The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-09-28
Instructions for Makfne
Dainty, Toofhsome a m d
Wholesome ID c serfs and

tablespoonful OF fresh lemon juice. light
seasoning of salt. and the white of large
fresh egg beaten TO froth; then set the
basin in a bowl of very cold water and
whisk briskly until a firm froth rises 10
the surface; remove this with a slice and
lay IL on a sieve TO drain. then continue
whisking so long as any froth can be OBJ
tanned. When thoroughly drained IL Is
ready for use.
Some Delicious Relishes-Pickled man.
goes" are not always what the name i'm
plies. but are stuffed young melons or Gu
cumbers. peppers or tomatoes. These are
usually filled with variety of other kinds
Of small picking vegetables. chopped fine,
horseradish and mustard seed, added with
spices and sometimes salad oil. The melons
must be green and not more than half
grown, the tomatoes fully grown, round
and smooth. but perfectly green. the pep
pers green, and the cucumbers large.
smooth and green. Cut out a mar
row strip. the length of the fruit.
from the side and attach II 10 the main
part at one end with a needle and white
thread after all the seeds have been care
fully taken out. Then throw the fruit in
brine Of salt and cold water which is
made strong enough TO bear up an egg:
let them remain in this for three days and
nights, and then remove them and freshen
in cold water for twenty-four hours. Put
them In porcelain-lined kettle and II
possible to get green grape leaves. put a
layer Of these in between each layer Of the
fruit. having the leaves at the bottom and
top Of the fruit. II you do not object 10
it's use. put in a piece Of alum the size of
vinegar and boil for fifteen minutes. Then
remove and when cool enough to handle.
stuff the mangoes, first draining them care
fully. Put into each one before stufhng
them a teaspoonfui Of sugar and two whole
cloves.
stufing for Vegetable Mangoes-Take a
cabbage, half dozen tomatoes. a few small
white onions, few small cucumbers and
celery when in season. The tomatoes
should be green. Chop the cabbage and
tomatoes and put each in a separate brine
and let them remain for twenty-four hours
and then drain them thoroughly. Chop the
onions and cucumbers very fine-use food
chopper If you have one for the hardest
vegetables. Put all the chopped vegetables
together and add ground allspice, ginger,
mace, black pepper, cinnamon to suit the
taste. also quarter OF cup or grated
horseradish half a cup of black and white
mustard seed, a few nasturtium seeds, and
quarter cup Of good salad oil. Mix and
bruise the spices with the oil before add
ing them to the chopped vegetables. After
the mangoes are all stuffed, replace the
piece taken out. stitching II In place with
the white thread or tying IT by wrapping
| white string around the mango. Pack
| them closely in stone or glass Jars and
cover them with vinegar boiling hot. sweet
| en- with a pound of sugar to each gallon OF
vinegar (more sugar can be used IL you
desire them sweeter.) These will keep well
IL you have good vinegar. but IL they do
not keep properly, pour OF the vinegar.
| strain 1T, and boil UP again. then pour over
the mangoes. Horseradish root cut in
slices and placed over the top of the man.
goes will keep them from getting moldy.
copyright by j. Il. Pinkham.1