Pickled Bell Peppers.
Cut a slit in the side of each pepper, and take out all the seeds. Let them soak in brine (strong enough to float an egg) two days. Then, washing them in cold water, put them into a stone jar. Pour over them vinegar boiled with cinnamon, mace, and nutmeg. Whenever they are wanted to be served, stuff each one with a boiled tongue cut into dice, and mixed with a Mayonnaise dressing. Or little mangoes may be made, stuffing each one with pickled nasturtiums, grapes, minced onions, red cabbage or cucumbers, seasoned with mustard-seed, root ginger, and mace.