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Classic
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page 236
in length, place in a porcelain-lined kettle, in the proportion of one gallon
rinds to two heaping tea-spoons common salt and water to nearly cover, boil
until tender enough to pierce with a silver fork, pour into a colander to drain,
and dry by taking a few pieces at a time in the hand, and pressing gently with a
crash towel. Make syrup, and treat rinds exactly as directed for pickled
peaches. You may continue adding rinds, as melons are used at table, preparing
them first by cooking in salt water as above; when you have prepared as many as
you want, and they are nearly pickled, drain and finish as directed in peach
pickles, except when the syrup is boiled the last time, put in the melons and
boil fifteen or twenty minutes; set jar near stove, skim out melons and put in
jar a few at a time, heating gradually so as not to break it, then pour in syrup
boiling hot. A rind nearly an inch thick, crisp and tender, is best, although
any may be used. If scum rises, and the syrup assumes a whitish appearance,
drain, boil and skim syrup, add melons, and boil until syrup is like thin
molasses.
CLOVER VINEGAR.
Put a large bowl of molasses in a crock, and pour over it nine bowls of boiling
rain-water; let stand until milk-warm, put in two quarts of clover blossoms, and
two cups of baker's yeast; let this stand two weeks, and strain through a towel.
Nothing will mold in it.--Mrs. McAlister, Goshen, Ind.
MINT VINEGAR.
Put into a wide-mouthed bottle enough fresh, clean peppermint, spearmint, or
garden parsley leaves to fill it loosely; fill up with good vinegar, stop
closely, leave on for two or three weeks, pour off into another bottle, and keep
well corked for use. This is excellent for cold meats, soups, and
bread-dressings for roasts;
when mints can not be obtained, celery seed is used in the same way.--Mrs. B. A.
Fay.
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