Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1888-09-13
oocToRED WATERMELON.
A Infusioo of Vino aud Br andy
Makes tho Fruit = aste Good.

A, Infusioa of Vino aud Br andy
Makes tho Fruit aste Good.
Now that the watermelon season is on
N lis full glory. and the story that st'ke
had stopped the Importation has turned
cut untrue. word NAV be in season
Is TO how to prepare melon for
rating. There are many ways of eat
mg the splendid fruit AID the recipes
generally given are long and intricate.
There is one method SO EASY that any
,ne may follow it. Get a good melon,
and il 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 g hit, and in the
morning SEQ that the surface is wiped
Try. Then cut slit with long KIN fe
straight from one side INTO the very
heart of the melon. Let the 81 it be an
mch and half wide. Cat three other
Ilits so that on can lift out the plug
thus made. Pour into the hole some
good claret. Let It spread through the
red SIP ongy fra t, and pour some more
wine in until YOU have succeeded in
getting in at least a pint of the grape
lulce. Then plug up the melon aud
put it back INTO the refrigerator. Al
Ter an hour or so on can put in the
rest of q quart of claret.
The melon will drink up the wine
and every part of the sponge will be-
come saturated if from hour to hour
ihe position of the big egg-shaped fruit
90 changed from side to side and from
eud to end. The wine should be put
in from six TO eight hours before DIM
DER time. An hour md q half before
dinner take out tho plug and taste the
Irut You will find it surpr sIngly
ielic Gus 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 II 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
hour. 1t will then be ready for serv-
ny.
Sometimes it is pleasant to surprise
guests with plugged melon. Say
nothing about wine having been put IN
the fruit, and when It Is brought on
the table take care that il the cutting
any,extra juice comes from the fru that
some of It snail 70 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 plugged
watermelon was served. No one eX-
cept one of tho diners knew about it.
III a .
oegan tasting whae appeared to be an
ordinary watermelon. there was IL
SANITY noticed a change in the de-
meanor of every one. Ther shifted in
The air aud looked ut each other. and
than sn fled aga n. There was no sus-
pioIon then that the watermelon was
Of more than ordinary kind But
aflor 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
melon makes, it $ remarkable that not
mauy people have eaten it. and that
you cant get it readily ut the hotels
aud restaurants. Once in while some
chef puts forth watermelon fritters OF
freezes the fruit, but even these
forms were not costly and dIflicult to
obtain they would soon tire the appe-
tite. With watermelon soaked IN W ne
It is different. If you like the frui: in
its plain state YOU W II probably like II
better with clnret aud brandy, and II
you like to eat lots OF it plain YOU will
want st II more of t plugged. +"
A good wi te to use instead of claret
is the Italian sherry colored wine.
called Marsala. Perhaps with a din
ner where much cIaret has been drunk
the MARSHA would 20 better rs afford
ing contrast in taste. II you gel
genuine MARSHA you will have some
thing good and you can reflect thai
the wine comes from that celebrated
spot in Sicily which. now known as
Marsala. was originally Llyboem. the
place where the Carthagenians bad
their chief fortress in Trinacria -AeH
lork Sun.
A Handsome Surprise.