CITRON-MELON PRESERVES
Peel and slice the melon thin or in small quarters and remove the seeds. To every pound of citron allow one pound of sugar and one-fourth of a pound of ginger-root. Put the melon in water enough to cover; add to this two teaspoons of soda, boil until tender, set to cool. When cold soak in a strong alum water one hour. Make a syrup of one pint of water and two pounds of sugar. Beat the white of one egg to a stiff froth; add this to the sugar and water, stir, let boil, and skim off the egg. As the egg clears the sugar and water, add the ginger-root and melon and cook in this syrup till clear. Put in glass jars (not too full) and cover with the syrup.
Mrs. I. J. Gordon