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Classic
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page 119
MELON MANGOES
Get the late, small, smooth, green melons, they should not be larger than a
teacup; cut out a piece from the stem end large enough to allow you to take the
seeds from the inside; scrape out all the soft part, and when done, cover with
the piece cut out and lay them in rows in a stone or wooden vessel as you do
them. Make a strong brine of salt and water, pour it over the melons and let
them remain in it twenty-four hours. Prepare the following stuffing: sliced
horseradish, very small cucumbers, nasturtiums, small white onions, mustard
seed, whole pepper, cloves and allspice; scald the pickles and cull them. Rinse
the melons in cold water, then wipe each one dry and fill it. Put a cucumber,
one or two small onions, with sliced horseradish and mustard seed, into each
melon; put on the piece belonging to it and sew it with a coarse needle and
thread; lay them in a stone pot or wooden vessel, the cut side up; when all are
in, strew over them cloves and pepper, make the vinegar (enough to cover them)
boiling hot, and put it over them, then cover with a folded towel; let them
stand one night, then drain off the vinegar, make it hot again and pour it on,
covering as before. Repeat this scalding four or five times, until the mangoes
are a fine green; three times is generally enough. Be sure the melons are green
and freshly gathered. The proper sort are the last on the vines, green and firm.
If you wish to keep them till the next summer, choose the most firm, put in a
jar and cover with cold fresh vinegar; tie thick paper over them.
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