Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-07-05

| habit, ls thoroughly understood. They are
there prepared in various ways, . melon
sauce being frequently served with boiled
meats.
The melon of any species readily parts
with its most desirable qualities; the older
it is, or the longer it stands after being pre-
pared for use, the more of its sweetness and
flavor is lost. A real gourmet, whether he
be Partisan or Georgia darkie, will not
touch melon that has stood for a hours.
The negro possibly exemplifying the in
stincts of his ancestors on the banks of the
Kongo, will thrust his jaws into the pulp Of
the broken melon and secure its sweets with
animal-like av,dity; while the refined cpl.
cure wants it with his palate fresh and SEN
sitive, and, for the same reason, will take il
before soup.
Ice in the Musk-Melon.
Musk-melons grown in this locality are
not difficult to get, and these may be served
shortly after they are taken from the vine.
They should be kept on ice before they are
served, but not too long, else they lose their
flavor; and in no instance should they be
filled with ice. Nothing except age and de-
cay so robs them of their perfection.
The same rules hold as to the cantaloupe, re-
garded by many as the finest variety Of the
! family. But this is only matter of taste.
Either of them may be served as a dessert,
seasoned with sugar, ginger or salt and
pepper
A perfectly fine melon is full without any
| ,vacuity. This can be determined by tapping
it on the rind. In choosing muskmelon or
cantaloupe, observe that the network of the
skin is rough. When cut open the skin
should be slightly moist, not watery. The
small ones have the finest favor. The use
of the melon as prepared fruit is undoubt-
ad1v hacon,ip1 mora common. in a proeeryad
state they are recognized as one of the most
agreeable sweetmeats, and some cooks have
ingeniously succeeded in making them into
stews and fritters. But without much
trouble very palatable salad may be made
of insipid melons, unfit for dessert. Cut the
edible parts into small slices and serve with
French dressing. The juice of the water
melon, properly extracted, is frequently
prescribed in cases of fever. The juice can
be extracted readily by puncturirg the rind
not cutting the melon into slices. The
juice is likewise used as cosmetic, and
gives pleasant suppleness to the skin. It
also enters into the composition OF some of
the finest French pomades.
Oatmeal as q Drink.
With the season of sunstrokes at hand
the following recipe from the pen of the
late DIR. Parkes, an eminent English physi-
cian may prove blessing to workingmen
especially to those who must bear the
heat and burden of the day in mill or har-
vest field. 1t is said by those who have
tried this drink that they could accomplish
more work than when using beer, and were
physically in better condition.
The proportions are q quarter pound of
oatmeal to two or three quarts of water, ac-
cording to the heat of the day and the work
and thirst; it should be well boiled, and then
an ounce or one and half ounces of brown
sugar added. If you find it thicker than
you like add three quarts of water. Before
drinking it shake up the oatmeal well
through the liquid. In summer drink this
cold; in winter hot. You will find it not
strength and endurance than any other
drink. If you cannot boil it you can take a
little oatmeal mixed with cold water and
sugar, but this is not SO good; always boil it
very long day, as in harvest, and cannot
stop for meals, increase the oatmeal to half
pound or even three-quarters pound, and
the water to three quarts If you are likely
to be very thirsty.
Blackberry Cordial.
The following makes an excellent cordial
and will be found invaluable for summer
complaint: Take two quarts of juice of fresh
add one pound of loaf sugar
allspice. Boil together short time, and
when cold add pint of best brandy. Bottle
spoonful doses.
Gelatine Pudding.
Make custard with the yolks of four eggs,
q pint of milk and sugar to taste.
Soak one-third of a box Of gelatine in a |
little cold water.
Dissolve it by adding three-fourthso of a cup
of hot water.
Add the gelatine and the whites of the |
eggs well beaten to the cold custard.
Mold and Set in a cool place to stiffen.
Whipped Cream.
Put pint of rich cream in a vessel and If |
the weather is warm place on ice for half an |
hour.
Then beat until stiff and thick. Good
cream may rise and become stiff in flve
minutes.
Cream that does not become stiff after Is
or 20 minutes is not good or not cold enough
After it is beaten add four ounces of |
TO taste. If wanted very stiff add half ounce
Of gelatine. Keep cold until ready to serve.
Blackberry jam.
To each pound of berries take pound of
sugar. Stir well together and let stand for
half an hour; then boil them slowly, mash
10 minutes or until it shows the consistency
of stiff jelly.
Carrot Preserve.
Cut and prepare carrots in long, thick
pieces. Simmer them slowly in sweet cider |
'educed two-thirds, for seven OF eight
hours.
Excellent Tomato Soup.
One quart of tomatoes one carrot, two
mall onions, butter size of an egg Stew
ogetber until tender and pass through a
ieve. Season to taste with salt and pepper,
i'd a teaspoonful of brown sugar, and
hicken with a little flour dissolved in
yater. Serve with bread sippets.
Cucumber Catsup.
Crate II good sized cucumbers (pared) and
our onions. Mix WELL drain Off the Hauor, |
id four tablespoonfuls salt, three of ground
'inegar. Cork tight and seal after bottling.
String Beans.
Preparatory to cooking string beans break
# both ends of the pod, and after stringing
are both edges lightly with sharp knife. 1t
hows a slovenly and careless habit if the
tringy fibres are left, and to fastidious eaters
othing can be more disagreeable. The en-
ire dish is often rejected when the un-
Ieasant and thankless labor of separating
be strings is thus contemplated. In Europe, |
specially in Germany, France and Holland, |
,gumes is consumed, they are used in the
reen state; if not for present use, they are |
in the same state for use in the
easons when they are not growing. Conse-
uently more care Is there taken in their
reparation. The French cooks have a |
lethod of cooking them which is regarded |
cry fine and even dainty. What is most de- ]
red is the green, juicy pod rather than the ,
lore mature fruit or, as we commonly say, |
ne bean-for the pod and the seed together
re strictly in this sense the beam The |
cans are thus taken from the vines before |
ne grains within are scarcely formed. When I !
ooked in this state they are seasoned simply |
18th prime butter, salt and pepper
Baked Eggs, Southern Style.
Rub pan with cold butter. Take three or ]
1900 l. s,,Az~