Wipe the outside of the melon until perfectly clean. Cut a thin slice off from each end of the melon, then cut in half, putting on the plate with the blossom or stem end down. With a large, sharp knife cut into wedgeshaped pieces which measure about two inches at the top on the rind. Do not remove the pieces as they are cut, but allow them to lie in the natural position when carried to the table. Or cut wedge-shaped pieces by cutting one piece two inches at the top, and running to a point at the other end the next piece will be pointed at the top, and large at the bottom. Now remove the pieces which are wide at the top, and leave the others in place on the platter, the effect is very pleasing.
Some Ways in Which Watermelons may be cut for Serving
Another way is to cut the melons in half, lengthwise, then cut off a thin slice of the rind, so that the melon will rest firmly on the platter. With a large spoon, serve by the spoonful in cone-shaped pieces from the boat-shaped rind. The platter may be covered with leaves, green or of autumn tints, and the melon placed on them.
Fruits, although termed "frozen fruits," are not frozen, - they are merely thoroughly chilled. Berries and fruits of almost all kinds are sweetened and packed about one hour before ready for use. Small canteloupes may be cut in halves, salted a little, and packed in the freezer. Can-teloupes and other melons may be taken out in uniform pieces, and a little salt sprinkled on those which need it before packing them in the freezer. Bananas are peeled and sprinkled with sugar and lemon juice. Tomatoes are best chilled whole, and sliced when served.
Look over three cups of raspberries, wash them, place in a bowl, and stir into them one cup of red currants, and one and one-fourth cups of sugar, and mash. Let stand in a cool place one hour, then add to them one cup of water, and freeze same as ice cream.
Look over one quart of nice blackberries, wash, mash, and stir into them one cup of sugar. Let stand one hour, then add one cup of water and the juice of one lemon, and and freeze as any ice.
Pick over and wash one quart of strawberries. Mash, and add two cups of sugar. Let stand an hour or two, then add the juice of one-half a lemon, and one cup of water. Stir well together, break in the white of one egg, freeze same as any ice.
Prepare, cook, and sweeten to taste tart apples (cook in a little water or steam), mash through a colander, and, when ready to freeze, add for every four apples (one pint of pulp) used, the juice of an orange and one-half cup of water. Freeze as other ices.
These may be frozen in a similar way, but none of them are so satisfactory as chilled raw fruits. To prepare chilled peaches, pare and pit one quart of perfectly ripe freestone peaches, pack a layer of peaches in the freezer, and add sugar to sweeten, then put in another layer of peaches, more sugar, and so on until there is a sufficient amount. Pack in ice and salt, and let stand two or three hours, that they may become thoroughly chilled, but not frozen hard. Serve with whipped cream. Any kind of soft, raw fruit may be chilled the same as the peaches.
Use only the red part of the melon, and remove the seeds. Cut in small strips about two inches long, pack in the freezer, and pack the freezer-can in ice and salt, using an excess of salt, and let stand two or three hours, until near freezing, but not hard. Serve piled prettily in a dish.
Prepare the cantaloupe by paring and removing the seeds, and cutting into long narrow strips, and chill in same manner as directed for watermelon.