THE MELON

Wairarapa Times-Age, 17 August 1938, Page 8

THE MELON

NEW WAYS OF DEALING WITH IT. ADDITION OF OTHER FRUITS. The objection most commonly raised to pie-melon jam is the difficulty of getting it to “jell” properly, and its pronounced inclination to go watery instead. Here are some new ways of dealing with it, which will be found not only to improve the flavour very much, but also to ensure its being of the right consistency. Made With Lemons Slice thinly 41b melon and six large lemons. Pour over them 18 cups water, and let stand overnight. Next morning boil for 1J hours, then add 12 lb. sugar and boil for another 21 hours or until it jellies. You can vary this by leaving out the lemons and adding a tin of preserved pineapple instead. Melon and Lemon Jelly Two lb melon, 3 nice lemons, 8 cups warm water, 71b sugar. Cut melon into small dice and slice lemons. Add water, let stand overnight. Put on to boil for 30 minutes, add sugar, and boil quickly till it jellies. Melon and Cape Gooseberry To 31b of melon allow 11b cape gooseberries and 31b of sugar to each pound of fruit. Cut up a jam melon in the usual way. Sprinkle lib sugar over and leave to stand overnight; then put on to boil, and when almost tender add gooseberries. When quite tender add sugar and boil till it jellies (20 to 30 minutes). Tree tomatoes sliced up and added instead of the

cape gooseberries are also delicious. Melon and Passion Fruit Fifteen or 161 b of melon, cut into dice, 121 b sugar, juice of 3 lemons. Let the sugar and melon stand over- | night. Next day add the lemon juice and boil four hours, or until the melon is soft and clear. When nearly done add the juice of three or three and a-half dozen passion fruit. When the jam is cooked take it off the fire and let stand for a quarter of .an hour. Then add the passion fruit seeds, stirring them well in. If the seeds! are boiled in the jam they get hard and black.

Melon and Dried Apricot Jam Six lb. melon, 11b dried apricots, 3 pints water, 61b sugar. Cut melon finely and sprinkle with half the sugar; leave overnight. Wash apricots and soak in 3 pints of water overnight. Next morning put melon into a preserving pan with the syrup from the apricots and boil for about half an hour. Then add the rest of the sugar and apricots and boil for two hours. Melon and Raspberry Six lb. melon, 41b sugar, J small bottle of cochineal, 1 small bottle raspberry essence, and I small tin of raspberry jam. Cut melon in small pieces and sprinkle with half the sugar and leave overnight. Next day turn into a preserving pan and boil for one hour. Then add the rest of the sugar, and all other ingredients and boil another hour. Melon and Pineapple Six lb melon, 1 large tin pineapple, 411 b sugar. Peel and remove seed from pie melon and cut in small pieces. Cover with sugar and leave overnight. Next morning cut pineapple in small cubes, put all ingredients into the preserving pan, including the pineapple syrup. Boil till clear and until a little will set when tested on a cold plate.