Melons
Recipes To Serve Canteloupes Simply
Canteloupes should be placed on ice and thoroughly chilled, then cut in half and the seeds removed, being careful not to scrape out the…
Nutmeg Baskets
Tie a string around the melons that the halves may be plainly marked to the eye, then from one end cut a strip (both ways) an inch wide and…
Melon Roll
Whip stiff one pint double cream. See that it is quite dry before adding a half pint of melon pulp (mashed) and one-half cup of sugar…
Melon Ice Rings
The small round melons (previously placed on ice) must be cut across in circles, the seeds carefully removed and the hollows filled with…
Melon Surprise
Cut a slice across the top of the smaller melons to serve individually, or the larger ones as liked, so that this slice will form a lid…
Watermelon Half Frozen
Break the ripe pulp of the melon into fine bits with a silver fork and place it in freezer without dasher. Let stand two hours packed in…
Watermelon Sherbet
Scrape all the red pulp of the melon, carefully saving the juice and having sufficient melon to give strength of flavour. Allow to one…
Canteloupe Ice
To one quart of melon pulp allow a pound of sugar and a pint of water. Make a syrup of the sugar and water, simmering five minutes. When…
Nutmeg Compote
Make a syrup as above and while it is still hot lay in it cubes or strips of melon, simmering five or six minutes, then placing in…
Nutmeg Tart
Nutmeg or canteloupe prepared as above may be made into a tempting tart by lining a baking-dish with a delicate paste, baking, and then…
Melon Mousse
Stew Place the pulp of nutmeg, canteloupe, or muskmelon in preserving kettle with half the quantity of sugar. down till rather thick; rub…
Spiced Melons
Quarter, peel, and cut into preferred size the pieces of melon. When weighed place in earthen jar; pour over them cold vinegar and let…
Melon Mangoes
Take small green muskmelons; place in earthen or wooden receptacles and pour over them hot brine in which a little alum has been dissolved…
Preserved Citron Melon
To five pounds citron melon take three pounds sugar, nine lemons, two ounces green ginger root, and one teaspoon powdered alum. Peel melon…
Candied Citron Melon
Follow the recipe given just above but slicing thicker, and when the melon has been removed from the syrup drain and place the cubes or…
Watermelon Pickles
Pare off the green part of the rind; cut the white part into strips of desired size and cover with boiling water in which alum has been…
Watermelon Honey
Use the red portion only. Crush and strain it or cook down (with seeds) till very soft and then strain, cooking again till thick. (Three…
Watermelon Catsup
Use the red and a little of the white portions, cooking down pulp and seeds till soft, when press through a colander and add spice, etc…
Citron or Pie-Melon Sauce
Cut and pare the melon; place in double boiler with no water or barely sufficient to wet the bottom layer of pieces, and cook till soft…
Pie-Melon Tart
Make as for apple tarts, using the sauce made as above.
Melons as Vegetables
The half ripe melons of the canteloupe group may be used as are cucumbers and egg-plant for frying in egg and crumbs or in batter, or for…
Melons Curried
Use for curries, also, the half ripe melons. Peel and cut in small cubes or slices nearly an inch thick and fry carefully in a little…
Melons for Salads
The fully ripe fruit is delicious for salads, cut in cubes and served alone or with other fruits, as tomatoes or peaches or bananas. Serve…
Citron Melon in Jelly
There is an unusual quantity of pectin in the citron melon which makes it of practical value in jelly making. Where fruit does not readily…
General Directions (Melons of the nutmeg group)
The melons of the nutmeg group stand half way between the vegetable marrow so valued by Europeans, (near which must be placed the squash…
A Cluster of Berries
HE little fruits classed scientifically or popularly as "berries" form a most exquisite group, beautiful in variety of form and colouring…
The Strawberry
The strawberry, or Fragaria (Nat. Ord. Rosacea), while in its wild state not perhaps so lavishly generous with its riches as is the…