Cut the citron melon in halves each way, then cut each quarter in three quarter-inch slices from the stem and blossom ends to the middle. In this way you cut across the seeds, and they can be more easily removed than if the melon be cut in the same direction that the seeds lie.

Pick out all the seeds, and cut the slices in squares, stars, triangles, or any shape preferred. Put the harder outside pieces by themselves. Weigh the fruit and allow an equal weight of sugar or a little less if you prefer Cook the citron in clear water until tender and transparent, the harder pieces first. As the fruit softens, take it out into another kettle or deep dish and sprinkle each layer with sugar. When it is all cooked, let it stand until the sugar is nearly dissolved and some of the citron juice is drawn out. Then put it over the fire again, and let it heat slowly until the fruit is heated through. Remove the fruit into the jars, which should be near at hand, in a pan of hot water. Boil the syrup down until it seems thick and rich, then pour it into the jars and seal quickly. If the fruit seems dry after standing in the sugar, you may add a little water when it is put on to boil. If you like, you may use the thinly shaved rind and juice of one. lemon to each jar of fruit. Be sure that the lemon is not bitter. One tablespoonful of crystallized ginger cut fine gives a flavor preferred by many.