New Ways with Melon

New Zealand Herald, Volume LXXV, Issue 23115, 13 August 1938, Page 7 (Supplement)

New Ways with Melon

Delicious With 'the Addition of Other Fruit

T'HE objection most commonly raised to pio-melon jam is tho difficulty of getting it to "jell" properly, and its pronounced inclination to go watery instead. Hero are some new ways of dealing with it, which will bo iound not only to improve tho flavour very much, but also to ensure its being of the right consistency. Made With Lemons Slico thinly 41b. melon and six largo lemons. Pour ov'cr them 18 cups water, and let stand overnight. Next morning boil for 1$ hours, then add 121b: sugar and boil for another 2£ hours or until it jellies. You can vary this by leaving out the lemons and adding a tin of preserved pineapple instead. Melon and Lemon Jelly Two lb. melon, 3 nice lemons, 8 cups warm water, 71b. sugar. Cut melon into small dice and slico lemons. Add water, let stand overnight. Put on to boil for 30 minutes, add sugar, and boil quickly till it jollies. Melon and Cape Gooseberry To 31b. of melon allow lib. cape gooseberries and 2lb. of sugar to each pound of fruit. Cut up a jam melon in the usual way. Sprinklo lib. sugar over and leave to stand overnight; then put on to boil, and when almost f "i : • | Preserved. Orange Slices \ | Orange preserve is v>try much liked • • by some people and this one is very j j easy to make: — ■ ■ Twelve medium-sized oranges, 8 i j pints water, 7lb. sugar. | • Cut the oranges into quarter-inch- j j thick, slices, or for variety, into ■ • quarters or eighths. Discard the pips, j i and put fruit into the pan with the I • water. (Steep overnight if liked.) : j boil slowly for about I i hours, and \ : then add the sugar. Boil rapidly now : { for about 15 minutes, or until jelling- ■ : point is reached. Allow to cool be- j | fore bottling. \ : j tender add gooseberries. When quite tender add sugar and boil till it jellies (20 to 30 minutes). Tree tomatoes sliced up and added instead of the cape gooseberries are also delicious. Melon and Passion Fruit Fifteen or 161b. of melon, cut into dico. 121b. sugar, juice of 3 lemons. Lot the sugar and melon stand overnight. Next day add »i:e lemon piico and boil four hoirr'?, or until the melon is soft and clear. When nearly done.pdd the juice of threo or three and a-half dozen passion fruit. When the jam is cooked take it off the fire and let stand for a-quarter of an hour. Then add the passion fruit seeds, stirring them well in. If the seeds are boiled in the jam they get hard an 1 black. Melon arid Dried Apricot Jam Six lb. melon, lib. dried apricots, 3 pints water, 61b. sugar. Cut melon finely and sprinkle with half the sugar; leave overnight., ~Wash apricots and soak in 3 pints of water overnight. Next morning put melon into a preserving pan with the syrup from tho apricots and boil for about half an hour. Then add the rest of the sugar and apricots and boil for two hours. Melon and Raspberry Six lb.. melon, 41b. sugar, i small bottle of cochineal,. 1 small-tyottle raspberry essence, and 1 small tin of rasp-

berry jam. Cut melon in small pieces and sprinkle with half tho sugar and leave overnight. Next day turn into a preserving pan and boil for one hour. Then add the rest of the sugar, and nil other ingredients and boil another hour. Melon and Pineapple Six lb. melon, 1 large tin pineapple, 4Jlb. sugar. Peel raid remove seed from pic melon and cut in small pieces. Cover with sugar and leave overnight. Next morning cut pineapple in small cubes, put all ingredients into tho proserving pan, including the pineapple syrup. Boil till clear and until a little will set when tested on a cold plate.