Show MANY MELON DAINTIES FRUIT HAS ALMOST ANY NUM BER OF possibilities most delicious sherbet made from the cantaloupe best method of serving watermelon how to preserve them A sherbet made of cantaloupe la Is a dainty way of preparing remove tho the edible portion from several canta loupes mash to a pulp and measure it to ono one quart of tho the pulp add ono one pound of sugar and a pint of water holl boll tho the augar and water together for a moment to make a clear add ono one tablespoonful of gelt alne which lias has been soaking in a little cold water strain and set away to cool when cold mix with tho the melon pulp put into a freezer and partly freeze then odd add the white of an egg whipped to a 0 stiff froth with a tablespoonful ble spoonful of powdered sugar and continue the freezing when firm repack P ack tho the freezer and set away tor for an hour or two bufore be fore serving cut small melons in half carefully paro pare ott off the rind and servo serve in small dishes filling tho the cavity ot of each melon with ice cream cover with fine ano ly IY ground nuts and pieces ot of pine apple and two or three cherries watermelon Water welon Is delicious doll cious frozen froze n mash tho the red port loi fine add sugar to taste and the juice of a lemon to bring out the flavor freeze the same as for cantaloupe sherbet tho the best method ot of serving watermelon la Is to cut the red portion in and put out them in the can of tho the freezer pack the freezer well with lea ice and salt to stand several hours before serving the pyramids at tho the opening of luncheon to make watermelon mater materni melon elon preserves uso use the thick rind rom remove ove all the green rind and the soft inner portion cut into cubes the liquid will bo be like honey it if brown sugar Is IB used make the and have it boiling with a few slices of lomon lemon and stick of cinnamon in it do not put the cinnamon in a lag bag pour melon into the and boll until done it if simmered the preserves will bo be dark and rich and the will be a bit thick it if qu quickly bickly cooked they turn clear pink choose a large firm watermelon freshly picked as possible giving the samo same a thorough coat of varnish seal up the stern stem end with sealing wax and place in a cool dark place preferably the cellar until the holidays chill before serving to those desiring something choice plug the melon 12 hours before serving and pour in a bottle of sweet wine it the melon was firm and sound before treatment it will be found when cut at christmas time as firm and fresh as ao the day it was taken from the vines |