MELON PRESERVES.

Dominion, Volume 3, Issue 828, 28 May 1910, Page 11

MELON PRESERVES.

The preserving melon is' now at its best for cooking, and if properly prepared makes, among other confections, the most delicious jam, especially good for children, on account of the absence of seed, skin, or stone. Melon Jam.—Take twelve lemons, fifteen pounds of melon, fifteen pounds of sugar, two ounces of green ginger, two pinches of cayenne. Peel and cut the melon into inch squares. Put in a basin and scatter over some of the sugar. Let it stand all night. Peel the lemons and shred the peel into littlo pieces, put in a basin, cover with boiling water, and let it also stand all night. Next day squeezo the juice of the lemons free of pips. Put into a preservingpan, add the melon and lemon peel. Scrape the ginger, shred finely, and add to the melon,' etc. Boil for a good hour,- then add tho rest of the nngar, and boil again till the melon turns clear, and the syrup will jelly when a little is put into a plato to cool. Fill jars, and when cold cover in the usual way.

Melon and Pineapple Jam.—Take sixteen pounds of melon, .seven lemons, » quarter ( of a pound of green ginger (after it has been washed, and scraped), fourteen pounds of sugar, and three largo pineapples. Peel and cut tho melon into dice, put into a basin, and strew a little of toe sugar over it; leave for twenty-four hours. Peel andcut the pineapple into dice. Put into a basin, strew a little, sugar over, and leave to stand the same time as the melon. Cut the lemons into quarters, and then into fine slices, put m k basin, cover with boiling wator, and leave also for twenty-four hours. Next day turn melon, pineapple, and lemon into a preserving-pan. Scrape the ginger, and cut into very fine slices, add to the melon, etc. Let all boil for an hour, then add the rest of the sugar; boil until the melon is clear, and the syrup will jelly when a little is put upon a plate to cool. Melon Jelly.—Take one large melon, peeL it, and take out the seeds. Cut it up. Put at the bottom of a preserving pan a littlo water; put in the melon, also six lemons, cut up and peeled. Boil until quite solf. Strain through butter muslin, and leave it to drip all night. Next day measure the juice, and to each cup of juice add a full cup of sugar. Boil until it jellies.

Melon Candied.—Tliis is delicious, but takes time to euro. Take '101b. of melon, 2oss. of washing soda,. 91b. of white sugar, a handful of whole ginger, :and some orange peel. Cut the melon into blocks about three inches square. Prick each well with a fork. Dissolve the soda in some hot water, ( add as much cold water as will cover the melon in hand. Leave all night. Next day lift out the melon, and boil in fresh water for an hour. Take from the fire, and drain thoroughly. When drained, put into fresh clear cold water and leave all night. Next morning drain well. Put part of the sugar in a preserving pan, and just moisten with water. When well heated put in tie melon, havo a moderate fire, and stir constantly. Add tho .ginger and orange-peel, then tho rost of the sugar by degrees. Boil until all the moisture has evaporated, then when it cools tho sugar candies on the melon. Store in i dry place in wooden boxes, lined witli white paper.

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