Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-08-08

ginger water. and simmer three hours
longer. Drain, make syrup, allowing
to every pound of fruit a pound and
quarter Of sugar and a pint Of water.
Il Ill ten minutes. skmming constantly.
Put in the rinds simmer until tender
remove with . skinner, pack in Jars, boil
Tn" syrup until quite thick, pour over
the rind. covering well. then seal.
ANOTHER PRESERVE OF WATER.
MELON R1NDS.
cut the white rind into inch pieces and
weigh For five pounds Of the rind
allow ono quart water and a pint 81
vinegar Scald, add the rnd. and boil ten
minutes. Remove the fruit with a skim
n1er and drain perfectly dry. Place In
the preserving kettle one pint water and
| three and half pounds sugar. Boil.
skim. add the melon pieces and two
| ounces green ginger cut in slices Cook
until the melon is clear and tender. re-
| move with a skinner boil the syrup ten
or fifteen minutes longer. pack tho melon
! In glass Jars and fill to OVERLOOKING with
/ the syrup.
P1CKtED WATERMELON RTNDs.
Peel off the outer green rind and All
the pinkish pulp Of the melon rinds. Ieav-
| ing Just the Erccnish white part Cut in
pieces about two inches long and lay IN
| a weak brine, allowing n cup Of salt to
| each gallon Of water. Soak for twelve
! hours remove. rinse and weigh For
every pound Of the fruit allow pound Of
sugar and vinegar 10 cover Stick a
Glove in each piece of rind. and to seven
pounds fruit add an ounce stick CHINA
mon and a half ounce cassia buds Put
vinegar and sugar in n Kettle and when
It hoils add the rinds and cooks until
clear and tender. when all are done turn
into Ftone crock and cover with the
spiced vinegar.
WATERMELON R1ND TO Use IN
PLACE OF CGTRON.
Cook some Of the rinds in a rich sugar
| syrup. then can When ready to use
take out n little and dry IN the oven
This may b" used in cakes pics and pud-
dings just tho same as cltron.
MELON MANGOEs.
These may hc made from small greer
| watermelons or muSkmolors, prefera hlv
the latter cut out a section Of the melor
about an inch wide and three long, then
scoop out tho seeds and soft portion
| Place the fruit in earthon or wooden re.
| ceptacles and lot them soak over night
In strongly saltcd water In the morn.
ing drain and put tho cut portions to one
side. whore you may know to fit them ir
whore they belong.
For the stufIing. chop enough firm white
| cabbage to fill the cavities or combine
with the cabbage quarter part OF
chopped celery, green tomatoes or cucum.
hers. Sprinkle with salt and stand aside
for a couple of hours. To each pint ~
tho chopped vegetables allow SINAI
onion, half a toaspoonful whole mustard
seed. two or three nasturtium seeds and
a little Glove, cinnamon and ginger Pep.
per also to taste. Mix thoroughly. Their
I'll the cavities. packing hard Fit in this
pieces where they belong and sew on or
tie with fin" Irvine. Put in a preservine
kettle, cover with cold vinegar and ley
| them stand over night The next morn
ing bring to a boil and simmer half an
hour Take out, carefully put in a stone
lar and cover with cold vinegar The
next day pour off the vinegar, add to
each quart a cup of sugar. bring to a
boil and pour over the mangoes. Repeat
this for several mornings, then cool and
cover for indefinite keeping.
EMMA PADDOCK TELFORD.