PRESERVED CITRON MELON.
436. Cut off the hard rind of the melon (which should be the preserving citron, not the green cantelope) and cut it in pieces of any size and shape you choose: the slices should be from a quarter to half an inch thick. Weigh your fruit, and to every pound add one of sugar. Put the sugar in a preserving kettle with a gill of water to each pound of sugar and some isinglass dissolved in warm water; it will require a quarter of an ounce of isinglass to every five pounds of fruit. When the sugar is dissolved, put it over the fire and boil and skim it. Then pour the syrup out of the kettle, wash it and return the syrup to it. Now put in the fruit, and set it over a brisk fire, where it will boil rapidly. When the fruit appears translucent when held up towards the light it is done. It will take from an hour and a quarter to an hour and a half to cook it.
Then take it out a piece at a time, spread it on dishes, and strain the syrup in a pan. When the syrup is lukewarm, put your fruit in the jars and pour it over. Let them stand till next day, put brandy paper over and paste them.
This fruit may be flavored with lemons sliced and preserved with it. Do not peel the lemons, cut them in thin slices, and cook them with the fruit. To three pounds of fruit add one lemon. As the citron makes a beautiful but tasteless preserve, it is necessary to flavor it with lemon, orange, or some other fruit. If, when it is a little cool, it should not taste sufficiently of the lemon, a few drops of the essence of lemon may be added.