The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

the seeds, they should be taken out carefully with a penknife, so as not to mangle the pepper. Soak them in salt and water, eight or nine days, change the water each day, and keep them in a warm place. If you like them stuffed, put in cinnamon, cloves, mace, and nasturtions, lay them in cold spiced vinegar. Tomatoes when very small, and green, are good pickled with the peppers. 105. _Mangoes._ Procure muskmelons as late in the season as possible, and those that are very green; if pickled early, they are apt to spoil. Take out the seeds, and soak them in salt and water, three or four days. Then take them out of the water, sprinkle powdered cloves, and nutmeg, round on the inside of the melon, fill them with strips of horseradish, cinnamon, small string beans, or flag root, nasturtion, and radish tops, fill the crevices, with American mustard seed; put on the covers, and sew each one up in a bag. Lay the melons in a stone jar, with the side that the covers are on up; turn on scalding hot vinegar, with alum, pepper corns, and salt in it. Pickled barberries are a pretty garnish for them. 106. _To Pickle Butternuts and Walnuts._ The nuts for pickling should be picked as early as the first of July unless the season is very backward, if a pin will go through them easily, they are in a right state for pickling. Soak them in salt and water, a week, then drain, and scrape or rub them, with a cloth, sprinkle them with ground cloves, and pour on boiling vinegar, spiced with cloves, pepper corns, allspice, and mace, add a little salt. They will be fit to eat in the course of a fortnight, or three weeks. The vinegar they are pickled in, makes a nice catsup, if boiled down to half the quantity, and a little more spice added. 107. _To Pickle Cabbage, and Cauliflower._ Purple cabbages are the best for pickling. Pull off the loose leaves and quarter them, sprinkle salt on the flat side of