CITRON MELON. — Pare and cut the melons into small pieces
about ^ inch square. Put in a porcelain kettle; cover with water
and boil until tender, but not to break; then put them in a cloth
strainer and hang up to drain over night. The next day weigh the
melon, and with an equal weight of granulated sugar make enough
syrup to cover the melon, then boil gently until the melon is clear.
By this time the syrup will have become quite thick. Set away in
the kettle to stand over night, or until it is cooled through. Allow 4
lemons✪ Citron Melon Preserves to every pound of the preserves. Squeeze and strain the
lemon juice on to the preserves, and with the hand lift and gently
mix all together, being careful not to break the cubes of melon. Put
cold into glass jars; place a few cloves, from which the heads have
been taken, on the toia of each jar; screw the cover on tightly, and
put in a dark, cool place. It must be a month old before using.
This is a delicious sweetmeat. Be sure that the lemons are not
bitter.
CITRON PRESERVES— These should be
made as late in the season as possible, when the
melons are ripest. After paring, cut into fancy
shapes, but not too small. Cook till tender, in just
water enough to cover, with a large spoonful of al-
um added. Drain the pieces well, and then cook ^
hour in the preserving syrup, with the juice of sev-
eral lemo✪ Citron Preservesns added, omitting the rind, as it is apt to oitbon.
impart a bitter taste. In a few weeks this citron may be taken from
the syrup, drained, dipped in powdered sugar, and dried on plates in
the sun, when it is very nice for cake, to add to its flavor and beauty.
PKESEKVES 509
If this is to be done on a large scale, however, the pieces of citron
should be quite large for convenience.
CRANBERRY PRESERVES— Allow 1 lb. sugar to each pound
of berries✪ Cranberry Preserves; make a strong syrup by adding water, using only enough
water to dissolve the sugar; put in the fruit boil until tender, and
put into glasses.
PRESERVED BLACK CURRANTS.— Pick over the currants
and cook till all are broken. Add -^ as much sugar (measured) as
you have fruit✪ Preserved Black Currants. Cook ^ hour longer and seal. This is excellent for
sore throat.
FIG PRESERVES..— Gather the fruit when fully ripe but not
cracked open; place it in a perforated tin bucket or wire,, screen, and
dip it for a moment in a deep kettle of lye, hot and moderately
strong (some prefer to let them lay an hour in lime water, draining
them afterwards). Allow 1 lb. of sugar to 1 lb. figs✪ Fig Preserves, make it into a
syrup; drain the figs, put them in, and boil until well cooked; skim
out the figs and boil down the syrup until there is just enough to
cover the figs; put the figs back in the syrup, let all boil, put into
glasses while hot, and seal.
Page 377 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CITRON MELON. — Pare and cut the melons into small pieces about 1/2 inch square. Put in a porcelain kettle; cover with water and boil until tender, but not to break; then put them in a cloth strainer and hang up to drain over night. The next day weigh the melon, and with an equal weight of granulated sugar make enough syrup to cover the melon, then boil gently until the melon is clear. By this time the syrup will have become quite thick. Set away in the kettle to stand over night, or until it is cooled through. Allow 4 lemons to every pound of the preserves. Squeeze and strain the lemon juice on to the preserves, and with the hand lift and gently mix all together, being careful not to break the cubes of melon. Put cold into glass jars; place a few cloves, from which the heads have been taken, on the top of each jar; screw the cover on tightly, and put in a dark, cool place. It must be a month old before using. This is a delicious sweetmeat. Be sure that the lemons are not bitter.
CITRON PRESERVES— These should be made as late in the season as possible, when the melons are ripest. After paring, cut into fancy shapes, but not too small. Cook till tender, in just water enough to cover, with a large spoonful of alum added. Drain the pieces well, and then cook 1/2 hour in the preserving syrup, with the juice of several lemons added, omitting the rind, as it is apt to impart a bitter taste. In a few weeks this citron may be taken from the syrup, drained, dipped in powdered sugar, and dried on plates in the sun, when it is very nice for cake, to add to its flavor and beauty.
If this is to be done on a large scale, however, the pieces of citron should be quite large for convenience.
CRANBERRY PRESERVES— Allow 1 lb. sugar to each pound of berries; make a strong syrup by adding water, using only enough water to dissolve the sugar; put in the fruit boil until tender, and put into glasses.
PRESERVED BLACK CURRANTS.— Pick over the currants and cook till all are broken. Add 1/2 as much sugar (measured) as you have fruit. Cook 1/2 hour longer and seal. This is excellent for sore throat.
FIG PRESERVES..— Gather the fruit when fully ripe but not cracked open; place it in a perforated tin bucket or wire,, screen, and dip it for a moment in a deep kettle of lye, hot and moderately strong (some prefer to let them lay an hour in lime water, draining them afterwards). Allow 1 lb. of sugar to 1 lb. figs, make it into a syrup; drain the figs, put them in, and boil until well cooked; skim out the figs and boil down the syrup until there is just enough to cover the figs; put the figs back in the syrup, let all boil, put into glasses while hot, and seal.
Records on this page
Citron Melon PreservesCitron PreservesCranberry PreservesPreserved Black CurrantsFig Preserves