Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

a week; then make a new pickle, and let them lay in it another week; then wash them, and scald them in weak vinegar, or sour cider, with cabbage leaves around the kettle; put them in a jar, and put the vinegar and leaves in with them; leave them two days, then wipe them carefully, and to two dozen mangoes, have an ounce of mace, one of cloves, some nasturtions, small onions, scraped horse-radish, and mustard seed sufficient to fill them; fill up the inside of each one, and tie them round with strings. Put them in your kettle with strong vinegar, and let them scald a few minutes; then put them in a wide-mouthed jar, and pour the vinegar over; have them covered close, and they will keep good for several years. Large green tomatoes make good mangoes, previously salted and drained, when fill them as other mangoes. For Pickling Mangoes with Oil and Vinegar. Cut a square piece out to remove the inside; lay them in salt and water nine or ten days, and afterwards green them as any other pickle. For stuffing, take two ounces of garlic, dried and pulverized, two ounces of horse-radish, prepared as the garlic, two ounces of nutmegs, two ounces of cloves, two ounces of mace, two ounces of whole mustard seed. When the mangoes are large, put a small cucumber, and two beans in each. Wipe each mango perfectly dry before the stuffing is put in; sew each up, and tie twine around it; then put them in a pot, and pour the pot two-thirds full of sharp vinegar; pour sweet oil on the top till covered. The ingredients must be mixed with sweet oil. The spices, &c. mentioned, are sufficient for a dozen mangoes. Cucumbers. Gather the cucumbers while they are small, lay them in a jar with salt enough to make a pickle; pour in a little water, and if there is not salt enough to cover them, in a few days put in more. At the end of two weeks put them in a kettle, with cabbage leaves around