One peck of ripe tomatoes, sliced and put down in I/2 pint of salt for 24 hours. Strain well and add the following to them. Slice I quart onions, 5^ pound brown sugar, 3^ ounce of celery seed✪ Yellow Pickle, i^ pound mustard seed, ]/\ pound ground mustard. Make a layer of tomatoes and one of spice and sugar, and cover the wliole with the best vinegar. Before adding the mustard mix it with a small amount of olive oil. Make as late in the fall as possible. PICKLES AND PRESERVES. 43 Chopped Pickle. Sprinkle with salt Yz gallon of green tomatoes. Let them stand for 2 hours ; then drain and add i gallon of chopped cabbage, i pint of green peppers (take out all of the seed), 1 quart of chopped onions, i tablespoon of ground cloves, i tablespoon of ground cinnamon, 2 tablespoons of celery seed, 4 tablespoons of mustard seed, 2 pounds brown sugar and 2 quarts of vinegar✪ Chopped Pickle. Mix and boil for Y^ an hour. Gherkins. Prepare the gherkins as you would cucumbers, and use the same amount of vinegar, spice and sugar. They can be mixed with the onions and cucumbers when they are put on for the final cooking, alternating with them. Plain Mangoes. Soak in brine 6 days small mangoes, then throw in clear water for 6 hours. Put the mangoes in a deep kettle, and add 2 quarts of water and i pint of vinegar and a lump of alum the size of a walnut. Let them just come to a boil, and then drop in cold water until they are cold through and through. Cover with vinegar for 3 days, drain, wipe dry and stuff with equal proportions of chopped cabbage, sliced tomatoes and chopped onions, seasoned with all the dififerent spice, brown sugar and vinegar. Use the same recipe for this filling that is used in chopped pickle, but use before it has been cooked. Fill the mangoes and sew up with a strong thread. Make a pickle vinegar as for cucumbers, and when boiling drop the mangoes in it ; stand an hour on the back of the stove, but don't let them boil, as it shrivels them. In a week boil the vinegar again and pour over the mangoes. Good in twelve months. 44 TESTED VIRGINIA RECIPES. Oil Mangoes. Pour boiling water and salt over the mangoes and cover up until the next day ; then cut a slit and remove the seed and put in new brine that will float an egg. Cover with cabbage leaves, turn a plate, and put a weight on them ; allow them to remain for 6 days. Drain off the salt and water, put in jars, and cover with vinegar for a week, then stuff' with the follow- ing: Wash I pound of white ginger, pour boiling water over it and let it stand 24 hours ; slice thin and dry it. Add to this T pound of mustard seed, i pound horse radish (scraped and dried), i pound chopped onions, i ounce of mace, i ounce of grated nutmeg, 2 ounces of tumeric, i handful whole black pepper. Make into a paste with Y^ pound of French Mustard and I large cup of olive oil✪ Plain Mangoes. This will fill 40 mangoes. ]\Iake a good strong vinegar, as for any other pickle, and cover the mangoes with it. Peach Mangoes.

AI-modernized reading of the original text

One peck of ripe tomatoes, sliced and put down in I/2 pint of salt for 24 hours. Strain well and add the following to them. Slice I quart onions, 5^ pound brown sugar, 3^ ounce of celery seed, i^ pound mustard seed, ]/\ pound ground mustard. Make a layer of tomatoes and one of spice and sugar, and cover the whole with the best vinegar. Before adding the mustard mix it with a small amount of olive oil. Make as late in the fall as possible. Chopped Pickle. Sprinkle with salt Yz gallon of green tomatoes. Let them stand for 2 hours ; then drain and add i gallon of chopped cabbage, i pint of green peppers (take out all of the seed), 1 quart of chopped onions, i tablespoon of ground cloves, i tablespoon of ground cinnamon, 2 tablespoons of celery seed, 4 tablespoons of mustard seed, 2 pounds brown sugar and 2 quarts of vinegar. Mix and boil for Y^ an hour. Gherkins. Prepare the gherkins as you would cucumbers, and use the same amount of vinegar, spice and sugar. They can be mixed with the onions and cucumbers when they are put on for the final cooking, alternating with them. Plain Mangoes. Soak in brine 6 days small mangoes, then throw in clear water for 6 hours. Put the mangoes in a deep kettle, and add 2 quarts of water and i pint of vinegar and a lump of alum the size of a walnut. Let them just come to a boil, and then drop in cold water until they are cold through and through. Cover with vinegar for 3 days, drain, wipe dry and stuff with equal proportions of chopped cabbage, sliced tomatoes and chopped onions, seasoned with all the dififerent spice, brown sugar and vinegar. Use the same recipe for this filling that is used in chopped pickle, but use before it has been cooked. Fill the mangoes and sew up with a strong thread. Make a pickle vinegar as for cucumbers, and when boiling drop the mangoes in it ; stand an hour on the back of the stove, but don't let them boil, as it shrivels them. In a week boil the vinegar again and pour over the mangoes. Good in twelve months. Oil Mangoes. Pour boiling water and salt over the mangoes and cover up until the next day ; then cut a slit and remove the seed and put in new brine that will float an egg. Cover with cabbage leaves, turn a plate, and put a weight on them ; allow them to remain for 6 days. Drain off the salt and water, put in jars, and cover with vinegar for a week, then stuff' with the following: Wash I pound of white ginger, pour boiling water over it and let it stand 24 hours ; slice thin and dry it. Add to this T pound of mustard seed, i pound horse radish (scraped and dried), i pound chopped onions, i ounce of mace, i ounce of grated nutmeg, 2 ounces of tumeric, i handful whole black pepper. Make into a paste with Y^ pound of French Mustard and I large cup of olive oil. This will fill 40 mangoes. ]\Iake a good strong vinegar, as for any other pickle, and cover the mangoes with it. Peach Mangoes.

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