RECIPES
IVSelon and Lemon Jam. —Cut the melons and the lemons over night, removing the seeds, and allowing a lemon for each pound of fruit. Weigh, and allow half the weight in sugar. Boil 2 to 3 hours, according lo the class of the fruit, and then add the sugar. Simmer until a golden brown. Rhubarb and Fig Jam. —To 61b. of rhubarb allow itlb. of iigs and Gib. of sugar and ill). candied peel. Cut the rhubarb small and cover with half the sugar (in layers). Strain off the juice next day, and boil it up with the rest of the sugar. Add tho rhubarb, and noil for 30 or 40 minutes. Add the figs cut up, and boil l'or about half-an-hour longer.
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https://paperspast.natlib.govt.nz/newspapers/WT19300402.2.111.10
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Waikato Times, Volume 107, Issue 17985, 2 April 1930, Page 8
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124RECIPES Waikato Times, Volume 107, Issue 17985, 2 April 1930, Page 8
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