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Muskmelon Pickle

(Vaughan’s Vegetable Cook Book)

Use ripe muskmelons, pare, remove seeds, and cut in pieces and put into

a stone jar. Cover with scalded vinegar and let them stand until the

next day, when the vinegar must be reheated and poured over them again;

repeat this until the fourth day, then weigh the melons and to every

five pounds of the fruit allow three pounds of sugar and one quart of

vinegar with spices to suit. Let all simmer together until the fruit is

tender. The second day pour off this syrup, and boil down until it shall

only just cover the melons. The result justifies the pains taken.

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