MELONS 133 



PRESERVED CITRON MELON 



To five pounds citron melon take three pounds sugar, 

 nine lemons, two ounces green ginger root, and one tea- 

 spoon powdered alum. Peel melon and cut into rather 

 thin slices, boiling until clear and tender in water containing 

 the alum. Drain and wash in cold water. Have ready 

 a syrup prepared by cooking together the sugar and juice 

 of eight of the lemons, adding grated rinds of three and 

 the ginger root, and cooking until clear and rather thick. 

 Place in it the citron melon with one sliced lemon; place 

 the melon in heated jars; pour into them the boiling 

 S5'rup and seal while hot. 



CANDIED CITRON MELON 



Follow the recipe given just above but slicing thicker, 

 and when the melon has been removed from the syrup drain 

 and place the cubes or strips in a heater or fruit-dryer or 

 in the sun. When dry, after twenty-four hours dip again 

 in the re-heated syrup and dry. This process must be 

 repeated until the melon is sufficiently candied to keep 

 by packing away in layers of oiled paper. On the care 

 and length of process depends the success of the results. 



WATERMELON PICKLES 



Pare off the green part of the rind; cut the white part into 

 strips of desired size and cover with boiling water in which 

 alum has been dissolved. Let stand over night in this, then 

 soak several hours in fresh cold rain water. Place in pre- 

 serving kettle and cook in fresh hot water till tender. Have 

 ready a syrup made of equal parts of vinegar and sugar. 

 Cook in this a stick of cinnamon, several sliced lemons, 

 (without seeds) and a little ginger-root. When thick and 

 well flavoured place the drained melon in this and cook 



