EIGHT MEOrORD (OREGON) MAIL TRIBUNE
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FINE EATING Plain or fancy, cantaloupes are fine eating any
time as appetizers, salad, dessert or snack. Usually chilled and
served with salt, lemon or lemon juice, they combine admirably
with fruits, berries, ice cream; occasionally wind up in fancy
deserts like these Chiffon Cups. The recipe is included in today's
food columns.
Feeding the Family
By ZOLA VINCENT
Food Editor
Western Ways with
Cantaloupes. Oihr Melons
High in eating delight, low in
cost, markets over-flow with
luscious, full - flavored can
tapopes, ripe and ready honey
dews, pale honey-like honev-
balls, orange - fleshed Persian
melons along with the coolingest
of all summer delights, water
melon. Comparative new-comer,
the Cranshaw, cross between
Persian and Casaba is with us
too with its spicy flavor.
Our long growing season
brings us ambrosial melons
from May to December. Melon
time begins with the famous can
taloupes from the Imperial
Valley and warm desert valleys
of Arizona. Harvest continues
from other districts moving
northward through Oregon and
Washington bringing us many
melon varieties as the season
advances. Local melons are of
very good quality. Take time
to get better acquainted with
most popular varieties; find out
how versatile they are.
Consider cantaloupes which
have been enjoyed for more than
4.000 years and all that time used
only in the fresh state since they
have no by-products such as
vinegar, sugar, sirup or brandy.
Hish in nutrition including
vitamins A and C. low in cal
ories, they are the summer
answer to many a weight watch
er's prayer.
Cantaloupes most often are
served chilled with salt, lemon
or lime juice. They combine well
with many fruits, berries, other
melons and ice cream; appear as
appetizer, salad, dessert and are
highly regarded for snacking.
Honeydews are larger than the
honeyballs; creamy yellow mel
ons weighing four to six pounds.
They are bluntly oval in shape
and usually smooth but may be'
slightly netted. A fruit, pleasant
fragrance. Flesh is a delicate
green, very juicy, very sweet,
fine textured.
Honey balls are similar in
size to cantaloupes and also
similar in shape though slightly
more round. Flesh is thick, ex
tremely sweet and has distinc
tive flavor which is less pungent
than the cantaloupe. These keep
well: can be bought and held for
several days.
Persian melons are the large
round melons which range from
two to eight pounds in weight.
Rind is a deep green and is very
evenly covered with a fine nett
ing similar to that of the can
taloupe. Flesh is a deep orange
pink, very thick and mildly
sweet: Many think flavor of Per
sians unexcelled and they have
a distinctly pleasant aroma.
Cranshaw melons are com
paratively new and of excep
tional quality. Very perishable,
these gold and green melons are
pointed at the stem end and
round at the base. Rind is smooth
and the salmon-colored flesh is
thick, juicy and very rich in a
spicy flavor.
Watermelons have been enjoy
ed cold for thousands of years.
Offered whole, halved or quar
tered in most markets, they're
refreshing but low in balories.
Best when very cold!
Versatile Melons
All melons are excellent as
breakfast fruit. Persians, honey
balls, honeydews can be used ex
actly like cantaloupes. Cran
shaws and the casabas which
come later, are especially good
in fruit salads and both are su
perb dessert melons as is water
melon. All are good mixers.
Melon Cup Cocktail
For each serving of melon cup
cocktail, fill a small to medium
cantaloupe half with fresh sea
sonal fruits such as peaches.
pears, berries, sliced bananas,
pitted cherries. Garnish with
sprigs of mint. For something
super special, top with any
favored sherbet.
Sierra Snow Peak
Cut thick slices from a chilled
cantaloupe or honeydew. Re
move rind from slices and place
on serving plates. Fill rings with
balls or cubes cut from bowls of
the melon. Top with peaks of
any favored sherbet.
Perfect Picnickers
There's just nothing finer for
a picnic dessert than chilled.
ripe melons. Chill the picnic mel
ons overnight. Wrap in several
thicknesses of brown paper or
newspaper to keep them good
and cold. Cut just before serving.
Judge Goes Free
Hillsboro (U.R) Circuit
Judge Ralph Holman yesterday
afternoon dismissed the case
against Washington County
Judge Harry Seabold for lack
of sufficient evidence.'
Judge Seabold had been in
dicted by the county grand jury
on a charge of accepting a real
estate commission from the sale
of a tract of land the county had
formerly owned.
Judge Holman, of Oregon City,
made his decision after the de
fense moved for complete acquittal.
TABLE TREffiS
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3
FOR
Mr
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The first "good local ones" this season. Cook
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-I19)c
Cantaloupe
Vine Ripened Extra Large 27 Jumbos
FOR
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