The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1901-09-28

Il
Southerners declare that people OF
the north spoil watermelons by too
much chilling; that. like strawber-
ries, they need the warmth of the sun
in them; but the weight of opinion
seems to be on the side of the ice
box, says the Washington Star.
A novel way to chlii melon is to
cut ripe one into halves and scoop
out the pink flesh, rejecting all seeds.
Lay on a platter, and, with silver
fork, break into small pieces. Add
one-half pound of powdered sugar
and the juice of lemon. Turn into .
freezer, pack with ice and salt and
turn slowly for Is or 20 minutes until
the mixture Is mushy. Serve in
glasses, with the addition of q tea
spoonful of sherry to each glass IT de-
sired.
1t is now considered violation OF
the canons of good taste in table
service to offer watermelons with the
rind on. Split the melon in two,
lengthwise, and with large spoon
and q rotary twist of the wrist scoop
out the luscious pink flesh in cone.
shaped pieces. Arrange on bed OF
green leaves or cracked ice and You
will have picture for the eye as well
as delight to the palate. Cut in this
way, which gives no waste. good
sized melon will serve IS or 20 people
j Watermelon rind preserved. and
then dried out in the oven, is quite a.
good as citron for cake, mince pie
plum pudding and tutti-frutti ict
! cream.
Il In preserving watermelon rind, pee
on the green part and cut in THU
: strips. For five pounds of rind pu
! one quart of water and pint o
vinegar over the fire. When it comes
= to a scald add the rind, boil ten o
. twelve minutes, remove with skim
. mer and drain. Have ready siruE
: allowing three and half pounds o
= sugar to q pint of water. Let 1t com
9 to a good boil, skim and add tn
r strips of melon with two ounces O
Il green ginger cleaned and SLICED
r Cook about three-quarters of an houl
: or until tender enough to pierce VIII
e straw. Remove the melon strip
d with a Skinner and lay on plattel
q Continue boiling the strip until n
o duced to one-half. Put the melon
glass jar, excepting what you wis
3. to dry to use in place OF citron, an
> fill the Jars to oyerfiowing with tn
u boiling strip.
70 Watermelon rind is excellent mat
A into a sweet pickle. Cook the stril
It of melon in clear water until near
tender, then remove with skimm
Sc and drain. Make spiced pickle,
IN lowing to every eight pounds OF me
IS on pint of vinegar and three poun'
OF of sugar. Mix together half tie
IL spoonful each Of ground cloves a
n mace and teaspoonful each
az cinnamon, ginger and allspI<
~ Tie in cheesecloth bag al
g. add to the sirup. Cook the mel
o in the strip until perfectly tende
IN remove the melon and cook the SIT
2 until reduced down to one-haif. +
into jars and seal while still scaidi
n hot.
III While it seems quite as wastel
- and ridiculous an excess as paint
- the lily or throwing perfume on I
- violet to attempt any improveme
e upon the watermelon au naturei,
"a change from the stereotyped way
4 doing things is sometimes desirar
At a recent luncheon the first coul
was chilled melon, which had De
ell prepared in this wise: All the cen
!. of the melon was scooped out,
=. iecting the seeds. This was broi
with q silver fork into small pfee
then put into freezer with the ad
ton of half pound of pNwdel
sugar and the juice Of lemon.
ev- freezer was packed in salt and
n.y. and turned slowly for Is minutes
Dol til a mush-like consistency was
in tanned. This melon frappe was ser
in glasses with teaspoonfui
led sherry added to each glass.