Evening Republican, Volume 14, Number 180, Rensselaer, Jasper County, 30 July 1910 — How to Serve Watermelon. [ARTICLE]

How to Serve Watermelon.

Watermelons are especially cooling and refreshing on a hot day because of the quantities of deliciously-flavored juice which they contain. The edible portion is sometimes thoroughly chilled, cut In small cubes (removing seeds), sprinkled with powdered sugar and arranged In coupe glasses for the first course at luncheon or dinner. For family use it Is most attractively served in one of the following ways: Cut a section three or four inches in thickness from the center of a chilled watermelon. With a sharp knife cut out a circle of the pink pulp (the edible portion) and place upon a chilled serving-dish of correct size. Serve in pie-shaped pieces on chilled plates or' cut off a thick slice from both ends of melon (that the halves may stand level) and cut In halves crosswise. Arrange on a serving-dish on a bed of green leaves, if any are at hand.