132 FRUIT RECIPES 



spices, and set in a boiler of cold water. Heat gradually 

 to boiling; remove the bottles and cork as soon as cold. 

 The melons may be peeled or cut in rings if preferred. 



SPICED MELONS 



Quarter, peel, and cut into preferred size the pieces of 

 melon. When weighed place in earthen jar; pour over 

 them cold vinegar and let stand over night. Then drain 

 and for every seven pounds of melons make a syrup of 

 three pounds of sugar, a teaspoon each of allspice and 

 cloves, a little grated nutmeg, and a few bits of stick cin- 

 namon. Boil several minutes after commencing to sim- 

 mer. Pour this over the metons; cover them and let 

 stand over night. Repeat this twice, the last time sim- 

 mering until melon is tender and translucent, though firm. 

 Place in heated jars and pour the spiced syrup over them, 



then seal. 



MELON MANGOES 



Take small green muskmelons ; place in earthen or wooden 

 receptacles and pour over them hot brine in which a little 

 alum has been dissolved. Repeat twice and let stand in 

 brine six days after scalding last time, when place in 

 kettle ; scald and let stand over night. Repeat this at in- 

 tervals of several hours three times, letting stand last time 

 twenty-four hours. Remove one section of the melon and 

 scoop out the inside. Wash and soak twelve hours in acidu- 

 lated water. Make a stuffing of onions, cucumbers, to- 

 matoes, beans, horseradish, etc. Drain the melons. 

 Place first in them a few cloves, cinnamon, ginger, white 

 mustard seed and horseradish, then the filling. Replace 

 and sew on the removed section; place melons in large 

 receptacle, cut side up, and pour over them spiced vinegar 

 (Place weights on them) , letting stand six days. Drain and 

 cover with unspiced vinegar for indefinite keeping. 



