2 IS 
FLORIDA STATE HORTICULTURAL SOCIETY 
MANGO PRESERVES 
The mulgoba mango has proven by 
test to be one of the best of our tropical 
fruits for the making of preserves and 
sweet pickles, surpassing even the 
peach, and it is quite possible that oth¬ 
ers of the fiberless group may prove 
equally good. 
Peel mangoes and cut in neat sec¬ 
tions. Place in boiling syrup made 
with one cup granulated sugar to each 
quart of sliced fruit with water to form 
syrup. Cook carefully until well ster¬ 
ilized. Place in jars and seal at once. 
\ 
MANGO SWEET PICKLE 
Select small ripe mangoes. Peel and 
place in stone jar, cover with syrup 
made by boiling equal parts sugar and 
vinegar with sufficient whole cloves, all¬ 
spice and cinnamon to produce desired 
flavor. When cold drain and reheat 
liquid and again pour over fruit. Re¬ 
peat several times. The last time place 
fruit in boiling syrup and when well 
heated put in wide mouth jars. Seal at 
once. The continued draining off of 
the liquid and reheating cooks fruit 
without breaking it. 
FRIED MANGOES 
Peel mangoes and cut in neat sec¬ 
tions. Fry in butter or drippings and 
sprinkle with salt and sugar. Serve hot. 
MANGO ICE CREAM 
Make your plain ice cream as basis. 
To each quart add one pint ripe mango 
pulp and freeze. 
MANGO SUNDEA 
For this most delicious of all deserts 
have mangoes cut in half either length 
or cross-wise, and well iced. When 
ready to serve fill cavity made by re¬ 
moving seed with plain vanilla ice 
cream. The Mulgoba, Arnini, Totofari, 
Nucka, Cambodiana and Cecil are all 
adapted to this method of serving and 
one has the real sensation of eating the 
dish as well as the contents. It has 
proven quite popular at cafe and lunch 
counters as well as at the home table. 
THE DASHEEN AND ITS CULTURE 
Wm. H. F. Gomme, Lake County 
Mr President, Ladies and Gentlemen : 
Having been requested by the chair¬ 
man on Sub-Tropical Fruits to prepare 
a paper on same, I take pleasure in ad¬ 
dressing you on the new commodity, 
namely, the Dasheen or Colocasia escu- 
lentum. This plant, though apparently 
new to most of you, is of ancient ori¬ 
gin, having been evidently cultivated in 
China, hence the name “De la Chine,” 
which being translated from the French 
means “from China”; this derivation 
is uncertain, but it is thought by Meffes 
Barrett Young to be fairly authentic. 
