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CANTALOUPE PICKLES, American
Use cantaloupes which are slightly under-ripe. Cut into desired pieces (about 1-inch square) and remove rind. Soak in salted water for 2 to 3 hours; water should cover the cantaloupe. (Use 4 tbsp. salt to each quart of water.) Drain water from cantaloupe and boil it in the syrup for 10 minutes, then let stand in the syrup overnight. Drain the syrup from the cantaloupe and boil syrup until it coats a spoon. Add cantaloupe and cook very slowly until clear (about 1 hour). Pack pickles into jars, add syrup to cover and seal.
Contributed by Mrs. F. Setter's Mother, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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