Jane Hamilton's recipes

Wash the mangoes, put them in salt water strong enough to bear an egg, and let them remain for three or four weeks; then green them with alum and grape leaves; throw them into a tub of cold water, and as soon as they are cold take out the insides and put them in vinegar for a fortnight. The vinegar need not be strong. Soak the mangoes in cold water five or six hours before greening them. For thirty mangoes of the usual size, take one pound of white mustard seed, the same quantity of black mustard seed, one ounce of mace, two ounces of celery seed, and a quarter of a pound of horseradish scraped fine. After these ingredients have been half pounded and mixed with three gills of good sweet oil stuff the mangoes. Tie them with a yarn string and lay them in jars. Put to this number of mangoes a dozen large silver onions peeled. Put to the vinegar for this number of mangoes (say this amount of seasoning for two gallons of vinegar instead of thirty (88) mangoes) three pounds of sugar, four ounces of horseradish scraped fine, two ounces of long pepper (soaked in warm water and sliced), two ounces of allspice half pounded, and four ounces of celery seed. Stir these well together, cover the jars close, and set in the hot sun every day for three or four weeks, according to how hot the sun is. Cover the jars with bladders and keep them close. This pickle is not ready for use in less than a year. It should be looked at every month or two and more vinegar added if necessary. The mangoes should be well covered by the vinegar. This pickle and all others should be made of good cider vinegar. GREEN PEPPER. Take the sweet pepper as soon as it is fully grown and put in strong brine for a fortnight; then slit each pepper on one side and take out the seeds and put them in vinegar and water or weak vinegar for (89) another fortnight. Then stuff them with black and white mustard seed (bruised until the skin is broken), coriander seed bruised, celery seed (beaten fine), and sliced celery and sliced cucumbers prepared for pickling. Tie them with soft yarn string, put them in a jar and pour on vinegar. GREEN TOMATO. Take one peck of green tomatoes, cut them in slices, and put them in a jar in layers; sprinkle each layer with salt. Also put with them twelve large silver onions sliced transversely. Let them stand twenty-four hours, then take them out and let them drain. After they have drained add one ounce coriander seed, three parts red pepper cut into small pieces, three lemons sliced, two ounces English mustard, five pounds brown sugar, four ounces white mustard seed bruised, one ounce ginger, one ounce cloves, one ounce allspice, one ounce black pepper, and one ounce celery seed, all beaten fine. Put the ' (90) tomatoes and seasoning in layers alternately in the skillet; cover with strong vinegar and simmer briskly until the tomatoes are clear. LEMON PICKLE.