The term "mangoes" in reality covers all sorts of stuffed, pickled vegetables, as cucumbers, large green tomatoes, green peppers and small green watermelons or . green cantaloupes. If cucumbers are used, they should be short and stubby. Tomatoes should be just turning ripe, and melons be of about the same size. Cucumbers should be pared, and the tops cut off and the seeds scooped out, forming cups. Tomatoes should not be peeled, slices from the stem ends should be removed and the pulp taken out. Peppers should have the stem ends cut off to form lids, and the seeds removed, and melons should have thin sections removed and the seeds taken out.

The vegetable should then be put to soak over night in brine made in the proportion of a cupful of salt to two quarts of water. In the meantime, the stuffing may be prepared ready for use in the morning. It is impossible to give the exact amount, as it varies with the size of the vegetable cavities, but roughly the following proportions are ample to stuff two dozen medium-sized green peppers, and other vegetables of comparative size:

4 quarts of finely-chopped cabbage

2 quarts finely-chopped celery

3 cupfuls chopped onion 1 tablespoonful ground clove 1 tablespoonful ground cinnamon

1 tablespoonful pepper 1 tablespoonful allspice

1 tablespoonful mustard seed

Mix, cover and let stand over night; then fill the cavities, replace the tops, fastening them with twine or toothpicks, cover with cold vinegar and let stand over night. The next day simmer for half an hour in the vinegar. Remove, put in a stone crock, and cover with fresh cold vinegar. This completes the process for tomato and pepper mangoes. In making melon and cucumber mangoes, pour off this vinegar, after standing twenty-four hours, add a half cupful of sugar to each quart, and pour scalding hot over the mangoes. Repeat this for three or four mornings.