½ pound black pepper, pounded.
4 tablespoonfuls celery-seed.
3 ounces mace.
Mix these ingredients with as little oil as possible, stuff the mangoes with it, adding scraped horseradish and one blade of garlic. Pour cold vinegar over them, and one pound salt. Press the mangoes under the vinegar, and watch them closely. It is well to scald the vinegar in the spring.—Mrs. H. T.
To Green Mangoes.
After taking them from the brine, lay them in a kettle with grape-vine leaves between each layer of mangoes; a little alum sprinkled on each layer. Let them simmer all day, changing the leaves if necessary. If not green enough, put them on the second day.—Mrs. E.
Mangoes.
To a three-gallon jar of mangoes prepared for the vinegar, take:
1 teacup black pepper.
1 ounce allspice.