Evening star., 1914-08-16

trouble Of eating IT, We probably
should enjoy huge wedge OF It. eaten
out OF hand. IN true pickaninny fashion.
But nsxt best 10 this ideal way OF eating
It comes the generous slice or wedge
served on a plate.
To BE- good, . watermelon must be thor
oughly ripe and thoroughly chilled. Then
II can be cut In inch-thick slices and
served on plates with the rind removed.
or Il can be sent whole to the table and
then cut In wedEe-shape pieces.
Like any plentiful summer fruit water
melon could be served far oftener than It
usually 10 II the home cook would but
master more ways of serving It. Water
melon au natural. no matter how good It
may be- pals after many servings: but
watermelon Ice, watermelon cherries.
watermelon hearts, watermelon with spun
sugar and watermelon In half a dozen
other different forms could be served
every day for . week.
Watesmslcn in small Forms.
A sound. ripe watermelon can ne cut
into many different little shapes to make
dainty and appetisins desserts. II can
be cut into balls with ball potato cutter,
chilled on the Ice and served sprnkied
with sugar In sherbet cups. II can be
cut into balls and served under the name
Of watsrInslon cherries, soaked in ma
raschino cherry JUICE. In sherbet cups.
II can be cut In diamonds, three inches
long and an inch thick, and two OF them.
with q little rum poured over them, can
on sacs piass na caa ssrysd ss
| without dav0ring for an appetizer at
| luncheon. u can be cut In any shape
| At all, piled In q pyramid and served
| with little spun sugar ornament on TOP
Watermelon sheybst
Frossn watermelon Is . surprising dell
eacy to many persons. One way OF max
Ing Il b very simple. Il u this: Crush
the pulp Of very ripe watermelon with a
silver fork and pack 1t into . freezer.
L.st Il stand for two or thres hours packed
In salt and Ice and then serve 1t In sher-
bet cups.
Another watermelon shsrbst calls for
two quarts Of Watermelon juice and pulp
and q cupfui Of sugar with the juice OF
half lemon. Freese until u Is thick
beaten whites Of two eggs. Pack for .
couple Of hours.
WatsEmslons for ths Future.
watsfmslon catsup 10 an easily made
and good winter appetissr. TO prepare
the watermelon for II. remove the rind.
leaving . little Of the white. Cut the
melon In convenient pieces and cook It
gently until II 10 soft Do not add any
water. you can cook II In a double
boiler or carefully over . low heat in
Q saucepan, ~ the water In the melon
soon forms moisture enough to keep
il through Q colandsr, which, of course.
retains the seeds.
| Measure Il and to seven pints allow
three scant cups OF sugar and crpful
sugar ten minutes and skinned. Then
add the following spices and simmer
for twenty minutes: Three-querters of
an ounce each Of ground cloves. cinna-
mon and mace. Bottle while hot.
Watermslon Pickles.
For watermelon pickles cut on the
green rind Of watermelon and cut II
into cubes about three quarters of an
inch square. Cover with water and
add alum about the sise of hazel
| Ing rinse In fresh water two or three
times. Soil In water until you can
pierce the Find with Q broom corn and
Mako . sirup Of equal parts OF vine
gar and brown sugar. Slice lemons
slice some ginger root thin. Use
quart Of vinegar and four cupfuls OF
sugar to four quarts of the rind. four
lemons. an ounce Of stick cinnamon and
about . tsaspoonful Of ginger root.
Cook slowly until the rind 10 clear and
the sirup 10 thick. and bottle.
A. . 0arnish.
Watermelon pulp. red Gnd ripe, can
be cut Into shapes Of all sorts and used.
- q garnish-
Cubes OF watermelon ranged around
? slice Of pineapple on white lettuce
leaves. dressed with French dressing.
make an attractive color scheme. Balls
Of watermelon can be used to top or
orange water Ice In sherbet cups or can
bs served with vanilla ice cream.