MELONS I3S 



MELONS CURRIED 



Use for curries, also, the half ripe melons. Peel and 

 cut in small cubes or slices nearly an inch thick and fry- 

 carefully in a little butter. Prepare the curry in another 

 saucepan, frying an onion (sliced) in a tablespoon of butter 

 until a golden brown. Add to this the fried melon; 

 sprinkle over it a teaspoonf ul of curry pov. der (or quantity 

 preferred) and let cook up, covered. A little water or 

 milk may be added if necessary. 



MELONS FOR SALADS 



The fully ripe fruit is delicious for salads, cut in cubes 

 and served alone or with other fruits, as tomatoes or 

 peaches or bananas. Serve with mayonnaise plain or 

 flavoured with some liqueur or French dressing to which has 

 been added a suspicion of Maraschino, or serve with whipped 

 cream. (See Salads in Introductory Recipes.) 



CITRON MELON IN JELLY 



There is an unusual quantity of pectin in the citron 

 melon which makes it of practical value in jelly making. 

 Where fruit does not readily jell the addition of citron melon 

 (proportion varying with fruit used, half and half; one- 

 third, etc.), will make this end far more quickly at- 

 tainable. 



GENERAL DIRECTIONS 



The melons of the nutmeg group stand half way between 

 the vegetable marrow so valued by Europeans, (near 

 which must be placed the squash and pumpkin), and the 

 luscious sweetened melons which are classed with fruits, 

 so that they may be used far more generally than usually 

 supposed in sweetened croquettes, as for apples, and with 

 cheese or nuts or eggs, as with vegetables, all of these, of 

 course, giving meat value. 



