CUCUMBER MANGO.
Cut a large cucumber in half, length ways, scoop out the seedy part, and lay it in vinegar that has been boiled with mustard-seed, a little garlic, and spices, for twenty-four hours, then fill the cucumber with highly-seasoned forcemeat, and stew it in a rich gravy, the cucumber must be tied to keep it together.
CABBAGE AND RICE.
Scald till tender a fine summer white cabbage, then chop it up small, and put it into a stew-pan, with a large cup of rice, also previously scalded, add a little water, a large piece of butter, salt and pepper; let it stew gently till thoroughly done, stirring from time to time, and adding water and butter to prevent its getting too thick; there should be no gravy in the dish when served.
PALESTINE SALAD.
Take a dozen fine Jerusalem artichokes, boil till tender, let the water strain off, and when cold cut them in quarters, and pour over a fine
