The Useful Pie-melon

New Zealand Listener, Volume 29, Issue 738, 4 September 1953, Page 22

The Useful Pie-melon

WAS asked recently whether pie-melons are ever really used to make pies with. They do make pies, with the addition of a more expensive and flavoursonte fruit, such as quinces or cape gooseberries or passion fruit, or even some well-flavoured preserved fruit, such as raspberries or plums. Pie-melons were a real stand-by with the early. settlers, who found that they could be used to eke out limited quantities of rarer fruits, as they are themsélves neutral flavoured. They are easily grown, too, and yield plentifully. Pie-melon Pie Cut slice’ of pie-melon into small dice and gently stew in a little water until quite tender but not mushy. When partly cooked, add stigar and spice to taste. When quite cooked, put into deep pieplate, adding some fresh or preserved fruit, such as quinces, or preserved passion fruit; or, best of all, some chopped preserved ginger and a little ginger syrup, using a jar of Chinese ginger. Cover with pastry and bake as for any pie. Melon Jam Hints , "Melon jam is a little tricky to: make. It goes sugary if over-boiled, and an old melon simply won*t boil soft. Do not use’ an unripe melon, éither-but one that is just mature. For a small quantity of jam, it is better to buy part of a large ripe melon than a smaller unripe whole one, Many people put the melon through the mincer, which is quicker than dicing it small, and also cooks quicker, thus saving fuel. Melon jam also takes longet to cook than most jams. The standard method is to prepare the melon overnight, and sprinkle it with half the sugar. Weigh it after preparing, and allow 3% Ib. of sugar to each pound of fruit, also a cup of water to each pound, ufless your recipe specifies more. For flavouring add thé juice of 1 lemon to each pound. Always simmer the pie-melon first, not too violently, until quite tender and soft. Be very particular, about. stirring when the sugar is added, for if it is not: thoroughly and completely ‘dissolved before . the last "rolling boil" you »will find your jam will turn sugary. If no lemon is available, add 2 to | teaspoon tartaric acid about 10 minutes before taking it up, to help it to set. Pie-melon Jam Cut up melon small: Allow pound for pound of sugar. Sprinkle half sugar rizht through the cut-up melon, and leave overnight. Next day, add 12 pint water to each pound of melon. Simmer gently till soft-may be 2 hours, Add rest of Sugar, stir till dissolved, then boil rapidly. Flavour with grated rind and juice of 1 lemon to every pound of melon, or ¥Y2 an orange, or 1 medium-sized pineapple, or diced preserved ginger, as desired. Melon and Tree Tomato Jam Ten pounds pie-melon cut up, 3 |b. yellow or ted tree tomatces, 3 lemons if liked (juice and grated rind), 1 Ib. sugar to each 1 Ib. fruit. Pour boiling

water over tomatoes, skin and cut up. Add the cut-up > melon. Put all in pan, and bring to boil, adding about

half the sugar. Boil again, adding rest of sugar. Boil till it will set when tested. Melon and Passion Fruit Jam Cut up 6 Ib. pie-melon. Put into ~a basin with 1 lb, sugar. Allow to stand all night. Then take the pulp of 4 dozen passion fruit, and tie in a piece of muslin. Put all .in preserving pan with another 5 Ib. sugar and boil 242 to 3 hours. Excellent. Bachelor’s Melon Jam This was given me by a bachelor who implored me not to divulge his nameas he felt sure he’d, be rushed by the fair sex. on account of its excellence! Twelve pounds melon, 9 lb. sugar, 1/2 dozen oranges, ¥2 lb. preserved ginger, cut finely. Cut melon into cubes, grate orange peel into fruit, add also the juice, and 4 cups water, and boil. Stir car2fully for % hour till tender, then add sugar and ginger. Boil till golden brown. Do not let the cut fruit stand. Pie-melon Jelly Take 7%4 lb. pie-melon (including seeds and skin)! Cut up, and over it sprinkle 3 cups sugar, To. draw out juice, leave overnight. To this quantity take 6 letnons, sliced, skin and all, and pour over them 3 pints water. Put in a separate bowl and leave overnight. Boil all together till tender, then strain, Add 1 cup sugar to 1 cup juice and boil till it jellies. Pie-melon Chutney Mince 5 lb. prepared melon, put in preserving pan with 1 pint vinegar and a small handful of salt. Add 3 Ib. sliced or minced onions and 2142 cups brown sugar. Bring to the boil. When boiling add 1 tablespoon mixéd spice, a few cloves, a dessertspoon pepper, 1 large cup currants, 1 large cup sultanas, and 2 peeled and chopped apples. Boil for 3 hours. Before taking off, add mixture of 1 tablespoon flour, 1 tablespoon curry. powder and turmeric mixed, and vinear to moisten, Add to chutney, boil a ew minutés longer. Bottle when cold.