The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-05-24
y - - - X ~ y ~ - = - y = y a. - =
, Pickles and Sauces

| OIL MANGOES:-Put the manages
| in strong brine for five days. Then
wash well, cut a long slit on the side
] and remove all seeds. Stuff with the
| following mixture: One pound white
mustard seed. one pound finely chop
| ped onion, one-quarter pound of black
| pepper pounded, one-half ounce mace
one-half ounce nutmeg both pounded
one ounce tumeric well mixed with
cold water, one-quarter pound English
mustard, two pounds of light brown
sugar, two ounces celery seed. Mix
well with best olive oil. Then tie each
stuffed mangoe with a strong piece of
cord TO keep the stuffing in. Put in a
large stone jar. Cover well with boil
ing vinegar. If there is any filling left,
sprinkle it between the mangoes. Keep
closely covered. This quantity of stuff
ing is for thirty mangoes.
CHOPPED CABBAGE PICKLE
Boil firm white heads of cabbage in
salt and water until tender. Then lay
them on dishes, drain and press them
with q towel. Then cut as for slaw.
To two gallons of strong vinegar put
one pint white mustard seed, four
ounces ginger (ground), three ounces
black pepper, three ounces aIspice, one
ounce each of mace, cloves, tumeric,
celery seed, six white onions, chopped
fine. half teacup of horseradish, two
pounds brown sugar. Boil together and
pour while hot on the cabbage.
HYDEN sALAD:-Cut one gallon Of
cabbage as for slaw and chop it and
slice thin one-half gallon green toma-
toes. Cut up one pint of green pep
rAT9nEinC +ha Eaaa 17vafYr41x-
quart of small white onions cut up
Mix these, and sprinkle through them
two tablespoonfuls OF salt; let them
stand over night Then take two
pounds of sugar, three tabIespoonfuls
each of ground ginger. tumeric. celery
seed and ground mustard, two tea
spoonfuls each of ground allspice and
cinnamon, one teaspoonfuI each Of
ground cloves and mace. Mix well
with the salad. Pour over the whole
three quarts Of good vinegar; simmer
for twenty minutes after it gets hot.
Ready for use in a week. Delightful
sauce for fish or cold meat.
SWEET PICKLED PEACHES
Select firm yellow peaches and scald
them in strong soda water, then throw
them in a large vessel of cold water.
and with a dry, coarse towel rub of
the fur. To one pound Of fruit allow
one gill Of vinegar, one teaspoonfu1 Of
the following mixed spices: cloves.
mace and Slspice, one-quarter Of a
pound Of sugar. Boil together until the
peaches are tender. Then remove them
and let the syrup boil until thoroughly
cooked Pour hot over the peaches
When cool, cover the jars.
CANTALOUPE PICKLE:-Cut firm
ripe melons into small square pieces
and scrape out the soft pulp. Soak one
night in alum water. Let them lie a
few hours in cold water until all taste
OF alum is removed. Then boil IN
strong ginger tea. To each pound OF
fruit add one-haf pound of white SUI
gar. a few blades Of mace, thin slices
OF white ginger and q few bits Of broE-
en- cinnamon Cover well with good
cider vinegar and boil until the fruit
can be pierced with a straw. Then sat
aside and the next morning pour of
the syrup. boil I'LL It thickens a little
and pour over the fruit boiling hot.
When cool. cover the jars. The same
recipe can be used for watermelon rind.
removing the green. and using salt and
water II soak instead Of alum.
SPANISH PICKLE very fne):-i
Slice eighteen large cucumbars. but do
not peel them Shred two large. firm
heads Of cabbage as for slaw, sprinkle