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Candied Citron Melon

Follow the recipe given just above but slicing thicker, and when the melon has been removed from the syrup drain and place the cubes or strips in a heater or fruit-dryer or in the sun. When dry, after twenty-four hours dip again in the re-heated syrup and dry. This process must be repeated until the melon is sufficiently candied to keep by packing away in layers of oiled paper. On the care and length of process depends the success of the results.