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Show US.iJ, IV HELEN HALE MELONS are In season and will be for some time. Make the most of them in a variety of ways for tempting but simple desserts. A circle of honeydew melon looks picture pretty when served with a scoop of chilling red raspberry rasp-berry sherbet Flute the outside ring of a cantaloupe can-taloupe slice with a small melon ball cutter and place in the center cen-ter of the platter. Decorate with large dark red cherries, hah'ed THIS WEEK'S RECIPE Bacon-Corn Meal Muffins (Makes 12) 3 tablespoons chopped onion 1 cup milk 1 cup sifted flour 1 cup uncooked yellow corn meal ' cup sugar 3 teaspoons baking pevder 1 teaspoon salt 1 beaten egg V4 cup salad oQ Vi cup crumbled cooked bacon Mix onion with milk. Sift together to-gether flour, corn meal, sugar, baking powder and salt. Add all remaining ingredients and mix until dampened. Spoon Into In-to greased muffin cups and bake in a hot (425T.) oven 20 to 25 minutes. pitted and filled with almond slivers. A wedge of any melon can be studded with balls of another type melon. Garnish with fresh mint sprigs and lemon wedges to squeeze over the melon. Did you know that you can scoop out a whole watermelon and serve in it some fruit punch? A cantaloupe makes a sundae if you cut it in half, take out seeds and fill with vanilla ice cream and serve with crushed sweetened cherry or raspberry sauce. For a hot, hot day's breakfast serve a helf cantaloupe melon, the center filled with tiny crushed ice manipulated by scooping it in. Garnish with a mint sprig. |