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them to become quite cold, and put them into jars. Boil the vinegar, spices, etc., together until sufficiently seasoned and flavoured, then pour the mixture, boiling hot, over the lemons, and cover closely. They will be ready for use in 6 months, and should in the meantime be kept in a cool, dry place. Average Cost.—Lemons, from 1s. to 1s. 6d.

2638.—LEMONS, PICKLED. (Another Method.)

Ingredients.—12 lemons, salt, vinegar to cover. To each quart of vinegar allow 1 oz. of mustard-seed, 1 oz. of whole ginger, ½ an oz. of peppercorns, ½ an oz. of cloves, ¼ of an oz. of mace, ¼ of an oz. of chillies.

Method.—Peel the lemons, slit each one lengthwise in 3 or 4 places, and sprinkle the cut surfaces thickly with salt. Place them in an earthenware pan, sprinkle them liberally with salt, and turn them daily for a week. At the end of this time, place the lemons singly on a large dish, let them remain near the fire until quite dry, and put them into jars. Boil the vinegar, peppercorns, etc., together as in the preceding recipe, pour while boiling over the lemons, and cover closely. Store in a cool, dry place for about 6 months, when they should be ready for use.

2639.—LIMES, PICKLED. (See Lemons, Pickled, No. 2636.)


Ingredients.—Mangoes, green ginger sliced, mustard seed, garlic bruised, spiced vinegar (see recipe for Vinegar, Spiced, No. 2704).

Method.—Halve and stone the mangoes, stuff them with a mixture of ginger, mustard seed and garlic, replace the halves, and fasten them securely with strong cotton. Cover the mangoes with boiling spiced vinegar. On the following day strain off the vinegar, reboil, and repeat the process on the two following days, four times in all. When cold, turn the preparation into jars, cover closely, and store in a dry, cool place.


Ingredients.—Small melons, small French beans, grated horseradish, cloves, ground nutmeg, cinnamon, pepper, vinegar, and to each quart add 1 teaspoonful each of cloves, allspice and black peppercorns.

Method.—Cut off one end, scoop out the inside of each melon, then replace and secure the end. Cover the melons with strong brine, let them remain undisturbed for 4 days, then drain and dry well. Sprinkle the inside of each melon liberally with cloves, cinnamon, nutmeg and pepper, and stuff them with well-seasoned French beans and horseradish. Replace, and tie on the ends, and pack the melons in a large jar, keeping the cut ends uppermost. Boil the vinegar and spices together for 10 minutes, and, when cold, pour the liquid over the