Peel the rind and cut in pieces; boil in ginger tea till clear, then throw in cold water overnight. Next morning make a syrup and preserve the rind; just before taking off the fire, pour in the vinegar.—Mrs. A. T.
Watermelon Rind Pickle.
Ten pounds melon, boil in water until tender. Drain the water off. Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon; boil all this and pour over rind boiling-hot; drain off the syrup and let it come to a boil; then pour it over the melons.—Mrs. C. C. McP.
Pickle of Watermelon Rind.
Cut in pieces and soak the rind in weak salt and water for twenty-four hours—of course having first peeled off the outside. To seven pounds rind put three pounds sugar; scald well in ginger tea, and make a syrup of the sugar and vinegar, enough to cover the rind. Season the syrup with mace and ginger, and boil the rind in it till tender. A delicious pickle.—Mrs. Dr. P. C.
Pickled Plums.
7 pounds sweet blue plums.
4 pounds brown sugar.
2 ounces stick cinnamon.