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Spiced Mangoes

— Mrs. F. Foland

Pare green cantelopes, cut off top and remove seeds, soak in brine of one large tablespoon of salt to one quart of cold water; change brine three mornings, washing fruit out thoroughly each time. On fourth day stuff with one pound of raisins cut in two, one pound each of currants and dates, stoned, shredded and as much skin as possible removed; one-fourth pound of citron, a little crystallized orange peel cut fine, one teaspoon of powdered cinnamon. Sew cut mangoes together and boil tender in one pint of vinegar to three pounds of sugar, with one teaspoon of powdered alum, two tablespoons each of ground cloves and cinnamon. The mangoes absorb so much syrup that they require much more than the same weight of fruit. Put away in crocks in the syrup, and cover. Do not eat until they have stood several months. They will keep forever and improve with age.

— Miss Ruth Hall