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(Vaughan’s Vegetable Cook Book)

Mangoes are made from cucumbers, melons, peppers, tomatoes and peaches.

The following recipe applies to all but the peaches. Select green or

half grown melons and large green cucumbers, tomatoes, or peppers.

Remove a narrow piece the length of the fruit, and attach it at one end

by a needle and white thread, after the seeds of the mango have been

carefully taken out. Throw the mangoes into a brine of salt and cold

water strong enough to bear up an egg, and let them remain in it three

days and nights, then throw them into fresh cold water for twenty-four

hours. If grape leaves are at hand, alternate grape leaves and mangoes

in a porcelain kettle (never a copper one) until all are in, with grape

leaves at the bottom and top. Add a piece of alum the size of a walnut,

cover with cider vinegar and boil fifteen minutes. Remove the grape

leaves and stuff the mangoes. Prepare a cabbage, six tomatoes, a few

small cucumbers and white onions, by chopping the cabbage and tomatoes

and putting all separately into brine for twenty-four hours and draining

thoroughly. After draining chop the cucumbers and onions. Drain the

mangoes, put into each a teaspoonful of sugar, and two whole cloves. Add

to the vegetable filling, one-fourth ounce each of ground ginger, black

pepper, mace, allspice, nasturtium seed, ground cinnamon, black and

white mustard, one-fourth cup of horseradish and one-fourth cup sweet

oil. Bruise all the spices and mix with the oil, then mix all the

ingredients thoroughly and stuff the mangoes, fit the piece taken out

and sew in with white thread or tie it in with a string around the

mango. Put them into a stone jar and pour over them hot cider vinegar

sweetened with a pound or more of sugar to the gallon to suit the taste.

If they are not keeping properly pour over again fresh hot vinegar.

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Cut the melons in half, remove the pulpy part and the seeds, soak
the halves for a week in strong brine, then fill them with the
usual spices, mustard-seed and garlic, and tie them together with
packthread; put them in jars, and pour over boiling spiced vinegar.
Large cucumbers may be pickled in the same way.

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Take large green peppers; extract the seeds and core with a penknife,
being careful not to break the peppers. Chop up one head of cabbage
after boiling it in salt water. When cold add one cup of mustard seed,
two tablespoons of grated horseradish, one nutmeg grated, one clove of
garlic grated, a pinch of ground ginger, one dozen whole peppercorns,
half a tablespoon of prepared mustard, one teaspoon of sugar and half a
teaspoon of best salad oil. Lay the peppers in strong salt brine for
three days; then drain off the brine and lay them in fresh water for
twenty-four hours. Fill the peppers with the above mixture, sew or tie
them up with strong thread, pack them in a large stone jar and pour
scalding vinegar over them. Repeat this process three times more, at
intervals of three days. Then tie up the jar and set it away in a cool,
dry place for three months.

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What lord of old would bid his cook prepare

_Mangoes_, potargo, champignons, caviare!


There is a particular sort of melon for this purpose. Cut a square small

piece out of one side, and through that take out the seeds, mix with

them mustard seeds and shred garlic, stuff the melon as full as the

space will allow, and replace the square piece. Bind it up with small

new pack-thread. Boil a good quantity of vinegar, to allow for wasting,

with peppers, salt, ginger, and pour it boiling over the mangoes, four

successive days; the last day put flour of mustard and scraped

horseradish into the vinegar just as it boils up. Observe that there is

plenty of vinegar. All pickles are spoiled, if not well covered.

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Procure muskmelons as late in the season as possible--if pickled early,

they are not apt to keep well. Cut a small piece from the side that lies

upon the ground while growing, take out the seeds, and if the citron or

nutmeg melons are used for mangoes, the rough part should be scraped

off. The long common muskmelons make the best mangoes. Soak the melons

in salt and water, three or four days; then take them out of the water;

sprinkle on the inside of the melons, powdered cloves, pepper, nutmeg;

fill them with small strips of horseradish, cinnamon, and small string

beans. Flag root, nasturtions, and radish tops, are also nice to fill

them with. Fill the crevices with American mustard seed. Put back the

pieces of melon that were cut off, and bind the melon up tight with

white cotton cloth, sew it on. Lay the melons in a stone jar, with the

part that the covers are on, up. Put into vinegar for the mangoes, alum,

salt and peppercorns, in the same proportion as for cucumbers--heat it

scalding hot, then turn it on to the melons. Barberries or radish tops

pickled in bunches, are a pretty garnish for mangoes. The barberries

preserve their natural color best by being first dried. Whenever you

wish to use them, turn boiling vinegar on them, and let them lie in it

several hours to swell out.

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Melons To Imitate Mangoes

Cut off the tops of the melons, so as that you may take out the seeds

with a small spoon; lay them in salt and water, changing it every

twenty-four hours for nine successive days: then take them out, wipe

them dry, and put into each one clove of garlic or two small shalots, a

slice or two of horseradish, a slice of ginger, and a tea-spoonful of

mustard seed; this being done, tie up their tops again very fast with

packthread, and boil them up in a sufficient quantity of white wine

vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as

it rises; put a piece of alum into your pickle, about the size of a

walnut; and, after it has boiled a quarter of an hour, pour it, with the

fruit, into your jar or pan, and cover it with a cloth. Next day boil

your pickle again, and pour it hot upon your melons. After this has been

repeated three times, and the pickle and fruit are quite cold, stop them

up as directed for mushrooms. These and all other pickles should be set

in a dry place, and frequently inspected; and, if they grow mouldy, you

must pour off the liquor and boil it up as at first.

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Melons Or Cucumbers As Mangoes

Pour over your melons or other vegetables boiling hot salt and water,

and dry them the next day; cut a piece out of the side; scrape away the

seed very clean; and fill them with scraped horseradish, garlic, and

mustard seed; then put in the piece, and tie it close. Pour boiling hot

vinegar over them, and in about three days boil up the vinegar with

cloves, pepper, and ginger: then throw in your mangoes, and boil them up

quick for a few minutes; put them in jars, which should be of stone, and

cover them close.

The melons ought to be small and the cucumbers large. Should they not

turn out green enough, the vinegar must be boiled again.

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