Mango Marmalade. —This can be made from the Mango pulp after the liquor has been strained for making Mango jelly. Rub the pulp through a fine sieve into a saucepan, add sufficient sugar to sweeten✪ Mango Marmalade, without destroying the acidity of the fruit, and boil slowly over a slack fire until of such consistence that it will remain stiff in a spoon. Put it into bottles while warm, cork down when cold, and the marmalade is ready for use. It may be used for puddings or tarts, or for preparing Mango sauce. Mango Pickle. — Remove the peel from a hundred or so green Mangoes, cut them into quarters, put them into a bowl with salt sprinkled over, and let them steep for thirty- six hours. Take out the Mangoes, wipe dry on a cloth, put them into a preserving-pan with 21b. of sliced ginger and lib. of finely-sliced chillies, pour over a syrup made with lib. of sugar and 2qts. of vinegar✪ Mango Pickle, simmer for about fifteen minutes, let the pickle get cold, put it in bottles, cork down securely, and keep in a cool place until wanted. Mango Preserve. — Put a hundred middling-sized uninjured green Mangoes into a bowl of cold water to steep ; grate off the outer coat or peel very finely, cut lengthwise to remove the stones, and throw them into weak lime-water. Put them into a preserving-pan with sufficient water to cover, parboil, skimming frequently, turn them out on to a sieve, and drain. Have ready a good quantity of syrup made with 81b. of sugar, put in the Mangoes, and let them simmer in this, removing all the scum, until the sugar commences to crystallise ; then remove the pan from the fire, let the contents cool, put the Mangoes and syrup into wide-mouthed jars or bottles, and cork down when quite cold. Let them remain for two or three days, and, should the syrup be getting thin, reboil it, adding the Mangoes for a few minutes at the end of the boiling, and bottling again. This process, should be repeated until there is no further sign of fermentation, corking down when quite cold. This preserve will remain good for several years if kept in a For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special h. ads. 908 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Mangoes — continued. cool dry place. Sufficient syrup should he prepared at first, so that on the completion of the boiling there will he enough to cover the Mangoes. Mango Puree. — Peel a couple of Mangoes, cut them into halves, removing the stones, put them into a mortar, and bruise well. Add 1 teaspoonful of sugar or sufficient to sweeten, \ teaspoonful of salt, and lastly ^ teaspoonful each of ground fresh mint-leaves and ground ginger, and d teaspoonful of ground chillies✪ Mango Puree. When well pounded, the mash or puree is ready for use, and, in India, usually accompanies curry and rice. Mango Sauce. — Put Gib. of peeled and sliced Mangoes into a large earthenware jar or jars, and mix in 21b. each of salt and ground stoned raisins, 1 Alb. of ground ginger, lib. each of moist sugar and ground garlic, Jib. each of ground chillies and ginger, lqt. of lime-juice, and Gcjts. of vinegar. Place the jar or jars in the sun for from twenty to thirty days, strain off the liquor into a saucepan, boil for about fifteen minutes, let it get cold, put it into bottles, cork down, and the sauce is ready for use. The refuse or part left in the sieve or strainer can be used for making chutney.

AI-modernized reading of the original text

Mango Marmalade. —This can be made from the Mango pulp after the liquor has been strained for making Mango jelly. Rub the pulp through a fine sieve into a saucepan, add sufficient sugar to sweeten, without destroying the acidity of the fruit, and boil slowly over a slack fire until of such consistence that it will remain stiff in a spoon. Put it into bottles while warm, cork down when cold, and the marmalade is ready for use. It may be used for puddings or tarts, or for preparing Mango sauce. Mango Pickle. — Remove the peel from a hundred or so green Mangoes, cut them into quarters, put them into a bowl with salt sprinkled over, and let them steep for thirtysix hours. Take out the Mangoes, wipe dry on a cloth, put them into a preserving-pan with 21b. of sliced ginger and lib. of finely-sliced chillies, pour over a syrup made with lib. of sugar and 2qts. of vinegar, simmer for about fifteen minutes, let the pickle get cold, put it in bottles, cork down securely, and keep in a cool place until wanted. Mango Preserve. — Put a hundred middling-sized uninjured green Mangoes into a bowl of cold water to steep ; grate off the outer coat or peel very finely, cut lengthwise to remove the stones, and throw them into weak lime-water. Put them into a preserving-pan with sufficient water to cover, parboil, skimming frequently, turn them out on to a sieve, and drain. Have ready a good quantity of syrup made with 81b. of sugar, put in the Mangoes, and let them simmer in this, removing all the scum, until the sugar commences to crystallise ; then remove the pan from the fire, let the contents cool, put the Mangoes and syrup into wide-mouthed jars or bottles, and cork down when quite cold. Let them remain for two or three days, and, should the syrup be getting thin, reboil it, adding the Mangoes for a few minutes at the end of the boiling, and bottling again. This process, should be repeated until there is no further sign of fermentation, corking down when quite cold. This preserve will remain good for several years if kept in a For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special h. ads. Mangoes — continued. cool dry place. Sufficient syrup should he prepared at first, so that on the completion of the boiling there will he enough to cover the Mangoes. Mango Puree. — Peel a couple of Mangoes, cut them into halves, removing the stones, put them into a mortar, and bruise well. Add 1 teaspoonful of sugar or sufficient to sweeten, \ teaspoonful of salt, and lastly ^ teaspoonful each of ground fresh mint-leaves and ground ginger, and d teaspoonful of ground chillies. When well pounded, the mash or puree is ready for use, and, in India, usually accompanies curry and rice. Mango Sauce. — Put Gib. of peeled and sliced Mangoes into a large earthenware jar or jars, and mix in 21b. each of salt and ground stoned raisins, 1 Alb. of ground ginger, lib. each of moist sugar and ground garlic, Jib. each of ground chillies and ginger, lqt. of lime-juice, and Gcjts. of vinegar. Place the jar or jars in the sun for from twenty to thirty days, strain off the liquor into a saucepan, boil for about fifteen minutes, let it get cold, put it into bottles, cork down, and the sauce is ready for use. The refuse or part left in the sieve or strainer can be used for making chutney.

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