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184 SAUCES AND DRESSINGS-PICKLES.

be made: One quart of young, tiny cucumbers, not over two inches long, two quarts of very small white onions, two quarts of tender string beans, each one cut in halves, three quarts of green tomatoes, sliced and chopped very coarsely, two fresh heads of cauliflower, cut into small pieces, or two heads of white, hard cabbage.

After preparing these articles, put them in a stone jar, mix them together, sprinkling salt between them sparingly. Let them stand twenty-four hours, then drain off all the brine that has accumulated. Now put these vegetables in a preserving kettle over the fire, sprink- ling through them an ounce of turmeric for coloring, six red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two of celery seed, two of whole allspice, two of whole cloves, a coffee cup of sugar, and two-thirds of a teacup of best ground mixed mustard. Pour on enough of the best cider vinegar to cover the whole well ; cover tightly and simmer all well until it is cooked all through and seems tender, watching and stirring it often. Put in bottles or glass jars. It grows better as it grows older, especially if sealed when hot.

PICKLED ONIONS.

PEEL small onions until they are white. Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced vinegar ; when cold cork them close. Keep in a dry, dark place. A tablespoonful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons.

PICKLED MANGOES.

LET the mangoes, or young musk-melons, lie in salt water, strong enough to bear an egg, for two weeks ; then soak them in pure water for two days, changing the water two or three times ; then remove the seeds and put the mangoes in a kettle, first a layer of grape leaves, then mangoes, and so on until all are in, covering the top with leaves; add a lump of alum the size of a hickory nut; pour vinegar over them and boil them ten or fifteen minutes; remove the leaves and let the pickles stand in this vinegar for a week ; then stuff them with the following mixture : One pound of ginger soaked in brine for a day or two, and cut in slices, one ounce of black pepper, one of mace, one of allspice, one of turmeric, half a pound of garlic, soaked

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