The Hartford republican. (Hartford, Ky.) 18??-1926, 1911-07-28

cool and cover for Indefinite keep
ing.
WATERMELON RIND IN PLACE OF
CITRON.
Cook somp of the rinds in a rich
sugar sirup, then can. Whsn nsady to
use take out little and dry in own.
This may be us d in cakes, pills and
buildings just the same as citron.-
Bmma Paddock Treford-
CANTALOUPE SHERBERT.
Soak teaHpoonful gelatin in q
half cupful cold water for an hour.
Add half cupful boiling witer and
stir until the gelatin is dissolved. Add
three-fourahs cupful sugar, one cup
full cold water and the mashed pulp
and juice Of small cantaloupe. A
little pns-lTved ginger or teaspoon
full az ginger cordial adds to the fla
vor.
CAlNTAL0UPE MOUSSE.
TO ons quart of the melon pulp
pressed through sieve add two cup
fuls OF sugar and the juice of three
lemons. Freeze PARTIALLY, then add
one cupful cream and finnish freezing
with very little stirring. Have the
shells of the melon kept in Toe waiter
until ready to serve. Line with
slices of sponge cake or split lady
fingers; fill with the mousse. Sprinkl
macarocn crumbs over the top and
sarva
WATERMELON FRAPPE.
Gut ripe, sweet melon in halves
and scoop out the center, Rejecting
this seeds. Put in a bowl, and with
a silver fork pick lightly into small
places. Add the juice of one lemon
and sugar to sweeten, urn into a
freezer, pack in ice and salt and
fraet, to a mushNike consistency
GREEN SWEETMEATS.
Carefully psel with a very sharp
kndfe the green outer rind from a
watermelon, having Just about quar-
ter of an inch of the firm white
rind. Cut into any shape desires
thsn put into the preserving l1ttle
with alternate layers OF grape leaves
and Tiny bits of alum. Pour on hot
water and simmer gently fer two
hours; drain, put intowsak ginger
water and simmer three hours lon
ger. Drain again. Make a strip, al
lowing to every pound of fruit a
pound and a quarter of sugar and a
pint of waiter Skim often; add rind
and simmer unit tender. Take out
the rind and pack in jars, boil the
, strip until quite thick and pour over
rind. Put in jars and cover closely.
PICKLED WATERMELON RINDS.
Peel off the outer green rind and
all the piDkieh pulp of tfts melcm
rinds, leaving just the greenish white
part. Cut in pieces about two inches
long and lay in a wfak brine, aiIlow-
ing cup of salt TO each gallon OF
water. Soak fer twelve hours, NJ
move, rinse and weigh. For every
} ound of the fruit allow a pound of
Sugar and vinegar to cover. Stick a
Glove in each piece Of rind, and to
seven pounds fruit add an ounce stick
cinnamon and a half ounce cassia
buds. Put vinegar and sugar in a
kettle and when it boils add the
rnds and cook until clear and tender.
When all are done turn into a stone
crock and cover with the spioed
vinegar.
WATERMELON VINEGAR.
Take the INSIDE of ripe melons,
crush in stone jars and strain the
juice off into bottles, or jugs. Cork
and set away to sour.
SHRIMP SALAD.
Hene, too, the canned ARTICLE makes
tn dish as appstizing as does the
fGbsh. Thene is a variety that just
Amakes enough for six parsons. Take
immediately from tina can on opening
~; cov5T with cold wat.r and bet it
Ind and several minutes; wipe dry and
ID. y out on Il platter that can he set
tie the ice. Have a few potatoes
chored, double THE amount of
\ry flor six parsons two baacups--
:, \alber lbeing chcppedI) am ordinary
80 head of lyttuce, of which use
- oAthe white, cup-shaped leaves.
- hNtwo shrimps whole for each per-
20 Sol\n pick THE rest fine. When
~, neaNN ITO blend tn salad (which is not
% y more than fifteen minutes
ohoterving, toss the piclSled meat
wpon potato and oslery, mixing
MI inbna.se dlleSsing. Lay por-
~ LlOllS laHuoa anna odd a er.od a..an,