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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 delicate pulp nearest the seeds as this is the most spicy portion of the fruit. Place the halves on plates of cracked ice, reversing the usual order of serving ice in the hollow of the melon, as by this latter method the flavour is drawn out instead of preserved within the pulp. TO SERVE WATERMELON SIMPLY (Three Ways) 1. Have the melon thoroughly iced, then slice across about an inch thick, remove the rind and cut the solid red pulp into cubes, diamonds, hearts, or other shapes as desired. Place in salad bowl or individual dishes, dust with fine sugar, and serve at once. 2. Cut in inch slices across; remove rind and serve the heart (each large slice) of the red pulp in round or oval form; sprinkle with sugar. If cut into small rounds or ovals (inch length) sprinkle with maraschino and serve as cherries or plums. 3. If the melon is preferably to be placed upon the table whole it should be held lengthwise toward one; the knife inserted near the top and cut diagonally downward (instead of straight downward) toward the other end, leaving four or five inches as a base. Three inches to the left of the point where the knife was first inserted cut again, this time diagonally toward the far end of the first line of cut, thus making a pointed tongue. Continue to cut up and down in this manner until the melon is completely cut around, when two equal sets of points will result, and these jagged halves of the melon can easily be pulled apart. (The melon may be plugged or halved twelve hours before serving, filled with wine and let "ripen".)