The Waterbury Democrat., 1931-07-13
SISTER MARY'S KITCHEN
NEA Service Writer


 The entire melon family is pug zling when you go to market to make a selection. There are many branches and they all have their particular characteristics but it seems to me that water melon is one of the most baffling.
 Of course if you have trained ear, the time e-honored practice of humping watermelon with your knckles is reliable test. A full grown, ripe melon has a dull muffled sound when thumped, while green one rings with a metallic sharpness. In other words, the ripe melon says punk" and the green one says pink"
 If you cant rely on your ear in choosing watermelons there are other definite qualifications to watch for that will surely help you. The color and condition of the surface of the melon should be given spe- cial attention. If the under-side is a pale yellow lemon or a warm ivory color with the skin a sort of warty roughness, then ripeness is indicat- ed. A warm, yellowish green rather than a bright clear green on the top is desirable. However, the variety of the melon influences the color to some extent.
 Here's Another Test There's thin. film-like coating all over the surface of q watermelon that is worth noting. If the thumb nail is drawn across it, the coat ing will peel off like dry wax when the melon is ripe.
 Although mis-shapen melons should be avoided, the natural shape of the fruit is of no importance, round or long melons being equally good. The color of the seeds also is a matter of the variety of the melon and has little to do with the ma turity of the fruit.
 Large melons usually are more de- sirable than small ones, but a small heavy melon is preferable to light weight large one. Over-ripe melons are as undesir' able as immature ones. These can be detected by the dull appearance o1 the rind and the large number of yellow veins showing through the green surface.
 Often part of a cut melon is pur- chased. Keep in mind that the flesh should be a deep pink Or and that it should have a silver sheen. It also should be crisp and bright red well out to the rlnd, juicy.
 Require Full Growth Regardless of variety. all melons must have plenty of heat before they can reach maturity, so weather con ditions throughout the country have much to do with the quality of the fruit. Melons are a fruit which must mature on the vines, and they must be ripe when cut for use. They may ripen after picking without greatly harming the flavor, but full growth must be allowed before harvesting.
 Thoroughly chilled watermelon all ways is refreshing for summer meals. It is popular served au naturelle. but there are innunferable ways of preparing it. As cocktail With non-alcoholic sherry dressing, in a salad, in a sherbet or a frappe, wa termelon is cooling and inviting. Since it is made up chiefly of wa ter, is of little fuel value and adds a minimum of calories to ones diet. To-morrow's Menu BREAKFAST:: Ripe figs, cereal, cream, crisp broiled bacon, cress, toast milk, coffee.
 LUNCHEON: Jellied tomato con- commc. radishes and olives, shrimp and pea salad, rye bread, watermelon shcrbct, sour cream cookies, milk, tea.
 DINNER: Watermelon cocktail, grilled salmon steaks, broccoli in mock Hollandaise sauce, corn on the cob. Boston head lettuce with Ro- uuefort cheese dressing, gooseberry fool, milk, coffee.