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 cinnamon. Boil several minutes after commencing to simmer. Pour this over the melons; cover them and let stand over night. Repeat this twice, the last time simmering 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 intervals 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 acidulated water. Make a stuffing of onions, cucumbers, tomatoes, 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. PRESERVED CITRON MELON To five pounds citron melon take three pounds sugar, nine lemons, two ounces green ginger root, and one teaspoon 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 syrup 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 preserving 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 S