Mangoes

Ingredients

• Take small muskmelons
• put them in brine forty-eight hours
• putting them in a weak alum water over night
• put in the filling
• cinnamon
• cloves
• mustard seed
• small onions
• cucumbers
• green peppers
• chopped cabbage
• nasturtium seed

Method

1. 1

   Remove the inside of the muskmelons, brine, soak in alum water, drain, fill with spices and vegetables, tie up and put in vinegar.

As published

This recipe was extracted from The New century cook book (1899), page 44. The excerpt below is the record exactly as published.

cucumbers; chop cabbage and tomatoes fine and add salt, let stand over night then drain; pick cauliflowers into small pieces, let them stand in strong brine over night, then drain and scald until quite tender in weak vinegar, then drain again, then mix pickles all together and add two gallons of vinegar, set over stove to cook, then add one pint of grated horseradish, half pound of white mustard seed, one-fourth pound ground mustard, one-fourth pound black pepper, one ounce of celery seed, one ounce of cinnamon, one ounce of turmeric powder, one ounce of curry powder, one ounce of mace, four pounds of brown sugar; keep well stirred up; cook until tender. Mrs. Ida A. Cook. " Paste Pickle." Two quarts cucumbers, sliced; one quart small onions, one quart green tomatoes, one quart string beans, three bunches New Century Cook Book. 89 celery, one head cauliflower; pepper to taste or six green pep- pers. Cut the tomatoes, beans, celery and cauliflower in small pieces, cover all with salt and water and let it stand twenty-four hours, then scald in the same water and drain. "Paste." — Five tablespoons mustard, one tablespoon Turmeric, three quarts cider vinegar, two cups sugar, one cup of flour, two teaspoons celery seed, Mix ah together and cook until thick, stirring to keep from burning. When done, pour over pickles hot. Mrs. D. Waterson. Delmonico Pickle. One peck of green tomatoes, one-half peck of silver-skinned onions; slice together and put into a crock with one quart of salt; cover with a plate and set in cool place. Six large cucum- bers, peeled and cut io small dice; eight bunches of celery, cut in small pieces. Put these into another crock and cover with a plate, having sprinkled slightly with salt. After twenty-four hours pour off the brine and soak in cold water for twelve hours. Take two gallons of cider vinegar, four pounds brown sugar, one pound white mustard seed, one-eighth pound celery seed, live cents' worth white cloves, one cent's worth cinnamon bark and one-eighth turmeric. Put all together in a kettle and allow to heat. Then put in your pickles and simmer for one hour, stir, put in jars and keep m c ool place. Excellent. Mrs. J. B. Swift. French Pickle. One peck green tomatoes, twelve green peppers, one head cabbage, two stocks celery, one-half dozen large cucumbers chopped and mixed with one teacup of salt. Let stand twelve hours, drain dry and scald in two quarts of vinegar; drain and pack in jars. When cold, pour over two quarts of vinegar, two cups brown su^ar, one-half pound mustard seed, two ounces celery seed, one ounce turmeric. Heat scalding hot. Mrs. A. Bovd. Higdon Pickle. To two quarts chopped cucumbers, take one quart chopped onions, salt and let stand and drain over night: then add one cup of white sugar, one ounce of white mustard seed, one teaspoon- ful cayenne pepper and vinegar enough to cover; let come to a boil," and seal. Mrs. J. B. Swift. 90 New Century Cook Book. Tomato Pickle. One peck green tomatoes, one head cabbage, one dozen onions, two tablespoons salt, two tablespoons, each, allspice, cloves, mace, celery seed and mustard seed, two pounds brown sugar, bunch horseradish, chop fine and drain over night, then place in a kettle with the sugar and spice, cover with vinegar, let come to a boil, and seal. Mrs. J. B. Swift. Pickled Onions. One peck small white onions, scald with boiling water, which will remove the odor and cause the skins to come off easily; when peeled, pour over them hot brine strong enough to float an egg, leave them stand twenty- four hours, pour off the brine, then cover with boiling vinegar, which will draw out the salt, after a day or two pour this off, and cover with fresh vinegar, and add some red peppers cut in pieces; put in jars or bottles. Mrs. Vorkeller. Tomato Pickle. One peck tomatoes, eight large onions, slice, put in layers, sprinkle with salt and let stand over night, drain and rinse in the morning, scald in one pint vinegar and two pints water, scald slowly until yeliow, drain through colander, put on stove one- half gallon vinegar and three pounds brown sugar, and spice to taste (about two teaspoonfuls of whole cloves, allspice and stick cinnamon, and a little bit of mace), let the mixture boil and add the tomatoes and onions and cook slowly a short time, then put in jars. Mrs. W. F. Cochran. Pickles. One quart boiled chopped beets, one quart chopped cab- bage, two small cups sugar, one cup horseradish, one teaspoon black pepper, one tablespoon salt, one quarter teaspoon red pepper; cover with cold vinegar. Mrs. J. E. Stuart. Jim Jam. Six pounds crab apples (not peeled) cored and cut into dice; one pint vinegar; two pounds seeded raisins; two oranges, chop peel very fine; six pounds sugar; one and one-half tablespoons cinnamon; one tablespoon cloves. Put spices loosely in a bag with one cup of water; boil awhile; then take that water, put New Century Cook Book. 1)1 sugar and vinegar; boil twenty minutes; then put in apples and raisins and cook three-quarters of an hour; add orange last. Mrs. J. Morton. Mangoes. Take small muskmelons and remove the inside and put them in brine forty-eight hours, afterward putting them in a weak alum water over night. Then drain them and put in the filling, cinnamon, cloves and mustard seed, small onions, cucum- bers, green peppers, chopped cabbage and nasturtium seed

Cook this with the app: pantry check, scaling, and the assistant.