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Show Favorite Russian Dishes. I HiiBKlans are past mistresses la tho art of preseivltiK vcRetables and fruits, as. on account of the bevere I winters. It Is necc-sni) for them to! lay In meat stoics I'eih.ips the most curious are ptescivod Itusshin ciicuni hers, ubout three laches long ami in ' shape ipseniblliiK ilwaif vpctalnV i l mairows. These arc pliiced In a two I gallon store Jar In Inveis. dlviilcd I from each othei b) leaves of the oak cheri) tiee and black cuiranl The (list and last named are supposed to sdve a pleasant flavor to the vcro-utile, vcro-utile, while the cherr) leaves pievent Hie cucumbers nettlnt; soil When the last la or of leaves Is milled, salted cold water Is pouted over the wholr to (he brim, and n plive of wood Iea Iiir a space between It and the side I or the Jar foi the air to enter it placed on Hie top, with n haav) I welulii to Keep the vegetables down I ITIio) aie onion with tint mem ami, I much appieel.iteil IliaisliiR Is order I stood to ,erficlloii In l'lance. hill af ! a Mile, nun, on nl beef are gcm-uill) I overcooKed when loas'ed |
