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Classic
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page 215
three days. When you wish to preserve them you must boil them in clear water,
slowly, in a brass kettle; cover them with a few orange leaves while boiling,
which will green them, and boil until they are tender, then set them up to cool.
Weigh as much sugar as you have oranges, and allow pound for pound; boil the
syrup clear and then put in the oranges; boil gently for half an hour, or until
green and yellow. Use only a silver spoon in making this preserve.
TO MAKE WATERMELON PRESERVES
Take the firm outside rind of the watermelon; scrape off the green and cut out
the soft inside; cut the rind into any shapes you choose, stars, crescents,
diamonds, etc. After they have been boiled in alum and leaves to green and
harden, weigh them and make a syrup of a pound of sugar to a pound of fruit,
with a cup of water to each pound. Boil the syrup clear, and put in the cut
rinds, and boil them until transparent. Flavor with ginger for green color, and
lemons for the yellow. If the rind is wanted yellow you must boil it with fresh
lemon skins and a little saffron before preserving it.
ANOTHER WATERMELON RIND PRESERVE
In a bucket of cold water, put a handful of lime, stir it in, and when it
settles clear, pour it over the watermelon rind you intend preserving; let it
stay in the weak lime-water one day. Soak it a few hours, and get the taste of
the lime from the rind, then put it in alum water and scald for ten minutes. Put
grape-leaves in with the alum water while scalding; they will make the rind
green. Take the rind from the alum, and put it in cold water for a few hours,
and when
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