SC - on line cooks college

[Bonne]

> I don't know why I thing pickled watermelon rind is not period, hell, I
> don;t even remember if watermelons are old or new world. I do know my recipe
> for them when made with canteloupe is horrendous!
> 
> margali

Well, here's another recipe to try.  No idea as to period or not of the
recipe, but since the idea of pickled melon is period, try this.
Spiced Cantaloupe
(from  "In a Pickle or a Jam"  Vicki Willder, Creative Home Library, 1971)

To make six 16 ounce jars

3 ripe cantaloupes, about 1 lb each.
	pared, seeded, cut in 1 inch cubes, or shaped with melon baller

1.5 teaspoon alum
8 cups water
3 cups sugar
2 cups white vinegar
2 pieces of stick cinnamon
1 Tablespoon allspice
1.5 teaspoons whole cloves

Dissolve alum in water in heavy kettle
heat to boling
add cantaloupe and cook for 15 minuets
drain cantaloupe and wash well and set aside in a bowl

combine sugar, vinegar, and spices tied in a piece of cheesecloth in the same kettle
heat to boiling
add melon and cook slowly until fruit is transparent, about 45 minutes
remove spice bag
seal fruit and syrup in hot sterilized jars

bonne
 (I haven't tried the above myself, but have had good results from many other
recipes in the book. We are very fond of the gingered pears in syrup -- YUM to
use the syrup as a glaze for ham or roast pork, then serve ther fruits with
it. Unforetuneatly, my friend's dad's pear trees were knocked down by hurrican
Fran, and I no longer have a free supply to barter for.)


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