South Bend news-times. (South Bend, Ind.) 1913-1938, 1914-08-22
Attractive Ways
For The Serving
OF Watermelon
Frozen And Plain This
Largest of All Summer
Fruit Is Delicious IT
Thoroughly Ripe
Thoroughly Ripe

Perhaps watermelon is never better
than when it is served. perfectly ripe.
in a perfectly natural state If it
were not for the trouble Of eating it,
we probably would enjoy a huge
wedge of it eaten out Of hand in true
pickaninny fashion. But next best TO
this ideal way Of eating it comes the
generous slice or wedge served on
plate
To be good. a watermelon must be
thoroughly ripe and thoroughly chilli
ed. Then 1t can be cut in inch thick
slices and served on plates with the
rind removed or it can he sent whole
to the table and then cut in wedge
shaped pieces.
Like any plentiful summer fruit
watermelon could be served far often
er than IL usually is if the home cook
would but master more ways Of serv-
ing It. Watermelon au natural. no
matter how good il may be, pals after
many servings; but watermelon ice.
Watermelon cherries, watermelon
hearts. watermelon with spun sugar
and watermelon I'm half dozen other
different forms could be served every
day for a week.
Watermelon I'm Small Forms.
A sound, ripe watermelon can be cut
into many different little shapes TO
make dainty and appetizing desserts.
1t can be cut into balls with ball po-
tato cutter chilled on the ice. and
served sprinkled with sugar in sherbet
cups. 1t can be cut into balls and
served under the name of watermelon
cherries, soaked in maraSchino cherry
juice, in sherbet cups.
1t can be cut in diamonds, three
| inches long and an inch thick, and
two Of them with little rum poured
over them, can be served on each
plate. 1T can be cut in cubes or
blocks, chilled, and served without
/ fiaVOring for an appetizer at luncheon.
1t can be cut in any shape at all, piled
in a pyramid and served with a little
spun sugar ornament on top.
Watermelon Sherbet.
Frozen watermelon is a surprising
delicacy to many persons. One way Of
making it is very simple. 1t is this:
Crush the pulp of very ripe water
melon with a silver fork and pack IL
into a freezer Let it stand for two
or three hours packed in salt and Ice,
and then serve ii in sherbet cups
Another watermelon sherbet calls
for two quarts of watermelon juice and
pulp. and a cupful of sugar with the
juice of half a lemon. Freeze until 1T
is thick, and then remove the dasher
and add the beaten whites of eggs.
Pack for a couple of hours.
WatermelOns for the Future.
Watermelon catSup is an easily
made and good winter appetizer. To
prepare the watermelon for it, remove
the rind, leaving little Of the white.
Cut the melon in convenient pieces
and cook ii gently until il is soft Do
not add any water. You can cook il
in "a double boiler or carefully over
low heat in a saucepan, as the water in
the melon soon forms moisture enough
to keep it from burning. When it is
soft, rub il through colander, which,
of course, retains the seeds.
Measure it and to seven pints allow
three scant cups of sugar. and a cup
full and a half of vinegar, boiled with
the sugar ten minutes and skinned.
Then add the following spices and
simmer for twenty minutes: Three
quarters of an ounce each Of ground
cloves, cinnamon and mace. Bottle
while hot.
Watermelon Pickles.
For watermelon pickles cut off the
green rind Of a watermelon and cut II
into cubes about three-quarters of an
inch square. Cover with water and add
alum about the size of a hazel nut.
Soak over night and in the morning
rinse in fresh water two or three
times Boil in water until you can
pierce the rind with broom corn and
then drain.
Make a syrup Of equal parts of vine
gar and brown sugar. Slice lemons
very thin and remove the skins and
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 a teaspoonful of ginger
root. Cook slowly until the rind is
clear and the syrup is thick and bottle.
As q GaTnish.
Watermelon pulp, red and ripe. can
be cut into shapes of all sorts and
used as a garnish.
Cubes of watermelon ranged around
slice of pineapple on white lettuce
leaves, dressed with French dressing.
make an attractice color scheme. Balls
of watermelon can be used TO top or
orange water ice in sheTbet cups or can
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