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Classic
Cook Books
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page 131
ginger tea; make a thin syrup and boil it again, then make a syrup of a pound of
loaf-sugar to a pound of citron, and boil it in this till it is clear; season it
with mace and lemon peel.
Water-melon Rinds.
Cut the rinds in any form you please; put them in strong salt and water, with
cabbage leaves over and around them, and set them in a warm place till they
become yellow; then wash them, and put them in a kettle with alum and water, and
grape or cabbage leaves over and through them; set them on the fire, and keep it
at scalding heat for two hours--but do not let them boil. If they are not of a
fine green color, change the water and leaves; when they are green enough, put
them in cold soft water for three days, changing the water twice a day; then
make a syrup of rather more than a pound of sugar to a pound of melon, some
sliced ginger, the peel of a lemon, and a little mace; let them boil slowly
fifteen minutes, take them up, and boil them again at the end of a week.
Cantelopes, Cucumbers, or Melons.
Take young water-melons, cucumbers or cantelopes; scrape the melons, and cut the
rinds in shapes--leave the cucumbers whole; put them in a preserving kettle with
alum and water; cover them, and let them boil till they are transparent; take
them out, wash them in cold water, and wipe each piece separately; have your
kettle nicely cleaned, and give them rather more than their weight in sugar; put
a layer of sugar, and a layer of melon, some slices of green ginger, and the
rind and juice of a lemon; let them stew over the
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