| Rind of ½ watermelon | 1½ tablespoons cinnamon |
| 3 pounds brown sugar | 1 tablespoon cloves |
| 1 quart vinegar | 1 tablespoon allspice |
Pare melon rind, cut in inch squares, wash, and drain; put sugar and vinegar in a preserving kettle, add spices tied in a bag, and boil one hour; add melon rind, and cook about one hour, or until tender; put melon rind into a stone crock, boil sirup hard for fifteen minutes, and pour over melon.
CHAPTER XXX
CANDIES
684.—PLAIN FONDANT
| 4 cups granulated sugar | 1/8 teaspoon cream of tartar |
| 1 cup boiling water |
Put sugar in a smooth, clean saucepan, add boiling water, and stir until dissolved; heat slowly to boiling point, add cream of tartar, and boil without stirring to 240° F., or until sirup will form a soft ball when tested in cold water. As sirup granulates around the sides of saucepan, wash down with a clean brush which has been dipped quickly into cold water; pour out upon a slightly oiled slab or large platter; as the edges begin to harden, turn them toward the center, and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy; when it begins to lump, knead with the hands until smooth. Let stand a few hours before using, or keep in a covered jar until needed.