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Show stf With Watermelon m ij-i The usual way of serving watermel 1 on is quite a simple matter. The melon 0i I is cut in half, a half chilled in the ' t ice box It. is then served on an enormous enor-mous platter and every one receives a sort of pie shaped piece. Home per-H per-H I sons use a bit of salt, some others like K fc sugar, and there are those, it. is said, it Who Ilk. vinoprar. m I Now, there really are other good ways of using this luscious melon. If you have a French potato ball cutter, make little balls of the watermelou and drain these, and chill ihem just before being served. Usually water- I melon is used as a dessert for dinner, i i Try it us an appetizer. For this you' snould have rather small pieces, and i , it would be nice served in this way on 8 warm day. Watermelon lends itself j to salads, too. Use lettuce or other green leaves for a foundation Then add balls of melon or firm pieces cut into cubes. Add a French dressing, i Parboiled green peppers that have been thoroughly chilled are nice if cut up in strips and served beside the pieces of melon on a salad bed. Watermelon makes a nice foundation founda-tion for a fresh fruit sherbet. Put a few pieces of chilled watermelon in the bottom of a sherbet cup and then pile up with raspberry sherbet. At luncheon a pretty conceit is to j pass a bowl with crisp little spheres of the melon in placo of salad It goes very well with chicken salad or an j sort of cold dish. |