36 
BULLETIN" GO, HAWAII EXPERIMENT STATION 
teaspoon salt. Add the pork, stir, and fry for a few minutes. Then 
add iy 2 quarts water. Boil for 15 minutes; add melon and cook 
until it is tender. 
To serve stuffed melon. — Soak 3 tablespoons lotus seeds or lin-ze, 
and six medium-sized dried mushrooms overnight. Wash lotus seeds 
and remove the undeveloped green seed leaves (cotyledons) from 
within. Wash mushrooms and remove stems. Cut 6 ounces bamboo 
shoots in T Vinch cubes. Scrape melon skin off and discard part of 
Figure 31. 
-Chinese preserving melon 
B, immature fruit 
A. Mature fruit ; 
the stem end so that the fruit can be set upright. Open the top and 
remove the pulp and seeds with a spoon. Chop finely 1 pound pork 
or duck meat, add 1 teaspoon salt, one-half teaspoon cornstarch, a 
little pepper, and ginger. Mix with lotus seeds, mushrooms, and 
bamboo shoots. Stuff the melon with this mixture and place in a 
pot to steam for one hour. Serve. 
To serve sliced. — Cut scraped melon in 2-inch lengths iy 2 inches 
wide and 1 inch thick. Sandwich in each length, by making a slit, 
a thin slice of medium-lean ham. Add salt to taste and allow to 
steam in pot for one hour. 
