Show PRESERVES MADE MAD FROM WATERMELON Rind Can Be Utilized for Delicious Delicio s Dish I Prepared by th the United St States tes department ep I of Agriculture Watermelons seem to be especially plentiful this year jear ar Why not utilize some of ot the rinds to make delicious preserves suggests the United States Department of ot Agriculture Cut the red portion from the rind T This ls canDo can canDO DO DC chilled and served In En slices or blocks When ready to make the preserves presen pre pre- sen serves s remove remo the green outer skin and cut the white part Into pieces of ot the desired size First soak the pieces for tor 3 hours hours' In lime water vater to make them firm The lime water Is made mae maeby by dissolving one fifth ounce of ot lime In one quart of ot water for rich ich ch pound of watermelon rind The lime fh should uld b be ought bought at a drug store and shu he hp accurately weighed as too much or 01 too oo little will not give I the desired re re- re- re suits At the end of at 3 hours put the rind Onto Into tr fresh sh water for tor an hour Next boll holl it In clear water tar for 11 1 hours Make Ink a 8 simp In the proportion of pound of ot sugar suar and two quarts of or waiter wa wu- wu- wu iter r arid and drop the rind Into It after It Has reached the boiling point A Add dd fill halt half a lemon sliced for flavorIng nut and or ginger root If It you like Th The These se e i 1 tend to darken the color of at Hie t preserves but for tor m many ny tastes will Improve e the flavor or Boll for 1 I hour and f 40 minutes It ma may be irv to 10 Th add more nore water to the while boiling Foiling to prevent pre It from burning or ori orto orto I i to transfer the pre preserves es er to a n smaller pan without adding more water rw Jf If lf ii 1 i thermometer Is used the es resel resel's s should be cooked until the temperature tempera ture re has reach rench degrees F. F It If uny ny of ot the sugar caramelizes It will darlen darken dark darl- en en the color When the preserves es are aie cooked coked pack the Pie pieces e cs In st sterilised jars add three fourths cupful of at f t to each quart Jar and seal I J. J |