The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1885-11-26
CITIZEN RECIPES.
Prepared and Recommended by Ono of the
Best HOuse-Keepers in Pulaski.
TWO GALLONS OF OIL PICKLE.

Best H0uSe-h66perS In fulasKli
TWO GALLONS OF OIL PICKLE.
One quart of horse-radish; two
small pods of red pepper; two lbs.
of sugar; two small heads OF garlic;
six tablespoons of turmeric; six
races of ginger; twelve tablespoons
full of mustard seed; four pieces of
mace; few grains of black pepper;
few cloves; six tablespoons of
olive oil; half gallon OF good apple
vinegar. Let the vinegar come to
boil, pour over the cucumbers
whilst hot; add the oil after the
vinegar becomes cold; the oil gives
rich taste to the pickles; also pre-
vents fermentation.
OLD VIRGINIA MIXED PICKLE.
One peck of green tomatoes fifteen
large white onions; half peck of
small onions; two dozen cucumbers ;
two large heads of cabbage; one
pint of grated horse-radish; half a
pound Of ground mustard; two OF
of termeric; two OF. of cinnamon ;
TWO OF. of celery seed. Grind the
large onions and cabbage in a sau-
sage grinder; quarter the cucum-
bers and put in the small onions
whole; mix together with a quart of
salt; let it stand "a hours; then
strain off the water and pour over
half a gallon of water and vinegar
let it stand at least "a hours; then
strain as dry as possible; add the
spices and one and half gallons Of
vinegar boiling hot; do this three
mornings in succession using the
same vinegar, and the third morn
ing add one pound Of brown sugar;
the receipt cap be divided and
make less.
SWEET PICKLE.
q SeYen pounds of fruit; three
pounds Of sugar; one quart of apple
vinegar; one tablespoon ofcinamon;
one tablespoon of mace; one table
spoon of cloves. Let the fruit cook
antil about half done and you can
pierce them with a straw.
GREEN TOMATO CATsUP.
One gallon of green tomatoes
half gallon of vinegar; one table
spoon of salt; one tablespoon OF
black pepper; six large onions slic-
ed; one tablespoon Of mustard and
two cups of sugar.
CHICKEN SALAD.
Boil one large chicken thorough
ly until the meat begins to leave
the bone; to the meat add one-third
as much cabbage; grind meat and
cabbage together in sausage grin
der ;thenadd third as much cucum-
Der pickle as you have meat; use
pickle that has been well spiced and
cut up the pickle very fine; pour
over the meat, pickle and cabbage a
piece of butter the size of hen egg
melted; for the dressing boil six
eggs hard and mash the yolks; add
one even tablespoon of ground mus
tard; one teaspoon of salt; two even
teaspoons of celery seed; if fresh
celery can be procured use one
third as much celery as meat and
omit using the cabbage and celery
seed; mix the dressing with tea cup
of vinegar, spiced vinegar from the
pickle jar is best; if not used, add s
little sugar to the vinegar, just
enough to destroy the sharp acid
taste.
SALMON SALAD.
Boil the salmon in the can TWEEN
ty minutes; boil six eggs hard, mash
the yolks very fine; add one table
spoon Of melted butter; even table
spoon of mustard; teaspoon of salt;
cut up very fine one third as much
cucumber pickles which has been
well spiced and put il vinegar TO
the taste.
POTATO SALAD.
Eight eggs hard boiled; eight
large Irish potatoes boiled and
mashed; one tablespoon of mustard;
one tablespoon of celery seed; one
teaspoon of olive oil, or if preferred,
melted butter or ham-gravy can be
used in the place of olive oil: one
finely cut onion; salt, pepper and
vinegar to taste.
DRESSING FOR LETTUCE.
One or two large Irish potatoes
cooked and mashed through a sieve;
one tablespoon of salt; dessert
spoon of mustard mixed in a little
cold water with little salt and su-
gar; make enough mustard to last
several days as fresh mustard is not
good; must stand at least one or two
hours; yellows Of two hard boiled
eggs mashed smoothly; three ten
der onions cut very fine; cut up the
lettuce and pour the dressing over.
VEGETABLE SOUP.
Take your chicken, steak, beef or
mutton, put it on Immediately after
breakfast; put the kettle two thirds |
full of water; let 1t boil three or
four hours; then add ochre, toma-
toes, corn, butter beans, celery or
celery seed, onions, potatoes and a
dozen cloves; boil your potatoes
first and mash them up; add salt
and pepper to taste.
TOMATO CATsUP.
Cook the ripe tomatoes until done;
strain through sieve; to one-half
gallon of the juice add two onions
chopped fine; half pound of sugar;
tablespoon of black pepper; tea
spoon and half of cloves; teaspoon |
of cinnamon; teaspoon of ginger;
one and half pints of vinegar.
The Reason BE Didn't Get It.
"Well. this is q DrettV time for |