Watermelon Rind Preserves
Peel and slice the melon; cut in square pieces, leave a very little of the red on. Let stand over night in very weak alum water; in the morning drain and steam in a steamer until a straw will pierce them easily. Let cool; make a syrup of 1 1/2 pounds of white sugar to 1 pound of fruit (pound for pound may be used if the preserves are not wished so nice), add enough water to keep from burning; skim. Use either 1 lemon to every 2 or 3 pounds of fruit (put in the lemon when the fruit is nearly done) or flavor with cinnamon bark, broken up and added while the preserve is boiling. Cook the rinds until clear and red.