134 FRUIT RECIPES 



till it is clear. Take out the melon; place in jars; boil 



down the syrup till thick; pour over the rinds and 



seal. 



WATERMELON HONEY 



Use the red portion only. Crush and strain it or cook 



down (with seeds) till very soft and then strain, cooking 



again till thick. (Three quarts of red pulp will make but 



about one-fifth pint of "honey.") This requires time and 



patience. Cool the honey, then proceed as with grape juice 



in bottling. It is best without sugar but a little sugar and 



lemon juice may be added, the "honey" alone not keeping 



so well. 



WATERMELON CATSUP 



Use the red and a little of the white portions, cooking 

 down pulp and seeds till soft, when press through a 

 colander and add spice, etc., as for grape catsup. 



CITRON OR PIE-MELON SAUCE 



Qut and pare the melon; place in double boiler with 

 no water or barely sufficient to wet the bottom layer of 

 pieces, and cook till soft. Add sugar and lemon juice 

 or other flavouring. This approaches apple sauce in flavour 

 and consistency. To vary the flavour add, instead of 

 lemon, or with it, barberry, cranberry, currant, or rasp- 

 berry syrup, when the melon begins to soften. 



PIE-MELON TART 



Make as for apple tarts, using the sauce made as above. 



MELONS AS VEGETABLES 



The half ripe melons of the canteloupe group may be 

 used as are cucumbers and egg-plant for frying in egg and 

 crumbs or in batter, or for scalloping, stuffing, and 

 baking. 



