Pickled nutmeg melons
Young musk or nutmeg melons, four tablespoonfuls of English mustard seed mixed with two tablespoonfuls of scraped horseradish, one teaspoonful of ground mace and nutmeg, two teaspoonfuls of chopped garlic, a little ginger, one dozen whole peppercorns; one-half tablespoonful of ground mustard to a pint of the mixture—allowing one tablespoonful of sugar to the same amount; one tablespoonful best salad oil to each pint of the mixture; one teaspoonful of celery seed. Cut a slit in the side of the melon and extract the seeds. If you can not get them out in this way cut a slender slit out, saving it to replace. Lay the melons in strong brine for three days. Drain off the brine and freshen in pure water for twenty-four hours. “Green” as you would cucumbers—that is, have a kettle lined with green vine leaves, and lay the melons evenly within it, scattering powdered alum over the layers. A piece of alum as large as a pigeon’s egg will be enough for a two-gallon kettleful. Fill with cold water; cover with vine leaves, three deep; put a close lid or inverted pan over all, and steam over a slow fire five or six hours, not allowing the water to boil. When the melons are a fine green remove the leaves and lay the melons in cold water until cold and firm. Fill with the stuffing; sew up the slit, or tie with pack thread. Pack in a deep stone jar and pour scalding vinegar over them. Repeat this process three times more at intervals of two days; then cover and set away in a cool, dry place. They will not be “ripe” under four months, but are very fine when they are. They will keep several years.