Preserved Watermelon Rind

Watermelon rind, 10 pounds. Sugar, 7 pounds.

Lemons, 2.

Ginger root, a small piece.

Pare the green rind, using only the solid parts. Cut into small pieces and weigh. Add sugar, lemons, sliced, and seeds discarded, and a small piece of ginger root (this may be omitted if flavor is not liked). Boil all together till melon is clear and juice is thick.

Preserved Crabapples

Crabapples.

Sugar, 1 pound.

Water, 1 pint.

Boil sugar and water. Wash apples and prick to prevent bursting. Boil in syrup till skins begin to crack. Remove apples and drain. Boil down the syrup, pour over fruit in jars and seal while hot.

Cantaloupe Preserves

Cantaloupe, 3 pounds.

Sugar, 2 pounds.

Use half-ripe cantaloupes. Peel and remove seeds and cut in small pieces. Add sugar and let stand in preserving kettle a few hours to draw the juice. Boil till fruit is tender and syrup is thick. Pack in sterilized jars while hot.

India Tomato Preserve

Select firm, round tomatoes which are hardly ripe. Cut in half from stem to blossom end, remove all seeds and drop into weak alum water. Make a strong ginger tea, using 1 ounce of ginger root to 1 pint of water. Allow 1 pound of sugar to each pint of ginger. Pour this syrup over tomatoes and let boil till tender and clear. Skim out and place on large platters in the sun covered with a sheet of glass. Boil syrup until very thick, then reheat tomatoes in syrup, place in glass jars and fill with syrup. Seal while hot.

J. A. C .

Preserved Citron Melon

Citron melon, 6 pounds. Sugar, 3 pounds.

Lemons, 4. Green ginger root.

Water, 3 pints.

Peel melons, remove seeds and cut into 1/2-inch slices. Boil melon in a little water about 1/2 hour or until it looks clear and can be pierced with a straw. Then drain, cover with cold water and let stand over night. Next morning boil the ginger in the water until water is highly flavored, remove, add sugar and when sugar is dissolved add the thin yellow peel of the lemons and boil and skim till no more scum rises. Remove lemon peel and add lemon juice and the citron, well drained. Boil all together till citron is clear and soft. Pack in sterilized jars while hot.

Ginger Pear

Candied ginger root, 1 1/2 pounds.

Pears, 8 pounds. Sugar, 8 pounds.

Lemons, 4.

Pare fruit and cut in small pieces. Slice ginger and place it with pears and sugar on the fire. Boil slowly for 1 hour. Do not add water unless pears are very dry. Put lemons in cold water, bring to a boil and cook until tender, then drain, cut up fine and remove seeds. When pears have cooked an hour, add lemons and cook together for another hour. Store in jelly glasses.

M. R., Marshfield.

Molasses Pear Preserves

Use hard green pears, wash well, peel but do not remove stems. Drop in cold water and heat gradually. Stew until tender, then drain and place in a dish where they can be kept warm. To each pint of liquid remaining add a pint of molasses. Return to fire, add a teaspoon of ginger and boil for 1/2 hour, skimming occasional-ly. Put in pears, cook for 20 minutes and pack in sterilized jars. Seal while hot. P. L., Templet on.