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Classic
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page 164
in slices, one ounce of black pepper, one of mace, one of allspice, one of
turmeric, half a pound of garlic, soaked for a day or two in brine, and then
dried; one pint grated horse-radish, one of black mustard seed and one of white
mustard seed; bruise all the spices and mix with a teacup of pure olive oil; to
each mango add one teaspoonful of brown sugar; cut one solid head of cabbage
fine; add one pint of small onions, a few small cucumbers and green tomatoes;
lay them in brine a day and a night, then drain them well and add the imperfect
mangoes chopped fine and the spices; mix thoroughly, stuff the mangoes and tie
them; put them in a stone jar and pour over them the best cider vinegar; set
them in a bright, dry place until they are canned. In a month add three pounds
of brown sugar; if this is not sufficient, add more until agreeable to taste.
This is for four dozen mangoes.
PICKLE OF RIPE CUCUMBERS.
This is a French recipe, and is the most excellent of all the high-flavored
condiments; it is made by sun-dryingthirty old, full-grown cucumbers, which have
first been pared and split, had the seeds taken out, been salted, and let stand
twenty-four hours. The sun should be permitted to dry, not simply drain them.
When they are moderately dry, wash them with vinegar, and place them in layers
in a jar, alternating them with a layer of horse-radish, mustard seed, garlic,
and onions, for each layer of cucumbers. Boil in one quart of vinegar, one ounce
of race-ginger, half an ounce of allspice, and the same of turmeric; when cool
pour this over the cucumbers, tie up tightly, and set away. This pickle requires
several months to mature it, but is delicious when old, keeps admirably, and
only a little is needed as a relish.
PICKLED OYSTERS.
One gallon of oysters; wash them well in their own liquor; carefully clear away
the particles of shell, then put them into a kettle, strain the liquor over
them, add salt to your taste, let them just come to the boiling point, or until
the edges curl up; then skim them out and lay in a dish to cool; put a sprig of
mace and a little cold pepper; and allow the liquor to boil some time, skimming
it now and then so long as any scum rises. Pour it into a pan and let it cool.
When perfectly cool, add a half pint of strong vinegar, place the oysters in a
jar and pour the liquor over them.
RIPE CUCUMBER PICKLES. (Sweet.)
Pare and seed ripe cucumbers. Slice each cucumber lengthwise into four pieces,
or cut it into fancy shapes as preferred. Let them stand twenty-four
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