The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-08-23
Watermelon Compete.

WdtcTfnCion SoUiPSASs
Carefully select fully ripe watermelon
and place on ice until thoroughly chilled.
cut in rather thick 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 granu-
lated sugar a 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 twenty minutes.
When cooked place in a deep dish and
cover with paper; when cold drain off the
syrup, return it to the kettle ana boil for
| fifteen minutes; arrange the melon pref
tily 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 inner part.
/ Cut the rind into any desired shapes or
/ / nstrips and stew for three hours in a
/ closely covered preserving kettle, which
| should be lined with grape leaves II OBJ
/ tanable A little poydered alum should
/ be sprinkled over each layer Of rind be-
/ ing careful not 10 use too large a guam
/ tity. two tablespoonfuls will be sufficient
! for the whole kettleful. Cover the whole
with water When this has Steamed for
/ three hours, take out the rind and place
| in very cold water. Allow IL 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 tender enough 10
I be pierced with a clean broom straw.
! Remove from the syrup with a skim
mer and place on q fat dish and allow
/ Il TO remain IN the sun for two hours.
! Add to the syrup one small lemon SLICED
/ and the seeds removed and small guam
/ tity OF SLICED green ginger root for every
pound of the riHd. boil the syrup Fl
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 thorough
w chilled Just before they are needed.
/ open and scrape out the seeds carefully.
divide the melons IN cresceats and re-
/ move all skin and green part leaving only
the ripe portion. Heap these in low
salad dish sp:inkling bits Of ice among
them. and pour over a French dressing
Z Nayonnaise dressing may be used but IL
should be made with lemon juice and free
from mustard.
Cuban cantaloupe
Peel and cut In s2uases the meat from
a fine ripe cantsloure. riace IN a deep
AGATE pudding dish with just enough
water TO cover. Place in a moderate
( oven. well covered and cook anti tender
Remove the cantaloupe and place IN 3
deep hot dish to keep warm. Measure
Z the Juice and pour into saucepan. add
A fe wbits Of lemon peel. and boil until
thick almost as a Jelly While Ire Juice
Is boiling heat some sugar. one table
spoonful TO each cup OF juice. IT. The oven.
and add this to the juice when ,hickenei
Pour scalding hot over the ca7taloups
/ and cover until cold.
Stev1ed MuskmeIon.
pu. enc pound OF pure cane graduated
s,,sa, in a preserving kettle and add 10
n one Pint of water. Peel and slice one
r,,,.ku,elon which is not sweet enough
---srS Main simmer re-fsx- &c. .ao