Rhubarb Jelly

Rhubarb is almost unknown in Florida, where the experiments were made, yet two or three trials with it proved satisfactory - equal amounts of citron-melon and rhubarb were cut into small cubes, and for each two quarts one half-pint of water was added at first and later a scant pint. Very little additional water is ever needed with citron-melon. The mixture was cooked very slowly, with frequent stirring and mashing, until it formed a soft pulp, resembling thick rhubarb sauce. It was then drained for twenty-four hours, measured, boiled for fifteen minutes - being skimmed meantime. Then an equal measure of sugar was added. Fifteen minutes was allowed for boiling - skimming again - and then, having " jelled," it was poured into glasses. With the next experiment, one quart each of rhubarb, melon, and water were used, cooked - not so thick as in the first experiment - in a fireless cooker and drained but twelve hours. The resulting juice was thinner, and required longer to " jell."

Orange Jelly

Three trials, also, were made with orange jelly combined with the citron-melon, using, in small cubes, equal measures of citron-melon pulp, and the inner, soft pulp, and juice, of the orange. Neither white nor yellow rind was added, and no water. This combination was brought to a boil in the morning, then placed in a fireless cooker till evening, when it was placed to drain till the next morning. The strained juice was boiled till reduced one-half - being skimmed meantime - then an equal measure of sugar added. The jelly formed within from fifteen to twenty minutes thereafter. The three trials showed practically no variation. It should perhaps be added that orange jelly had previously been made with the juice and rind of oranges, but the result was darker and less pleasing in flavor.

Pineapple Jelly

In experimenting with pineapple jelly, a firm pineapple was used, which, although ripe, was not yet entirely yellow. A small quantity was made at a time. One quart each of diced pineapple and citron-melon and one pint of water was brought to a boil and mashed thoroughly, then cooked to a soft pulp in a fireless cooker. This mixture was then strained overnight, and resulted in one pint and a half of juice. This was boiled ten minutes, when an equal measure of sugar was added. It " jelled " about fifteen minutes later. With a very sweet, too ripe pineapple, a tablespoonful of lemon juice added for each pint of strained pineapple and citron-melon juice would probably aid the flavor and shorten the process.

With both the rhubarb and orange jellies the tests were made without the addition of any other fruit juice or rind, but ordinarily the flavor might be better liked if some grated yellow rind of orange or lemon were used. In the orange-citron-melon jelly, while the flavor is excellent, it is not pronouncedly orange, and as for the rhubarb, many people who do not care for that flavor alone would probably like the jelly with orange or lemon added.

Citron-melon may be preserved or pickled separately, like watermelon, and dried or candied for use in cakes, mincemeat, or to serve as a confection. It may also be baked, or used as a sauce, as are apples; in either of these forms it makes an acceptable pie-filling - indeed, from this fact came its old name of " pie-melon."

Here are a few recipes for preparing citron-melon alone: