AMERICAN WAYS WITH MELON.

Star (Christchurch), Issue 18044, 3 January 1927, Page 13

AMERICAN WAYS WITH MELON.

When selecting melons. remember that the better fruit is heavy in proportion to its size; and that the finer the interlacing of the netting on the rind of a Muskmelon. the finer the fruit. If possible, the melon should be placed on ice for twenty-four hours before using; this enhances its flavour and makes it much more refreshing. Here is a simple but delicious way of serving melon: Cut the fruit in two and remove the seeds. Sprinkle the inside of the pulp with orange juice and sugar and let it stand in a cool place all night. Lemon may be used instead of the orange juice, or the melon may be stuffed with seeded grapes, or sliced pineapple, peaches or bananas. Take half a pound of sugar and boil it in a pint of water; when it becomes a syrup, add sections of melon and peach, and cook until they look clear; then add two teaspoonfuls of gelatine dissolved in water, boil all together lor a minute, and turn the whole contents of the pan into a heated glass dish. Set aside until quite set, and serve with whipped cream piled on top. The flavour of this sweet may be improved by adding to the syrup a bag of cloves or a stjick of ginger; but this must be