Idaho news. (Blackfoot, Idaho) 1887-1891, 1888-08-25
DocToREp WATERMELON.
an Infusion Of Wine and Brandy
Makes the Fruit Taste Good

Makes the Fruft taste Goon-
Eow that the watermelon season Is on in
It's full glory, and the story that strike had
stopped the importation has turned out UNI
true, word may be In season, says the New
York Sun. ss TO how to prepare a melon for
eating. There are many ways Of eating the
splendid fruit, and the recipes generally
given are not long and intricate. There Is one
method 80 easy that almost any one may fol-
low IT Get good melon, and II you can't
tell for yourself by that intuition which Is
the best guide in such matters then trust to
your green goods gToeer's judgment Have
the melon put on Ice over night, and in the
morning see that its surface is wiped dry.
Then cut 3 slit with long knife straight
from one side Into the very heart Of the
melon. Let the slit be &n inch and q half
wide. Cut three other slits so that you can
lift out the plug thus made. Pour into the
hole some good claret Let II spread through
the red, spongT fruit and pour some more
wine I'm until you have succeeded in getting
in At least pint of the grape juice. Then
plug mp the melon and put 1t back in the re-
frlgerator. After an hour or 10 you can put
In the rest OF quart of claret
The melon will drink up the wine. and every
part OF the sponge will become saturated, IL
HUN hOuF 10 muir kuS pDEjklDu Vi tb6 Diks Egg
shaped fruit be changed from side to side and
from end TO end The wine should be put In
from six 10 eight hours before dinner. An
hour or an hour aud half before dinner take
out the plug and taste the fruit You will
1nd ii surprisingly delicious, and yet per-
haps, the flavor viii not be quite so pro
noubced as you would like IL. In this event
pour In from half pint TO a whole pint of
brandy. See that the melon iscloselY plugged
ann wrapped up, and have il turned at least
Hras,fra afzrff
1t will then be ready for serving.
Sometimes II is pleasant 10 surprise guests
I with a plugged melon. Say nothing about
wine having been put In the fruit, and when
If is brought on the table take care, II In the
cutting any extra juice comes from the fruit,
that some of IL shall 20 with each piece OF
melon. There is an odd little Italian restau-
rant IN place in this city where its existence
would never be suspected, where one night
not long ago Jagged watermelon was
served. No one except one OF the diners knew
about il. When II Was brought out and the
party began tasting what appeared to be
ordinary watermelon, there was instantly
noticed q change 10 the demeanor OF every
one. They snitfed in the air and looked at
each other, and then shifted again. There
was no suspicion then that the watermelon
was Of more than ordinary kind. But after
two or three mouthfuls some one remarked
the peculiarly rich taste and the exquisite
aroma, aud then the secret was out There
melon was q fairly big one, but 1t was all
| eaten, every bit OF II.
Notwithstanding the splendid offering to
the palate that plugged watermelon makes,
| 1t is remarkable that not many people have
/ eaten II and that you can't get 1t readily al
the hoteIs ana restaurants. Once In while
| some chef puts forth watermelon fritters Of
/ freezes the fruit, but even If these forms
were not costly and difficult TO obtain they
would soon tire the appetite. With water
melon soaked 10 wine il Is different. II vol
/ like the fruit in ifs plain state you viii proba
bly, like IL better with claret and brandy, anC
IL you ike 10 eat lots Of IL plain you v III wan
siilI more Of IT plugged
A good wine 10 use instead OF claret Is th,
italian sherry-coiored wine called Mareala
Perhaps with dinner where much elaret hal
been drunk the Marsala would 90 better, q
affording a contrast in taste. IL you get gen
uine MARSHA you viii get something good
and you can reflect that lie vine comes fror
that celebrated spot in Sicily which, moi
known as Marsha, was originally Lilyboem
the place where The Carthsgluians had thei
chief fortress in Trinacria-