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(Vaughan’s Vegetable Cook Book)

Gather the pods when young and tender enough to thrust a needle through

them easily, later they become hard and useless for pickles. Leave half

an inch of stem on each, and lay them in salt water a couple of days,

then cook in weak vinegar until tender, but not so long as to break

them. Drain well from this, place them in jars and prepare vinegar for

them in the proportion of an ounce each of cloves, allspice and black

pepper to a gallon of vinegar; scald all these together with half a

teaspoonful of prepared mustard. Pour hot over the martynias, cover

closely and keep in a cool place. They will soon be ready for use.

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