Evening star., 1960-08-08
Melons Are q Very s. pecio| Treat

Have you ever eaten a cas-
aba. Persian, cranshaw or
honeydew melon? If not
then you've been missing a
very special treat in the
realm Of fresh fruits.
These are western-grown
melons that are relatively
new on the melon market.
though not new in the his
tory Of foods for they are
known to have been produced
thousands Of years ago in
eastern lands. That is with
the exception Of the cram
shaw melon, which is a new
er variety resulting from a
cross between the casaba and
Persian melons.
Actually the specially
melons" can be used in most
of the recipes and ideas
which call for cantaloupes
and you'll find the variations
in color, texture and flavor
will add new interest to sum-
mer menus.
The spicy goodness OF a
wedge of cranshaw for break
fast, the appeal Of a honey
dew melon slice topped with
chicken or seafood salad for
lunch, the combination OF
Persian and casaba melon
balls in chilled ginger ale for
an appetizer all suggest won-
derful ways to serve these
melons.
The caSaba has a buttery
yellow rind with a creamy
white flesh it is large and
almost globular in shape with
a rind that is rough and
wrinkled in lengthwise fur
rows.
The Persian melon is SINH
lar to the cantaloupe
only larger with deep green
rind beneath the even cover
ing of fine netting. The flesh
is orange-pink and mildly
sweet.
The honeydew, Of course,
is the melon with the creamy
yellow rind and the delicate
green flesh very juicy
and sweet. The cranshaw, as
mentioned before, is a cross
between the casaba and Per-
sian melons it is green
and gold, with gold in the
rind indicating ripeness. 1t
is large, pointed at the stem
end and round at the base
with a salmon colored, spicy
favored flesh. 1t is the most
perishable of the speciality
melons, but often is the IA
Vorite.
Dessert pancakes are al
ways such fun to serve and
these are especially inviting
tapped with sour cream,
western-grown melon slices
and a pretty red melba sauce.
MELON MELBA CREPES
cup sifted flour
"a cup sugar
"a teaspoon salt
l cup milk
2 eggs
/ pint ice cream or COM
mercial sour cream
large speciality melon, cut
into peeled slices
Method: Sift dry ingre-
dients together; add milk,
stirring until smooth. Add
eggs and beat thoroughly.
Heat shallow frying pan or
griddle; grease with few
drops of oil. Pour thin layer
of pancake batter in pan;
tilt pan so mixture spreads
evenly. Brown pancake on
one side, then turn and
brown on other side. Re-
move from pan and place on
plate. Spread one pancake
with ice cream or sour cream,
then slices Of melon and
Melba sauce. Top with an
other pancake. continuing
until there are 3 layers of
each, ending with pancake.
Spread top with sour cream
and Melba sauce. Each stack
of pancakes, fruit and sauce
will make 2-3 servings. This
amount of pancake batter
makes 1912 6-inch pancakes
or ga stacks of the dessert.
MELBA SAUCE
l cup current jelly
l package frozen raspberries
2 teaspoons cornStarch
! tablespoon water
/ tablespoon lemon juice
Method: Heat jelly and
raSpberrieS to boiling point.
Add cornstarch. which has
been dissolved in water. Sim
mer several minutes or until
slightly thickened. Add lem
on Juice. Cool. Spoon over
dessert pancakes.