Recipes Nos. 4008–4163

No. 4008 — Pickled TomatoesOriginal recipe No. 4008 · 1901 No. 4009 — Dried Mixed Soup RootsOriginal recipe No. 4009 · 1901 No. 4010 — Growing Radishes at Any SeasonOriginal recipe No. 4010 · 1901 No. 4011 — Starting ArtichokesOriginal recipe No. 4011 · 1901 No. 4012 — Artificially Cultivating PorciniOriginal recipe No. 4012 · 1901 No. 4013 — Cultivating ChampignonsOriginal recipe No. 4013 · 1901 No. 4014 — Fresh Winter Cress on a ConeOriginal recipe No. 4014 · 1901 No. 4015 — Fresh Parsley Greens in WinterOriginal recipe No. 4015 · 1901 No. 4016 — Fresh Dill Greens in WinterOriginal recipe No. 4016 · 1901 No. 4017 — Fresh Leek, Celery and Parsley Roots through Spring and SummerOriginal recipe No. 4017 · 1901 No. 4018 — Fresh Carrots in SpringOriginal recipe No. 4018 · 1901 No. 4019 — Fresh Parsnips in SpringOriginal recipe No. 4019 · 1901 No. 4020 — A Year-Round Supply of Green Onion TopsOriginal recipe No. 4020 · 1901 No. 4021 — Growing Onions for SeedOriginal recipe No. 4021 · 1901 No. 4022 — Growing ShallotsOriginal recipe No. 4022 · 1901 No. 4023 — Growing and Using PumpkinsOriginal recipe No. 4023 · 1901 No. 4024 — Growing ChicoryOriginal recipe No. 4024 · 1901 No. 4025 — Growing BeetrootOriginal recipe No. 4025 · 1901 No. 4026 — Growing Culinary PoppiesOriginal recipe No. 4026 · 1901 No. 4027 — Cultivating ArtichokesOriginal recipe No. 4027 · 1901 No. 4028 — Growing WatermelonsOriginal recipe No. 4028 · 1901 No. 4029 — Growing PotatoesOriginal recipe No. 4029 · 1901 No. 4030 — Growing Potatoes from True SeedOriginal recipe No. 4030 · 1901 No. 4031 — A Method for Obtaining More PotatoesOriginal recipe No. 4031 · 1901 No. 4032 — Uses for Frost-Damaged PotatoesOriginal recipe No. 4032 · 1901 No. 4033 — Keeping Potatoes through Winter in an Outdoor ClampOriginal recipe No. 4033 · 1901 No. 4034 — Trenches for Storing Beets, Carrots and TurnipsOriginal recipe No. 4034 · 1901 No. 4035 — Trenches for Storing CabbageOriginal recipe No. 4035 · 1901 No. 4036 — Cultivating and Using NettlesOriginal recipe No. 4036 · 1901 No. 4037 — Preserving and Transporting FishOriginal recipe No. 4037 · 1901 No. 4038 — Keeping Cod, Salmon and Other Fish FreshOriginal recipe No. 4038 · 1901 No. 4039 — Keeping Fish and Poultry in an IcehouseOriginal recipe No. 4039 · 1901 No. 4040 — Transporting Live Fish in SummerOriginal recipe No. 4040 · 1901 No. 4041 — Transporting Live Carp in SummerOriginal recipe No. 4041 · 1901 No. 4042 — Transporting Live Fish in WinterOriginal recipe No. 4042 · 1901 No. 4043 — Another Method for Transporting Fresh FishOriginal recipe No. 4043 · 1901 No. 4044 — Keeping Domestic Ducks Fresh until MidwinterOriginal recipe No. 4044 · 1901 No. 4045 — Transporting Poultry in WinterOriginal recipe No. 4045 · 1901 No. 4046 — Freezing Domestic and Wild PoultryOriginal recipe No. 4046 · 1901 No. 4047 — Restoring Spoiled Hazel GrouseOriginal recipe No. 4047 · 1901 No. 4048 — Keeping Hazel Grouse and SnipeOriginal recipe No. 4048 · 1901 No. 4049 — Keeping Quails, Small Game Birds and ThrushesOriginal recipe No. 4049 · 1901 No. 4050 — Dried PikeOriginal recipe No. 4050 · 1901 No. 4051 — Dried RoachOriginal recipe No. 4051 · 1901 No. 4052 — Dried Fish in GeneralOriginal recipe No. 4052 · 1901 No. 4053 — Salting All Kinds of FishOriginal recipe No. 4053 · 1901 No. 4054 — Salting Beluga or SturgeonOriginal recipe No. 4054 · 1901 No. 4055 — Grainy Sturgeon CaviarOriginal recipe No. 4055 · 1901 No. 4056 — Sturgeon VesigaOriginal recipe No. 4056 · 1901 No. 4057 — Sturgeon GlueOriginal recipe No. 4057 · 1901 No. 4058 — Salting Pikeperch