The complete cook book

Take the mangoes out of brine and green them by scalding in a brass kettle in alum water and vinegar. Make a stuffing for two dozen mangoes as follows : One-half cabbage, ten cents' worth of white mustard seeds, ten cents' worth of black mustard seeds, fifteen cents' worth of celery seeds, a few cloves and allspice, one small jar of pickled onions, one-half bottle of salad oil and two pounds of brown sugar. Put one pound of sugar in the stuffing and one pound of sugar in the vinegar; one root ol horse radish grated. Stuff the mangoes, put them in a jar and cover with cold vinegar. 288 The Complete Cook Book. EAISIN PICKLE. Two and one-half pounds of raisins, three dozen medium-sized cucumber pickles, one quart of vinegar, three cups of light-brown sugar, two tablespoonfuls of white mustard seeds, two tablespoonfuls of celery seeds, a little mace and stick cinnamon, and one small teaspoonful of ground black pepper. Boil spices, sugar and vinegar to a rich syrup; put in raisins and let cook until plump and clear and pour all over the chopped cucumbers. If this amount of syrup doesn't cover pickles, take another quart of vinegar, adding more spices and sugar. CHOPPED CABBAGE PICKLE. One largo cabbage, one-half peck of green tomatoes, fifteen medium-sized onions, twenty cucumber pickles, scant one-half pound of white mustard seeds, one ounce of celery seeds, one-half cup of ground black pepper, one small box of dry mustard, one and one-half pounds of brown sugar, one gallon of good vinegar, one-half pint of grated horse radish, three-quarters cup of tumeric, one-half pint of olive oil and one-half pint of mayonnaise. Chop tomatoes, cabbage and onions up, but not too fine, and let them stand in salt and water twentyfour hours. Drain and soak in weak vinegar for three days, changing with fresh vinegar each morning. The fourth morning add one gallon of vinegar, the mustard, sugar and tumeric. Scald the same vinegar for three mornings; then chop cucumber pickles; add celery seeds, black pepper, mustard seeds, horse radish, olive oil and mayonnaise. GREEN TOMOATO SWEET PICKLE. One peck of small green tomatoes, one dozen small onions. Sprinkle well with salt and let them remain twenty-four hours; then pour off the salt and throw away the onions. If too salty, wash in clear water and take one teaspoonful of allspice, one teaspoonful of ginger, one teaspoonful of cinnamon, two teaspoonfuls of celery seeds, one teaspoonful of corriander seedei, two The Complete Cook Book. 289 tablespoonfula of mustard seeds, and two pounds of brown sugar to one gallon of vinegar. Crush the spiceq and put all on the fire ; scald, and when they come to a boil take them off; if not seasoned high enough, add more spices. MY" MOTHEE'S CHOPPED CABBAGE PICKLE. Cut two medium-sized cabbages, chop six large or more small onions, sis or eight pods of red pepper, sprinkle in layers of salt and let stand for twelve or fifteen hours. Pour off the salt and if the cabbage is too salty, wash it in clear water. Spices : One ounce of white mustard seeds, one ounce of black mustard seeds, one and one-half ounces of celery seeds, one good sized root of grated horse radish and one teacupful of brown sugar. Mix the spices thoroughly as you put in the kettle; cover with good vinegar and scald twenty or thirty minutes. Color while hot with tumeric. MOTHER'S WHOLE CABBAGE PICKLE— TO MAKE THE LIQUOR. To two gallons of vinegar add one pint of white mustard seeds, four ounces of ginger, three ounces of black pepper, three ounces of allspice, one ounce of cloves, one ounce of celery seeds, and one ounce of tumeric; all to be pounded, but not very fine; one handful of horse radish, a few heads of garlic, four lemons sliced, and two pounds of brown sugar.