Melon Mangoes

Melon Mangoes

Ingredients

• Late, smaller than a teacup, smooth, green melons
• Horseradish
• Very small cucumbers
• Nasturtiums
• Small white onions
• Mustard seed
• Whole pepper
• Cloves
• All spices

Directions

1. Cut out a piece from the stem end large enough to allow you to take the seeds from the Mangos.
scrape out all the soft part
2. cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them.
3. scrape out all the soft part
4. Cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them.
5. Prepare the following stuffing: sliced horseradish, very small cucumbers, nasturtiums, small white onions, mustard seed, whole pepper, cloves and allspice; scald the pickles and cull them.
6. Rinse the melons in cold water, then wipe each one dry and fill it.
7. Put a cucumber, one or two small onions, with sliced horseradish and mustard seed, into each melon.
8. Put on the piece belonging to it and sew it with a coarse needle and thread.
9. Lay them in a stone pot or wooden vessel, the cut side up.
10. Strew over them cloves and pepper, make the vinegar (enough to cover them) boiling hot, and put it over them.
11. Cover with a folded towel; let them stand one night, then drain off the vinegar.
12. Make it hot again and pour it on, covering as before.
13. Repeat this scalding four or five times, until the mangoes are a fine green; three times is generally enough.
14. Be sure the melons are green and freshly gathered.
15. The proper sort are the last on the vines, green and firm.
16. If you wish to keep them till the next summer, choose the most firm, put in a jar and cover with cold fresh vinegar. 
17.  Tie thick paper over them.

Source — La Cuisine Creole
Prepared by F. F. hansell & Bro., Ltd
Louisiana Anthology
July 16, 2019