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 1906 COOKBOOKPRESERVING & CANNING >  Watermelon Preserves >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Pare off the green rind, cut the melon or white rind into pieces and weigh them. Cook in clear water until partly transparent, but not until likely to break. Take out the melon in a dish; there will be nearly enough juice that drains from the melon; if not, add a little water. With the juice add sugar to the amount of 1/2 pound to 1 pound of fruit as it weighed when raw. When the sugar is well dissolved, put in the melon and cook until even and clear. Flavor as desired, and can.

Sister Wm. Lichty, Barlow, N. Dak.

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