The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-09-19
HOUSEHOLD MATTERS.
Sweet Picking for Melon and Canta-
Ioupe Rinds-Ripe Cucumbers.


The preserving of fruit rinds, or the
species of cookery by itself. Water
, melon and muskmelon rinds and ripe
| cucumbers are all treated in this way.
In each case the thin skin on the outside
is peeld off, and the seeds and the soft
| edible fesn of the melon (or soft center
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 peel
ing and preparing them. and throw
them into a weak brine made in proper
tiOn Of cup of salt to a gallon of water.
Let the rinds soak i'm this way for TWEEN
| ty-four hours, then wash them free from
salt. Allow half a pound OF sugar TO
every pound of rinds. and quart of
vinegar to every two pounds of sugar.
| Add an ounce Of cassia buds, an ounce
| Of whole cloves and an ounce of stick
| cinnamon Let the vinegar. sugar and
! spices boil up over the fire Then add
the watermelon rinds, and cook them I'M
until they are perfectly transparent and
may be readily pierced with a broom
splint They require long and steady
| cooxing-at least three-quarters Of an
hour, and even longer As soon as they
! are ready can them or put them in jars
! and cover them with the spiced and
] sweetened vinegar. The dark-green
/ Watermelons which have a rather deep
| rind as firm as citron next TO the pulp,
make the best pickles. This Is an in
| expensive pickle, because the part OF
I the melon which cannot be used at the
| table is used i'm picking. One water
melon makes a considerable quantity OF
sweet picklR
Cantaloupe or muskmelon pickles are
also prepared 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 a rich
/ salmon pulp and thick green rind be-
/ meath il next to the skin. Pare thlnly
! about seven pounds of m1skmelon rinds,
scrap4ng out every portion of the soft
| inner pulp. Cut the rind into square
! pieces, about two inches each way; put
4 these pieces into stone pot and cover
/ them with strong vinegar. Let the rind
/ stand in the vinegar for twenty-four
l hours. Then drain off the vinegar and
/ throw Il away Add five and a half
/ pounds of sugar. three ounces of whole
! cloves, five ounces of whole allspice.
| Add also two quarts and a half Of fresh
/ vinegar. Let The sugar melt in the vine
gar. Then add the rind and the spices.
| When the rinds can be easily pierced
\ with fork remove them from the fire
| and let them stand in the strip for
l twenty-four hours. Then pour off TIE
| strip, let it boil up again and pour it
back over the melon rind. Let the rinds
! stand in the strip twentyfour hours
/ more; then let the strip boil again, and
/ again pour 1t over them. The pickle is
! now ready TO be scaled UP in glass jars
/ and left TO ripen. 1t will keep any
| length Of time, and it is a. its best ar the
| end of two years, when ii will have
! turned as black as picked walnuts and
! have become tender enough to melt in
| the mouth. Care must be taken not TO
| cook this pickle too much at first, as the
repeated seedlings cook it Slightly.
To prepare ripe cucumbers in pickle,
! select yellow but perfectly firm ones.
Peel them thin you can and scrape
! out the seeds and soft part in the center.
! Take the firm, tleshy part and cut 1t
| into inch squares. or uniform fanciful
shapes If you like. Soak them for twenty
! four hours in strong vinegar; then drain
| them Make a strip in the proportion of
quart of fresh vinegar to two pounds
Of sugar and an ounce Of cassia buds.
| Put the cucumbers in a pOrcelain-lined
| preserving kettle and cover them with
| the strip. Let them come slowly to the
| boiling point and cook very SLOWLY and
! steadily till they are tender and trans
parent 1t will take three-quarters Of an
hour. This will make an acid sweet
! pickle which is very delicious to serve
| with meats and which has a peculiar
flavor OF it's own, sugges ting an East
| India shutney.