PIE-MELONS ARE USEFUL

New Zealand Listener, Volume 14, Issue 362, 31 May 1946, Page 26

PIE-MELONS ARE USEFUL

IE-MELONS are’ useful, because they will eke out a more expensive fruit. Someone asked recently if pie-melons can be used for pies, as their name implies. Yes; but they are better in an open tart, rather than a deep pie. Cut up the melon and cook it first, then add some other fruit such as quinces, cape gooseberries, guavas, or passionfruit, and cook in the pie shell as usual. It is a good idea to cut up the melon out of doors, as the seeds have a habit of popping all over the house, hiding for weeks, and then suddenly appearing at awkward moments. Here are some easy recipes using pie-melons. As melons have so little flavour of their own, they mostly have tasty fruits added. Preserved ginger is also a frequent addition, and this is now back in the shops; ginger essence may be added. Sugar Saving in Jam If using honey, allow %4 cup honey to 1 cup of fruit. For jelly-making use half honey and half sugar in the usual proportions. Melon Jam Hints Do not use unripe melon. For a small quantity of jam it would be better to buy part of a large ripe melon than a whole green one. Melon jam should be brought to the boil and simmered gently until the melon is properly cooked. Be sure you allow the sugar to dissolve properly before bringing the jam to the boil the second time, otherwise the jam will be sugary. Pie-Melon Jam | Cut up the melon small-say about 6lb. Allow %41b. of sugar to each pound of melon. Sprinkle half the sugar over the melon and leave overnight. Have some bruised ginger in a bag. Lemons improve the flavour, Next day, boil all till soft, add the rest of the sugar, and boil till it will set when tested.

Pie-Melon Jelly Five pounds of pie-melon-cut up, with seeds and skins. Put in a basin with 2 cups of sugar and leave all night, Also cut up 6 lemons, removing the pips, add 2 pints of water, and leave all night. Next morning, boil all together for half an hour. Strain slowly as for all jellies. Allow 1 cup of sugar to 1 cup of liquid, and boil till it jellies-about 114 hours. Melon with Raspberry Pulp or Jam This makes raspberry jam go further Peel and seed the melon, and then weigh out 6lb. Sprinkle layers of the melon with layers of sugar, using 6lb. of sugar altogether. Leave overnight. Boil until tender, then add (1) 3lb. ef raspberry pulp and 3lb. of sugar, or (2) a 2lb, tin of raspberry jam and no sugar, Boil till it will set when tested. Melon and Orange Jam Skin a melon and cut it up small, Then mince it. For 10lb. of melon add 4lb. of sugar and stand overnight. Next morning put in pan with another 4lb.

of sugar, 2 thinly sliced oranges, and the rind and juice of 3 lemons. Boil well for at least 2 hours, or till it will set when tested. Melon and Quince Jam Ten pounds of melon; 6lb. of quinces; and 12Ib, of sugar. Peel and seed the melon, and cut into dice. Sprinkle with half the sugar, and allow to stand all night. Next morning put it on to boil for an hour. Peel, core and cut up the quinces, stew them for an hour with a few cups of juice from the boiling melon. Put both together, add the rest oi the sugar, and boil for about 3 hours. Melon, Cape Gooseberry and Passionfruit Jam Six pounds of melon; 144Ib. of cape gooseberries; 16 passionfruit; and 6lb. sugar. Peel and cut the melon into dice, and shell the gooseberries. Cover with the sugar, and stand 24 hours. Bring to the boil and boil 2 to 3 hours. Add the passionfruit when the jam boils. Melon and Passionfruit Jam Cut up 6lb. of melon, and put into’ a basin with Ilb, of sugar. Allow to stand all night. Then tie the pulp of 4 dozen passionfruit in a piece of muslin, put all into the preserving pan with another 5lb. of sugar, and boil 24% to 3 hours, or till it will set. Be careful not to overboil. Pie-Melon Chutney Put 5lb. of minced pie-melon into a preserving pan with 1 pint of vinegar and a handful of salt. Add 3lb, of siiced or minced onions, and 212 cups of brown sugar. When boiling, add 1 tablespoon of pickling spices, a few cloves, a dessertspoon of pepper, ‘1 large cup of -currants, 1 large cup of sultanas, and 2 cutup apples. Boil for three hours. Just before taking off, mix up with cold vinegar 1 tablespoon of flour, 1 tablespoon of curry powder and tumeric mixed. Add to the chutney and boil a few minutes longer. Bottle when cold.