Show HOME AGENT Mary C. Boender home demonstration gives tips this week on melons while they are at their lowest price Melons are eaten but may be preserved by freezing may star for It rates high in Vitamins A and C. Half of a large may provide the vitamin C you need for the day FROZEN DESSERT An smooth-textured dessert that may be made at home from deserves the homemakers consideration now while record-large supplies of this popular melon are going to market The dessert may be made in an ice freezer-electric or hand or in the trays of the freezer compartment of the Heres how to make this product according to the U.S. Department of Agriculture which developed it Choose fully sound at its peak of Cut in remove and Slice and press through a food mill or seive to form the For a half gallon of the frozen ingredients 3 cups of cup 1 tablespoon lemon teaspoon 1 tablespoon granulated cup cool To make Mix the lemon juice and salt Soak gelatin in cool water 5 minutes to then dissolve by heating over boiling Add the mixture slowly to the softened stirring while Pour into an ice cream and for freezing use a mixture of 8 parts ice to 1 part rock salt Keep the freezer turning about 20 minutes until the mixture becomes firm and clings to the Remove the Serve this frozen dessert immediately or drain water from freezer and pack with 3 parts Lee to 1 part salt and keep covered until The mixture also may be frozen successfully in refrigerator trays though it will not be quite so Pour the mixture into turn temperature control to lowest and freeze until Remove trays and stir the mixture yet thoroughly to incorporate air and make it Return trays to refrigerator a few nouis to harden If some of this frozen dessert may be packed in freezer containers and stored like ice cream in home Save empty thread spools and wind embroidery floss on This prevents |