Rocky Ford enterprise., 1901-08-30
cam&ayoMpes
and Melons
Ceo1isG snmm.r Desserts and w,x.
Of Serving

Of Serving.
N"ei'eahS 10 not value sufficiently the
hygienie qualities OF the melon. One IN
the most useful OF fruits. Il Is also ON.
OF the most Interesting. The name melon
- derived from Greek word that also
signifies apple.
Frequently mentioned In the history of
thAt lex'oh the melon probably RECALLED
'ho mighty Nimrod when he was building
'he Town OF ba' yion on the shores OF the
soiueh EuphFates. Perhaps he chose that
particular site for his famous city IN.
cause OF the close proximity of a luscious
melon patch. for II was close upon the
shores OF Southern Asia that the fruit Is
supposed TO have originated. II was. too.
. common article of diet along the Nil.
ages before the nrst pyramid cast its
shadows across the Libyan sands In
the hot Orient the melon is a boon, for
water " often scarce and often far from
pure.
To this day the finest melons In tho
world are found near Surssbad, an OBJ
hcure town In Persia remarkable for tho
beauty and luSuriance of its vegetation.
As they are now crown In almost every
country In the world. II Is supposed that
the wandering tribes OF Aryans Shieh
went out 10 popuiat. the world carried
with them the seed OF their beloved mel
ons. 10 that to-day there is scarcely .
country tha, has not it's patches.
Although when melons arc mentioned u
is usually the delicious watermelon or the
succuient SSntAlbup~ which IL meant.
there are many other Varieties. for me-
Ions arc. after all. only members of tho
Eourd family. which embraces many OBJ
Heurs species Among these srs the pump
-
vexetsbi. marrow, all useful summer
feeds. While some EOurds ar. poisonous.
most of them are extremely wholesome.
especially for summer eating. Tn. old
fashioned notion that eiibi.s Of this spe-
eiss are cooling TO the blood Is not far
wrong. for NIL kuords seert- a principle
called eoiocynthin. which Is -sesiI.nt 20,
the human digestive apparatus Poison.
Gus gourdr are those In which the colo.
eynthin exists In excess. The seeds OF
ssm~ Eourds have highly priced medical
medicinal qualities. Those OF the pump
kin arc used a v~rmifuGe.
cantsioup-s and the muskm@ions are
practically tho same thing. Three e-ntu-
rI-r ago some Arm-nians brought the
s~-ds of this fruit to csnt.iuppI. viiiass
near Rome. and from thsnr- the euliiva-
,lon OF tn. vine spread To other parts OF
Europe. although they have always re-
tsinsd tn. name OF the village where
they originated.
The nutm.s and the ei,ron cantaioup5s
ar. bes, for ;shi. use. and the green
fr.shed varieties OF ihcs- arc the most
highly thought Of. A well ripcnei can
,aIoupe has a ne;,ied. y-llo~ish ska.
with tho flesh arm and juicy.
Watermelon should be put on Ice when
Nw I..fa If
a. contact with cold air will rob IN. juicy
flesh of Il. peculiar aroma. II IL u ms.
take to suppose that fruit will mellow as
well on as on the vine.
Each housewife has her own ideas OF
serving desserts Some say that eanta-
ioup, served with honey in an improve
men, on the sugar sweetrn-d kind.
Melons arr never ssfnishcd for the table:
they arc rufficicntiy decorative In them.
selves.
To make .hsrbct OF eantaioupc mash
together the pulp Of several juicy melons.
Take one pound Of sugar and ono pint OF
water to one pound OF tho pulp. boil mo
lI1uid. and when cold add to III. melon
puin, Color the mixture a faint pink.
CONCEAL partially. whip the white Of IN
-sr with ono tablespoonful Of puIycr'Esd
sugar and add IL to the melon. Finish
the freezing process. and when tho sh"r-
bot Is arm and hard place Il In a cold
place for two hours
Cantaloupc friiters arc made M fol-
lows: Pare haif-srown cantaioup.S. and
when the seeds have been removed and
the fi.sh cut in thin slices fry In fresh.
sweet butter the pieces. each dipped in
cracker dust. This dish Is very paiaia-
snd, placing IL In an ic. cream freezer.
v
A compete OF can;aioupc il much liked
by many persons. Tho syrup II made
with one pound OF sugar. one cupful OF
water and onc-haif tca-poonful OF nssew-
root. all boiled together until clear.
Small good melons should be selected.
and when tho seeds have been removed
they should be cut in thin slices.
The sections may then be laid In the
syrup and boiled for about fvc minutes.
Then they are arranged on the dlnh. the
syrup being allowed to cook until II ~
thick. The liquid should be mixed with
one cupfui OF white wine when removed
from the firc and poured over the melon
In the dish. The dessert Is served cold