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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

CANTELOUPE PICKLE
 

 For 7 pounds of canteloupe take 4 pounds of sugar 1 pint of vinegar. Cut the canteloupe in pieces about 5 inches long and 2 inches wide, lay in weak vinegar over night, and drain in a colander for 1/2 hour. Boil the vinegar and sugar for 3 mornings. The third morning put the canteloupe in the vinegar and boil until tender. Spice to taste with cinnamon.

Sister W. S. Reichard, Hagerstown, Md.