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Citron Preserves

Pare off rind, seed, cut in thin slices two inches long, weigh, and put in preserving kettle with water enough to cover; boil one hour, take out the melon, and to the water in kettle add as much sugar as there is melon by weight, boil until quite thick, replace melon, add two sliced lemons to each pound of fruit, boil twenty minutes, take out, boil syrup until it is very thick molasses, and pour it over the fruit. Mrs. J. H. Robinson, Kenton, Ohio.