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Peach Mangoes

Select large free stone peaches. Use them before they begin to mellow. Lay the fruit in a strong brine for a week. Dry them, cut a slice from the side of each peach and remove the stone, saving the slice to replace after the peach is stuffed. Make a stuffing of one teaspoon each ground nutmeg, mustard, mace, white sugar, celery seed and salad oil, a clove of garlic, chopped, a pinch of ginger, a dozen whole peppercorns, and a tablespoon of scraped horseradish. Mix all well and stuff into the hole in the peach.

Make it as full as it will hold, replace the slice cut out, sew in with strong linen thread and put the peaches into pickle. Make this by adding a cup of brown sugar to a gallon of vinegar and a half-teaspoon of cayenne.

PEPPER MANGOES, No. 1-Remove the stem end of green peppers, carefully extract the seeds, and lay the peppers in strongly salted water for twenty-four hours. Chop cabbage fine, and to every quart allow one tablespoon of salt, two tablespoons of white mustard seed, one tablespoon of cloves, one tablespoon of cinnamon and one cup of sugar. Mix well together, drain the pepper pods, stuff them with the mixture, replace the cap and sew it to position. Pack the peppers in a stone jar and cover them with strong, cold vinegar. They are ready to use in two or three weeks.

PEPPER MANGOES, No. 2-Use large green peppers, cut a slit in the side and remove the seeds with a knife or an oysterfork. Be careful not to touch them with your fingers at the risk of burning. Prepare a stuffing by the same recipe as that for the peach mangoes; fill the peppers with this, sew up the slit, lay them in a deep stone jar, and pour boiling vinegar on them. This must be drained off, reheated and poured over the peppers again three times, with an interval of two days between scaldings. Four months will be required to ripen these for the table.