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The best way to eat melons is unquestionably with a little salt ; they should be kept over night in an ice-box and served at the following breakfast ; but melons are very deceptive ; they may look delicious, but, from growing in or near the same garden where squashes and pumpkins are raised, they often taste as insipid as these vegetables would if eaten raw. In this case they are made very palatable by cutting the edible part into slices, and serving them with plain dressing of oil, vinegar, pepper, and salt.

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