Melon Mousse
Stew Place the pulp of nutmeg, canteloupe, or muskmelon in preserving kettle with half the quantity of sugar. down till rather thick; rub through sieve and replace on stove. Have dissolved a half box of gelatine (for each pint of pulp) first softened in a little cold water, then more thoroughly dissolved by pouring on it a half-pint of boiling water and placing over steam. Add this to the cooked melon, stirring until it begins to cool and thicken, when place in wetted moulds; set on ice till firm and serve with (Less gelatine may be used if preferred.) cream.
MELON MARMALADE (Old-fashioned Recipe) Take large citron melons, quarter, and remove seeds. Weigh, and to every pound of melon allow a pound of loaf sugar (double refined). To every three pounds of melons allow two lemons and a teaspoonful of ground white ginger. Grate the melon on coarse grater, not too close to rind. Grate off also the yellow rind of the lemons and add with the ginger to the sugar. Mix all the ingredients in a preserving kettle. Set it over a moderate fire, boil, skim, and stir until it is a very thick, smooth jam. Put it warm into glasses; lay a double round of tissue paper on the surface and seal the jars.
SMALL MELON PICKLES (Old Recipe) Select muskmelons the size of black walnuts; prick well and place for three days in brine, when freshen and pour over them hot spiced vinegar.
RIPE MUSKMELON PICKLES (Mrs. Haskell) With all melon pickles use about one teaspoon alum to harden four pounds of melon. Take hard muskmelons after they are sufficiently ripe to develop flavour, and slice lengthwise; scrape out seeds and lay melon in salt over night. Wash and wipe dry, then put in alum water one hour; wash and wipe dry again, cut in slices, and pack in glass jars. Pour over them a syrup of vinegar with spices, and set in a boiler of cold water. Heat gradually to boiling; remove the bottles and cork as soon as cold. The melons may be peeled or cut in rings if preferred.