The new Kentucky home cook book

Pare, slice, and cut the citron into any fancy shape desired ; boil in weak alum-water twenty minutes, and scald in clear water twenty minutes; then drain the water from the fruit, and to every pound of fruit add one pound and a quarter of sugar. To every four pounds of fruit use two lemons and some white ginger, the lemons and ginger to be boiled separately and only the liquid added to the fruit. Cook the fruit until tender; boil the sirup until thick, and pour it over the fruit. Put it into jars, and tie closely. Mrs. Dr. Kessele. The New Kentucky Home Cook Book. CITRON PRESERVES. Peel off the rind, take out the seed, cut into any shape desired, weigh them, and put them into a preserving-kettle, with water enough to cover them well; boil one hour, then take them out, and add the same weight in sugar there was of melon to the water in the kettle; boil until it forms a thick sirup, replace the melons, adding two sliced lemons to each pound. Boil until the fruit is tender and clear, put it into small jars, pour over it the sirup when thick, and seal. Mrs. J. F. Robinson. WATER-MELON RIND PRESERVES. Peel all the green from the outside and the red from the inside of the rinds, and cut them into any fancy shapes you like; put them into a steamer over boiling water and steam until easily pierced with a straw or fork. Prepare a sirup of one pound of sugar to one of rinds. After it has boiled and been well skimmed, put the rinds in, and boil them until clear. Slice a few lemons and drop in while cooking, and a few sticks of race-ginger if you like. ANOTHER WATER-MELON PRESERVE. Prepare the rinds as directed above, lay in brine two or three days (or even longer), soak them in fresh cold water, make them brittle by boiling in very weak alum-water, and then boil in strong ginger tea ; allow one pound and a half of sugar to one of rind; slice race-ginger for -flavoring. The fruit must be drained before putting into the kettle. Mrs. McDowell. GLASS-MELON PRESERVES. Soak the melons — green or ripe — in weak salt-water three or four hours; then pare them, and take out the seed by making a small hole in each end and pushing them through with a quill ; soak in salt-water six hours, then in The New Kentucky Home Cook Book. alum-water three hours ; boil in clear water a few moments, soak in clear water twelve or fourteen hours, and boil in thin sirup until clear as glass. Take them out as fast as they become clear, and put them into a thick sirup. Mrs. Fannie Berry. CANTALEUP PRESERVES. The melons should not be very ripe. Peel off the outer rind, and cut off the soft part of the inside. Lay them in salt-water two hours, wash them in fresh water, and boil them an hour in alum-water. Take them out of that and drop them into fresh water until they are cold, then boil an hour in ginger tea, after which make a sirup of one and one-fourth pound of sugar to each pound of melon. Boil them in that until clear and the sirup is very thick. Use for flavoring the vanilla-bean. Put into small jars, and seal. Mrs. Phcebe Wood. CUCUMBER SWEETMEATS.