cold.
FILLING FOR CARAMEL CAKE.
MRS. WHITTLE, SAVANNAH, GA.
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Three cups brown sugar, 3 tablespoons butter, 1 cup sweet milk. Mix well. Put on the fire and stir constantly until very thick. Then add 2 teaspoons vanilla. Beat until almost cold. Chopped nuts may be added while beating if desired.
FILLING.
MRS. L. M. WARFIELD, SAVANNAH, GA.
_Contributed by Miss Hill, Bryn Mawr, Pa._
Grated rind and juice of 2 lemons, ½ cup of butter, yolks of 3 eggs, 1 cup of sugar. Beat butter, sugar and eggs together thoroughly and cook until it thickens. Use the whites of the eggs for frosting.
PICKLES.
PICKLE.
Virginia housekeepers have always been noted for their pickles, and their receipts are good, old, and tried ones. After all, a decade brings around its customs, modified. In an old history which I have recently read an account is given of the old days and entertaining at Mount Vernon, and mentions that just before dinner was announced the old butler would pass pickle with the mint juleps. So now before dinner we have an olive in our cocktail.
SUE MASON MAURY HALSEY.
_Mrs. James T. Halsey._
The following receipt is from my Great-Aunt’s cook-book, Miss Mary Harlan Pyle, of West Chester, Pa., which book probably belonged to my Great-Grandmother, Mrs. Tiba Pyle, of West Chester, Pa.
OLD VIRGINIA PICKLE.
_Contributed by Mrs. John Beverly Roberts, Bryn Mawr, Pa._
One half pk. of ripe tomatoes, ½ pk. green tomatoes, 1 small head of cabbage, 1 doz. onions, ½ doz. red peppers, ½ doz. green peppers, ½ lb. celery chopped fine. Salt well and let stand 24 hours, drain thoroughly, cover with best cider vinegar and boil 1 hour; add 1 cup of grated horseradish, 2 tablespoonfuls white mustard seed, 2 tablespoonfuls of brown mustard seed, 1 tablespoonful powdered cloves, 1 tablespoonful allspice, 1 tablespoonful ground mustard.
AUNT C.’S CHOW CHOW.
Private recipe 75 years old.
_Contributed by Mrs. Louis R. Lemoine, Philadelphia, Pa._
Ten heads of cabbage (hard packed). It is better to get them in fall or winter. Slice cabbage ½ in. thick, crosswise, pack it in a new tub or very large vessel, cover with salt and cold water (which you will make strong enough to hold an egg), then add about a quarter more water. Slice, crosswise, 6 large white onions, sprinkling salt between each layer. Next morning wash the onions and cover with fresh cold water. Drain the cabbage from the brine and chop it. Put a layer of cabbage in a large wooden bowl, sprinkle some of the chopped onions, some turmeric, and a handful of celery-seed, and so on, layer after layer. Then mix with hands thoroughly. While this is being done have in your preserving kettle about 1½ gallons of white vinegar with ten cents worth of nice fresh cinnamon, some whole grains of black pepper, a little mace, a few cloves and a few pods of dried red peppers, or a level teaspoon of cayenne pepper. Boil until the vinegar is quite strong of the spices, add to the vinegar about 2 lbs. of sugar. Strain the vinegar through a thin muslin bag over the cabbage. Wash out the kettle and transfer the mixture to the kettle and scald until hot all through, but do not let it boil or cook. Stir frequently with a wooden spoon. At the time you put the cabbage in bowl to be chopped, take about ½ of a 40-cent box of good mustard and mix it, smooth, and quite thick, with warm water. While the cabbage is cooling, beat into the mustard a bottle of the very best olive oil, as you would for a nice, smooth, dressing, adding vinegar until smooth and thick. When the cabbage is cool mix the dressing well in, put into ½ gallon jars and cover closely. In two or three days it will be ready for use.
Ingredients Needed.--Ten heads of cabbage, 6 large white onions, 1½ gallons white wine vinegar, 10c. worth of fresh cinnamon, whole black pepper, mace cloves, cayenne pepper, 2 lbs. of sugar, ½ of a 40-cent box of mustard, bottle of oil, 3 oz. fresh celery seed, 2 oz. bright yellow turmeric.
FRENCH PICKLE.
_Contributed by Mrs. Mary Palmer Bispham, Richmond, Va._
One pk. of green tomatoes, 1 head of cabbage, 10 onions, 12 green peppers, 1 lb. of white mustard, 2 oz. of mace, 4 tablespoons of cloves, 4 tablespoons of allspice, 2 of ground black pepper, 2 lb. of sugar, 4 oz. celery seed and 4 tablespoons of olive oil. Mix and let them stand over night in cider vinegar, enough to cover well. Then boil 2 hours. The next morning you can add more vinegar at discretion if not well covered as it boils, and enough to cover when done.
SPICED PEACHES.
PHILADELPHIA, PA.
This came from a cook who lived with Mrs. Byerly Hart, and previous to that with her mother, Mrs. Sigmund Horstmann.
_Contributed by Mrs. Walter R. Horstmann, Philadelphia, Pa._
Seven lbs. of fruit, 1 pt. of vinegar, 3 lbs. of sugar, cinnamon (about 3 pieces, 4 inches long), 1 oz. of allspice, 1 oz. cloves. Tie the spices, which must be whole, in a thin piece of muslin. Boil sugar, vinegar and spices together, pare and cut the peaches in half, and pour the mixture hot on the peaches, and let stand over night. Pour it off and bring it to a boil again, and pour on the peaches a second time, and put all in the kettle and boil 3 minutes.
SMALL CUCUMBER PICKLE.
