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Classic
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page 381
kettle with green vine-leaves, and put in the pieces without the sugar. A layer
of vine-leaves must cover each layer of melon rind. Pour in water to cover the
whole, and place a thick cloth over the kettle. Simmer the fruit for two hours,
after scattering a few bits of alum amongst it. Spread the melon rind on a dish
to cool. Melt the sugar, using a pint of water to a pound and a half of sugar,
and mix with it some beaten white of egg. Boil and skim the sugar. When quite
clear, put in the rind, and let it boil two hours; take out the rind, boil the
syrup again, pour it over the rind, and let it remain all night. The next
morning, boil the syrup with lemon-juice, allowing one lemon to a quart of
syrup. When it is thick enough to hang in a drop from the point of a spoon, it
is done. Put the rind in jars, and pour over it the syrup. It is not fit for use
immediately.
Citrons may be preserved in the same manner, first paring off the outer skin,
and cutting them into quarters. Also green limes.
TO PRESERVE AND DRY GREENGAGES.
To every pound of sugar allow one pound of fruit, one quarter pint of water.
For this purpose, the fruit must be used before it is quite ripe, and part of
the stalk must be left on. Weigh the fruit, rejecting all that is the least
degree blemished, and put it into a lined sauce-pan with the sugar and water,
which should have been previously boiled together to a rich syrup. Boil the
fruit in this for ten minutes, remove it from the fire, and drain the
greengages. The next day boil up the syrup and put in the fruit again, let it
simmer for three minutes, and drain the syrup away. Continue this process for
five or six days, and the last time place the greengages, when drained, on a
hair-sieve, and put them in an oven or warm spot to dry; keep them in a box,
with paper between each layer, in a place free from damp.
PRESERVED PUMPKINS.
To each pound of pumpkin allow one pound of roughly pounded loaf sugar, one gill
of lemon-juice.
Obtain a good, sweet pumpkin; halve it, take out the seeds, and pare off the
rind; cut it into neat slices. Weigh the pumpkin, put the slices in a pan or
deep dish in layers, with the sugar sprinkled between them; pour the lemon-juice
over the top, and let the whole remain for two or three days. Boil all together,
adding half a pint of water to every three pounds of sugar used until the
pumpkin becomes tender; then turn the whole into a pan, where let it remain for
a week; then drain off the syrup, boil it until it is quite thick; skim, and
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