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Simple Muskmelons Cooking Recipe

Below is the quick and easy cooking recipe for Muskmelons.

Procure muskmelons that are perfectly green, and of a quick growth, and as late in the season as possible. If preserve the Muskmelonsd while the weather is very hot, they are apt to ferment. Scrape off the skin of the rind, being careful not to scrape any of the green part. Cut them through the middle, and take out the seeds—then cut them in rings, an inch in thickness. Soak them in salt and water a day, then in fair water three or four hours, changing the water several times. Soak them in alum water an hour—rinse and put them in fair water, with a handful of peach leaves to four or five pounds of the melon, and a table-spoonful of ginger, tied up in small pieces of cloth. The peach leaves turn the melon a fine green1 color. Boil the melons till they begin to grow tender, then put them in alum water, together with the ginger. Make a syrup of white sugar, and put in the melons and ginger, (which should be previously rinsed.) Boil them in the syrup as long as you can, without their breaking to pieces. In the course of a week turn the syrup from them, scald it, and turn it on to the melons. Add sufficient essence of lemon to flavor it, just before turning it on to the melons. Keep them covered tight, in a cool place, with a paper wet in brandy on them.

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