The Blue Grass Cook Book

page 311

  2 ounces of allspice,

  2 ounces of turmeric,

  1 ounce of mace,

  1 ounce of cloves,

  1/4 ounce of ginger, cut up fine,

  4 ounces of olive oil.

Scald the mangoes when stuffed in well-spiced vinegar.

      ONION PICKLE

  2 gallons small white onions,

  1 pint salt.

Pour on boiling water and let stand 24 hours. Then boil in sweet milk and water
until coddled. Soak a day or two in weak vinegar. Heat enough vinegar to cover
and add spices (except allspice, which will make onions dark), and pour over the
pickle.

      PEPPER MANGOES
Put the peppers in strong brine for 2 weeks; then put in fresh water till free
from salt. For 40 mangoes make a stuffing of

  1 pound dried cabbage,

  Grated onions, horseradish, ginger, mustard, 1/2 pound each,

  Mace, cinnamon, cloves, 1 ounce each.

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