Is made in the same way, except that it needs to be scalded but once. Chop the cabbage, sprinkle it with salt, and let it stand for two hours ; then drain in a col- ander until dry. Put the cabbage in a kettle, with some chopped onion, pepper, horseradish, mustard, and celery- seed, adding a small proportion of pounded mace ; cover with good cider vinegar ; let all boil together well, and when cold the pickle is fit for use. Sugar will be found necessary in almost all cases nowadays. It is safe to al- low one pound to a gallon of vinegar ; and many persons put it in their pickle-dishes whenever they fill them to set upon the dinner-table. Filling for Five Dozen Peach Mangoes. Stick three cloves of garlic in each one, and have ready made into a paste, with olive oil and five table-spoonfuls of flour of mustard, a quarter of a pound of chopped onion, half a pound of white mustard-seed, a quarter of a pound of black mustard-seed, a quarter of a pound of long pepper, four table -spoonful 8 of black pepper, one ounce of mace, half an ounce of cloves, and half a pound of horseradish. Peach Mangoes. In making mango peaches for yellow pickle, you must let them lie three days in salt and water ; then they will be soft enough to rub off the down and take out the stones. vmomn cooKEnr-BooK, as? which must be done with great care. Be careful to keep the slice you take from the bottom, in order to sew on again after you stuff them with everything that the recipe calls for in case of green mangoes, adding to those ingre- dients a little turmeric sprinkled in with other things. The large White Heath peach is the best variety to select for the above purpose. Peach Mangobs. (Another Way.) Select the largest size of the Black Georgia peach of the open-stone kind ; let them be full grown, but by no means mellow when used for pickle ; cover them first with brine strong enough to bear an e^^ ; allow them to remain in this a week ; remove the stones carefully, and wipe them dry. First rub on the inside of each peach a teaspoonful of celery-seed✪ Chopped Picklk ; then stuff each peach with as much of the filling, for which a recipe is appended, as it will hold, and sew it up securely with a large needle and strong linen thread or fine twine. Have vinegar ready to cover them, prepared thus : To one gallon of vinegar put a pound of nice brown sugar, a pod of red pepper sliced, or a teaspoonful of Cayenne ; let it come to a boil, and immediately take it off ; pour it hot over the peaches, but do not tie up closely till perfectly cold. Pepper Mangoes. A large pepper is grown especially for this purpose. Put your peppers in brine for several weeks after the seed has been extracted, by cutting a slit in the side, which must be sewed up after the mangoes are stuffed. Take them out of the brine and soak in clear water for a day and night; scald them in vinegar, and let them stand three days ; prepare the stuffing as for any other mangoes, only adding besides some cabbage chopped, small snaps, anfl 268 VIRGINIA COOKERY-BOOK, tiny cucumbers, at pleasure. When the peppers are filled and stitched up put them in a jar ; whatever spices you have left from stuffing, put in a thin muslin bag and boil in one quart of vinegar✪ Pepper Mangoes ; pour this hot on the mangoes, and then fill the jar with the best cider vinegar, cold. Mabtinoes. Gather them early in the morning, when they are tender enough to push the head of a pin through them ; wash them clean ; put them in salt-water ; let them lie in it three or four days ; take them out and put them in fresh- water for a day ; then boil them for a few minutes in vin- egar, with a seasoning of allspice✪ Mabtinoes and cloves. Pour all in a jar, and let them stand four or five weeks ; then put them in your green -pickle jar. In six weeks they are ready for use. CUT-CUCUMBEE PiCKLE. ✪ Cut-Cucumbee Pickle

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Is made in the same way, except that it needs to be scalded but once. Chop the cabbage, sprinkle it with salt, and let it stand for two hours ; then drain in a col- ander until dry. Put the cabbage in a kettle, with some chopped onion, pepper, horseradish, mustard, and celery- seed, adding a small proportion of pounded mace ; cover with good cider vinegar ; let all boil together well, and when cold the pickle is fit for use. Sugar will be found necessary in almost all cases nowadays. It is safe to al- low one pound to a gallon of vinegar ; and many persons put it in their pickle-dishes whenever they fill them to set upon the dinner-table. Filling for Five Dozen Peach Mangoes. Stick three cloves of garlic in each one, and have ready made into a paste, with olive oil and five table-spoonfuls of flour of mustard, a quarter of a pound of chopped onion, half a pound of white mustard-seed, a quarter of a pound of black mustard-seed, a quarter of a pound of long pepper, four table -spoonful 8 of black pepper, one ounce of mace, half an ounce of cloves, and half a pound of horseradish. Peach Mangoes. In making mango peaches for yellow pickle, you must let them lie three days in salt and water ; then they will be soft enough to rub off the down and take out the stones. vmomn cooKEnr-BooK, as? which must be done with great care. Be careful to keep the slice you take from the bottom, in order to sew on again after you stuff them with everything that the recipe calls for in case of green mangoes, adding to those ingre- dients a little turmeric sprinkled in with other things. The large White Heath peach is the best variety to select for the above purpose. Peach Mangobs. (Another Way.) Select the largest size of the Black Georgia peach of the open-stone kind ; let them be full grown, but by no means mellow when used for pickle ; cover them first with brine strong enough to bear an e^^ ; allow them to remain in this a week ; remove the stones carefully, and wipe them dry. First rub on the inside of each peach a teaspoonful of celery-seed ; then stuff each peach with as much of the filling, for which a recipe is appended, as it will hold, and sew it up securely with a large needle and strong linen thread or fine twine. Have vinegar ready to cover them, prepared thus : To one gallon of vinegar put a pound of nice brown sugar, a pod of red pepper sliced, or a teaspoonful of Cayenne ; let it come to a boil, and immediately take it off ; pour it hot over the peaches, but do not tie up closely till perfectly cold. Pepper Mangoes. A large pepper is grown especially for this purpose. Put your peppers in brine for several weeks after the seed has been extracted, by cutting a slit in the side, which must be sewed up after the mangoes are stuffed. Take them out of the brine and soak in clear water for a day and night; scald them in vinegar, and let them stand three days ; prepare the stuffing as for any other mangoes, only adding besides some cabbage chopped, small snaps, anfl 268 VIRGINIA COOKERY-BOOK, tiny cucumbers, at pleasure. When the peppers are filled and stitched up put them in a jar ; whatever spices you have left from stuffing, put in a thin muslin bag and boil in one quart of vinegar ; pour this hot on the mangoes, and then fill the jar with the best cider vinegar, cold. Mabtinoes. Gather them early in the morning, when they are tender enough to push the head of a pin through them ; wash them clean ; put them in salt-water ; let them lie in it three or four days ; take them out and put them in fresh- water for a day ; then boil them for a few minutes in vin- egar, with a seasoning of allspice and cloves. Pour all in a jar, and let them stand four or five weeks ; then put them in your green -pickle jar. In six weeks they are ready for use. CUT-CUCUMBEE PiCKLE.

Virginia Cookery-book