The St. Louis Republic., 1901-08-07
SUGGESTIONS FOR THE
TABLE AND KITCHEN

Melon Is the generic name that er,-
braces all members of the gourd family,
such as muskmelons cantaloupes and wa
termelons
When they are fully ripe there fs no
more luscious and ACCEPTABLE fruit. They
are perhaps the most watery Of fruits.
containing more than 95 per cent of water:
nut Tor this reason they are exceedingly
agreeapie TO the palate in hot weather
when served thoroughly chilled. In Europe
the melon usually follows the soup: bu, in
this country II has been the custom on
sccount of the fragrance and sweetness of
the melon. to serve it as a dessert or sweet
course, though great many have very
sensibly substituted 1t for the soup, sery-
ing II with salt and pepper. or a little
grated nutmeg.
WatermelOn Ice.
scoop out the red part. remove seeds and
chop the pulp rather fine with a silver
knife; add a cup of sugar and juice OF one
lemon and freeze until the consistency of
soft snow: serve I'm glasses. A pint of good
ciaret added to the chopped melon and
frozen as above makes a delicious ice.
The MaskmelOn.
The ability to select a good musk
melon Is said TO Indicate unerring judg-
ment in all things. However this may be.
II certainly seems to be a gift with some
TO know at q glance when a melon Is "just
pointing than the discovery that spicy
richness OF flavor that makes them so deli
cious is missing.
loupe see II 1t has odor. press gently on
the stem end. and il II IS sweet and
''musky'' 1t is quite ripe and a good melon.
Also observe II the skin between the sec
tions Is yellowtsh green. not bright yell
low. The skin on the raised sections should
be quite rough and green. A melon that Is
too ripe fs tnsipid and unwholesome.
How to Serve.
Ice should never fOuch the inside NJ ths~A
melons. asit destroys the fine flavor. Such
serving indicates carelessness as a rule. II
place or on ice for a sufficient length OF
time to have them thoroughly chilled and
ready to serve at moments notice. do not
ice that perhaps does not do more than
chill the surface. while 1t spoils the favor
entirely. Cut the melon crosswise. take out
and put chopped ice around them. not In
side. Let them stand for an hour. Serve
these on q folded napkin. A pretty way to
cover q silver tray with cloth: place the
hslved melons on this and arrange red and
purple plums among them to give q pleas
Cantaloupe Frappe.
Select two large melons that indicate per-
feet ripeness and fine flavor. cut open, re-
move all seeds and scoop out the pulp; put
with a little salt. Add four tablespoonfuls
OF honey to half cup OF currant or cherry
juice and pour over the pulp. Let stand
half an hour In the refrigerator. then
freeze.
C0mpote Of Melon.
Take a muskmeion or cantaloupe that Is
not entirely ripe: slice and pare and cut
each section into blocks: make . boiled
sirup with a pound Of sugar and q cup OF
water: cook the melon In this for five or
ten minutes: flavor with vanilla or lemon
Juice: when cold serve II with boiled rice.
Preserved Melon.
Muskmelons. or cantaloupeS that are
underripe and the rind Of watermelons
may be preserved in this manner: Make
a strip Of sugar and water. one pound OF
sugar to q quart Of water. when the sirup
is boiling. drop in the melon and allow
to stand until the next day: then pour on
the sirup: let II heat to boiling point and
pour over the melon slices and let stand
until cold. Repeat this for three days. AIT.
er boiling up the sirup the last time and
before pouring 1t over the fruit flavor del
icately with vanilla extract.
Spiced Melon.
Select melons not quite ripe or take the
into strips or blocks. Steep these for twen-
ty-four hours in cold water and vinegar;
have water enough to cover and add enough
vinegar TO make the water tart. but not
very acid. Then drain them and put them
into a cold slrup made of sugar and water
boiled together Bring slowly to boiling:
then let get cold: then drain OF the sirup:
add to II a few sticks of cinnamon. a few
cloves and little ginger root; boil up and
pour over the melon slices. Repeat for three