The economical cook book

Pare off the hard green rind, and cut the melon in quarters and take out the seed, then cut it into squares or slices half an inch in thickness and weigh it. Allow a pound of sugar to every pound of citron, put the melon in a pan of cold water with a handful of salt for one hour, then wash it in clean fresh water, make a weak syrup of sugar (not what was weighed) and water, put the citron in it and boil ten minutes, then take out the citron, throw this syrup out, and make another with the sugar you weighed and a little cold water ; put the citron in it, and boil until clear and tender, skimming it well, add to it the juice of two large lemons, being careful to pick out the seeds, pare the rind off thin with a sharp knife, boil with the citron about fifteen minutes before you take it off the fire. When the melon is done, put it in small jars, a little peel in each one, let it stand in a cool place until next day, then close up the jars. Currant and Raspberry Jam. Pick the currants from their stems, and for seven pints of currants put ten of raspberries and twelve pints of sifted sugar; put them together in a preserving-kettle, boil them an hour, then add the sugar, and boil three-quarters of an hour longer, stirring most of the time to prevent their sticking and burning. When PRESERVING AND CANNING FRUITS. 276 done, put in small jam or glasses, and let them stand until next day; then close them. * Blackberry Jam. Procure ripe blackberries, weigh them, and allow three-quarters of a pound of sugar for every pound of fruit. Put the berries in a preserving-kettle over the fire, mash them very fine with a potato-masher. When they begin to boil and are all mashed, put in the sugar and cook them half an hour. Do not seal up until next day. * To preserve Pineapple. Procure fine large pineapples, pare them, and pick out with a sharp-pointed knife all the black specks, which you will see after paring them ; weigh the fruit, and allow three-quarters of a pound of sifted sugar to every pound of fruit ; pick the pineapples to shreds with a fork, saving the juice as it drops; put all into the preserving-kettle together with the sugar, and boil gently for half an hour or longer until the fruit is perfectly dear; skimming well ; then fill your jars and set them in a cool place until next day ; then close them air-tight. * Green Gages. Wipe them, prick each one with a coarse carpet needle, weigh them, allow a pound of sugar for every pound of fruit, put them in the preserving-kettle alternate layers of sugar and fruit, set them back where they will warm but not cook until the sugar is dissolved, which it will soon do if the fruit is all pricked with the needle. When this is accomplished, set them over the fire, boil and skim until the fruit is clear, which will be in about shree-quarters of an hour ; fill your jars with the fruit, three parts full, boil the syrup five minutes longer, unless it has already thickened sufficiently, then pour over to fill the jars, set away in a cool place until next day, then cover closely. * Compote of Oranges. Peel eight fine large tart oranges, remove all the pulp, and divide them at every separation without breaking the dividing skin; squeeze the juice from four more oranges, and put it in a preserving-kettle with three-quarters of a pound of sifted sugar, and the rind of one orange cut off in thin strips without a paitiole of pulp ; lay the pieces of orange in the syrup, and boil them about six minutes, take them out, drain them on a sieve, boil the syrup until it begins to thicken, put the oranges into a deep dish, and pour the syrup over them. This is for filling a volau-vent * Preserved Apple.