Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-09-16
Table and Kitchen.
The Citron Melon in Preserves or
Sweet Pickle

Sweet Pickle.
This fruit must not be COMPOUNDED with
| the citron, fruit very similar to the lemon
and belonging to the same family, but
| large and coarse and used principally in
| the form of candied citron peel.
| The citron melon, or apple pie lemon"
| Is small green garden melon used much
| in cooking and for preserves. When 1t is
| boiled IN Favored syrup and dried 1t Is
used as a substitute for the West India
candied citron peel, the addition of lemon
| juice giving it much the same flavor. 1t is
| more digestible than the former.
| Some housewives use muskmelons instead
| of the citron melon for preserves, but they
| contain too much water to be dried for
| cake or desserts Select citron melons that
are we'll ripened; pare and quarter, remov-
| ing the seeds and soft part; boil In water
| until clear and sufficiently tender to be
pierced with a broom straw. Make a rich,
rather thick syrup with graduated sugar,
| have the citron well drained and then put
| it into the syrup and cook slowly until the
| syrup has permeated the fruit thoroughly,
| then let it 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 no longer sticky)
| pack in tin boxes cans with little sugar
sprinkled over each layer and waXed paper
| spread between the layers and lining the
| box or can.
| Citron Melon Dried With Maple Mo-
lasses.
Maple molasses or syrup may be used in
stead of sugar syrup, making a delicious
| conserve. After cooking the melon tender
| in clear water, then, after draining, plac-
| ing it in the maple molasses, syrup to which
| you have added enough water to make the
| consistency of sugar syrup. OF course, no
| white sugar is required for this process.
| Finish same as in previous recipe.
Candied Citron Peel.
| Place in strong salt brine and let stand
| for week to harden. After that freshen
them for a 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 very small piece Of
| alum in sufficient water to cover the melon
| slices, and boil gently until tender Then
| throw into fresh water and let stand over
| night to freshen. Then add sugar, allowing
| half a pound of graduated sugar to each
| pound of fruit and cook slowly until soft.
| Spread on shallow dishes and set in the
| sun or moderate oven to dry, allowing the
syrup to be slowly absorbed in the fruit.
| If the syrup is favored with lemon juice
| the melon will more closely resemble the
| candied citron peel.
| Citron Melon Preserve No. 1.
Select sound fruit, pare and cut into quar-
| ters removing the seeds carefully. If you
wish you can cut the slices into fancy
shapes, notching the edges evenly, using
| the small bits separately. To every pound
| of melon allow a pound Of sugar. Boil in
| hard water until clear and tender; then
| drain and rinse with cold water. Make
| rich syrup with the weighed sugar. skim
| ming it until clear; then add the fruit with
| little green ginger root and juice of
| lemon. Boil hard for five minutes or I'M
| til the fruit is well heated through and put
| into Jars and seal at once
Preserved Citron Melon No. 2.
| Peel and cut up the citron into inch
| squares. and boil in hard water until ten
| der then drain off the water and allow SUI
/ gar, pound for pound, and to every five
| pounds of fruit allow a pound of fine raj
| SINS one lemon sliced and seeds removed,
| half an ounce of whole cloves and an ounce
| of stick cinnamon broken into inch pieces
| Gie spices in a bag). Make a rich syrup Of
| the sugar, then add spices, lemon, ginger
| and fruit and simmer gently for two hours;
| before putting into Jars remove the bag Of
| spices. but not the lemon or ginger.
Citron Melon and Ounces Preserved.
] Pare and cut the melons into small
! squares half an inch thick and boil them
| hard in a little weak alum water for half
| an hour Of water is naturally hard do not
| use alum. Drain off the water at end of
| half an hour and boil in fresh water until
! tender. Pare and core the ounces and cut
| into eighths. Put the cores and parings in
| sufficient cold water to cover and boil for
| an hour and a half. then strain off the
juice and add to the ounces and cook slow
| ly until nearly done; add the citron melon
! and sugar. in proportion to three-fourths of
| a pound to each pound of fruit. Boil slow
ly until clear and then seal up quickly.
Sweet Pickle Of Citron Melon.
| Peel. cut the melon into strips or small
square pieces. To one quart of vinegar. not
too strong, allow pound of sugar; add
| a little thin lemon peel Ind whole cloves,
mace and cinnamon stick according to taste.
Tie spices in small muslin bags. Boil all
together skim until clear, then add to this
quantity of spiced syrup. two pounds of
the fruit. Cook slowly until half done. Let
cool in the syrup over night In the<morn-
ing drain Off the syrup. reheat. put the
| fruit in Jars and pour the hot syrup over
1t. When cold tie up well and keep in a
cold, dry place.
i Compete Of Citron Melon.
Select a large. well-ripened melon: cut In
sections like cantaloupe; pare and remove
the seeds. then cut each long strip In half
Cover with boiling Waxer ana cQok until be-