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Classic
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page 154
Preserved grapes.
Peel the grapes and stew them slightly; part the juice from them by straining
and put the peelings in the juice, diluting it with some water and boil until
they become soft, or about 30 minutes. Then add as much sugar as the grapes
weigh and boil again.
Preserved water-melons for salad.
Melons grown late in the season are the best for this purpose, as they need not
be ripe but large; the green are as a rule the finest. Peel them and cut them in
4 parts and also core them. Scald them and put them on a cloth. Then make a
syrup of sugar with 1/2 pint vinegar to each pound sugar. Immerse the melons in
this syrup and let them boil until they appear clear. Take them out, but let the
syrup boil on until quite thick. Put the melons in jars and pour the syrup over
them, while it is boiling hot. Cut them in slices when you serve.
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