is necessary to cover the peppers with a cloth and then place
a board and a light weight on top to keep them in the brine for
seventy-two hours. Now remove from the brine and place in fresh water
for two hours and then remove from the water, and with a sharp knife
cut a small circle from the top of the pepper. Set aside to replace as
a cover. Now remove the seeds and the white pithy part. Soak in cold
water for one hour and then drain and fill with the following mixture.
Filling for twenty-five peppers:

Chop fine sufficient cabbage to measure three pints. Place in a large
bowl and add

One pint of finely chopped onions,
One cup of finely chopped green peppers,
One cup of finely chopped red peppers,
One cup of finely chopped celery,
Two ounces of mustard seed,
One ounce of celery seed,
One-half cup of grated horseradish,
One-half cup of salt,
One-half cup of brown sugar,
One quart of vinegar,
One teaspoon of cayenne pepper,
Two teaspoons of paprika,
One teaspoon of mustard.

Mix thoroughly and then fill into the peppers, taking care not to pack
too closely. Sew the lid or circle which has been cut out of the top
with a darning needle and heavy string. Place closely in a crock. Now
place in the preserving kettle

Three quarts of vinegar,
Two quarts of water,
One cup of salt,
Two ounces of celery seed,
Three ounces of mustard seed,
One-half cup of whole cloves,
One-quarter cup of whole allspice,
Two sticks of cinnamon,
Six blades of mace.

Bring to a boil and pour over the mangoes and let cool. Now add
three-quarters cup of salad oil and set in a cool place. Watch to
see that the pickle does not evaporate. The mangoes may be packed
in all-glass quart fruit jars and sealed, then processed for twenty
minutes in a hot water bath, after which they should be cooled and
stored in a dry, cool place.

NECK OF BEEF, POLISH STYLE

Select one pound of meat from the neck and wipe with a damp cloth.
Roll in flour and brown quickly in hot fat. Place in a saucepan and
add one-half cup of flour to the fat left in the frying pan. Brown
well and add one quart of water. Bring to the boiling point. Pour
over the meat and cook very slowly for one and three-quarters hours.
Season, add a pinch of caraway seed and serve with boiled noodles.

FRIED PIES

Place in a mixing bowl

Two cups of flour,
One teaspoon of salt,
Two teaspoons of baking powder.

Sift and then r