Dried Citron For Cakes, Mincemeat, And Confections

To dry in large pieces, quarter the melon, peel off outer rind, and remove seeds. For one medium-sized melon, dissolve three lumps of alum, each the size of a large pea, in two quarts of soft water, and place them in the vessel with the melon, which should be covered by the water. Let all come to a boil and cook till the melon can be pierced with a straw. Drain, place in another vessel with an equal measure of sugar (no water), and boil for thirty minutes. Drain out on a buttered sieve or plate, and let dry in a cool oven or heater. In about five weeks it should be ready for use.

To crystallize citron-melon in smaller pieces, as a confection, remove the seeds and the softer pulp near them. Wash, drain, and drop into boiling, slightly salted water. Cook till barely tender - it must not get too soft. Drain thoroughly, and place in a syrup made with an equal measure of sugar and water, cooked till moderately thick; then when the melon is added, cook till the syrup is " ropy," and drain the pieces out onto a buttered sieve or plate, and set them away to dry. Grated lemon or orange-peel or any preferred spice may be added while the melon cooks.

Baked Citron-Melon Or Sauce

Pare off outer rind and cut into pieces about two by three inches. Remove seeds, wash, and drain. Slice thin one lemon, or add its juice and rind, for each pint of melon used; add a saltspoonful of salt and about a half-pint of sugar - the exact amount depending on individual taste. Water is usually not necessary if the sauce is cooked carefully in a double-boiler, although in a fireless cooker or an earthen baking-dish enough water may be added to cover the bottom of the vessel. Cook till the mixture is clear, but not too long or the pieces will lose their shape. For sauce, however, the melon may be cooked longer, and mashed or sieved or put through a colander, being then put back on the stove to cook down somewhat, if it is too thin.

Preserved Citron-Melon

Peel and cut into pieces of shape and size preferred. For each pint of melon allow one-fourth pint of water, with a saltspoonful of salt. If a rich preserve is wished, allow one pound of sugar and two sliced lemons for each pound of citron. For a more simple preserve, allow seven pounds of sugar to ten of melon and six (or more) lemons.. Cook slowly till clear, and seal when the mixture is hot. (Citron is sometimes soaked overnight in rather strong salt water, then drained and soaked in clear water for two hours before draining and preseving-)

Citron-Melon Chips

Peel and slice the melon thin, then cut it into strips or half-inch squares and remove the seeds. Weigh, and allow an equal weight of sugar. Mix, and let stand overnight in a bowl, together with three thin-sliced lemons for each quart of chips. In the morning put the melon and the syrup which has formed into a preserving-kettle. Simmer - skimming meantime - till the syrup is like honey, then seal hot. Ginger-root may be added as well as lemon, if this is liked.