The Bridgeport times and evening farmer., 1921-08-31
Efficient Housekeeping
 By LAURA A. HERMAN.
TRY THESE PRESERVING
 RECIPES.

Musk-Mefon Preserve; Pare 1 musk melon and cut it into small pieces, dfscarding seeds. Weigh 1t and put it into the preserving kettle barely covered with cold water; stew it till ! tender with F lemon also cut small, with seeds removed. Then add 9 sour apples (pared and cut small, seeds discarded), two-thirds the weight of previous weight), and tablespoon of chopped, preserved ginger, A tea poon ground cloves, and A teaspoon ground cassia buds (this latter may be omitted if desired.) Boil rapidly until the melon-pieceS are transpar- ent, then turn the mixture into hot, sterilized glass jars and seal while hot.
 remove skins. Stone the fruit, then weigh, and ito pounds of it use its equivalent in granulated sugar and 1 pint of cold water. Make a sirup of the sugar and water and when it is hot drop in a few of the halved peaches and a few halved pits (for f1avor,) when the fruit is cooked through, skim them out of the sirup and put them in hot, Sterilized jars, then cook a few more of the peach halves in the sirup. Proceed in this way until all of the peach-halveS are cooked and placed in jars, then add 1 tablespoon of vinegar to each jar and seal at once.
 Pumpkin Chip Preserve: Cut a small sweet pumpkin in halves and cut the halves into narrow stripes. Remove peel and seeds, then cut the strips into thin slices one-half inch thick. Cook this prepared pumpkin in water until tender but not broken, then drain and weigh it and for each pound take a pound of sugar, 2 lem ons and 2 ounces of green ginger root. Now cut the lemon, through flesh and rind, into very thin slices discarding seeds, and crush the gin lot 10 stand in little cold water 12 hours then cook them together until the lemon rind is very tender. Add the sugar (which was set aside previous 1y) to this cooked lemon and ginger mixture and let boil minutes, then sSd the cooked pumpkin chips to it and let simmer until the pumpkin pieces look transparent and until drops of the sirup will form at once on a spoon Gas in the case of jelly. Turn into hot, sterilized glasses while very hot, and seal at once.
 Preserved Citron Melon or Water melon Rind: Preserved in same way except that in watermelon preserve only the skinned green rind is used the pink and seed portion being dis carded; while in citron melon pre- serves use the whole melon eXcep the thin, green outer rind and the seeds.) Cut melons in quarters ant the quarters in small pieces, then re move thin green outer rind CaS 1us describedD and cut the quarters into very small pieces. Cover these piece with cold water to which little tab! salt has been added q tablespoon sal to quart of water}; let stand owe night, drain, rinse, and cook Ill ? tender and transparent, yet whole in boiling water. Now welgh lheS pieces and allow for each pound O them, A pound of sugar, l lemol and F ounce of ginger root or stems Slice the whole lemons, d1scard1n seeds; crush ginger root ana set tnss two over fire to boil till lemon rim is tender, in water to cover vel Then drain the liquid from the lerno and ginger, add the sugar to 1t, an
 cook the prepared melon-pieces I this till thick. Seal in jars as usua