Evening Republican, Volume 17, Number 65, Rensselaer, Jasper County, 17 March 1913 — RECIPE FOR PICKLED OYSTERS [ARTICLE]

RECIPE FOR PICKLED OYSTERS

Seems to Involve Good Deal of Work, but Probably Result* Would Make It Worth While.

“Open one hundred large oysters, save all the liquor out of tte beards and as you do theta throw them in their own liquor. Set .the oysters over a slow fire, boil them quickly half an hour and as the scum risen take it off. Take them out. Strain the liquor through a fine cloth and put the oysters in it again. While the liquor is hot take out half a pint, pl.t into it a quarter pt an ounce of cloves, half as much mace, boil this intil the goodness is out, then put in half a pint of vinegar, half an ounce of black pepper. Put t,hem altogether, let them stand till they are cold and put them up.”—From an Old Family Cook Book.