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Melons To Imitate Mangoes

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







Cut off the tops of the melons, so as that you may take out the seeds

with a small spoon; lay them in salt and water, changing it every

twenty-four hours for nine successive days: then take them out, wipe

them dry, and put into each one clove of garlic or two small shalots, a

slice or two of horseradish, a slice of ginger, and a tea-spoonful of

mustard seed; this being done, tie up their tops again very fast with

packthread, and boil them up in a sufficient quantity of white wine

vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as

it rises; put a piece of alum into your pickle, about the size of a

walnut; and, after it has boiled a quarter of an hour, pour it, with the

fruit, into your jar or pan, and cover it with a cloth. Next day boil

your pickle again, and pour it hot upon your melons. After this has been

repeated three times, and the pickle and fruit are quite cold, stop them

up as directed for mushrooms. These and all other pickles should be set

in a dry place, and frequently inspected; and, if they grow mouldy, you

must pour off the liquor and boil it up as at first.











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