(3) Peel the flesh of some Melons, weigh it, and to
every pound of flesh allow lib. of sugar✪ Another Method for Preserved Winter Melons, one lemon, loz.
of green ginger-root, and 1 breakfast-cupful of water. Pare
the yellow rind off the lemon as thin as possible, scrape
the ginger, and tie it together with the rind of the lemon
in a muslin bag ; squeeze the juice from the lemon, and
strain it ; put the sugar and water into a pan on the
stove, and let it boil, keeping it well skimmed. When the
syrup is clear, put in the peelecl flesh of the Melon, the
bag of scraped ginger-root and lemon-peel, and the lemon
juice, and boil till the Melon-flesh looks clear, taking off
the scum as it rises. Then let the preserve cool in the
pan, which must be removed from the stove when the
Melon-flesh looks clear. When the preserve is sufficiently
cooled, put it into jars, taking out the bag of lemon-peel
and ginger unless their flavour be desired, in which case
take it out of the bag and distribute it evenly on the top
of the preserves.
Water Melon with Brandy.— Have a large ripe water
Melon, and with a knife cut out a piece in the centre 2in.
square by 31 in. deep ; remove the piece carefully, and pour
gradually into the inside 1 pint of brandy✪ Water Melon with Brandy ; replace the
piece of Melon in its former position, and put the Melon in
the ice-box for six hours to infuse ; set it on a dish, and
send to the table, either whole or cut into slices, according
to taste.
Water Melon with Champagne. — Proceed as for Water
Melon with Brandy, substituting lqt. of champagne for
the brandy.
Water Melon with Rum. — Prepared the same as for Water
Melon with Brandy, pouring in 1 pint of rum instead
of the brandy and proceeding as before.
Water-Melon Fritters. — Cut a water Melon into strips,
remove the rind and seeds, put the pieces into a basin,
sprinkle with caster sugar and finely-chopped lemon-peel,
and let them stand for an hour or so. Prepare a batter
by mixing the yolk of an egg with 2oz. of flour and adding
J table-spoonful of salad-oil, pouring in 3 table-spoonfuls of
cold water, and mixing until quite smooth. Add the well-
whipped whites of two egg✪ Water-Melon Fritterss, and stiy lightly. Dip the
pieces of Melon in this, plunge them into boiling fat, and
fry to a light golden colour, or for ten or twelve minutes.
Take them out, drain, pile them on a napkin spread over
a dish, sprinkle with caster sugar, and serve as hot as
possible.
MELT. — See Milt.
MELTED BUTTER. — See Butter.
MELTON-MOWBRAY FIES. — See Pork.
MELTON VEAL.— See Veal.
MENESTRA. — The Spanish name for a kind of stew
or pottage which is of great repute in the provinces
of Spain. A good receipt for its preparation is as
follows : ✪ Menestra
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(3) Peel the flesh of some Melons, weigh it, and to
every pound of flesh allow lib. of sugar, one lemon, loz.
of green ginger-root, and 1 breakfast-cupful of water. Pare
the yellow rind off the lemon as thin as possible, scrape
the ginger, and tie it together with the rind of the lemon
in a muslin bag ; squeeze the juice from the lemon, and
strain it ; put the sugar and water into a pan on the
stove, and let it boil, keeping it well skimmed. When the
syrup is clear, put in the peelecl flesh of the Melon, the
bag of scraped ginger-root and lemon-peel, and the lemon
juice, and boil till the Melon-flesh looks clear, taking off
the scum as it rises. Then let the preserve cool in the
pan, which must be removed from the stove when the
Melon-flesh looks clear. When the preserve is sufficiently
cooled, put it into jars, taking out the bag of lemon-peel
and ginger unless their flavour be desired, in which case
take it out of the bag and distribute it evenly on the top
of the preserves.
Water Melon with Brandy.— Have a large ripe water
Melon, and with a knife cut out a piece in the centre 2in.
square by 31 in. deep ; remove the piece carefully, and pour
gradually into the inside 1 pint of brandy ; replace the
piece of Melon in its former position, and put the Melon in
the ice-box for six hours to infuse ; set it on a dish, and
send to the table, either whole or cut into slices, according
to taste.
Water Melon with Champagne. — Proceed as for Water
Melon with Brandy, substituting lqt. of champagne for
the brandy.
Water Melon with Rum. — Prepared the same as for Water
Melon with Brandy, pouring in 1 pint of rum instead
of the brandy and proceeding as before.
Water-Melon Fritters. — Cut a water Melon into strips,
remove the rind and seeds, put the pieces into a basin,
sprinkle with caster sugar and finely-chopped lemon-peel,
and let them stand for an hour or so. Prepare a batter
by mixing the yolk of an egg with 2oz. of flour and adding
J table-spoonful of salad-oil, pouring in 3 table-spoonfuls of
cold water, and mixing until quite smooth. Add the well-
whipped whites of two eggs, and stiy lightly. Dip the
pieces of Melon in this, plunge them into boiling fat, and
fry to a light golden colour, or for ten or twelve minutes.
Take them out, drain, pile them on a napkin spread over
a dish, sprinkle with caster sugar, and serve as hot as
possible.
MELT. — See Milt.
MELTED BUTTER. — See Butter.
MELTON-MOWBRAY FIES. — See Pork.
MELTON VEAL.— See Veal.
MENESTRA. — The Spanish name for a kind of stew
or pottage which is of great repute in the provinces
of Spain. A good receipt for its preparation is as
follows :