The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1880-10-31
Reeeipts for the TnhIe.

how Mold can be prevented ON Plckles:-
Gut horse radlsI roots in thin slices, erlth-
wise, and lay nall dezen or So of these pieces
on the top OF each crock of pickles, allowing
tnem 10 Remain untll all the picAles are used.
Grated horseradlsh will not do. as it soon
looses It's strength and then ferments. E. X.
Orange Sauce.-0range sauce is composed
OF @ grated rind of bitter oranges, horse.
radlsh, mustard, cayenne pepper, etc. IL is
as Important an adjunct TO nam, MS brown
bread and utter 0 white bait, or apple
saucs to sucking pig, and brings out, iu u
marvellous manner, certain delicate aromas,
certain hidden subtletes of flavor which,
without its aid, are almost imperceptibe to
III ordinary palaLe.-remple Bar.
Picked Cabbage Take the red cabbage,
remove outer leaves, and shreds; sprinkle
thoroughly with fine salt; let it remain with
salt two days, removing the water; make a
pickle with vinegar, wish fonr ounces of
ground ginger, four ounces of pepper, one
once of cloves, and boil it; put the cabbage
in jars, packing closely ; when t1e vinegar
with spices is on the boil fill up the Jars; will
be good to eat in week.-N. 0. l.. Dalton
Russian Salad.-Take the breast and drum
sticks of cold roasted or boiled fowl and
cut line; slice ana cut four slices Of ham or six
tongue; cut the meat in sIiers slices six
OF good sized potatoes; mince finely ON sour
apple; mix all these together; make either "A
may onualso sauce VI an GA aAu vinegar Qres-
sing; decorate with hcet-r0ot md olives an
excellent addition is two anchovies cut fine :
| do not add an onion, though the true Russi.
an salad ought TO have IT'D. ID. M.
ChrOn Nj lon Preserves. Slice the melon
thin, take off the rind, lay tue pieces in cold
water 10 minutes, Vnun Take them out and
weigh to seven pounds Of melon the same
quantity Of sugar, dissolve the sugar, and
when j. boils put in the melon with one ounce
Of stick cinnamon, half ounce whole cloves,
quar- OF pouud OF green ginger lied mp
in thin muslin bag, boz one and y quarter
hours, then add three oranges and three lem.
ons sliced thin, and boil all Is minutes; take
out the spices before putting up.-M. f..
Flushing.
CauiillJwor au Gratn. the cauli-
flower; in y stew pan put in an ounce of
fresh butter, ounce of siited flour; wnen the
butter melis stir in pint of cold water or the
same quantity Of Cold milk boil, string all
the time, unul 1t is thick; add n little silt and
pepper; take the sauce of of the fire and
add TO II three ounces of grated Parmesan
cheese; dry the cauihOwer perfectly in a
towel, removing the outside stems and leaves:
place il in a baking dish ; pour the sauce
over it, drinking over it one more ounce of
grated psrmessn bake gently until it
browns slightly H. II. OH, Albany.
Mangoes.- any melon may be
used before it is quite ripe, yet there is II par.
ticular sort for thu: purpose, which the gar
deners know, and which should be mangoed
soon after they are gathered. Cut small
piece out of one end; through that take the
seeds and mix them with mustard.seed and
shred garlic; stuff the melon as full as the
space will allow, and replace the cut piece 1;
bind it up with pack thread; to allow for
wasting, boil good quNot'ty Of vinegar,
with pepper, salt, ginger, and any sweet
spices; then pour it boiling hot over the man
goes during four successive days, and on the
last put -four Of mustard and scraped horse.
radish into the vinegar just as it bois up /;
observe that there ia plenty of vinegar, as
pickles are spoiled unless well covered. -
Mrs. Hales.
Green Tomato Pckle.-Slice a peck of
SlNSh tphobOOo anu WV quarts VI WulLb on
ions, and Il halt dozen green peppers, leay-
ing out the cores and veins sprinkle with
salt in layers, let it stnnd II or ii hours !;
strain off the pickle that firms and any salt
that may net have dissolved; put the vegeta-
bles in preserving kettle with gallon Of
vinegar, two pounds of brown sugar, one
ounce of whole black pepper, the same
of allspice and cinnamon, half ounce of
cloves, and the same of mace boil the whole
slowly but steadily for an hour or until the
tomatoes are semi.transparent put in jars as
soon MS n perfectly cod the pickle can be
eaten Immediately, but improves with age
Ella NJ. f., Brooklyn.
Chickens Livers.-0ne and one half dozen
of chicken livers, one quarter Of pound of
fat bacon, one saltspoontul of PEPPER, one
saltspoonful salt. Place the ivers iuto
saucepan, cover them with cold water, throw
in the salt, and, bringing the water iclily
to the boiling point, let the livers boil for
five minutes. When done, remove the livers
from the water slice them lengthwise care
fully in order not to break them, and cutting,
the bacon into very thin slices, and of size
similar to the slices of liver, thread alternate
sizes of liver and bacon upon spit, and
broil all over bright fire five minutes, tura-
ing them constantly in order that they may
brown easily. When broiIed sprinkle over
all the pepper, and send them to table on
spit-The AIT of cooking, -Dobs.