Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911, 1909-07-27

serving, thereby contendlng that It's
luscious flavor is greatly improved.
Care should be exercised in the selec-
ton of melons. Blisters or scales on the
rind indicates that the fruit is in an
unripe condition. If the muskmelon is
without odor it is not good. When ripe
1t is sweet and musky, and the smooth
skin between the rough sections should
be yellowish green.
Wash the melon as soon as delivered,
to be sure it Is perfectly clean, place in
the refrigerator and chill thoroughly
before serving.
The coiors of watermelon are so rich
and harmonious that it needs very little
garnish to make it attractive. few
grape leaves arranged around 1t make
it sufficiently decorative.
The muskmelon, if small, may be cut
into halves; larger ones should be quar-
tired. For luncheon, melons may be
served on nasturtium or crisp lettuce
leaves, and If desired with small white
and red radishes arranged around.
A pretty luncheon fancy for a dessert
is to serve frozen pudding or fruit salad
in cantaloupes. The meat cut into cubes
makes a delicious salad covered with a
rich salad dressing.
Another novel fancy is to remove the
meat from the shells, then refill them
with a watermelon sherbet, made as
follows: Boil two pints of water and
two and one-half cupfuls of sugar for
ten minutes. Cool, add the juice of
eight lemons and the pulp of a ripe
melon, which has been rubbed through
sieve. Freeze, and when the dasher
is removed stir in a cupful of minced
nuts and finely chopped Canton ginger,
the well-beaten whites of two eggs and
three tablespoonfuls of powdered sugar.
Repack and let it stand for several
hours before serving.
Watermelon Pickle
In a gallon of water to which half
teaspoonful of powdered alum has been
added, boil four pounds of rind for
forty minutes, keeping the top covered
with green grape or peach leaves to
make rich green. Take out the rind,
empty the kettle, put in a gallon of
water and several pieces Of ginger root;
drop in the rind and boil thirty minutes.
Take it out, dry and empty the kettle.
Make a syrup of a gallon of water, five
pounds of sugar. spices to suit the taste,
a few pieces of stick cinnamon, some
sliced lemon and ginger; boil
aq hour, or until clear, then add half a
pint of the best cider vinegar and boil
about twenty minutes longer.
Watermelon Preserves
Cut the rinds into small pieces, trim
carefully, place in a jar and to every
salt. Cover with cold water and let it
stand over night; drain, cover with
fresh water and stand aside several
hours, then drain perfectly dry. Dis
solve O. teaspoonful of alum in half a
gallon of boiling water, scald the rind
in this, allowing this quantity for every
five pounds of fruit Drain and wipe
dry. Make a syrup by boiling together
two and one-half pounds of graduated
sugar and a pint of water to each five
pounds of fruit. Boil and remove any
scum that arises when perfectly clear
drop in the rind and simmer until it
can be pierced with a straw, then ar
range on platters and stand In the sun
for two hours to harden, then pack in
Jars. For a syrup allow two lemons
and a couple of small pieces of ginger
root. Peel the rind from one lemon
and use the juice of both. Cut the
ginger into thin slices, add these to the
syrup when reheated, bring to a boil,
strain and fill each jar with it,
Cantal0upe Charlotte Russo
Cut the chilled melons in halves, re-
move the seeds and fill with shaved ice.
When ready to serve remove the ice
and fill with the charlotte russo.
Whip a pint of cream to a stiff froth,
soak an ounce of gelatin in three table
spoonfuls of cold water for thirty min
utes, then dissolve with two of boiling
water. Add to the whipped cream a
tablespoonful of orange extract. Turn
the galatin in slowly, beating all the
time When 1t commences to stiffen
turn into the molds and place on ice to
finish chilling. Fill the melon halves
with the prepared whipped cream and
serve with a maraschino cherry on
each