Directions for Cookery, in its Various Branches

all. This ginger tea will completely eradicate any remaining taste of the salt or the alum. Afterwards cover the sides and bottom of the pan with vine leaves, put a layer of leaves between each layer of citron, and cover the top with leaves. Simmer the citrons in this two hours to green them. In the same manner you may preserve water-melon rind, or the rind of cantelopes. Cut these rinds into stars, diamonds, crescents, circles, or into any fanciful shape you choose. Be sure to pare off the outside skin before you put the rinds into the salt and water. Pumpkin cut into slips, may be preserved according to the above receipt. CANTELOPES OR MUSK-MELONS. Take very small cantelopes before they are ripe. Shave a thin paring off the whole outside. Cut out a small piece or plug about an inch square, and through it extract all the seeds, &c. from the middle. Then, return the plugs to the hole from whence you took them, and secure them with a needle and thread, or by tying a small string round the cantelope. Lay the cantelopes for four or five hours in salt and water. Then put them into spring water to extract the salt, changing the water till you find it salt no longer. Scald them in weak alum-water. Make a syrup in the proportion of a pint of water to a pound of loaf-sugar, and boil the cantelopes in it till a straw will go through them. Then take them out, and set them in the sun to harden. Prepare some fine ripe oranges, paring off the yellow rind very thin, and cutting it into slips, and then laying it in scalding water to extract the bitterness. Cut the oranges into pieces; allow a pint of water to each orange, and boil them to a pulp. Afterwards strain them, and allow to each pint of the liquid, a pound of the best loaf-sugar, and stir in a little beaten white of egg; one white to four pounds of sugar. This is for the second syrup. Boil the peel