Every evening, Wilmington daily commercial., 1922-10-05
Efficient
Housekeeping.
RECIPES FOR MANGO"
PICKLES

The well-stocked preserve closet con-
tains a few jars Of mango" pickles
/ for use on guest occasions
/ The real mango is q fruit, formerly
| found only in Southern Asia, but now
grown in nearly all sub-tropical coun-
tries. In addition 10 its use as fruit,
the mango forms the basis Of most
chutneys Of the East India type. The
mango melon is a small round melon
with yellow skin and white flesh.
"But the term mango" is now ap-
piled to stuffed pickles, and the house
wife Of today who talks about her
"mangoes" has never seen real man
90 melon; she refers to any small green
melon stuffed, burr gherkins stuffed,
or stuffed green peppers. The follow
ing pickles are called .'mangoes" IN
our country.
Cantaloupe Mango Pickles: Cur.
tiny green nutmeg cantaloupes in
brine, as follows: Use one pound OF
salt to every 81 quarts Of water needed
to cover the melons, and weight down
the melons in this until ''frothlng
ceases. by "frothing" / mean the small
bubbles which begin TO appear on top
OF the water after you put the melons
into the brine, indicating that fermeDta-
ton is taking place. After several days,
however, the bubbles viii dissppear)
When the frothing ceases, the melon
must be soaked in clear, cold water for
two DAYS. After rhis soaking, scald
them in kettle lined with spinach or
with grape leaves, in water 10 cover;
drain, and boil them for 5 minutes in
weak vinegar Drain again, and cover
them with the following speed vinegar,
letting them stand in this for one week.
Spiced Vinegar: To six cups of hot
vinegar, add one ounce Of stick CHINA
mon. one-half ounce Of cloves, and one
half ounce of dried ginger root this
can be obtained from a drug store);
boil this mixture for five minutes
Double this recipe, a. many times as
necessary to cover the number Of can
taloupe melons you wish to pickle.
When the caataloupe5 have soaked
for a week in this cold, spiced vinegar,
take them from il Saving the splced
vinecar), remove small disc from the
top of each melon, scoop out the IN
, teriors CT each, and stuff them WITH
| tie following niZture:
StuffiEg for Cantaloupe Mangoes:
. One pound of ginger soaked in brine
for two days, until soft enough 70
slice; one ounce Of ground black pep
per. one ounce of alispice, one-fourrh
pound Of garlic soaked for two DAYS
I in a weak brine, then dried; one ounce
| of crushed celery seed, one ounce OF
X mace: one half-cunce of cloves, one
II cup Of grated horseradish and foul
ounces each of white and yellow mus
4 tard seed q pint Of chopped, sweef
III pickles or preserved watermelon rInC
/ will improve the favor OF this hlllng
II Nix all these ingredients together, ther
ri add 10 them one teaspoonful or salad
II oil. Put one teaspoonful OF brown
y sugar into each melon. chop up any
melon which is broken and add this L
~ !, the mixture also, then being stuflni
q, the melons, This recipe Will stuff abou
ne four dozen melons. When packed full
Up of the mixture, replace the skin-dIs
IN which YOU previously removed, secur
er it in place with toothpicks, pack ant
4, cover them with the spiced vinega
a. used previously but now sweetene'
o. to taste bring it TO the boiling poin
'se before pouring it over the melons.
on Partially seal jars, process IN no
az water bath for Is minutes Ito seal an
!. tight, completely seal, and store.
II, Tomorrow-The Newest Thing i
&c Bridge Cloths.