One cup of salt,
Two ounces of celery seed,
Three ounces of mustard seed,
One-half cup of whole cloves,
One-quarter cup of whole allspice,
Two sticks of cinnamon,
Six blades of mace.
Bring to a boil and pour over the mangoes and let cool. Now add three-quarters cup of salad oil and set in a cool place. Watch to see that the pickle does not evaporate. The mangoes may be packed in all-glass quart fruit jars and sealed, then processed for twenty minutes in a hot water bath, after which they should be cooled and stored in a dry, cool place.
NECK OF BEEF, POLISH STYLE
Select one pound of meat from the neck and wipe with a damp cloth. Roll in flour and brown quickly in hot fat. Place in a saucepan and add one-half cup of flour to the fat left in the frying pan. Brown well and add one quart of water. Bring to the boiling point. Pour over the meat and cook very slowly for one and three-quarters hours. Season, add a pinch of caraway seed and serve with boiled noodles.