MELONS AND LEMONS.

Auckland Star, Volume XLVI, Issue 66, 18 March 1915, Page 8

MELONS AND LEMONS.

,0., .Melons must be serried . thoroughly - "cold. The "small varieties " are simply ' cat in tnvo, the seeds removed, and a piece of ice placed im each half, these —portions being just enough for one - person. Melon breakfasts, like strawberry teas, are becoming very popular in England. Lemon Squash.,—Remove the juice from a lemon, add soda-water and sugar tto'tastei'Qiid" drink" through "straws. Lemonade.—Boil Jib sugar with a ' quart of water for a few minutes. Remove the juice from six lemons and pour the syrup over the rinds: allow these to soak for an hour. Add the strained juice of the lemons to this and two extra quarts of water. Pass all through a muslin to clear the mixture, and then serve from a- glass jug. N.B.— --A small, piece of ice to eaca- glass is a great improvement. - Lemon- Curd.—Rub the-nnds of four lemons with the cubes of lib loaf sugar. - "Place these in a pan with the strained juice of- the lemons and ilb butter. "Allow these to simmer-for five minutes. Beat :four eggs and add to the mixture •carefully after "it has cooled a little. - Stir .until quite thick over the fire, but do not allow 1 the mixture to boil, otherwise, it will curdle. Pour into clean - "bottles and use as required. V . ULemon.Marmala.de..(for the store cup---ioard). —Allow three pints of water to - lib fruit, and allow lilb ougar to lib pulp. Divide the lemons into four and remove the pips. Pare t:ie peel and shred it into strips. „ Breas. up the pulp and ado the water, covering the pips with a little cold water in a separate bowl. Allow it to stand for twenty-four hours. Place the' fruit-aM- water in a preserving pan 'and boil for one hour quickly. Stand for twenty-four hours. Add. the sugar after weighing the pulp, boil all for three-quarters of an hour 5 when the syrup will set in a dear jelly.