The Caucasian. (Clinton, N.C.) 188?-1913, 1909-07-15
THE WATERMELON.

THE WATERMELON.
While probably there is no better
way to serve the watermelon than the
usual one of slicing a thoroughly
chilled melon, there are other ways
which appeal to some people and are
more dainty. Watermelon Dulce is
made by scraping the pulp from over
ripe watermelons. Run it through
fruit press. To the liquid thus OBJ
tanned add sugar in the proportion
of a cupful to each quart of liquid.
Cook in a porcelain-lined kettle and
boil down to the consistency of warm
ed honey. Serve with waters.
For a frozen watermelon, take two
quarts Of rich cream and two teacup-
fuls of sugar; mix we'll together, and
put into a freezer, with ice and salt
packed around it. Have ready one
quart of watermelon, with seeds all
removed, and cut in small pieces.
When the cream is very cold stir
them in and freeze all together.
For watermelon Ginger, pour four
quarts of water on one-half pound of
common lime; stand until clear, then
strain through muslin. Pare and cut
in inch-sized pieces, the rind of wa
termelons to the amount of twelve
pounds. Soak over night in the lime
water. In the morning drain, rinse
and drain again. Boil twelve pounds
of sugar with two quarts of water for
five minutes; skim, add the juice of
four lemons, one pound of green gin
ger, sliced, and the melon cubes; boil
up once, then place on the back of
the range and simmer slowly for five
or six hours.
For watermelon rind preserves, Sc
lect watermelon rind which is firm,
green and thick; cut in any fanciful
shape desired, such as stars, dia-
monds, etc. Then weigh, and to each
pound of rind allow one and a half
pounds of loaf sugar. To green them,
take brass Or copper kettle, and to
layer of grape vine leaves, which
should be we'll washed, add a layer
of the rind, and so ON until the last,
which should be a thick layer of the
leaves, and we'll covered with coarse
linen cloth. To each pound of the
rind add piece of alum the size of
pea; then fill up with water suffi-
cient to cover the whole, and let it
stand upon the stove, where it will
steam, but not boil, until the green
ing is completed, which will be in
two Or three hours. Then lay them
in clear, cold water, and make your
syrup. To each pound of sugar add
one and half pints of water; clarity,
put in your rind; slice lemons, two to
each pound of rind, and when about
half done, add the sliced lemons. Boil
until the rind is perfectly transpar-
,ent. A few pieces of ginger root may
be added, which will impart high
flavor, and will blend very delight
fully with the lemons. Seal in jars
and place when cold in a cool, dry
place.
For watermelon conserve, pare and
cut into lengths (about two inches
long, one inch wide and one inch
thick the rind of half a good-sized
watermelon. Make a weak solution
of salt and water sufficient to cover
the quantity of rind used. Boil until
it begins to soften, then drain off the
water. Put into cloth bag one ia
blespoonful of each of the following:
Cassia, cloves, alspice, and mustard,
and one teaspoonful of pepper. Place
this bag in the midst of the rind.
Add also two cupfuls of sugar and
one-half teaspoonful of alum. Cow
er the whole with vinegar. Simmer
one hour, stirring frequently. May
be sealed, or will keep some time In
stone crooks.
For watermelon sherbert, boil four
cupfuls of water and two cupfuls of
sugar for ten minutes; add two table
spoonfuls of gelatin which has been
softened in little cold water and
strain the syrup into the freezer can;
when well chilled, add one pint of
orange juice and freeze. When near
ly frozen, add two cupfuls of firm
watermelon dice and let stand, we'll
packed in ice and salt, for an hour
Selected.