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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.

Pack them closely in a stone jar, with the small end down-wards. Do this until the jar is filled; then pour on them strong cold vinegar. They are ready for use in three weeks. You can use spices and sugar, if preferred.--Mrs. W. A. S.