Alma record. (Alma, Mich.) 1878-1928, 1888-09-07
DOCTORED WATERMELON.
An Infusion OF Wine aud Br andy
Makes the Fruit Taste Good.


Makes the Fruit Taste Good.
Now that the watermelon season is on
N its full glory. and the story that suike
had stopped the importation has turned
,ut untrue. a word may be in season
Is to how TO prepare "A melon for
Eating. There are many ways of eat
mg the splendid fruit and the recipes
generally given are long and intricate.
There is one method so easy that any
one may follow it, Get a good melon,
md if you can't tell yourself by that
ntuit on which is the best guide in
,uch IN alters. then trust To your green
goods grocer's judgement Have the
melon put on ice over n & hit, and in the
morning SEQ that the surface Is wiped
lry. Then cut a slit with long KIN ife
straight from one side into the very
heart of the melon. Let the 81 it be an
inch and a half wide Cut three other
,lits SO that YOU can lift out the plug
thus made. Pour into the hole some
good claret. Let it spread through the
red SIP ongy fruit, and pour some more
wine in until you have succeeded in
getting in at least a pint Of the grape
Juice. Then plug up the melon and
put it back into the refrigerator Al
Ter an hour or YOU can put in the
rest of a quart OF claret.
The melon will drink up the wine
md every part Of the sponge will be-
come saturated if from hour to hour
the position of the big egg-shaped fruit
! IL 10 70, al Ia nd fro
end to end. The wine should be put
in from six 70 eight hours before din
ner time. An hour and half before
dinner take out the plug and taste the
Iruit You will find it surprisingly
delicious and yet perhaps the flavor
will be not quite so pronounced as you
would like it. In this event pour in
from half pint to whole pint OF
brandy. See that the melon is closely
wrapped up and have it turned at least
twice and kept on ice for the next
nour. 1t will then be ready for serv-
ing.
Sometimes it is pleasant to surprise
guests with a plugged melon. Say
nothing about wine having been put IN
The fruit. and when 1t is brought on
the table take care that if IN the cutting
anv.extra Juice comes from the fruit that
some of it shall 90 with each piece Of
melon. There is an odd little Ital an
restaurant in a place in this city where
one night not long ago a plugged
watermelon was served. No one ex-
cept one of tho diners knew about it.
When It was brought on and the party
began tasting what appeared to be al
ordinary watermelon, there was in
stantly noticed change in the de-
meanor of every one. They shifted in
the air and looked at each other. and
than sn fled aga'n. There was no sus-
picion then that the watermelon was
Of more than ordinary kind. Blu,
after two or three mouthfuls some one
remarked the peculiarly rich taste and
the exquisite aroma and then he
secret was out There weren't many
people in the party. and the melon was
fairly big one, but it was all eaten
every bit Of it
Notwithstanding the splendid offer
ing to the palate that plugged water
me lon makes, it is remarkable that no,
many people have eaten it. and thai
you can't get il readily ut the hotel:
aud restaurants. Once in a while some
chef puts forth watermelon fritiers oil
freezes the fruit but even II these
forms were not costly and difficult to
obtain they would soon tire tho appe-
tite. With watermelon soaked in VINE
, it is different. If you like the frui. in
its plain state YOU viii probably like il
better with claret and brandy. and II
you like to eat lots Of it plain you will
want st II more OF it plugged.
, A good wine TO use instea d of claret
is the Italian sherry colored wine,
called MARSHA. Perhaps with a din
ner where much claret has been drunk
the Marsala would go better as afford
ing contrast in taste. If you get
: genuine MARSHA you will have some
thing good. and you can reflect tina,
the wine comes from that celebrated
spot in Sicily which. now known as
MARSHA was originally Lily boom. the
place where the Carthagenisns bad
their chef fortress in Trnacria- -Ne;0
York Sun