Cassell's dictionary of cookery

Simmer gently, until the game is MEL (417) MEL done, but not overdone. Any additional flavouring may be given to the stew, and forcemeatballs, made of the liver of the hare, may be introduced; but this is not frequently done. Time, three hours to boil stock. Molon. — This fruit is generally used in England only for dessert, but on the Continent, where it grows more abundantly, it is served with the bouilli, and is even frequently eaten before the first course, as it is supposed to sharpen the appetite. In this case, pepper and salt are the only accompaniments. When for dessert, it should be sent to table in a dish, tastefully adorned with flowers and smaller fruit, so as to afford a pleasing contrast of colours to the eye. Sifted sugar and brandy are generally eaten -wath this delicious succulent fruit. The common, or musk-melon, is an herbaceous, succulent climbing or trailing annual, which has been cultivated for the sake of its fruit in hot Eastern countries ^from time immemorial. The water-melon is remarkable for the quantity of water it contains — namely, ninety-four per cent. No wonder, it has been well said, that old Slehemet Ali should have been able to eat up an entire forty-pound melon after the substantials of his dinner were disposed of. Melon, Compote of.— Pare and slice the fruit, and place it in boiling syrup, which should be made of white sugar, water, and any light wine. When the fruit is tender, lay it out in a dish, and cover it with syrup. Time to boil, five to ten minutes. Probable cost, according to the season. Sufiicient, a pound of sugar to half a pint of water. Melon Grlace. — Prepare a syrup as follows : — Dissolve three pounds of loaf sugar in a quart of water ; whisk in part of the white of an egg, then set it to boil gently for five minutes. Add a little cold water at two different times, and strain through a fine muslin into an enamelled stewpan. Flavour with essence of vamlla. Cut a melon lengthwise in good slices, removing the rind and seeds, put them into the above syrup while hot, and let them be covered up until next day, when boil the syrup, and pour it hot over the fruit ; do this on three successive days. Lastly, put the fruit into jars, and pour the hot syrup over. When cold cover with bladder, and keep in a cool place. Melon Kalteschale.— Kalteschale is a sort of cold soup, but when prepared from fruit is a most acceptable substitute for pies, tarts, &c. Between layers of thinly-sliced melon strew three ounces of sifted white sugar, and the juice of a lemon. Let them stand for about an hour, then throw over them a pint of German wine. Stir carefully, but do not break the slices of melon. The kalteschale should be prepared in a bowl, and served with rusks, or spongecakes. Time to make, an hour and a half. Melon Mangoes. — Choose small, late melons, green and sound. Wipe them clean, and make a cii-cular incision round the stem, which piece remove, to scoop out the pulped part and seeds. ]\Iake a pickle of salt and water that will float an egg, lay the melons into