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(Practical Cookery.) - (The Most Valuable And Original Receipts)

Procure muskmelons that are perfectly green, and of a quick growth, and

as late in the season as possible. If preserved while the weather is

very hot, they are apt to ferment. Scrape off the skin of the rind,

being careful not to scrape any of the green part. Cut them through the

middle, and take out the seeds--then cut them in rings, an inch in

thickness. Soak them in salt and water a day, then in fair water three

or four hours, changing the water several times. Soak them in alum water

an hour--rinse and put them in fair water, with a handful of peach

leaves to four or five pounds of the melon, and a table-spoonful of

ginger, tied up in small pieces of cloth. The peach leaves turn the

melon a fine green color. Boil the melons till they begin to grow

tender, then put them in alum water, together with the ginger. Make a

syrup of white sugar, and put in the melons and ginger, (which should be

previously rinsed.) Boil them in the syrup as long as you can, without

their breaking to pieces. In the course of a week turn the syrup from

them, scald it, and turn it on to the melons. Add sufficient essence of

lemon to flavor it, just before turning it on to the melons. Keep them

covered tight, in a cool place, with a paper wet in brandy on them.

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