Evening star., 1933-07-07

LII HlClOLlS VIC PAoSSo VA
n ice and properly chilled before
II serving Never spoil the delicate
4 \ flavor of melons either by care
lessly removing some OF the
choicest and most delicate pulp with
the seeds, or by filling the center of the
melon with cracked ice, which draws
out the flavor. When selecting melons,
choose those that seem heavy when
weighed in the hand. that have
springy feeling at the ends, and give q
dull thump when tapped with ones
knuckles
Halves of cantaloupe may be at
tractively shaped into open or handled
baskets and served plain or with ice
cream. whipped cream. fruit juice or
cut fruit. Many persons prefer melons
served plain and eaten with a dash of
salt. which serves to enhance their
flavor. The crushed pulp of melons is
most delicate in ices, mouSSeS or whip.
Use your extra supply of melons by
making conserve and butter. Melon
conServes may be used simply as an
accessory to meal. BY adding touch
Of crushed nuts. whipped cream. cocoa
nut, marshmallow, or pineapple, they
may be transformed into dessert.
Even the rind is well liked when pre-
served as a relish.
cupful of diced cantaloupe with one
cupful of diced tart apple, one cupful
Of diced peaches. the grated rind and
juice of one lemon, half cupful of
cooked pineapple, either fresh or
canned, and two and one-half cupfuls
of sugar. Cook rapidly until the mix
ture in thick and clear. Pour into clean
hot jars and seal.
Melon FallOws.-Mix one pint of can
taloupe cut in cubes with two cubed
oranges and II marshmallows cut into
small pieces and one-third cupful Of
chopped English walnuts, and fold in
one cupful of cream beaten until stiff,
and sweetened and favored with vanilla.
Serve in cantaloupe shells. Garnish
with bits of currant jelly or any other
bright tart jelly.
Cantaloupe Butter-Rub through q
fine wire sieve one pint of very ripe
yellow cantaloupe pulp and one pint Of
tart cooked apple pulp. Measure the
pulp after sitting Add two and one
third cupfuls of sugar and the juice Of
one large lemon, and cook rapidly until
thick and clear. Pour into clean, hot
jars and seal.
Cantaloupe SaladS.-Cantaloupe COM
binations are cantaloupe with tomato
and celery, cantaloupe with pear and
orange, cantaloupe with orange and
watercresS and cantaloupe with pine
apple. Cantaloupes having firm, yel-
low or red meat are best for salads.
Mix lightly one pint of diced canta-
lOupe. one cupful of tart apple. one
cupful Of peach and one cupful Of celery
cut in small pieces Serve with dressing
made by adding one-half cupful of thick
sour cream. beaten stiff. to one cupful
of mayonnaise. This dressing should
he used the dav il is made
Cantaloupe and Peach Shortcake. -
Cut in uniform pieces one pint of firm.
ripe cantaloupe. one large orange and
one pint of fresh, ripe peaches. Add
two-thirds cupful of powdered sugar and
mix we'll Cover with wet cloth and
let stand for 80 minutes. Use a rich
baking powder biscuit dough. Roll out
in a sheet one third inch in thickness
and brush over the top with melted but
ter or other fat. Shape with medium
sized cutter and lay one biscuit on top
of the other. pressing lightly together.
Bake in hot oven until rich golden
brown. When done lift of the top
layer butter as for serving and add
generous layer of the cut fruit. Replace
the top layer. cover with a small amount
of fruit and garnish with whipped
cream. Serve with Concord sauce. The
Sauce-Mix two-thirds cupful of sugar
with one tablespoonful of cornstarch.
Add to two-thirds cupful OF hot water
and cook until thick. Add one cupful
of Concord grape juice and the juice
of one lemon. Serve hot.
Watermelon.
Cuts of watermelon served as balls.
triangles or hearts make for attractive
service and less troublesome eating.
These cuts from any melon are also
suited to the making of salads and
cocktails
Watermelon Conserve.-Remove the
soft red portion and the outer rind
OF a watermelon. Cover the inner rind
with cold salted water. using two table
spoonfuls Of salt to one quart OF water.
Boil until the rind begins to soften.
Drain. cover again with cold water and
cook until the rind is perfectly tender.
Drain and combine one pint OF the
cubed rind with one medium sized
orange cut fine. one-fourth cup Of
vinegar. one and one-half cupfuls OF
sugar and one cupful Of grape juice.
Cook until clear. add one-fourth cup
of English Walnuts cut in small pieces
and turn into clean, hot glasses. When
cold. cover with paraffin.
Watermelon -Nasturtium Salad.-Re-
move the seeds and cut the melon In
small cubes. With scissors cut some
small pieces. Mix lightly, sprinkle
with lemon juice and let stand for 20
minutes Drain and add few chopped.
blanched almonds. Serve in a small
mound with cream dressing. Garnish
with nasturtium leaves and blossoms.
Cream Dressing.-Whip half q cup
of thick sour cream until stiff Mix