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Classic
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page 228
in a crock and mix salt with them (one pint to a peck), let stand twenty-four
hours, and drain thoroughly; take twice or three times as much cabbage, chop
fine, mix salt in same proportions, add enough water to make moist, and let
stand same time as tomatoes; drain, place again in separate jars, cover each
with cold weak vinegar, after twenty-four hours drain well, pressing hard to
extract all the juice; mix tomatoes and cabbage together, take a double handful
at a time, squeeze as tightly as possible, and place in a dry crock; take the
stone jar in which they are to be pickled, place in it a layer of tomatoes and
cabbage, sprinkle with pepper, whole mustard seed, and horse-radish, then
another layer of tomatoes and cabbage, next spice, and so on until jar is almost
full, occasionally sprinkling with cayenne pepper; cover with strong cider
vinegar, to each gallon of which a tea-cup of sugar has been added. Place a
saucer, or pieces of broken china on the pickles to keep them under the vinegar.
If a white scum rises, drain off vinegar, boil, skim, and pour hot over the
pickles. Prepare mustard, pepper, and horseradish, as follows: Take green garden
peppers, cut in two, place in salt water over night; the next morning drain and
chop quite fine; to a pint of mustard-seed add tea-spoon salt, pour in boiling
water, let stand fifteen minutes and drain; slice horse-radish and chop fine.
Tomatoes and onions are excellent prepared in the same way.
For sliced pickles, take cucumbers and onions, or tomatoes and onions, and slice
and prepare as above.--Mrs. W. W. W.
MANGOES.
Select green or half-grown muskmelons; remove a piece the length of the melon,
an inch and a half wide in the middle and tapering to a point at each end, take
out seeds with a tea-spoon, secure each piece to its own melon by a stitch made
with a needle and white thread. Make a strong brine of salt and cold water, pour
it over them, and after twenty-four hours take them out. For filling, use
chopped tomatoes, chopped cabbage, small cucumbers, small white onions, and
nasturtion seed, each prepared by remaining in salt water in separate jars
twenty-four hours; add also green beans boiled in salt water until tender. For
spice, use cinnamon bark, whole cloves, sliced and chopped horse-radish, cayenne
pepper,
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