Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-29
Table and Kitchen.
Refreshing Melons, With or Without
Trimmin1s


bles have been brought to us from other
lands near and far. Being fortunate in
having a most variable and productive soil.
and that spirit which moves us to tho
achievement Of the highest perfection in all
things, we have not only developed our nat
ural resources but added to them many ex-
tremely fine varieties of fruit and vegeta-
bles, which have been cultivated with ex-
IRENE care and nicely by means of grating,
and other methods practiced by horticulture
lists, from very inferior specimens to fruits
of glorious color, succulent texture and OF
sweet and wonderfully delicious flavors.
Melon Is the generic collective name
given to all members of the gourd tribe
the best known among them being the can
taloupes muskmelons and watermelons.
These melons are nothing more or less than
immense, hard-rind berries, varying greatly
In size color, character of rind and flavor.
But when fresh and perfectly ripe they are
among the most delicious of our summer
fruits, their juices furnishing a most agree
able and cooling drink, which will quench
thirst far more effectually than iced water
or the many iced beverages so freely in
dulged In during the hot weather. The
watermelon Is said to be a native of trop-
ical Africa, where 1t is now found wild in
great fields. Thus one can easily account
for the strong affinity between the colored
race and delicious nectar of the cool green
coated, blood-red melon.
The cantaloupe has been cultivated for
centuries In Persia and travellers claim that
the best melons In the world are grown in
that country.
Through the Romans the melons were in
troduced into Europe.
Melons are eaten raw; sometimes with
sugar, wine, spices, salt and pepper; but
nothing can improve the deliciousness Of
the huge rosy melon in cold, juicy slices
when offered the thirsty mortal on a hot
summer day. And all the orient spices
seem fnStt1lQd in the delicate Of
the cantaloupe. One can enjoy the melons
In great many ways If he desires, while
they are In season. No part except the
tough hard skin need be wasted, for the
rind makes delicious preserves-and many
use candied watermelon rind for cakes,
mince pies and puddings instead of candied
c1tron. The rinds also make very delicious
spiced pickles. The seeds may be utilized
by the deft-fngered artistic member of the
family in fancy and decorative work.
Watermelon Diamonds.
Place fine ripe watermelon on ice and
when thoroughly chilled cut in rather thick
slices. remove all seeds and cut in dia-
monds: place in a pretty glass dish and
sprinkle each layer with powdered sugar.
Serve on dainty plates as any other fruit.
Watermelon Compete.
Carefully select fully ripe watermelon
and place on ice until thoroughly chilled,
seeds, cut the red part into cubes. For
one quart of these cubes take one pint of
water, to which add one pound Of granu-
lated sugar, small root of green ginger
and the juice of one medium sized lemon.
Cook together in an agate saucepan for
five minutes; the water, sugar, lemon juice
and green ginger, then put in the pieces
of watermelon and simmer gently for TWEEN
ty minutes.
When cooked place in deep dish and
cover with paper; when cold drain off the
syrup, return it to the kettle and boil for
fifteen minutes; arrange the melon prettily
in glass dish and pour the syrup over
after it is cold. If the melon is very large
reserve portion for serving iced in slices.
Watermelon Rind Preserves.
Remove the green peel from the melon
and scrape away all the soft inner part.
Cut the rind into any desired shapes or in
strips and stew for three hours in a closely
covered preserving kettle, which should be
lined with grape leaves If obtainable. A
little powdered alum should be sprinkled
over each layer of rind, being careful not
to use too large quantity, two tablespoon
fuls will be sufficient for the whole kettle
full. Cover the whole with water. When
this has steamed for three hours, take out
the rind and place in very cold water. AL
low it to soak for four hours, changing the
water four times. Prepare a syrup from
two pounds and a half of granulated sugar
and one quart of water boil and skim un-
til the scum. ceases to rise. Then place in
the rind and simmer until tender enough
to be pierced with clean broom straw.
Remove from the syrup with skinner
and place on a fiat DISH and allow 1t to
remain in the sun for two hours. Add to
the syrup one small lemon sliced and the
seeds removed and small quantity of
sliced green ginger root for every pound
of the rind boil the syrup for ten minutes
and set aside. When the rind is cool
place in jars, allow the syrup to come to
boil and pour over the rind. Seal when
perfectly cold
Melon Salad.
Place cantaloupes on ice until thoroughly
chilled. Just before they are needed, open
and scrape out the seeds carefully, divide
the melons in cresents and remove all skin
and green part, leaving only the ripe por-
ton. Heap these in low salad dish,
sprinkling bits of ice among them, pour
over French dressing. Mayonnaise dress
ing may be used, but it should be made
with lemon juice and free from mustard.
Cuban Cantaloupe.
Peel and cut in squares the meat from a
fine ripe cantaloupe, place in a deep agate
pudding dish. with just enough water to
cover. Place in moderate oven, well COW
cred, and cook until tender. Remove the
cantaloupe and place in deep hot dish to
keep warm. Measure the juice and pour
into a saucepan, add few bits of lemon
peel and boil until thick almost as a jelly.
While the juice is boiling heat some sugar,
one tablespoonful to each cup of juice, in
the oven, and add this to the juice when
thickened. Pour scalding hot over the
cantaloupe and cover until cold.
Stewed Muskmelon.
Put one pound of pure cane graduated
sugar in a preserving kettle and add to it
one pint of water. Peel and slice one musk
melon which is not sweet enough for serv-
ing plain. Simmer gently for ten minutes
in the syrup, which should be favored with
lemon juice. Remove the cantaloupe from
the syrup and place in dainty glass DISH
cool the syrup and pour over. This is to be
eaten cold and may be served with plain
chilled or whipped cream.
Cantaloupe Cream.
Dissolve one-quarter of box of gelatine
in a little boiling water. Whip one cup Of
cream until thick. add two tablespoonful
of sugar and beat again; then add the gela-
tine and beat all thoroughly. Add one cup
Of cantaloupe meat cut in cubes. Pour into