Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-10-22
NEW YoRK TIMES REoElrrs

How MotD CAN RE PREvENTED ON PICK
LEs.--Cut horse radish roots in thin slices,
lengthwise. and lay halfu dozen or so OF
these pieces ON the top uf each crock Of
pickles, allowing Them 10 remain until all
pickles ARE uscd Grated horse radish
will not DO as It soon lOnses lis strength
and fermeuts.
PlcKnED CABBAoE. Take the red cab.
bage remove outer leaves, aud shred
sprinkle thoroughly with fine salt; let il
remain with salt for two days, removing the
water; make pickle with vinegar. with
four ounces OF ground ginger, four ounces
of ground pepper, one ounce Of cloves, and
boil it put the cabbage in jars, packing
closely; when the vinegar with spices is on
the boil till up the jars; will be good to
cat in week.
RUSSIAN SALAD.-Take the breast and
drumsticks OF cold roasted or boiled
fowl and cut fine; slice and cut four slices
OF ham or six Of tongue; cut the meat in
siyers slice six good sized potatos; mince
finely one sour apple, mix all these togeth-
er; make either a mayonnaise sauce or AN
oil and vinegar dressing: decorate with
beet root and olives; an excellent addition
is two anchovies cut fine; do not add AN
onion, though the true Russian salad
ought TO have it,
CuRoN MELLON PRESERVES Slice the
mellon thin, take Of the rind, lay the
pieces in cold water fifteen minutes, then
take them out and weigh TO seven pounds
mellon the same quantity Of sugar, dis.
solve the sugar, and when 1t boils put in
the mellon with one ounce stick cinnamon,
half ounce whole cloves, quarter pound
frnH al IA a thin ltufF
boil one and quarter hours, then add
three oranges and three lemons sliced thin
and boil all fifteen minutes; take out The
spices before putting up.
GREEN TOMATO PICKLE.-Slice pock Of
green tomatos and two quarts OF white
onions, and halt dozen green peppers,
leaving out the cores and veins; sprinkle
with salt in layers, let 1t stand 10 or IA
hours strain Of the pickle that forms and
any salt that may not have Dissolved; put
the vegetables in preserving kettle with
a gallon Of vinegar. two pounds Of brown
sugar, one ounce Of whole black pepper,
the same Of cinnamon aud alspice, a half
ounce Of cloves and the same Of mace
boil the whole slowly but steadily for half
an hour; or until the tomatoes are semi
Translucent; put in jars as soon as perfect
ly cold; the pickle can be eaten immediate
ly, but improves with age.
CHICKENS LIvERs. One and one.half
dozen Of chicken lvers, one-quarter pound
Of fat bacon, one saltspoonful Of pepper,
the same Of salt. Place the livers ia
saucepan, cover them with cold water,
throw in the salt, and, bringing the water
quickly to the boiling point, let the livers
boil five minutes. When done, remove
the livers from the water slice them
lcngthwise carefully in order not to break
them, and, eating the bacon in very thin
slices, and Of size corresponding to the
slices of liver, thread alternate sizes of
liver and bacon upon n spit and broil all
over II bright fire five minutes, turning
them constantly in order that they may
brown easily. When broiled, sprinkle over
all the pepper, and send them to table on
spit.
ltIssoLEs OF CHICKEN.-Mix three ounces
Of butter with a small quantity Of flower.
then put in a saucepan, and keep stirring
il over the fire; add gradually half IL tum.
bier OF milk, aud when Of the consistency
Of thickish custurd, take the saucepan off
the fire; cut out ali the meat from cold
roast fowl, and mince it finely without
skin or bone take two hard boiled eggs,
chop them small, mix them with the fowl,
and put all together into the made sauce
leave the whole on floured marble to get
cold, then form into the shape Of outlets;
egg and bread crum them, and fry in drip
ping light golden color take some small
chicken bones to form shank run one
through each outlet, and put frll of
paper at the end. Serve with cream sauce
round the outlets.