Have the mangoes young and tender ; let them lie in salt-
water four or six days. Rinse them off, and place them in
a preserving-kettle, with alternate layers of grape leaves,
sprinkling a tea-spoonful of alum over each layer. Take
equal parts of vinegar and water, and pour over enough to
cover them well. Let them scald, but not boil, until green ;
then lay them in cold water ; when cool, open them and
scrape out the contents. (Peel melons, but not cucumbers.)
Put them into a stone jar ; take a half gallon of vinegar, a
half gallon of water, and three pounds of sugar, and heat
to boiling and pour over them. Let them stand a day and
night; draw off the vinegar, heat it, and pour it over them
again, repeating the process three mornings. Make a dress-
ing of one quart of chopped cabbage, one onion chopped
fine, one pint of white mustard-seed, half an ounce of cloves,
half an ounce of mace, one ounce of cinnamon, and one
ounce of celery-seed✪ Sweet Mango Pickle (use ground spices) ; fill the mangoes,
sew or tie together, and place them in a stone jar. Put four
120 The New Kentucky Home Cook Book.
pounds of sugar to a gallon of best cider vinegar ; let it boil
ten minutes, and pour it over the mangoes. The mangoes
must be kept well under the vinegar. Mix the dressing
with a tea-cupful of salad-oil, if liked.
Mrs. W. S. Moores.
SWEET CUCUMBER MANGOES.
Take medium-sized cucumbers; let them lie in salt-water
nine days, boiling the water every morning ; then soak them
in fresh water twenty-four hours; open them lengthwise,
and take out the seeds. Place them in a preserving-kettle,
with alternate layers of grape leaves, sprinkling a tea-spoon-
ful of alum over each layer, and cover with equal parts of
vinegar and water; scald until green. Squeeze the juice
from some lemons, cut them in thin slices, including the
peeling; then fill the cucumbers with the slices of lemons
and raisins; tie or sew together, and place in jars, adding
half an ounce of cloves and one ounce of cinnamon bark
broken in small pieces. Make a sirup of one pound of sugar
to one pint of vinegar✪ Sweet Cucumber Mangoes; boil and pour over every morning
for nine mornings, adding enough every morning to thor-
oughly cover the pickles. Bettie P. Adamsox.
TABLE OF WEIGHTS AND MEASURES OF SPICES.
Two table-spoonfuls (well heaped) of ground spices weigh
one ounce.
Two and one-half table-spoonfuls of wThole spices weigh
one ounce.
Two table-spoonfuls (well heaped) of mustard-seed weigh
one ounce.
Two and one-half table-spoonfuls of tumeric weigh one
ounce.
Three table-spoonfuls of celery-seed weigh one ounce.
\
SALADS.
MRS. WILLIAM MASSIE'S SALAD.
Boil one large beet; when cold, cut in small slices. Boil
six Irish potatoes ; when cold, slice. Cut up one large head
of lettuce or an equal amount of cabbage, sliced on a potato-
si icer. For a dressing, take the yelks of three eggs, one
tea-cupful of vinegar, one tea-spoonful of ground mustard ;
heat them, stirring all the wThile, until thick ; add a table-
spoonful, or more if you wish, of salad-oil, and a dessert-
spoonful of sugar; pour over the salad. Cut up one or two
hard-boiled eggs✪ Mrs. William Massie's Salad and lay on the dish.
CHICKEN SALAD. ✪ Chicken Salad
Page 60 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Have the mangoes young and tender ; let them lie in saltwater four or six days. Rinse them off, and place them in a preserving-kettle, with alternate layers of grape leaves, sprinkling a tea-spoonful of alum over each layer. Take equal parts of vinegar and water, and pour over enough to cover them well. Let them scald, but not boil, until green ; then lay them in cold water ; when cool, open them and scrape out the contents. (Peel melons, but not cucumbers.) Put them into a stone jar ; take a half gallon of vinegar, a half gallon of water, and three pounds of sugar, and heat to boiling and pour over them. Let them stand a day and night; draw off the vinegar, heat it, and pour it over them again, repeating the process three mornings. Make a dressing of one quart of chopped cabbage, one onion chopped fine, one pint of white mustard-seed, half an ounce of cloves, half an ounce of mace, one ounce of cinnamon, and one ounce of celery-seed (use ground spices) ; fill the mangoes, sew or tie together, and place them in a stone jar. Put four
120 The New Kentucky Home Cook Book.
pounds of sugar to a gallon of best cider vinegar ; let it boil ten minutes, and pour it over the mangoes. The mangoes must be kept well under the vinegar. Mix the dressing with a tea-cupful of salad-oil, if liked.
Mrs. W. S. Moores. SWEET CUCUMBER MANGOES.
Take medium-sized cucumbers; let them lie in salt-water nine days, boiling the water every morning ; then soak them in fresh water twenty-four hours; open them lengthwise, and take out the seeds. Place them in a preserving-kettle, with alternate layers of grape leaves, sprinkling a tea-spoonful of alum over each layer, and cover with equal parts of vinegar and water; scald until green. Squeeze the juice from some lemons, cut them in thin slices, including the peeling; then fill the cucumbers with the slices of lemons and raisins; tie or sew together, and place in jars, adding half an ounce of cloves and one ounce of cinnamon bark broken in small pieces. Make a sirup of one pound of sugar to one pint of vinegar; boil and pour over every morning for nine mornings, adding enough every morning to thoroughly cover the pickles. Bettie P. Adamson.
TABLE OF WEIGHTS AND MEASURES OF SPICES.
Two table-spoonfuls (well heaped) of ground spices weigh one ounce.
Two and one-half table-spoonfuls of wThole spices weigh one ounce.
Two table-spoonfuls (well heaped) of mustard-seed weigh one ounce.
Two and one-half table-spoonfuls of tumeric weigh one ounce.
Three table-spoonfuls of celery-seed weigh one ounce.
\
SALADS.
MRS. WILLIAM MASSIE'S SALAD.
Boil one large beet; when cold, cut in small slices. Boil six Irish potatoes ; when cold, slice. Cut up one large head of lettuce or an equal amount of cabbage, sliced on a potato-slicer. For a dressing, take the yelks of three eggs, one tea-cupful of vinegar, one tea-spoonful of ground mustard ; heat them, stirring all the wThile, until thick ; add a tablespoonful, or more if you wish, of salad-oil, and a dessertspoonful of sugar; pour over the salad. Cut up one or two hard-boiled eggs and lay on the dish.
CHICKEN SALAD.
Records on this page
Sweet Mango PickleSweet Cucumber MangoesMrs. William Massie's SaladChicken Salad