_Contributed by Miss Elizabeth White, St. Paul, Mo._
One hundred small cucumbers sliced thin, not pared; sprinkle over them a cup of salt; let them stand over night; drain well in the morning, then add ¼ lb. white mustard seed, ¼ lb. black mustard seed, ¼ lb. celery seed, 4 coffee cups of olive oil, 2 teaspoons of sugar. Mix very thoroughly, add to cucumbers, cover the whole with hot vinegar.
ONION PICKLE.
MRS. ALICE COTELL PALMER, WILSON COUNTY, VA.
_Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._
Peel 2 gallons of small white onions and put on stove in porcelain kettle, covering them with water in which dissolve a pint of salt, just as the water gets hot take them off, pour onions and water in jar for two days, then drain for several hours. Put into a jar plain vinegar all night, and then drain again 3 hours, and put into jar and cover with vinegar which you must boil; 2 lbs. brown sugar, a cup of allspice, a ½ cup celery seed, a ½ cup of white mustard seed, spoonful turmeric. Pour this over the onions and fasten up for a month.
TOMATO PICKLE.
_Contributed by Mrs. M. Kim Miller, New York._
One pk. green tomatoes, ¼ pk. small white onions, 1 oz. celery seed, 75 small cucumbers, 25 small red peppers, ¼ lb. mustard seed, 1 oz. cloves, 1 oz. allspice, 1½ lb. brown sugar. Cover with cold vinegar.
MUSTARD PICKLE.
MRS. ROBERT G. GAMBLE, HAVERFORD, PA.
One qt. large green, cucumbers, cut into small pieces; 1 qt. tiny cucumbers, 1 qt. green tomatoes cut into pieces, 1 qt. small white onions, 1 large cauliflower divided into flowerets, 4 large green peppers. None of these ingredients are to be chopped, but cut in squares or small pieces. Put in brine 24 hours made of 1 cup salt to 1 gallon water. Scald until thoroughly heated through in the brine, drain well. Make a smooth paste of 6 tablespoonfuls common mustard (not that in bottles), 1 tablespoonful turmeric, 1 cup flour, 1 cup sugar, and 2 qts. of mild vinegar. Mix dry ingredients together with a little cold vinegar, then scald until very smooth, stirring constantly. When done, pour over the pickles, stir through bottle. Makes 4 qts.
CUCUMBER MASH.
MRS. NATHANIEL CHAPMAN (1820), PHILADELPHIA, PA.
_Contributed by Mrs. William R. Philler, Haverford, Pa., her Great-Granddaughter._
Late in September take 1 bushel of full grown green cucumbers, peel and slice them, sprinkle with salt and let them stand on a sieve 2 hours, so that the water may run off. Then chop up fine, and add 2 doz. large onions cut small, 1 lb. white mustard seed, ½ lb. ground mustard, ¼ lb. black pepper ground, 1 lb. black mustard seed. Mix all together with best wine vinegar, making the consistency of thick catsup and fill your jars, tying up and closing tight. Sometimes the vinegar soaks up, and it is necessary to add vinegar after a few days to each jar.
CHOW CHOW OR TOMATO PICKLE.
MRS. E. W. HORSTMANN, PHILADELPHIA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Cut a peck of green tomatoes in nice slices, salt them and let them lie 24 hours, then drain and press them dry with a towel; 6 large onions cut in slices, ¼ lb. of mustard seed, ½ lb. ground mustard, 1 oz. black pepper, ½ oz. ground ginger, ¼ oz. of cloves. Mix the spices, put a layer of tomatoes, spices and onions, alternately, into the kettle. Cover with strong vinegar and boil 20 minutes.
PEPPER HASH.
MRS. GEORGE PHILLER, PHILADELPHIA, PA.
_Contributed by Mrs. Wm. R. Philler, Haverford, Pa._
To 3 heads of cabbage, add 2 doz. peppers chopped, handful of mustard seed. Put in jars, heat vinegar and pour over quite hot; mix it up and let it stand until the next day. Pour off, heat again, and pour over. When cold tie up.
CHOW CHOW PICKLE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Two heads of cabbage, 6 red peppers, 6 green peppers, 2 doz. white onions, 1 doz. cucumbers. Slice all fine. Put them into a colander, sprinkle with salt well throughout. Put a press on it and let stand 24 hours. Have ready ½ gal. cold vinegar into which put ½ oz. ground mustard seed, 1 teacup of grated horseradish, a few whole cloves and allspice. Tie up in a thin bag half an ounce of turmeric, put it into the middle of the pickle. Put pickle into a stone jar and pour your spiced vinegar on it adding a tablespoon of brown sugar.
BORDEAUX SAUCE.
MISS BOUGHTER, PHILADELPHIA, PA., (1865).
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One gallon green tomatoes cut in slices, 2 gallons cabbage cut coarsely, 1 doz. onions, 1 oz. of turmeric, 1 oz. celery seed, 1 oz. of whole cloves, 1 oz. whole allspice, 1 oz. whole peppers, ½ oz. ground ginger, ½ oz. white mustard seed, ½ lb. brown sugar, 1 gallon vinegar. Mix all together, boil 20 minutes, put salt on cabbage, onions and tomatoes and let stand about ½ hour, then drain before adding spices and vinegar.
GRAPE SAUCE.
F. L. LEWIS, CANADA.
_Contributed by Mrs. Wm. A. Glasgow, Jr._
Five lbs. of fruit, 1 pt. of vinegar, 3 lbs. of sugar, 1 tablespoon of cinnamon, 1 tablespoon cloves, 1 tablespoon allspice. First separate the pulp from the skins and put in separate dishes. Boil the pulp until seeds rise, then strain through a sieve, add the skins, spice, sugar and vinegar. Boil altogether about 30 minutes and bottle.
DANIEL WEBSTER’S RECIPE FOR PICKLE.
_Contributed by Mrs. Russell Davenport, Philadelphia, Pa._