Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-08-28
SERVING THE LUSCIOUS MELONS.
"A melon cut in thin, delicious Slices
THE rose-lipp'd dawning is not so melt
Ing, so delicious"


"A melon cut in thin, delicious slices"
THE rose-lipp'd dawning is not SO melt
ing, SO delicious
While the melon ranks very low in the
fruit scale in regard to nntritive value, be
ing So per cent. water. il is q welcome addi-
increases We find a natural Discrimination
for many forms of food we enjoy in cooler
T Hasd SOUPS With the fEts exception Of
cold, are objected 10 by many, as
too t hbsn5.ng And yet the Necessity
guards against all contingencies. if we
We're only wise enough to take her hints.
With many. the hot meat soups and those
made rich by the addition of milk and
butter, are entirely discarded in hot
chilled melons are substituted in their
place.
Various Ways to Serve.
In Europe the melon, when served at
dinner, follows the soup. and 1T is eaten
with salt and pepper. But in this country
sert, and served as such, following a small
dinner, or between the cheese course and
p pfegplar ,q6eSSert GeaeTniiy It Is serVed
many variations as other fruits, and may
very appropriately appear at any meal. and
on any occasion, in some delightful form.
As Breakfast Dish.
Nothing is more refreshing on a sultry
morning than slice of cool. spicy melon.
one pretty coneeit at morning feast
together, filled with cracked ice and tied
with broad green and white satin ribbons:
with the crisp, delicate green leaves of
lettuce, and with red and white radishes
being united, the slices of melon fell apart
and were served to the guests; the lettuce
and radishes followed as relish.
Ices Served with CantaIoupe.
Another pretty fancy for luncheon or
dessert dish is to serve frozen pudding or
Ice in cantaloupe: Cut melon in half, re-
til ready to fill with the frozen mixture.
Serve on fancy paper dolly on individual
plates.
Melon Salad.
They make delicious fruit salads; peeled,
cut into large cubes and dressed with
French dressing of OIL lemon juice, salt and
pepper.
Watermelon Sherbet.
This is delicious. Boil one quart of water
and two cups of sugar for ten minutes.
the pulp of ripe melon rubbed through
a sieve. Turn into the freezer; pack and
stir in half a cup of thiniy-shaved canton
ginger and a meringue made of beaten
white of egg and two tableSpoonfuls of
powdered sugar. Repack and let stand two
hours before serving.
Selecting WatermeIOns.
An authority. gives this sign for testing
a melon, which is said to be infallible If
conditions tor it exist. When the flesh of
the melon changes color and the seeds be
appears on the rind They increase in
number and size as the melon ripens. A
small crop of blisters indicate unripe fruit.
Choosing a MuskmeIOn.
The same authority gives as a test for
muskmelons the following rule: If it has
no odOr 1t is not good; but If sweet and
muSky 1t is sure to be ripe. The smooth
skin between the rough sections should be
yellowish green. little strained honey
poured into the melon before eating is
thought to improve its favor.
Serving Melon Plain.
There are various attractive and simple
ways of serving a watermelon plain, ana
its colorS are rich and harmonious it
needs little additional garnishment. One
pretty method, when grape leaves are near
at hand, is to cut the melon through the
middle and with a large spoon scoop out
the pulp in circles, making them near
ly egg-ShSped as possible. Pile the fruit
in platter in pyramid shape and arrange
the leaves and tendrils around the base
In a graceful manner.
Preserving Melons.
This is a species of cookery by itself. Wa
termelons, ppuSkmelons and cucumbers are
all treated in the same way. The thin skin
from the outside is carefully pulled off
and the seeds and soft edible flesh of the
melon or soft center part of the cucumber
scraped away until the firm substance is
reached.
The most approved method of preparing
all rinds is in sweet pickle or splicing in
syrup. Watermelon rinds are especially
nice done in this way.