The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-09-17
ne CITRON MELON.

AL tights reserved by Banning 60,
Chicago.
THE ciTRoN MELON.
This fruit must not be COMPOUNDED with
the citron. a fruit very similar TO the
lemon and belonging 10 the same family
but large and coarse and used principally
in the form OF candisd 'citron peel
The citron melon. or apple pie melon, q"
is a small green garden melon used much
in cooking and for preserves When il
is boiled in favored syrup and dried il
is used as a substitute for the West In
dia candied citron peel. the addition Of
lemon juice giving II much the same
flavor. 1t is more digestible than the
former.
Some housewives used muskmelons in
stead Of the citron melons. TOR preserves
but they contain too much water 20 be
dried for cake or desserts. Select citron
melons that are well ripened. pare and
quarter. removing the seeds and soft
part; boil in water until clear and SUI
ficiently tender 70 be pierced with a
broom straw Make rich, rather thick
syrup with graduated sugar. have the
citron well drained and put IL into the
syrup and cook slowly until the syrup
has permeated the syrup thoroughly. then
let il dry slowly into the fruit. then
spread the citron on earthen dishes and
as It dries. turn the pieces occasionally
and as you do so sprinkle with powdered
sugar. When sufficiently dry ono longer
stickey) pack in tin boxes or cans with
a little sugar sprinkled over each layer
and wsxed paper spread between the
layer and lining the box or can.
cItron Melon Dried With Maple Mo-
lasses.
Maple molasses or syrup may be used
instead Of sugar syrup. making deli
cious conserve. After cooking the melon
tender in clear water then. after drain
ing. placing it 10 the maple molssses.
syrup to which you have added enough
water 70 make the consistency Of segar
syrup. OF course. no white sugar Is re-
CURED for this process. Finish same as
in previous recipe.
Candied citron Peel.
Place in strong salt brine and let stand
for a week 70 harden After that fresh
en- them for week. changing the water
every day. Then cut each melon into
quarters and scrape out the seeds and
soft part and peel each section Put a
very small piece Of alum in sufficient wa
ter 20 cover the melon slices. and boil
gently until tender Then throw into
fresh water and let stand over night 10
freshen. Then add sugar. allowing half
a pound OF graduated sugar 20 each
pound Of fruit and cook slowly until soft
Spread on shallow dishes and set in the
sun or moderate oven 20 dry. allowing
the syrup 10 be slowly absorbed in the
fruit II the syrup IS favored with lemon
iuice the melon will more closely rese ma
bic the candied citron peel
citron Melon Preserve-Eo. I.
Select sound fruit. pare and cut into
quarters. removing the seeds carefully
II you wish you can cut the slices into
fancy shapes. notchlng the edges eve1-
IT,. using the small bits separately. Ir
every pound Of melon alloz a p9unl of
sugar. Foil in hard water unf1 clear
then add the fruit with little green gin
ger root ana iulce n lemon Poll bard
FOR Eve minutes or until the frlli is Hei
heated through and put into Jars 80
seal az once
Preserved citron meIon-No. .
Peal and cut up the ctron info inrr
SQUARES. and boii Isl hard ~afe- unt
tender. then drain % the water ard
low r-.gar. pound for pound. and to eterl
eve pounds - fruit aiiow pond -
are raiqins. one lemon sliced an1
removed. half 80 ounce ~ vh0ie r.of
and an ounce ~ stick cinnamon bros
into inch pieces ftse spices 81 assf
49, -r-r s--rrr ~ frr Thai.