The new Kentucky home cook book

Prepare the rind by removing the green and scraping out the inside of the melon ; cut it in fancy shapes, and lay it in brine two or three days, or longer if not convenient to prepare enough at once. When ready to make, soak it until fresh in ice- water, changing the water daily ; then boil in weak alum-water until brittle. For seven pounds of the rind, make a sirup of one-half gallon of cider vinegar, five The New Kentucky Home Cook Book. pounds of sugar, one ounce of cinnamon bark, and half an ounce of mace. Drain the rind out of the alum-water, and boil it fifteen minutes in the sirup. Mrs. S. P. McDowell. CANTALEUP SWEET PICKLE. Take full-grown but not ripe cantaleups; peel and slice, or cut in fancy shapes, if preferred ; soak in salt-water overnight, then in fresh water one hour ; then drain, and weigh seven pounds, and boil in weak alum-water one hour, then in clear water until tender. Make a sirup of one quart of good cider vinegar and seven pounds of granulated sugar; drain the rind out of the boiling water, and put it into the hot sirup, and boil until transparent. Then take half an ounce of white mustard-seed, half an ounce of sliced ginger, one ounce of cinnamon bark, half an ounce of cloves, and half an ounce of caraway-seed ; mix in a tea-cupful of vinegar, and pour into the boiling pickle. Seal up while hot. Mrs. A. E. Glasscock. RIPE CANTALEUP PICKLE. Cut the melons in pieces about two inches square ; pare off the outside and inside, leaving the melon about half an inch thick ; cover with vinegar, with a little salt in it, and let it stand two days. Then to seven pounds of melon take one quart of fresh vinegar, one pound of sugar, half an ounce of cloves, half an ounce of allspice, and half an ounce of celery-seed ; drain the melons ; put all together into a porcelain kettle, and boil until tender. Seal up hot. Mrs. Paxton Marshall. CUCUMBER SWEET PICKLE. Slice the cucumbers about one inch thick; dissolve one table-spoonful of alum in half a gallon of water ; put into it four pounds of fruit, and boil one hour; then drain. Make a sirup of one pint of cider vinegar, four pounds of sugar, The New Kentucky Home Cook Book. two table-spoonfuls of broken cinnamon bark, and one level table-spoonful of mace. Put in the fruit, and boil until transparent. If the sirup is not thick enough, continue to boil after the fruit is removed. When cold, place it in jars, sprinkling: in half an ounce of white mustard-seed. Pour over the sirup, and seal. Mrs. William Davis. TOMATO SWEET PICKLE. Take seven pounds of ripe tomatoes sliced, three pounds of sugar, and one quart of vinegar. Put the tomatoes into a porcelain kettle, sprinkling between the layers whole spices — half an ounce of cloves, half an ounce of allspice, and half an ounce of mace. Then pour over them the vinegar and sugar, and boil them until soft. Mrs. Berryman Hurt. SWEET MANGO PICKLE.