PRESERVES, CONSERVES, ETC. 19 



syrup thickens slightly on a cold dish, or when the marmalade is put 

 in a glass the peel will remain distributed from bottom to top of 

 glass. 



Citron, Melon, or Watermelon Preserves. 



Remove the green outer rind of the melon and cut the remainder 

 in pieces of small size. Cover with cold water and add a tablespoon 

 of salt for each quart of water. Let stand overnight in the salted 

 water; then drain and rinse thoroughly. Cook in boiling water until 

 transparent. Drain carefully. For each pound of rind make a syrup 

 of 24 lb. sugar and J/ cup water and skim thoroughly; then add the 

 melon, and for each pound add y* oz. ginger-root and 2, tablespoons 

 vinegar or I lemon cut in slices; a few sticks of cinnamon may be 

 added to the syrup. Cook about 20 minutes, or until the pieces of 

 melon look rich and full. Skim from the syrup into jars; boil the 

 syrup until rich and thick and pour over the fruit in the jars. 



Pear Chips. 



8 Ib. pears. 4 Ib. sugar. 



54 Ib. preserved ginger. 4 lemons. 



y 2 tablespoon ground ginger. 



Select pears which are firm and not overripe. Remove stems, 

 wipe, quarter, and core; then chip into small pieces (but do not remove 

 skins). Add sugar and ginger and let stand Overnight. In the morn- 

 ing add lemons cut in small pieces, rejecting seeds, and cook slowly 3 

 hours or until thick. Put into marmalade-glasses and cover with 

 paraffin. 



Quince Honey. 



Pare and grate 5 large quinces. To I pint boiling water add 5 Ib. 

 sugar. Stir over fire until sugar is dissolved, but do not allow the 

 syrup to boil until the sugar is thoroughly dissolved. When boiling, 

 add quince and cook 15 or 20 minutes. Turn into glasses. When cold 

 it should be about the colour and consistency of honey. 



Spiced Gooseberries. 



4 pints partially ripe gooseberries. 



3 Ib. brown sugar. I teaspoon salt. 



i cup vinegar. y% teaspoon cayenne. 



i teaspoon whole cloves. I teaspoon whole cloves. 



Few sticks of cinnamon. J< oz. ginger-root. 



Tie spices in a bag. Cook vinegar and sugar 5 minutes. Add 

 spice and remaining ingredients and cook slowly I hour. Keep in 

 stone jar or glasses. 



