couple of days,
then cook in weak vinegar until tender, but not so long as to break
them. Drain well from this, place them in jars and prepare vinegar for
them in the proportion of an ounce each of cloves, allspice and black
pepper to a gallon of vinegar; scald all these together with half a
teaspoonful of prepared mustard. Pour hot over the martynias, cover
closely and keep in a cool place. They will soon be ready for use.

MRS. HOOD.

MELON, MUSK.

[Illustration]

It is said a muskmelon can be chosen by its odor. If it has none, it is
not good, if sweet and musky it is quite sure to be ripe. Another
indication of ripeness is when the smooth skin between the rough
sections is yellowish green. To serve, cut the melons crosswise and fill
with chopped ice an hour before using. Try pouring a little strained
honey into the melon when eating.

CANTALOUPE FRAPPE.

Select two large cantaloupes that are ripe and of fine flavor; cut into
halves and scrape the pulp from same after removing the seeds (not using
any of the rind); put the pulp through a potato ricer, which will keep
out all the stringy parts; add to the pulp a pinch of salt, four
tablespoonfuls of powdered sugar and a gill of cherry juice (sweetened
with a spoonful of sugar), or use some other nice tart juice. Soak a
tablespoonful of gelatine in a quarter-cupful of water; then set cup in
pan of boiling water until it is dissolved; add this to the prepared
cantaloupe and when cold turn into a freezer and freeze slowly. Serve in
sherbet glasses.

MRS. SADETTE HARRINGTON.

COOKED MUSKMELON.

Miss Corson, in one of her lectures, gives the following directions for
making a very nice dessert from muskmelons:--Make a rich syrup from a
pound of white sugar to half a pint of water. Pare and slice the melon
and boil it gently in the syrup five to ten minutes flavoring with
vanilla or lemon. Then take it up in the dish in which it is to be
served, cool the syrup and pour it on the melon. To be eaten cold.

MELON MANGOES. (See Mangoes.)

MUSKMELON PICKLE.

Use ripe muskmelons, pare, remove seeds, and cut in pieces and put into
a stone jar. Cover with scalded vinegar and let them stand until the
next day, when the vinegar must be reheated and poured over them again;
repeat this until the fourth day, then weigh the melons and to every
five pounds of the fruit allow three pounds of sugar and one quart of
vinegar with spices to suit. Let all simmer toget