Daily camera., 1901-09-13
wArrnlnton lorr.
PrsDsf way t.. Serve - nav6 ~
Melon at Its Dest-Ffesesv~
Ing AinA, Ete.

Southerners declare that people 0f
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 Warrington Star.
A novel way to chm melon IL 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 leo and salt and
turn slowly for Is or 20, minutes until
the mixture 10 mushy. Servo In
glasses, with the addition of q tea
spoonful of sherry to each glass IL de-
sired.
1t 10 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 rotary twist Of the wrist scoop
out the luscious pink hesh In cone
shaped pieces. Arrange ON bed of
green leaves or cracked Ice and you
will have a picture for the eye ~ well
as a delight to the palate. Cut In this
way. which gives NO waste. good
sized melon will serve is or 20 people.
Watermelon rind preserved. and
then dried out In the oven, II quite ~
good as citron for cake, mince pic.
plum pudding and tutti-frutd Ice
cream.
In preserving watermelon rind. peel
OF the green part and cut In thin
strips. For Ave pounds Of rind put
one quart of water and q pint OF
vinegar over the fire. When II comes
to a scald add the rind. boil ten or
twelve minutes. remove with . skim
mer and drain. Have ready sirup.
allowing three and q half pounds OF
sugar to q pint OF water. Let It come
to a good boil. skim and add the
strips Of melon with two ounces OF
green ginger cleaned and sliced.
Cook about three-quarters Of an hour.
or until tender enough to pierce with
a straw. Remove the melon strips
with skinner and lay ON . platter.
Continue boiling the sirup until re-
duced to one-half. Put the melon In
a glass jar. excepting what you wish
to dry to use In place Of citron. and
fill the jars to overhowing with the
boiling sirup.
Watermelon rind IL excellent made
into n sweet pickle. Cook the strips
OF melon in clear water until nearly
tender. then remove with skinner
and drain. Make . spiced pickle. al
lowing TO every eight pounds Of mel
on a pint of vinegar and three pounds
Of sugar. Nix together q half tea
spoonful each Of ground cloves and
mace and q teaspoonful each OF
cinnamon. ginger and allsPice.
Tie in cheesecloth bag and
add to the sirup. Cook the melon
in the sirup until perfectly tender
remove the melon ard cook the sirup
until reduced down to one-hnH. Put
into jars and seal while still scalding
hot.
While il seems quite ~ wastefui
and ridiculous an excess A. painting
the lily or throwing perfume on the
violet TO attempt any improvement
upon the watermelon au naturel. q
change from the stePsotyped way Of
doing things IL sometimes desirable.
At n recent luncheon the first course
was chilled melon, which had been
prepared In this wise, All the center
of the melon was soooped out, re-
jecting the seeds. This WAS broken
with a silver fork into small pieces.
then put into q freeser with the addi-
ton Of half pound Of powdered
sugar and the juice OF lemon. The
freezer was packed in salt and Ice
and turned slowly for IS minutes un-
til a mmh-lixe consistency was OBJ
tanned. This melon frappe was served
in glasses with . teaspoonful OF
sherry added to each glass.