Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-07-27
CANTALOUPES AND MELONS
COOLING SUMMER DESSERTS AND
TASTY WAYS OF SERVING.
Musk Melons Grown In Cantaluppt
Three Centuries AgO-The Finest
Varieties Now.

Written for The Evening Star.
Americans do not value sufficiently the
hygienic qualities of the melon. One OF the
most useful of fruits, 1t is also one OIL the
most interesting. The name melon IS de'
riy ed from a Greek word that also signl-
fes apple.
Frequently mentioned in the history OF
that region, the melon probably regaieo
the mighty Nimrod when he was building
the town of Babylon on the shores OF the
golden Euphrates. Perhaps he chose that
particular site for his famous city because
of the close proximity of luscious melon
patch, for it was close upon the shores OF
southern Asia that the fruit Is supposed to
have originated It was, too, common ar
ticie of diet along the Nile ages before the
first pyramid cast its shadow across the
Libyan sands. In the hot orient the melon
Is boon, for water is often scarce ana
sometimes far from pure.
To this day the finest melons In the world
are found near Nurasbad, an obscure town
In Persia remarkable for the beauty ana
luxuriance of it's vegetation.
AS they are now grown In almost every
country in the world, 1t is supposed that
out to populate the world carried with
them the seed of their beloved melons. so
that today there is scarcely country that
has not it's patches.
Many Varieties.
Although when melons are mentioned 1t
is usually the delicious watermelon or the
succuIent ,cantaloupe which Is meant,
there are many other varieties, tor melons
are, after all, only members of the gourd
family, which embraces many obscure
species. Among these are the pumpkin,
the cucumber. the squash and the Vege-
table marrow, all useful summer foods.
While some gourds are poisonous. most OF
them are extremely wholesome, especially
for summer eating. The old-fashfoned no.
ton that edibles of this species are COOL
ing to the blood is not far wrong, for all
gourds secrete principle called coiocyn-
thin. which is excellent for the human d.
gestive apparatus. Poisonous gourds are
those in which the colocynthin exists in
excess. The seeds of some gourds have
highly priced medicinal qualities. Those of
the pumpkin are used as vermffuge.
Cantaloupes and the muskmeions are
pra ctically the same thing. Three cen
turtles ago some Armenians brought the
seeds of this fruit to Cantaluppi, village
near Rome, and from thence the cultiya-
ton of the vine spread to other parts OIL
Europe, although they have always re-
tanned the name of the village where they
originated.
Best for Table Use.
The nutmeg and the citron cantaloupes
are best for table use. and the green flesh
thought of. well ripened cantaloupe has
a netted yellowish skin, with the flesh firm
and juicy.
When served for eating the cantaloupe
is divided, the seeds removed and the hol-
low center filled with chopped Ice. Inc
melon is served in a small fancy plate or
fruit dish and is eaten with spoon
Watermelon, unlike cantaloupe, comes al
the end instead of at the beginning of the
meal. Some housewives prefer those mel
ons with the dark green rinds. while others
like the striped ohes. They should be put
on ice when purchased but taken OH De,
fore cutting, as contact with cold air Will
rob the juicy flesh of it's peculiar aroma.
well ripened melon is preferable to one
partially matured. 1t is a mistake to sup
pose that fruit will mellow as we'll off as
on the vine.
Any Way You Like.
Each housewife has her own ideas OF
serving desserts. Some say that cahta-
loupe served with honey is an Improvement
on the sugar sweetened kind. Melons are
never garnished for the table; they are
sufficiently decorative in themselves.
To cut watermelon slice off each END
of the ellipsoid and turn it over so that 1t
will stand firmly on the dish. Insert the
knife at intervals around the circumIeI
ence and then slice the melon dfagonaHy
to give it a rosetted appearance. Inc
taste.
To make sherbet of cantaloupe mash to-
eether the pulp of several juicy melons.
Take one pound of sugar and one pint OF
water to one pound of the pulp, boil the
liquid, and when cold add to the melon
pulp Color the mixture faint pink and,
placing it In an ice cream freezer, CONCEAL
nartiaIly. Whip the white of an egg with
one tablespoonful of pulverized sugar and
add it to the melon. Finish the freezing
process and when the sherbet Is firm and
hard place it in cold place for two hours.
Putting on FriIls.
Cantaloupe fritters are made as follows:
Pare half-grown cantaloupes, and when
the seeds have been removed and the flesh
cut In thin slices fry in fresh. sweet butter
the pieces each dipped In cracker dust.
This dish is very palatable.
A compete of cantaloupe is much liked by
many persons. The strip is made with
and one-haf teaspoonful of arrowroot, all
boiled together until clear. Small, good
melons should be selected, and when the
seeds have been removed they should be
cut into thin slices.
The sections may then be laid in the
strip and boiled for about five minutes.
Then they are arranged on the dish, the
strip being allowed to cook until 1t Is
thick The LIQUID should be mixed with
one cupful of white wine when removed
from the fire and poured over the melon in
the dish. The dessert is served cold.
ELEANOR HEWITT.