Indianapolis Times, Volume 39, Number 110, Indianapolis, Marion County, 16 September 1927 — Page 16

PAGE 16

These Melon Recipes Win Twenty Times Prizes

This hot spell in September has made us all take to eating refreshing iced foods. And among the most important in that list is melons. Today is melon day in the Times recipe department. The recipe editor has chosen the twenty best ways of using melons and each reader whose recipe is printed will receive a check for one dollar. The season for corn is on now, too. Pine ears in many different varities are to be found on the market and in gardens at homes outside the busy part of the city. Next Friday will be the day for recipes for using corn. If you have a favorite way, write it and mail to The Times recipe editor before Wednesday. The twenty best will be printed and the 94*tor tainted, will receive checks for one dollar each.

Each day except Prilay cue Times prints a miscellaneous rccips. They may be mailed to recipe editor any time. Send one ipday. One person should “end only one recipe each week. Here are the twenty best recipes for melons: Watermelon Salad Scoup round balls from a ripe watermelon, arrange on lettuce with cubes of pineapple or orange jelly, garnish with mayonnaise tinted delicately with pink coloring. Serve thoroughly chilled. Mrs. William Muenchen, 1301 Jefferson Ave., Cfiy. Spiced C*wC->tpe Use small melons, ripe but not soft. Cut in half and femove seeds, pare and cut into one-inch pieces. Put in kettle, covir with good cider vinestand over night. Next morning drain. For every quart of liquid allow three quarts of light brown sugar, one-half ounct: ->ach of whole cloves, cinnamon t’. and whole mace. Put spices in bag, add melons, cook altogether fifteen minutes. Put melons in jars, cook syrup fifteen minutes longer, pour over the melons, then cool and seal. Miss Lizzie StUle, 3609 Washington Blvd., City. Muskmelon Mangoes Select smooth melons of medium size. Pare and remove seeds, let lie in salt water twenty-four hours. After removing from selt water place in warm alum water for fifteen minutes. Drain thoroughly? Chop cabbage and celery very fine, salt and let stand from five to ten minutes. Squeeze dry and add black mustard and celery seed to taste. Fill melons with the mixture and tie securely. Make a weak vinegar solution with one teaspoon of tumeric. Scald melons in this solution twenty minutes. Make a sweet spice vinegar solution using two and onehalf pounds of sugar to one gallon of vinegar. Let the melons remain in this for thirty minutes. Then put in stone jars and cover dlosely with the vinegar. Mrs. Charles Ammercan, 1535 E. Eighteenth St., City. Muskmelon Basket Select round melons; cut two sections from the flower end so sis to leave an inch wide band to form the handle. Remove every particle of membrane and seeds and cut the meat of melon out so as to form cubes. Set basket and cubes on ice until thoroughly chilled. ’When ready to serve, place basket on fresh grape leaves, on a dish; dust the meat with powdered sugar and heap into the basket. This way of serv-

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ing is especially nice for social functions. Mrs. W. S. Burton, Cloverdale, Ind. Royal Dessert Chill small muskmelons; cut in halves, remove seeds. Make a mixture of sliced peaches, sliced oranges and shredded pineapple. Fill melon halves with this mixture and add a teaspoonful grape juice to eacli melon half. L. E. Voris, Cumberland, Ind. Frosted Watermelon Cut watermelon in three-fourths-inch slices. Remove all the seeds possible and then tfce rind. Lay each slice on a plate and sprinkle lightly with salt and then prepared grated (notj shredded) cocoanut. Garnish with two or three green cherries to each slice and keep very cold until ready to serve. Regina M. Meyer, 1634 S. Talbott St., City. , / Watermelon Delight Line eight tall frappe glasses with lady flingers. Peel watermelon, remove seeds and cut into small pieces. Chill thoroughly. Fill glasses partly full of melon, then top with flavored whipped cream, garnish each glass with marsachino cherries. Mrs. Goldie Goble, 53 E. Wilkins St., City. Melon Spread With a spoon scrape all the red from a ripe watermelon use one cup sugar to two cups of melon pulo, cook till the pulp looks clear and thick. Flavor with lemon extract or use a lemon squeezing out the juice and pulp, and cook with the melon. Mrs. Lorena Hawkins, Shoal, Ind. Muskmelon Butter Select ripe muskmelons. slice them and remove rinds, seeds and soft part. Place the melons in a preserving kettle with water and boil until it is tender. Press it through a collander and measure the pulp Add one-half cup sugar, juice of one half lemon and a little cinnamon to each quart of pulp. Continue to

