The Boston cooking-school cook book

in a cold place. Preserved Melon Rind Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling-point and cook slowly ten minutes. Drain, cover with ice-water, and let stand two hours; again drain, and dry between towels. Weigh, allow one pound sugar to each pound of fruit, and one cup water to each pound of sugar. Boil sugar and water ten minutes. Add melon rind, and cook until tender. Remove rind to a stone jar, and cover with syrup. Two lemons cut in slices may be cooked ten minutes in the syrup. Tomato Preserve 1 lb. yellow pear tomatoes 1 lb. sugar 2 ozs. preserved Canton ginger 2 lemons Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Add sugar, cover, and let stand over night. In the morning pour off syrup and boil until quite thick; skim, then add tomatoes, ginger, and lemons which have been sliced and the seeds removed. Cook until tomatoes have a clarified appearance. PICKLING Pickling is preserving in any salt or acid liquor. Spiced Currants 7 lbs. currants 5 lbs. brown sugar 3 tablespoons cinnamon 3 tablespoons clove 1 pint vinegar Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling-point, and cook slowly one and one-half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious accompaniment to cold meat. Sweet Pickled Peaches ½ peck peaches 2 lbs. brown sugar 1 pint vinegar 1 oz. stick cinnamon Cloves Boil sugar, vinegar, and cinnamon twenty minutes. Dip peaches quickly in hot water, then rub off the fur with a towel. Stick each peach with four cloves. Put into syrup, and cook until soft, using one-half peaches at a time. Sweet Pickled Pears Follow recipe for Sweet Pickled Peaches, using pears in place of peaches. Chili Sauce 12 medium-sized ripe tomatoes 1 pepper, finely chopped