Watermelon Preserves

Pare the green rind from the melon, discard the soft pulp and seeds, using only the solid parts of the rind. Cut into small pieces, weigh and allow 7 lbs sugar for 10 lbs melon, 2 sliced lemons, seeds discarded and a little piece of ginger root (the ginger may be omitted if the flavor is not liked). Boil all together until the melon is clear and the juice is thick.- [Mrs. B. F. G., 111.

Cantaloupe Preserves

Half ripe cantaloupe or muskmelons are best for preserves. Remove peel and seeds, cut in small pieces and for every 3 lbs melon, allow 2 lbs sugar. Put melons and sugar in preserving kettle and let stand a few hours to draw the juice, then boil until the syrup is thick and the fruit tender. Can while hot in air-tight jars. Any flavoring that is liked may be added while boiling.- [Mrs. S. B., Tex.

Cucumber Preserves

Use firm, ripe cucumbers, just turning yellow, peel, discard seeds and cut in 2 or 3-inch pieces. Soak in weak salt water about 8 hours, then drain and dry carefully with a clean towel and drop into a boiling syrup made of 2 qts cider vinegar, 2 1/2 lbs sugar and 1/2 oz mixed whole spices. Put the spices in a small cheese cloth bag. Boil slowly 20 minutes, then take out the spice bag and boil the cucumbers in the syrup until they are soft and transparent, after which skim out the pieces, drain thoroughly, put them in a glass jar, boil syrup until thick, pour over the cucumbers, and seal.- [Mrs. J. D. C.. Cal.