Peach Mangoes.
Take large plum peaches, sufficient quantity to fill the jar. Peel nicely, and take out the stones. Have ready the stuffing in proportion to the peaches. Mince fine some soft peaches, preserved orange peel, preserved ginger, coriander-seed, celery-seed, a small quantity mace, cinnamon, candied strawberries, if you have them, and pickled cherries. Sew the peaches up, after stuffing them, and fill the jar. Then to every pound coffee sugar add one-half pint vinegar, allowing the above quantity to two pounds fruit. Make a syrup of the sugar and vinegar, and pour on the peaches, boiling-hot. Repeat this for three mornings; the fourth morning put them all on together, and boil a short time; add a few spices, cinnamon, and ginger to the syrup when you make it. They will be ready for use in a few weeks.—Mrs. R.
Pepper Mangoes.
With a sharp knife take the cap out of the pod, then scrape out the seed. Lay the pods in weak salt and water for one hour.
Take hard cabbage, chop them very fine, and to every quart of cabbage, add
1 tablespoonful salt.
1 tablespoonful pulverized black pepper.
2 tablespoonfuls white mustard-seed.
1 teaspoonful ground mustard.
Mix all this well together, drain the peppers, and stuff them with the mixture, and replace the cap.