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boil until it is of a consistency of apple butter. Put in jars and seal while hot. Mrs. Anna L. Hall, R. R. 2, Mooresville, Ind. Jellied Cantaloupe Soften a half paekage of granulated gelatine in a half cup of cold water. Then dissolve it in half a cup of boiling water, add one-half cup sugar and strain. Blend this with one cup of orange Juice and the juice Os one lemon. Pour a thin layer into a wet mold and when firm cover with small cantaloupe balls cut with a vegetable cutter, and : few spoons of liquid Jelly. Chill and repeat the process until mold is filled. Place on ice an hour before turning out. Serve with whipped cream. Mrs. Dora Bowman, 406 E. Third SL, Seymour, Ind. Banana Muskmelons Soak one-half box of gelatine in one-hplf cup cold water. Beat the whites of two eggs until light. Add one-fourth cup powdered sugar and add this mixture to the gelatine. Place ovef'fire. When the gelatine is thoroughly dissolved add the pulp of four bananas and one tablespoon of lemon Juice, one-half cup grarulated sugar. Fold in one-half pint of whipped cream. Have molds ready, chill and when ready to serve place on ice muskmelon rings. Juanita Patton, 113 E. College St., Crawfordsville, Ind. . Cantaloupe Salad ' Halve a cantaloupe and remove seeds, scoup out balls of melon witn round bowl spoon, chill thoroughly Arrange in nests of heart leaves of lettuce. Sprinkle with chopped qjhit and chopped maraschino cherries. Serve with French dressing. Mrs. Louella M. Berry, R. R. ?. Greencastle, Ind. Watermelon Sweetmeats Chose a melon with thick rind ar.d after removing the inner portion pare off the green very thinly. Then cut in two inch squares or fancy shapes. Put them in a weak salt water. In the morning drain and place in weak solution of alum (about one tablespoon to one quart water) and boil in this about flvj minutes to crisp them. Drain again and put in ginger water (a scant tablespoon to quart/ of water) and boil again fdr about five minutes. Drain from this and place in prepared syrup using one part water to

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THE INDIANAPOLIS TIMES

two parts granulated sugar. Boil in this until all pieces are quite clear. IT a pink tint is desired put a little red sugar or fruit coloring in the syrup, before putting melpn in. Addle I. Llpes, Middletown, Ind. Watermelon Dessert Slice melon in slices one-half inch thick, then cut slices in fourths anc place a layer of whiy-cd cream ard then a layer of ground peanuts on top and serve as dessert. Jessie Edwards, Maxwell, Ind. Watermelon Ice Cream Fill freezer three-fourths full of whipped cream flavored and sweetened to taste, then add three-fourths quart of diced watermelon rolled in sugar. Freeze and serve with diced lemon on top. Mrs. F. N. Thompson, 1108 Sixteenth St., Columbus, Ind. Watermelon Sherbet One-half envelope of gelatine, one fourth cup cold water, four cups cl hot water, one-fourth cup lemon Juice, two cups sugar, one cup orange juice, two cups watermelon cube;. Sc:.'- the gelatine in cold water five minutes, make syrup by boiling hot water and sugar ten minutes and add soaked gelatine and orange and lemon Juice. Strain, chill and freeze to mush. Add watermelon cubes and let stand one hour. Mrs. J. H. Newman, 989 E. Washington SL, Martinsville. Cantaloupe With Watermelon Balls Choose large cantaloupes, cut through center as you would grape fruit, remove the seeds. Cut a watermelon in half and scoup little balls from the pink heart. Fill cantaloupe with pink balls ar*d finely shaved ice. Serve on individual plates rdered with green leaves. Miss Avo Cawthom, 226£ Beilis, City. Watermelon Cocktail Two cups of watermelon balls, fresh mint, powdered sugar, and two tablespoons of Memqn juice. (Lemon Juice and sugar m#y be omitted.) With a vegetable cutter prepare small balls of bright pink watermelon, sprinkle lightly with sugar and add lemon Juice. Chill thoroughly, fill glasses and garnish

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with sjpigs of fresh mint. A pretty fancy is to moisten the edges of each cocktail glass before filling. Invert the glass in finely chopped mint, this will leave a line of green adhering to the edge of the glass. • Mrs. Howard Brebberman, 1533 S. Randolph, St., City. - Sweet Pickle Muskmelon Four cups vinegar, eight pounds sugar, four tablespoons cinnamon, four tablespoons of whole cloves, two large muskmelons. Cut skins from muskmelons, cut rind into small pieces about two inches square and cover with water and cook until tender. Boil sugar and Vinegar ten minutes, add spices tied in a bag. Simmer until syrupy about two hours. Add melon and simmer one hour. Fill jars and seal. Mrs. Otha Bedwell, 51 S. Rural St., City. . \ Muscovite of Watermelon Four cups of shredded watermelon, two ‘and one-half cups powdered sugar, two tablespoons lemon juice, two tablespoons of orange juice and a few grains of nutmeg. Melons shmld be seeded ar.d the pink flesh picked fine with a fork. Sprinkle with orange and lemon juice and sugar. A melon not naturally sweet will need more than two and oneht.lf cups of sugar. Add one or two gratings of nutmeg and turn into freezer. Freeze without stirring. Pack in four parts of ice to one p.rt salt and let stand three hours. Mrs. George Weaver, Darlington, Ind. JAPS STUDY U. S. ARMY Three Officers to Take special Courses Under Agreement WASHINGTON. Bept. 15.—Three officers of the Imperial Japanese Army are to take courses at the Special Service Schools of the United States Army. This is under an agreement between the two governments for the mutual exchange of officers who are studying the language of the- other country.

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