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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Watermelon. |
WATERMELON CAKE.--White part: Two
cups of powdered sugar, two of
flour, one-half cup each of
butter and sour milk, whites of
four eggs, one teaspoonful of
soda. Cream the butter and sugar
well together, add the eggs
beaten to a foam. Flavor with
vanilla.
Red
part: Two cups confectionery
sugar, two of flour, two-thirds
cup of butter, one-half cup of
sour milk, yolks of four eggs,
one-half teaspoonful of soda;
flavor with nutmeg, one-quarter
pound of soda, raisins well
washed and dried, rub with flour,
and add the last thing to the red
part.
After
a batter of both kinds is ready,
spread well the bottom and sides
of your pan (having it well
covered with a buttered paper)
with the white batter; fill with
the pink batter, leaving enough
of the white to cover the top
entirely. Be careful in baking,
and be sure it is well done.
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| WATERMELON RINDS TO PRESERVE.--Soak rinds in
salt and water for three days,
and one day longer in clear
water; cut off green skin to make
a smooth surface; cut the rinds
into pieces resembling the
quarter of a lemon, weigh them,
and to every pound of melon allow
one pound of fine white sugar,
sprinkle sugar over the melon;
let the whole stand twenty-four
hours; then add to every pound
one lemon cut in rings, taking
out the seeds of the lemon; put
the whole into the preserving
kettle, with half a pint of water
to every two pounds of the
mixture and boil five minutes;
then take out the melon and
lemon, spread them on a broad
dish to cool, boil the syrup
until thick and ropy, return the
melon and lemon to it, and boil
the whole three minutes. Take the
lemon from the melon and syrup,
and let the melon and syrup stand
twenty-four hours; then pour it
into jars, put a paper wet with
brandy on top of each preserve,
cover jars tightly to exclude the
air, and keep in a cool place.
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