Preserves Recipes

7 lb Watermelon rind; peeled

2 1/2 qt ;Water

1/3 c Salt

6 1/2 c Brown sugar

2 c Vinegar

1 c ;Water

1 tb Whole cloves

2 Cinnamon sticks

2 Lemons

Pare off the outer green from watermelon rind and cut in 1″ squares. Put in large bowl and pour over them the salt and water mixed. Let soak for three days. Drain and let stand in fresh water for one hour. Make a syrup of sugar, vinegar, water and spices. Cut the lemon (rind and all) paper thin. Put melon and lemon into hot syrup and boil until watermelon is clear. Seal in jars. From South Union, Ky. In _The Shaker Cook Book: Not by Bread Alone_ by Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg. 183. Library of Congress Catalog Card Number 53-5248. Typed for you

by Cathy Harned.

4 qt Tender hearts of palm

2 tb Salt

1 qt ;Cold water

1 oz Mustard seed

1 1/4 oz Dry mustard

3 c Granulated sugar

2 tb Turmeric

1 1/2 c Flour

Red pepper; to taste 2 qt Cider vinegar

1 Lemon; juice and rind of

Be sure that all tough fiber is trimmed from heart of palm. Cut the tender white portion of heart into small strips. Place these strips to soak in salted water. Let sit in a cool place for two days. On the morning of the third day, pour off all salt water, wash palm pieces well in clear water and drain. Mix the mustard seed, mustard, sugar, turmeric, flour, red pepper and vinegar. Boil slowly, stirring with a wooden spoon. Add the juice of a lemon and the rind, sliced into tiny slivers. Cook 10 minutes. Add the pieces of palm, bring to a boil, and boil 2 minutes. Fill hot, sterilized pint jars with the pickles and seal while hot. From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 184. Library of Congress Catalog Number 70-140493.