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Classic
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page 505
4. Watermelon Preserves. Select a melon with a thick rind; cut in any desired
shape and lay the pieces into strong salt water for 24 hours then soak in clear
water for 24 hours, changing the water often. Then put them into alum water for
an hour to harden them. Then to every pound of fruit take 1 pound of sugar. Make
a syrup of the sugar, a few small pieces of white ginger root and 1 lemon,
sliced. After the syrup has boiled take out the ginger root and the lemon, and
put in the watermelon. Let it boil until transparent, then carefully take out
the melon, put it into jars and pour the syrup over it.
5. Quince and Citron Preserves. Pare and cut the citron into small pieces; boil
hard in medium-strong alum water for about 1/2 hour; drain and boil in fresh
water until the color is changed and they are tender. Carefully wash the quinces
and pare, quarter, core and halve them, boil the core and parings in water
enough to cover them, for 1 1/2 hours; remove and add the quinces to the liquid;
boil, and when they begin to be tender add the citron and 3/4 pound of white
sugar to every pound of the fruit.
6. Canned Pumpkins. Peel the pumpkins or squash cut into small pieces and stew
until tender. Do not add any seasoning. Then mash them very fine. Have the cans
hot, fill them with the hot pumpkins or squash, seal them tight and put in a
dark, cool place.
7. Peach Jelly. Pare and slice the peaches, taking out the stones. Put the peach
slices into a kettle with water enough to cover them, adding about one-fourth of
the kernels. Stir often and when the fruit is well cooked strain, it and to
every pint of peaches add the juice of 1 lemon; then measure again and for each
pint of peach juice add 1 pound of sugar. Heat the sugar and add the juice after
it has boiled about 20 minutes. Then let it come to a boil and take it
immediately trom the fire. Fill into glasses and keep in a dark, cool place.
8. Pie-Plant Butter. For each pound of peeled and cut up pie-plant allow 1 pound
of sugar. Let this sugar and pie-plant cook for an hour, then put into cans and
seal.
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