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Citron Melon Preserves

Cut the melons in quarters and the quarters into smaller pieces and remove the rind; then cut the pieces into such shapes as desired.

Cubes or squares about an inch and a half in length are suitable. Cover the pieces of melon with cold water to which a little table salt has been added (a tablespoonful to a quart) and let stand over night. The next day drain and rinse repeatedly in cold water, then set to cook in boiling water. When tender and transparent, yet whole, set to drain in a colander. Allow three quarters of a pound of sugar, half an ounce of ginger root or stems, and one lemon for each pound of prepared melon; slice the lemons and discard the seeds; slice the ginger root or stems; set to cook separately in boiling water and let boil until tender. Make a syrup of the sugar and the water drained from the lemons and ginger, skim, then add the melon and let cook until the pieces of melon look plump and full of syrup; skim the melon into jars and return the syrup draining from the melon to the rest of the syrup; add the pieces of lemon and ginger and let cook until thick, then use to fill the jars. Glass cans, earthen jars or empty ginger jars may be used for storing this pre- Casaba melon may be put up in the serve. same manner.

Oriental Preserve (Bertha Ely) I dozen lemons 2 pounds sugar I quart water I large jar preserved ginger IO pounds green tomatoes (small) Cut the lemons in exceedingly thin slices, add the water, and let stand over night; cook until the lemon rind begins to be tender, then add the sugar, the tomatoes cut in thin slices, and the ginger cut in small pieces. Add also the syrup from the ginger jar. Let simmer until the tomatoes are shrivelled. Seal in glass jars, allowing plenty of syrup to each jar. Let stand three weeks before using.