Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-07

HOLD
lINTS

oid-Ime dealer In fruits says that weight Is
determining factor In their choice. When
ripe and in good condition they are heavy.
a watermelon If ripe should have the
rind soft enough to receive an indentatio1
from anything sharp pointed. If green. 1t
resists such pressure In Georgia, the home
OF the watermelon. they have two ways OF
testing. One is to strike the melon blow
with the doubled fist and its sound indi-
Gates its condition Unfortunately we can
not ali be Of this test. The other Is To
drive nail into the side of the melon that
has lain next the ground. If ripe It Will
go In easily Southerners declare that peo-
| pie OF the north spoil their melons by too
much chilling which renders them lndiges-
tIble.
The odor of a canteloupe IS a pretty sure
test. Ii 1t has rich, spicy smell 1t is
pretty sure to be all right. Color cannot
| be depended upon, as some melons are al
| ways green. al the ends they should be
yielding to the touch, though not too much.
One of the incest ways of serving wateFmel-
ons is to scoop out the red part with a
large spoon and serve 1t In cones or half
globes laid green leaves or cracked Ice
| Although canteloupes are generally used as
breakfast fruit they make a delicious
dessert by filing the hollow center with
vanilla cream.
Canteloupes make a delicious pickle.
CANTELoUPE PICKLE.
Cut the fruit in slices, remove the seeds
and soft part and peel very thin. Boil In
lightly salted water ten minutes, remove
and COOL To seven pounds of fruit allow
one quart of vinegar, three pounds sugar.
three pieces stick cinnamon four inches
long and one ounce each allSpice and cloves.
Boil sugar vinegar and spices together ten
minutes, add the sliced melon and COOK hve
minutes. Take out the fruit with skim
mer, and pack in jars. Cook the syrup ten
minutes longer and pour over fruit in jars
Preserved ginger is considered an improve
ment by many.
GREEN swEETNiEATs.
Carefully peel with a very sharp knife
the green outer rind from a watermelon,
leaving just about quarter of an men
OF the firm white rind. Cut into any shape
desired, then put into the preserving kettle
/ with alternate layers of grape leaves and
tiny bits OF alum. Pour on not water ana
simmer gently for two hours; drain, put
into weak ginger water and simmer three
hours longer. Drain again Make syrup.
allowing TO every pound of fruit pound
| and a quarter of sugar and pint OF wa
ter. Skim often: add rind and simmer un-
I'll tender. Take out the rind and pack IN
lars boil the syrup until quite thick and
pour over rind. Put in jars and cover
closely.
RASPBERRY VINEGAR.
Time to be putting up raspberry vinegar,
which makes such a delicious and whole
some summer cold drink. Put into stone
pot two quarts of black caps and one quart
vinegar. Let 1t stand twenty-four hours
in O cold place, then strain and pour the
Eouid over two CHARTS fresh berries Let
stand twenty-four hours longer, strain
again. and to each pint juice allow one
pound sugar. Boil together twenty minutes
and bottle when cold.
BLACKBERRY CORDIAL.
Put perfectly ripe blackberries In a por-
celein lined kettle over the fire and cook
until they break in pieces. Strain through
flannel bag To each pint juice allow one
pound white sugar one-half ounce powder
ed cinnamon, oue-Quarter ounce mace and
two teaspoonfuls cloves. Soak for an hour,
stirring occasionally. Strain again, add
one glass French brandy for each pint OF
the mixture and bottle, sealing tight. Keep
In a cold place. This is one of the best
household remedies for bowel trouble.
BLACKBERRY WINE.
This Is also used for medicinal purposes
like blackberry cordial but is somewhat
stronger. To make it pour four quarts
boiling water over eight quarts ripe black
berries and let them stand over night In
q cold place. Then press the juice out and
ndd three pounds sugar to every four
quarts OF juice, with one ounce powdered
cinnamon and half ounce powdered
cloves. Boil the mixture five minutes pour
in a stone jar and set away to ferment.
When It has done fermenting, rack of
carefully and without disturbing the sedi-
ment. bottle and cork closely.
BLACKBERRY VINEGAR
Mash the berries to pulp in an earthern
or stone vessel. Add cider vinegar to
cover well and stand in tine during the
day and in the cellar at night. stirring
occasionally. Strain and add the same
amount of fresh berries as used the pre-
ceding day, crush and over them pour the
strained Juice. Set in the sun the next day
and the cellar at night. The third morning
strain and to each quart of the juice add
one pint water and five pounds white
sugar. Heat slowly. stand back Of
range, skim and when it comes TO boil
strain and bottle. sealing alright. This,
too, makes a refreshing and cooling sum-
mer drink
BLACKBERRY MOLD.
| This Is a familiar dessert in Old Nan
tucket; but German housewives favor It
also Take good ripe blackberries put
Into preserving kettle with only a wee
bit of water to keep from sticking, crush
| with wooden spoon 10 facilitate drawing
the juice, and stew gently until well
cooked. Allow a heaping tablespoonful of
Hour to every quart of fruit stir to q paste
in a little cool water, then mix In with
the boiling fruit. Add sugar to sweeten,
stir until thickened and smooth and pour
into molds to cool. When ice cold turn
out on low dish and serve with cream
and sugar. If preferred this may be mold
ed In individual cups Sage is often used
with the blackberries in place of flour.
BLACKBERRY FRIrTERs
These are one OF the delights of the sea-
son- Make batter OF one pint of milk.
one egg, one tablespoonful sugar. one tea
spoonful baking powder, one cup -four and
a half teaspoonful salt Into this batter stir
lightly two cups blackberries. Have ready
kettle OF boiling fat and drop the batter
sauce.
BLACKBERRY sour.
This is a fsvorite German dish, and is
eaten hot or cold. with zweiback At this
particular juncture OF the heated term
most people prefer It cold. Stew the ber-
rtes II plenty of water. three pints or two
quarts to quart OF berries, and when ten
der strain through a PURGE sieve Thicker
slightly with -four. sweeten to taste. favor
with nutmeg. All kinds of fruits may be
used in this way md are supposed to be
exceedingly wholesome
GRAPE SOUP.
Strip the fruit from the STEM and boil
with sugar. cinnamon and white wine. Press
through PURGE sieve and serve hot or
cold.
TEST FOR OLEolARGARINE.
Do you want to know how 10 tell oleo-
margarine from butterf 1t is the simplest
thing in the world according to experts
Take little piece OF glass and rub little
dab OF the doubtful article upon It. II IL is
Simon pure butter, when you hold II to the
Night the smudge viii be smooth blur. If
Il IS oleomargarine then there will be light
and bright specks all through It These
are CRYSTALS OF beef fat stearine The Diff