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Melons Or Cucumbers To Preserve

(Confectionary.) - (The Lady's Own Cookery Book)







Cut and pare a thoroughly ripe melon into thick slices; put them into

water till they become mouldy; then put them into fresh water over the

fire to coddle, not to boil. Make a good syrup; when properly skimmed,

and while boiling, put your melon in to boil for a short time. The syrup

should be boiled every day for a fortnight; do not put it to the melon

till a little cold: the last time you boil the syrup, put it into a

muslin bag; add one ounce of ginger pounded and the juice and rind of

two lemons; but, if a large melon, allow an additional ounce of ginger.











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