cover each with cold weak vinegar; after twenty-four hours drain cab- bage well, pressing hard to extract all the juice; place tomatoes and the vinegar in a porcelain kettle and let them boil for three minutes, stirring all the time, pour out, and when cold, place in a towel and wring and press until perfectly dry; now mix tomatoes and rabbage together, take a double handful at a time, squeeze as tightly as possible, and place in a dry crock; take the stone jar in which | %, : i Ce a MeO e os BIORDES! 0) V5 720 yin a they are to be pickled, place in it a layer of tomatoes and cab. bage, scatter over with chopped peppers, whole mustard seed, and horse-radish, then another layer of tomatoes and cabbage, next spice, and so on until jar is almost full, occasionally sprinkling with cay- enne pepper; cover with strong cider vinegar, to each gailon of which a tea-cup of sugar has been added✪ Chopped Pickles. Place a saucer or pieces eof broken china on the pickles to keep them under the vinegar. If -a white scum rises, drain off vinegar, boil, skim, and pour hot over tthe pickles. Prepare mustard, peppers, and horse-radish, as follows: Take three green or ripe garden peppers (four table-spoons when chopped), cut in two, place in salt water over night, the next morn- ing drain and chop quite fine; to two table-spoons mustard-seed add salt-spoon salt, pour in boiling water, let stand fifteen minutes and drain ; two table-spoons horse-radish chopped fine. Tomatoes and onions are excellent prepared in the same way. For sliced pickles, take cucumbers and onions, or tomatoes and onions, and slice and prepare as above.—Mrs. W.W. W. | ° MANGOES. Select green or half grown muskmelons; remove a piece the length of the melon, an inch and a half wide in the middle and tapering to a point at each end; take out seeds with a tea-spoon, secure one end of each piece to its own melon by a stitch made with a needle and white thread. Make a brine of salt and cold water strong enough to float an egg, pour it over them, and after twenty- four hours take them out. For filling, use chopped tomatoes and chopped cabbage prepared as in ‘‘ Chopped Pickles,” small cucum- bers, small white onions, and nasturtium pods, each prepared by remaining in salt water in séParate jars twenty-four hours; add also green beans boiled in salt water until tender. For spice, use cin- namon-bar✪ Mangoesk, whole. cloves, chopped horse-radish, cayenne pepper, mustard seed, the latter prepared as directed in ‘‘ Chopped Pickles.” Prepare three or four times as much cabbage and tomatoes as of other articles,-as any part left over may be placed in jar with vin- egar poured over, and is ready for the table. Use one, or, if small, two cucumbers, two or three onions, and the same quantity of bean. and nasturtium pods, placing them in mango first, with two or three PICKLES. eae (it) cloves, three or four sticks of cinnamon an inch long, and half a tea-spoon horse-radish, and filling up afterward with the chopped cabbage or tomatoes (mixing, or using them. separately in alternate melons) pressing down very firmly, so that the mango is filled tight, sprinkling on the cayenne pepper last. Sew in the piece all around _in its proper place with strong white thread; when all are thus

AI-modernized reading of the original text

cover each with cold weak vinegar; after twenty-four hours drain cabbage well, pressing hard to extract all the juice; place tomatoes and the vinegar in a porcelain kettle and let them boil for three minutes, stirring all the time, pour out, and when cold, place in a towel and wring and press until perfectly dry; now mix tomatoes and rabbage together, take a double handful at a time, squeeze as tightly as possible, and place in a dry crock; take the stone jar in which %, : i Ce a MeO e os BIORDES! 0) V5 720 yin a they are to be pickled, place in it a layer of tomatoes and cab. bage, scatter over with chopped peppers, whole mustard seed, and horse-radish, then another layer of tomatoes and cabbage, next spice, and so on until jar is almost full, occasionally sprinkling with cay- enne pepper; cover with strong cider vinegar, to each gailon of which a tea-cup of sugar has been added. Place a saucer or pieces of broken china on the pickles to keep them under the vinegar. If -a white scum rises, drain off vinegar, boil, skim, and pour hot over tthe pickles. Prepare mustard, peppers, and horse-radish, as follows: Take three green or ripe garden peppers (four table-spoons when chopped), cut in two, place in salt water over night, the next morn- ing drain and chop quite fine; to two table-spoons mustard-seed add salt-spoon salt, pour in boiling water, let stand fifteen minutes and drain ; two table-spoons horse-radish chopped fine. Tomatoes and onions are excellent prepared in the same way. For sliced pickles, take cucumbers and onions, or tomatoes and onions, and slice and prepare as above.—Mrs. W.W. W. | ° MANGOES. Select green or half grown muskmelons; remove a piece the length of the melon, an inch and a half wide in the middle and tapering to a point at each end; take out seeds with a tea-spoon, secure one end of each piece to its own melon by a stitch made with a needle and white thread. Make a brine of salt and cold water strong enough to float an egg, pour it over them, and after twentyfour hours take them out. For filling, use chopped tomatoes and chopped cabbage prepared as in ‘‘ Chopped Pickles,” small cucumbers, small white onions, and nasturtium pods, each prepared by remaining in salt water in séParate jars twenty-four hours; add also green beans boiled in salt water until tender. For spice, use cinnamon-bark, whole. cloves, chopped horse-radish, cayenne pepper, mustard seed, the latter prepared as directed in ‘‘ Chopped Pickles.” Prepare three or four times as much cabbage and tomatoes as of other articles,-as any part left over may be placed in jar with vinegar poured over, and is ready for the table. Use one, or, if small, two cucumbers, two or three onions, and the same quantity of bean. and nasturtium pods, placing them in mango first, with two or three PICKLES. eae (it) cloves, three or four sticks of cinnamon an inch long, and half a tea-spoon horse-radish, and filling up afterward with the chopped cabbage or tomatoes (mixing, or using them. separately in alternate melons) pressing down very firmly, so that the mango is filled tight, sprinkling on the cayenne pepper last. Sew in the piece all around _in its proper place with strong white thread; when all are thus

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Buckeye cookery