Evening Republican, Volume 19, Number 222, Rensselaer, Jasper County, 18 September 1915 — Preserved Watermelon Rind. [ARTICLE]

Preserved Watermelon Rind.

Cut one pound of rind into one-inch squares. Remove peel and all pink part. Soak over night in lime water (one ounce lime to two quarts water). The following morning let stand for two hours in clear water. Drain well; then drop into boiling water and boil rapidly for ten minutes. Drain again and add gradually to the sirup (made by boiling together two cupfuls sugar one quart water). Add to this the Juice of one-half lemon and three slices of lemon. Cook until the lemon is tender and transparent. Allow to stand until cold; arrange the pieces attractively in the Jars, garnishing with slices of lemon. Cover with the sirup testing SO to 55 degrees. Chop, clamp lid on jar, apply sterilizing process and seal immediately.