Piemelon—the Pioneers' Standby

New Zealand Listener, Volume 36, Issue 930, 7 June 1957, Page 22

Piemelon—the Pioneers' Standby

standby fruit for the early settlers. They were easy to grow and would yield plentifully. They could be used when no other fruits were available and were especially valued for teaming up with other fruits in jams and preserves to make them go further, because they have no specially distinctive flavour of their own. In those days of scanty transport people were very self-reliant. Piemelons and pumpkins did not take a back seat in favour of the luxury fruits of today. The citrus fruits and tomatoes, grapes, tree tomatoes, passion fruit and all the varieties which we can choose from today were not ihen available. Nevertheless, I would advise the young housewives to learn to use piemelon in the following recipes for jams, chutney and pickle, even if they don’t try the one-time favourite — piemelon pie with preserved ginger. Piemelon Pie Cut slices of piemelon into small dice and gently stew in a little water until quite tender but not mushy. When partly cooked,, add sugar and spices to taste. When quite cooked, put into deep pie-plate, adding some fresh. or preserved fruit, such as quinces, or pre‘served 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 either, 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 it also cooks quicker, thus saving fuel. Melon jam takes longer 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 % Ib. sugar to each pound of fruit, also a cup of water to each’ pound, unless your recipe specifies more. For flavouring add the juice of 1 lemon to each pound. Always simmer the piemelon 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 turn sugary. If no lemon is available, add 1/2 to 1 teaspoon tartaric acid about 10 minutes before taking it up, to help it to set. Special Melon Jam Eight pounds melon sliced into 1% inch cubes, 6 Ib. sugar, 142 lb. preserved ginger, 1 tin crushed pineapple, 3 fairly large juicy oranges, 6 juicy lemons. Sprinkle 3 Ib. of the sugar over the diced melon and let stand 24 hours. Put into preserving pan with the other 3 Ib. sugar, pineapple, lemons and oranges thinly sliced and cut small. Boil till tender, add preserved ginger, cut very small, boil until a deep amber colour, or until it jellies on a saucer. Piemelon and Ginger Jam Young housewives will find this very popular, especially when eaten with freshly made scones. The ginger bought fru were the great

in the Chinese jars is specially good. Five pounds melon, cut into % inch squares (it may be minced, catching the juice, but it is well worth the trouble of cutting it up), 3 lemons, 4 lb. sugar, 1% Ib, preserved ginger cut up. small,

pinch of cayenne pepper. Cut up the lemons very finely, losing no juice. Cover cut-up melons and lemons. with half the sugar and let it stand all night. Bring to boil next day and simmer till both are tender; then add the rest of the sugar and the cut-up ginger and pinch of cayenne. Stir carefully till all comes back to the boil, and sugar is thoroughly dissolved. Then boil steadily, stirring often, till jam will set when tested. Stir in a teaspoon of citric acid if it is slow in setting and give another 5 minutes or so. Piemelon and Tree Tomato Jam Two pounds of tree tomatoes, 4 Ib. melon, 6 Ib. sugar, 1 level teaspoon citric acid or tartaric acid, 2 pints boiling water. Peel and cut melon into dice. Pour the 2 pints of boiling water over the clean tomatoes. Stand in hot place for 15 minutes, then skin them and cut

them up. Pour the water they have soaked in over the melon and cut up tomatoes. Bring to the boil, boil till tender. Add warmed sugar, stir till dissolved, and boil till it jells slightly. Add acid, pot hot and seal cold. Same Day Melon Jam This was given me by a bachelor who implored me not to divulge his name-as he felt sure he’d be rushed by the fair sex on account of its excellence! Twelve pounds melon, 9 Ib. sugar, 4% dozen oranges, 4% Ib. preserved ginger, cut finely. Cut melon —

into cubes, grate orange peel into fruit, add also the juice and 4 cups water. Then boil. Stir carefully for 2 hour till tender, then add sugar and ginger. Boil till golden brown. Do not let the cut fruit stand.

Roast Pheasant Stuff bird with ordinary fowl stuffing, adding the liver and a little chopped bacon. Place in oven pan, breast downwards. Add some fat bacon and roast in moderately slow oven for about 45 minutes. Ten minutes before bird is cooked, turn on its back, sprinkle a little flour and baste to brown the breast. Serve with bread sauce and fried breadcrumbs. Make gravy by adding a little clear stock to roasting pan, mix well with fat and serve gravy in sauce hoat, Garnish with watercress. Stewed Pukeko Cut in pieces. Put thin slices of bacon in casserole, then the pukeko, a little chopped onion, thyme, pepper and salt, and 1 pint water. Cook slowly several hours. Take out the bird, thicken the gravy a little, add grated rind and juice of half a lemon. Serve with mashed potatoes.

NEXT WEEK: Oranges for Winter Health