MELONS 131 



stove. Have dissolved a half box of gelatine (for each pint 

 of pulp) first softened in a little cold water, then more 

 thoroughly dissolved by pouring on it a half-pint of boiling 

 water and placing over steam. Add this to the cooked 

 melon, stirring until it begins to cool and thicken, when 

 place in wetted moulds ; set on ice till firm and serve with 

 cream. (Less gelatine may be used if preferred.) 



MELON MARMALADE (Old-fashioned Recipe) 



Take large citron melons, quarter, and remove seeds. 

 Weigh, and to every pound of melon allow a pound of loaf 

 sugar (double refined). To every three pounds of melons 

 allow two lemons and a ter.'spoonful of ground white ginger. 

 Grate the melon on coarse grater, not too close to rind. 

 Grate ofiE also the yellow rind of the lemons and add with 

 the ginger to the sugar. Mix all the ingredients in a pre- 

 serving kettle. Set it over a moderate fire, boil, skim, and 

 stir until it is a very thick, smooth jam. Put it warm into 

 glasses ; lay a double round of tissue paper on the surface 

 and seal the jars. 



SMALL MELON PICKLES (Old Recipe) 



Select muskmelons the size of black walnuts ; prick well 

 and place for three days in brine, when freshen and pour 

 over them hot spiced vinegar. 



RIPE MUSKMELON PICKLES (Mrs. Haskell) 

 With all melon pickles use about one teaspoon alum to 

 harden four pounds of melon. Take hard muskmelons 

 after they are sufficiently ripe to develop flavour, and 

 slice lengthwise ; scrape out seeds and lay melon in salt 

 over night. Wash and wipe dry, then put in alum water 

 one hour; wash and wipe dry again, cut in slices, and pack 

 in glass jars. Pour over them a syrup of vinegar with 



