Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-08-04

moss covered spring house and place
him tenderly on a flat stone by the
side of crockery Jars and fruit pre-
serves, fresh cream and sweet COW
butter with cold sparkling water
trickling about. In two hours take him
out for breakfast. Now! the large OBJ
ate spheroid, colored between olive
green and ochre. deep creased and
covered with It's intricate tracery of
coarse netting Ia before us. The knife
rleaves It's Juicy way along the nat
ural segment lines and.-A little salt.
n little powdered pepper and ginger.
treat It with reverence; the gods
called II ambrosia. Hand q morsel to
your ready. anxious palate and let 1t
melt. just melt.--Cieorge Daniel
BREAKFAST
Muskmelon
Nodded Cereal with Cream
Broilcd Fish Water Cress
Baking Powder Biscuit
DINNER
Watermelon
Fried Chicken Baked Potatnes
Green Corn
Lettuce and Tomatoes with French
Dressing
Vanilla Ice Cream Served in
Cantaloupes
Iced Tea.
SUPPER SERVED INFORMALLY.
Sandwiches Assorted
Fruit Salad
Iced Chocolate Assorted Cakes
Watermelon
While the fuel or energy produc-
ing value of both watcrmelons and
cantaloupes is small in comparison to
most fruits, the amount of water con-
tanned makes of the watermelon one
of the simplest and most wholesome of
natures purifiers, while the canta-
loupr thoroughly rpened furnishes
ono Of our greatest summer delicacies.
Both varieties of melon have an ORR
entail origin. Lucullus having intro
duced the muSkmelon into Rome from
Armenia, while the watermelon is
claimed by both Arabia and India. Bot
melons reached this country soon after
it's settlement and took so kindly to
their environment that they have be-
come part and parcel of our national
resources. Until a few years ago the
Rocky Ford Catalogues of Colorado
held the championship in the canta-
loupe line. but now the Montreal mel
on is held to be king of the melon
tribe in looks, size. weight and flavor
Despite the fact that the melon origi-
mated In warm country the perfec-
ton to which ii has attained in the
cold Canadian climate, attests the fact
that eternal vigilance. hard work and
attention to details can even wres'
victory from inhospitable surround
ings. A crop which nets growers from
$1,000 to $4,000 per acre is worth ar
effort to produce and the agriculture
al experiment stations of the United
States. are now advising other grow
ers to study the cultural methods ad-
opted by the Montreal growers.
While the simplest way of serving
melons is still held to be the best
there are delightful combinations OF
Ices and melons that find flavor
whenever tried. while the pickles
preserves and conserves approved by
'bI SItHhlllolll'IS. are tIutiIN wei
received by her descendants.
INEXPENSIVE PINEAPPLE PRE-
SERVE.
While watermelon rinds are a drus
in the household market just now 1
is we'll to remember that they may h,
utilized to make a variety of pre-
| serves to add to the winters stor,
/ 60 v-It J,,t 10
| Watermelon rinds take the flavor o
other fruits when cooked with then
and an old recipe for inexpensive
pineapple preserves Is well worth re
calling In these days when econom,
must be the watchword. Peel tn
watermelon rinds, cut In dice the siz
of pineapple peeled and diced, allow
| ing one-third as much melon rind a
you have of pineapple. Allow a poun
| of sugar to each pound of the mike
fruit and simmer until both melon an
pineapple are clear and tender. TIL
cubes of watermelon become so thor
oughly Incorporated with the pine 1
the cooking that they can not be de
tected excepting by their superio
tenderness.
CONSERVE OF MELON RINDS.
Pare off the green part of the mel
on rind and all the pink, cut into inc
pieces, shaping as desired and weigl
For five pounds Of the rind, allow on
quart OF water and pint of vinega,
Scald the water and vinegar, add tn
rind and boil 10 minutes Remove tn
rind with u skinner and drain pei
fectly dry.
Place in the preserving kettle
lpnt of water and three and ha
pounds of sugar Boil, skim. add III
melon pieces and two ounces gree
lginger cut In slices Cook until tn
melon Is clear and tender, remoy
with skinner and put in glass jar
Boil the syrup 10 or 15 minutes long
Ter, fiji the Jars ovor-flcwing with III
hot syrup and seal.
WATERMELON PICKLE.
Peel off all the outer green rim
and all the pinkish pulp. leaving onl
the firm greenish white part Cut
pieces two inches long, and lay in
weak brine, allowing a cup of salt
each gallon of water. Soak for
hours, remove, rinse and weigh. FL
every pound of fruit allow n pour
OF sugar and vinegar to cover, site
Glove in each piece of rind, and
seven pounds of fruit add an oun'
of stick cinnamon broken in piece
and half ounce of Cassia buds P'
the vinegar and sugar in kettle ar
when 1t boils, add the rind and coo
until clear and tender, When all al
done, turn into stone crock and COW
with spiced vinegar,
lCAKE FILLING MADE FROM w