New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-09-24
PICkLED BINDS.
sUGAr AxD VINEGAR FOR MELONS.


The preserving of fruit rnds or the neshy sub
stance next to the skin is species of cookery by
itself Watermelon and muskmeon rinds and ripe
cucumbers are all treated in this way. In each
case the thin skin the outside is peeled off. and
the seeds and the soft edible flesh of the melon (or
the soft centre part of the cucumber) are scraped
away till the firm substance Is reached.
The best way to prepare all rinds Is In sweet
pickle Watermelon rinds are especially excellent
prepared In this way. Cut them into two-inch
pieces after reeng and preparing them, and throw
them into weak brine made in proportion of cup
OF salt to a gallon of water Let the rinds soak IN
this way for twenty -four hours; then wash them
free from salt Allow half pound of sugar TO
every pound of rinds and quart OF vinegar 10
every pounds of sugar. Add an ounce OF
ca ssia buds an ounce OF whole cloves and an ounce
of stick cinnamon. Let the vinegar sugar ara
spices boil up the fire Then add the water
melon rnds and cook them until they are per-
fecly transparent and may be readily pierced with
a broom splint. They require long and steady
cooking-at least thrce-quarters of in hour ana
even longer AS soon as they ready can them
or put them in Jars and cover them with the
spiced and sweetened vinegar. The dark-green
watcrmelons. which have rather deep rnd as
firm as citron next to the pulp. make the best
pickles. This is inexpensive pickle. because the
part Of the melon which cannot be used at the
table is used In the picking. one watermelon
makes a considerable quantity of sweet pickle.
Cantaloupe or muskmelon pickles are also pre-
pared from that part of the rind of the ripe melon
which is not otherwise edible. The best Of these
pickles are made from melons like the surprise
melon and others which have rich salmon pulp
and a thick green rind beneath 1t next to the skin
Pare thinly about seven pounds Of muskmelon
rnds scraping out every portion OF the sou inner
pulp Cut the rlnd into square pieces, ABOUT '"o
inches each way put these pieces into stone pot
and cover them with strong vinegar. Let the rHr'
stand in the vinegar for twenty-four hours Iheh
drain of the vinegar and throw 1t away Ada I'VE
and a half pounds Of sugar three ounces oil whoie
cloves five ounces OF stick cinnamon and TWO
ounces Of whole allspice. Add also two quarts ana
a half Of fresh vinegar. Let the sugar me" III
tbe vinegar Then add the rind and the spices.
When the rinds be easily pierced with iorH
remove them from the fire ana let them s'ahd III
the syrup for twenty-four hours. Then pour of
the syrup let it boil up again ana pour IL odcN
over the melon rinds. Let the rinds stand in the
svrup twenty-four hours more; then let the syrup
boil I'D again. and again pour IT over th'm. Inc
pcklc Is now ready to he sealed up In glass Jars
and left to rtcn II will keep any length oil N'"e'
and it is at its best at the end OF two years. "heh
il will have turned black as picked wahu's
and have become tender enough - melt In the
mouth. Care must be taken not to COOK TINS pickle
too much at first. as the repeated scaldinss COOK
1t slightly.
TO prepare ripe cucumbcrs in pickle. select yell
low but perfectly firm ones. Peel them az thn as
Won can and scrapc out the seeds ana SOFT part III
tho centrc Take the firm. ncshy part and cut II
into fnch squares. uniform fanciful shapes IL
vou like Soak them Tor twcnty-luur h"hTS III
.trnrf, ,,raclr. then drain them. Make "A syrup
in the proportion Of 4 quart Of fresh vinegar ~
t,ro nn,,ndi OF e,gar and an ounce ~ cassia buds
~ tbo cftcniors i'm a porcelain lined preserving
kettle and cover them with the syrup Lct th'm
come slowly To- the boiling point ana COOK N'!y
s,,ylv and gtellily TN they are tender ana trans
parent II will take hrcc-gu9rlGrS 3i IN n yer
'rhis will make an acid sweet pickle. when ~ very
dclicinus 10 serve with meats ana when mas y
rc"niiar flavor OF it, own, suggesting hn East
India chutncy.