Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-04
DOMESTIC SCIENCE
By EMMA PADDOCK TELFORD


ann hour and a half.
TO SELECT A RIPE CANTALOUPE.
Break n little piece :rom the stem
end. and note the fragrance Of the
melon. II spicy 1t Is pretty sure to be
good.
TO SERVE MUsKMELONs.
Muskmelons or cantaloupes should
DO served on bed Of Ice; not filled
with Clipped ice. The Ice against the
pulp takes away tho flavor and sweet
ress of the fruit.
CANTALOUPE sHERBET.
Soak one teaspoonful Of gelatine in
"a half cup of cold water for an hour.
Add one-half cup Of boiling water.
When the gelatino is quite dissolved,
add one cupful of cold water. three
fourths ia cup of sugar, and the
mashed pulp and Juice Of melon
about the size OF a cOcoanut.
ICE CREAM SERVED IN CANTA-
IOUPE.
Either vanilla or ginger ice cream
are frequently and appropriately
served in cantaloupe halves. Another
good combination consists of plain
vanilla cream served In the halved
melon. with little ginger syrup
poured over the cream
MANGO PICKLES
As II foundation for the good old
IA shioncd mango pickles. the musk
melon has no superior. though small,
green watermclons may be utilized
Cut out section an inch wide and
three Inches long. and scoop out the
seeds. and soft part. Put to soak over
night in strongly sailed water In the
morning drain thoroughly Prepare a
mixture with firm. white cabbage as
a foundation. adding chopped celery.
green tomatoes. onions tender string
beans. grapes and nasturtium seeds.
Sprinkle we'll with salt and let the
mixture stay two hours Drain and
season to taste with ground cloves
cinnamon. ginger. allspice, salt, pepper
and sugar. Allow half teaspoonful
mustard seed. to each pint OF the
chopped pickle. Mix we'll and press
into the cavities. fitting each cover in
to the place from which it was taken.
Tie firmly with fine twine. Put into
n preserving kettle, cover with cold
vinegar and let stand until morning.
Then bring to a scald simmer gently
for half an hour. put the melons in
stone jars and cover with cold vine
gar. The next morning pour off the
vinegar and add a half cup of sugar
to each quart of the vinegar. Bring
to a boil and pour over tho mangoes.
When cool. cover closely and put
away In a cool. dry place. They will
olr-
SWEET PICKLED CANTALOUPES.
Select melons not quite ripe. Cut
into ohlong pieces, take off the rind
and soft parts near the seeds. To
every eight ounces of melon allow one
pint of vinegar and three pounds OF
sugar. Mix half teaspoonful each
ground mace and cloves. and one tea
spoonful each cinnamon. ginger and
allspice Tie in little piece of cheese
cloth and scald with the vinegar
Cook the melons in the hot syrup I'M
til tender, then skim out into Il bowl
Boil the liquor down and pour over
the melon. Repeat this three or -four
times and the last time heat the mel
on with the syrup. Put into Jars anC
seal.
MFN.ON AND TOMATO CONSERVE
Use either muskmelon or water
melon rinds after careful peelng and
cutting into cubes Allow as many
pounds of ripe tomatoes as there are
pounds of melon cubes. Cook in sep
arate kettles, using with each jus
enough water to prevent burning
When the rinds are clear, and the to
matoes soft. drain the melon cube!
and put the tomatoes through sieve
Make II thick syrup, using one pin
Of water TO three pounds of sugar, an'
adding ginger root cut in small Bit
and thick cinnamon. broken in pieces
Combine the tomato and melon will
the syrup and cook slowly until clear
Two or three melons sliced and addet
at the same time when the melon
goes into the syrup, makes an add
ton approved by many Pack IN small
, jelly glasses.-Emma Paddock Tel
!. ford