and PikeOriginal recipe No. 4058 · 1901 No. 4059 — Turning Very Salty Fish into Lightly Salted FishOriginal recipe No. 4059 · 1901 No. 4060 — Salting SalmonOriginal recipe No. 4060 · 1901 No. 4061 — Salting Wild DucksOriginal recipe No. 4061 · 1901 No. 4062 — Dutch Herring with Olive OilOriginal recipe No. 4062 · 1901 No. 4063 — Hamburg-Style Marinated HerringOriginal recipe No. 4063 · 1901 No. 4064 — Marinated HerringOriginal recipe No. 4064 · 1901 No. 4065 — Marinated Herring, Another MethodOriginal recipe No. 4065 · 1901 No. 4066 — Keeping HerringOriginal recipe No. 4066 · 1901 No. 4067 — Making Ordinary Herring Taste like Dutch HerringOriginal recipe No. 4067 · 1901 No. 4068 — Marinated Herring for SummerOriginal recipe No. 4068 · 1901 No. 4069 — Marinated Herring for Summer, Another MethodOriginal recipe No. 4069 · 1901 No. 4070 — Refreshing HerringOriginal recipe No. 4070 · 1901 No. 4071 — Herring Brine as a Substitute for Sardines in SaucesOriginal recipe No. 4071 · 1901 No. 4072 — Marinated TenchOriginal recipe No. 4072 · 1901 No. 4073 — Pickled Smelt and VendaceOriginal recipe No. 4073 · 1901 No. 4074 — Pickled VendaceOriginal recipe No. 4074 · 1901 No. 4075 — Pickling Fish in GeneralOriginal recipe No. 4075 · 1901 No. 4076 — Pickling EelsOriginal recipe No. 4076 · 1901 No. 4077 — Pickled Eels, Another MethodOriginal recipe No. 4077 · 1901 No. 4078 — Boiled Pickled EelOriginal recipe No. 4078 · 1901 No. 4079 — Fried Pickled EelOriginal recipe No. 4079 · 1901 No. 4080 — Pickled Beluga SturgeonOriginal recipe No. 4080 · 1901 No. 4081 — Pickled Pike or PikeperchOriginal recipe No. 4081 · 1901 No. 4082 — Pickled SalmonOriginal recipe No. 4082 · 1901 No. 4083 — Monastery-Style Pickled PikeOriginal recipe No. 4083 · 1901 No. 4084 — Homemade Pike CaviarOriginal recipe No. 4084 · 1901 No. 4085 — English-Style Pickled FishOriginal recipe No. 4085 · 1901 No. 4086 — Pickled Small SmeltOriginal recipe No. 4086 · 1901 No. 4087 — Pickled Salmon, Another MethodOriginal recipe No. 4087 · 1901 No. 4088 — Pickling LampreysOriginal recipe No. 4088 · 1901 No. 4089 — Pickled Crayfish TailsOriginal recipe No. 4089 · 1901 No. 4090 — Pickled Burbot LiverOriginal recipe No. 4090 · 1901 No. 4091 — Pickled TurkeyOriginal recipe No. 4091 · 1901 No. 4092 — Pickled Geese and DucksOriginal recipe No. 4092 · 1901 No. 4093 — Pickled Hazel GrouseOriginal recipe No. 4093 · 1901 No. 4094 — Pickled Rolled GooseOriginal recipe No. 4094 · 1901 No. 4095 — Pickled SnipeOriginal recipe No. 4095 · 1901 No. 4096 — Pickled Small Birds (Waxwings)Original recipe No. 4096 · 1901 No. 4097 — Home-Smoked Whitefish and Other FishOriginal recipe No. 4097 · 1901 No. 4098 — Home-Smoking Fish, Another MethodOriginal recipe No. 4098 · 1901 No. 4099 — Smoked EelOriginal recipe No. 4099 · 1901 No. 4100 — Smoked HerringOriginal recipe No. 4100 · 1901 No. 4101 — Salting and Smoking Goose HalvesOriginal recipe No. 4101 · 1901 No. 4102 — Salting and Smoking Goose Halves, Another MethodOriginal recipe No. 4102 · 1901 No. 4103 — Smoked Rolled Goose HalvesOriginal recipe No. 4103 · 1901 No. 4104 — Smoked HareOriginal recipe No. 4104 · 1901 No. 4105 — Concentrated Dried Meat StockOriginal recipe No. 4105 · 1901 No. 4107 — Concentrated Dried Lenten Vegetable StockOriginal recipe No. 4107 · 1901 No. 4108 — Dried Tomato StockOriginal recipe No. 4108 · 1901 No. 4109 — Corned BeefOriginal recipe No. 4109 · 1901 No. 4110 — Smoked BeefOriginal recipe No. 4110 · 1901 No. 4111 — Salting and Smoking VealOriginal recipe No. 4111 · 1901 No. 4112 — Salting and Smoking Mutton (Soot Infusion)Original recipe No. 4112 · 1901 No. 4113 — A Newly Invented Way to Smoke Ham without SmokeOriginal recipe No. 4113 · 1901 No. 4114 — Uses for a Pig's HeadOriginal recipe No. 4114 · 1901 No. 4115 — Uses for TonguesOriginal recipe No. 4115 · 1901 No. 4116 — Uses for the NapeOriginal recipe No. 4116 · 1901 No. 4117 — Uses for BloodOriginal recipe No. 4117 · 1901 No. 4118 — Uses for FeetOriginal recipe No. 4118 · 1901 No. 4119 — Uses for Bauch-Speck (Belly Bacon)Original recipe No. 4119 · 1901 No. 4120 — Uses for Offal and IntestinesOriginal recipe No. 4120 · 1901 No. 4121 — Uses for Small FilletsOriginal recipe No. 4121 · 1901 No. 4122 — Uses for the BreastOriginal recipe No. 4122 · 1901 No. 4123 — Uses for Fore and Hind ShouldersOriginal recipe No. 4123 · 1901 No. 4124 — Uses for RibsOriginal recipe No. 4124 · 1901 No. 4125 — Uses for Large Sheets of FatbackOriginal recipe No. 4125 · 1901 No. 4126 — Uses for Large Outer FilletsOriginal recipe No. 4126 · 1901 No. 4127 — Uses for the BackboneOriginal recipe No. 4127 · 1901 No. 4128 — Salting Ham and Pork in BarrelsOriginal recipe No. 4128 · 1901 No. 4129 — Salting Hams Intended for SmokingOriginal recipe No. 4129 · 1901 No. 4130 — Westphalian Method of Salting Hams for SmokingOriginal recipe No. 4130 · 1901 No. 4131 — Salting Large Sheets of FatbackOriginal recipe No. 4131 · 1901 No. 4132 — Little Russian Salted Pork Fat, Another MethodOriginal recipe No. 4132 · 1901 No. 4133 — Salting Tongues and FilletsOriginal recipe No. 4133 · 1901 No. 4134 — Keeping Internal Pork Fat for Salves and PomadesOriginal recipe No. 4134 · 1901 No. 4135 — Keeping Salted but Unsmoked HamOriginal recipe No. 4135 · 1901 No. 4136 — Keeping Smoked HamOriginal recipe No. 4136 · 1901 No. 4137 — Pork Aspic (Studen)Original recipe No. 4137 · 1901 No. 4138 — Pressed Headcheese from a Boar's Lower JawOriginal recipe No. 4138 · 1901 No. 4139 — Pressed Headcheese from a Boar's Upper HeadOriginal recipe No. 4139 · 1901 No. 4140 — Pork Headcheese (Sülze)Original recipe No. 4140 · 1901 No. 4141 — Excellent Smoked SausagesOriginal recipe No. 4141 · 1901 No. 4142 — Fresh SausagesOriginal recipe No. 4142 · 1901 No. 4143 — Smoked SausagesOriginal recipe No. 4143 · 1901 No. 4144 — Lithuanian Smoked SausagesOriginal recipe No. 4144 · 1901 No. 4145 — Italian Smoked SausagesOriginal recipe No. 4145 · 1901 No. 4146 — Viennese SausagesOriginal recipe No. 4146 · 1901 No. 4147 — Sausages for Prompt UseOriginal recipe No. 4147 · 1901 No. 4148 — Blood SausagesOriginal recipe No. 4148 · 1901 No. 4149 — Black Blood Sausages with BuckwheatOriginal recipe No. 4149 · 1901 No. 4150 — Blood Sausages with Fine Buckwheat GroatsOriginal recipe No. 4150 · 1901 No. 4151 — Blood Sausages with Smolensk Groats or Buckwheat FlourOriginal recipe No. 4151 · 1901 No. 4152 — Blood Sausages with Coarse BuckwheatOriginal recipe No. 4152 · 1901 No. 4153 — Finnish Palt (Blood Dumplings) with Rye FlourOriginal recipe No. 4153 · 1901 No. 4154 — White Sausages with Smolensk GroatsOriginal recipe No. 4154 · 1901 No. 4155 — White Sausages with Smolensk Groats, Another MethodOriginal recipe No. 4155 · 1901 No. 4156 — White Rice SausagesOriginal recipe No. 4156 · 1901 No. 4157 — French-Style SausagesOriginal recipe No. 4157 · 1901 No. 4158 — German-Style SausagesOriginal recipe No. 4158 · 1901 No. 4159 — Goose-Liver SausagesOriginal recipe No. 4159 · 1901 No. 4160 — Calf-Brain SausagesOriginal recipe No. 4160 · 1901 No. 4161 — Hazel-Grouse SausagesOriginal recipe No. 4161 · 1901 No. 4162 — Hazel-Grouse or Hare SausagesOriginal recipe No. 4162 · 1901 No. 4163 — Fish SausagesOriginal recipe No. 4163 · 1901