The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-08-26

WATERMELON DIAMONDS.

member of the family in fancy and dec
oratiYe work.
WATERMELON DIAMONDS.
Place fine ripe watermelon on ice
and when thoroughly chilled cut in
rather thick slices, remove all seeds and
cut in diamonds; place in a pretty glass
dish and sprinkle each layer with pow
dered sugar. Serve on dainty plates as
any other fruit.
WATERMELON COMPOTE.
Carefully select fully ripe watermel-
chilled. cut in rather slick slices and
remove all seeds, cut the red part into
cubes. For one quart of these cubes
take one pint of water to which add one
pound of granulated sugar small root
of green ginger and the juice of one me-
dunn sized lemon. Cook together in an
agate saucepan for five minutes the
water, sugar, lemon juice and green gin
ger, then put in the pieces of water
melon and simmer gently for twenty
minutes.
When cooked place in q deep dish and
cover with paper; when cold drain off
the syrup, return it to the kettle and
Doll for fifteen minutes; arrange the
melon prettily in a glass dish and pour
the syrup over after it is cold If the
melon is very large reserve a portion
for serving iced in slices.
WATERMELON RIND PRESERVES
Remove the green peel from the
melon and scrape away all the soft in
ner 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 DOW
dered alum should be sprinkled over
each layer of rind being careful not to
use too large a quantity two table
SpOonfuls will be sufficient for the
whole kettlefuI. Cover the whole with
water. When this has steamed for
three hours, take out the rind and place
in very cold water. Allow it to soak for
four hours, changing the water four
times. Prepare a syrup from two
pounds and a half of graduated sugar
and one quart of water, boil and skim
until the scum ceases to rise. Then
place in the rind and simmer until ten
der enough to be pierced with clean
broom straw.
Remove from the syrup with skim
mer 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, al
low the syrup to come to boil and
pour over the rind. Seal when perfect
ly cold.
MELON SALAD.
Place cantaloupes on ice until thor
oughly chilled. Just before they are
needed, open and scrape out the seeds
divide the melons in crescents
and remove all skin and green part
leaving only the ripe portion. Heap
these in low salad dish sprinkling bits
Of ice among them, pour over French
dressing. Mayonnaise dressing 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
ieep agate pudding dish with just |
enough water to cover. Place in mod |
crate oven, we'll covered and cook until |
.ender. Remove the cantaioupe ana
place in a deep hot dish to keep warm
Measure the juice and pour into a |
saucepan, add a few bits of lemon peel, /
and boil until thick almost as jelly. |
While the juice is boiling heat some |
sugar, one tablespoonful to each. cup /
If mice in the oven, and add this to /
he Juice when thickened. Pour scald-
ng hot over the cantaloupe and cover
until cold.
STEWED MUSKMELON.
Put one pound of pure cane granu-
ated sugar in a preserving kettle and
add to it one pint of water PEEL ana
lice one muskmelon which is not sweet
enough for serving plain. Simmer gen
ly for ten minutes in the syrup wnlch
;hould be favored with lemon juice
Remove the cantaloupe from the syrup
md place in a dainty glass dish, cool
he syrup and pour over. This is TO pc
,aten cold and may be served Will
lain chilled. or whipped cream
CANTALOUPE CREAM
Dissolve one-quarter of box OF
yeIatine in a little boiling water. Whip
me cup of cream until thick, add Two
of sugar and peat again;
hen add the gelatine and beat all
Add one cup of cantaloupe
neat cut in cubes. Pour into ring
Mold end place on ice to become solid,
,nnoId on chop platter and NIL center
# ring with whipped cream which mas
,een whipped very stiff.
WATERMELON SALAD.
Remove the seeds from a fine riDe
and break the pink portion
nfo pieces with a silver fork: place in
AYERS in a low glass dish. sprinkle each
aver with sugar and place the dish on
&c for two hours: when ready to serve
,our over half a pint of claret. If wine
! obieecteS 70, strawberry syrup may
,e used in its place.
CANTALOUPE A LA BUG.
Cut in half thoroughly ripe fine cam
aloupes which have been thoroughly
hilled, remove carefully all seeds and
tringy parts. Pack the halves with
,istachio ice cream, garnish with
resh ripe peaches cut in quarters.
Inquiries Answered.
r. H. S. writes: would you kindly
i've recipe for French mustard and
ther kinds. and how to preYent it
rom snoiling2
FRENCH MUSTARD.
Rub together through sieve three
ablespoonfuls of mustard and one of