The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1936-08-08
No Longer
Merely
Sliced
BY JEAN GREEN

The watermelon season Is In
full swing and some Of the best
melons of the season are arriving
in washington.
The markings and size Of the
melons vary greatly and while
some people prefer the particular
variety grown in the section Of
the country where they spent
childhood days, others like any
watermelon, crisp, cold, sweet, and
with deep red heart.
Since melons are shipped into
Washington daily there is little
need to test them. However, most
dealers will plug" it-cut down
through the rind to prove its ripe
ness.
The average size melon L. be-
tween 20 and 80 pounds but there
are many as large as so pounds on
the market.
Most of the melons are coming
in from North Carolina. The
Tom Watson, a long slender
melon, deep meated, has long been
a favorite. Stony Mountain is
also coming in from the Carolinas.
1t is very large with a roundish
dark green rind without a stripe.
Other favorites are the Dixie
Belle"-a long melon with a dark
green rind with darkiSh stripes,
and the Georgia Rattlesnake"
which gains its name from its
vivid coloring. The marks on it
resemble those on the diamond
back RATHER.
Take your pick from among
these and many others available.
A glimpse at the stem and q
thump will disclose whether they
are ripe for eating.
Although melon served in rounds
or in long slices has always been
popular, it is excellent in salads
or in a melon cocktail. The
rind of the melon is delicious
when made into sweet preserves.
On hot days, no other fruit
seems to fill the place Of this
luscious fruit. When chilled and
served with cantaloupe it is per-
feet for the opening first course.
Lime juice, or orange juice poured
over it, gives additional flavor.
Here is a recipe:
WATERMELON COCKTAIL
2 cups of watermelon balls
2 cups of cantaloupe balls
y cup of orange juice
u cup of powdered sugar
Mix the fruit balls with the
powdered sugar. Pour orange
juice over them and chill. Serve
with sprigs of fresh mint.
If you have never tried Serv-
ing a round of chilled melon for
breakfast on a hot morning, do
it. It will help start the day off
right. Serve it attractiVely, then
follow it with bacon fried only
until crisp, and tiny corn mullins.
For the Sunday afternoon re-
freshments platter of tempting
horS d'oeuvres made from fresh
chilled fruit is good. An assert
ment such as this is Sugges-
ton. Melon balls cut with the
French vegetable cutter, sprinkled
with lime or lemon juice and
salt, wedges of pears Sprinkled
literally with fruit sugar, wedges
of grapefruit with chopped mint,
and slices of avocado pear.
Watermelon is also delicious
in salads. It combines nicely
with other fruit, but is at its best
when served on crisp lettuce with
honeydew balls and a liberal
amount Of French dressing
over it.
This recipe calls for canta-
1oupe, though watermelon may be
used.
CANTALOUPE ICE
1 quart Of melon pulp
cups Of sugar
2 cups Of water
Make a syrup Of the sugar and
water and simmer i've minutes.
When cold, add the melon pulp
and freeze.
This mixed fruit cup should be
served in Sherbets with a generous
Sprinkling of coconut on top. A
spoon of pineapple Sherbet would
add to it's flavor.
FRENCH FRUIT CUP
1 cup of small melon balls
/ cup of sliced bananas
/ cup of sliced orange
6 tablespoons Of sugar
/ cup Of shredded coconut
Mix and chill. The choice Of
fruits in the recipe can be varied
to taste.
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