s, clean, drain, chop and put into a
saucepan with a tablespoonful of butter, cover and let steam for a few
minutes, then add two quarts of good soup stock or one quart each of
stock and milk, add a half-cup of rice and boil until the rice is soft.
Strain through a sieve, or not, as one fancies, season with salt,
pepper, return to the fire, add a pint of cream, let it come just to the
boiling point and serve.

MANGOES.

Mangoes are made from cucumbers, melons, peppers, tomatoes and peaches.
The following recipe applies to all but the peaches. Select green or
half grown melons and large green cucumbers, tomatoes, or peppers.
Remove a narrow piece the length of the fruit, and attach it at one end
by a needle and white thread, after the seeds of the mango have been
carefully taken out. Throw the mangoes into a brine of salt and cold
water strong enough to bear up an egg, and let them remain in it three
days and nights, then throw them into fresh cold water for twenty-four
hours. If grape leaves are at hand, alternate grape leaves and mangoes
in a porcelain kettle (never a copper one) until all are in, with grape
leaves at the bottom and top. Add a piece of alum the size of a walnut,
cover with cider vinegar and boil fifteen minutes. Remove the grape
leaves and stuff the mangoes. Prepare a cabbage, six tomatoes, a few
small cucumbers and white onions, by chopping the cabbage and tomatoes
and putting all separately into brine for twenty-four hours and draining
thoroughly. After draining chop the cucumbers and onions. Drain the
mangoes, put into each a teaspoonful of sugar, and two whole cloves. Add
to the vegetable filling, one-fourth ounce each of ground ginger, black
pepper, mace, allspice, nasturtium seed, ground cinnamon, black and
white mustard, one-fourth cup of horseradish and one-fourth cup sweet
oil. Bruise all the spices and mix with the oil, then mix all the
ingredients thoroughly and stuff the mangoes, fit the piece taken out
and sew in with white thread or tie it in with a string around the
mango. Put them into a stone jar and pour over them hot cider vinegar
sweetened with a pound or more of sugar to the gallon to suit the taste.
If they are not keeping properly pour over again fresh hot vinegar.

MARTYNIAS.

Gather the pods when young and tender enough to thrust a needle through
them easily, later they become hard and useless for pickles. Leave half
an inch of stem on each, and lay them in salt water a