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New England cookbook, 1855-1934

Page 74

To preserve Citron Melon.
Peal the melon, cut out the inner part, cut the rest into strips or square pieces, as you prefer; then weigh it, put these piece into cold water, add a small teaspoonful of saleratus, a handful of peach leaves a small piece of alum & some pieces of ginger root, boil them in this till quite tender. Then rinse them in cold water, & being drained, add to them their original weight of sugar - let them stand together 24 hours & make their own syrup. Cut lemons in thin slices & lay it over the Citron then boil the syrup, & pour it over the Citron, & put it away in jars. - 
Very light paste
Mix the flour and water together, roll the parts out & lay bits of butter upon it then beat up the white of an egg and brush it all over the paste before it is folded - repeat this when rolling out until the egg is used, adding bits of butter each time. It will make the paste rise and become flaky.

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To preserve Citron Melon. Peal the melon, cut out the inner part, cut the rest into strips or square pieces, as you prefer; then weigh it, put these piece into cold water, add a small teaspoonful of saleratus, a handful of peach leaves a small piece of alum & some pieces of ginger root, boil them in this till quite tender. Then rinse them in cold water, & being drained, add to them their original weight of sugar - let them stand together 24 hours & make their own syrup. Cut lemons in thin slices & lay it over the Citron then boil the syrup, & pour it over the Citron, & put it away in jars. - Very light paste Mix the flour and water together, roll the parts out & lay bits of butter upon it then beat up the white of an egg and brush it all over the paste before it is folded - repeat this when rolling out until the egg is used, adding bits of butter each time. It will make the paste rise and become flaky.