TO PRESERVE WATERMELON RIND AND CITRON

Weigh the pieces and allow to each pound a pound and a half of loaf sugar

Line your kettle with green vine-leaves, and put in the pieces without the sugar

A layer of vine-leaves must cover each layer of melon rind

Pour in water to cover the whole and place a thick cloth over the kettle

Simmer the fruit for two hours, after scattering a few bits of alum amongst it

Spread the melon rind on a dish to cool

Melt the sugar, using a pint of water to a pound and a half of sugar, and mix with it some beaten white of egg

Boil and skim the sugar

When quite clear, put in the rind and let it boil two hours

Take out the rind, boil the syrup again, pour it over the rind, and let it remain all night

The next morning, boil the syrup with lemon juice, allowing one lemon to a quart of syrup

When it is thick enough to hang in a drop from the point of a spoon, it is done

Put the rind in jars and pour over it the syrup