Watermelon

The Watermelon is as great a favorite among the Creoles for luncheon and dinner and supper desserts as the Muskmelon is a general breakfast and luncheon favorite. Indeed, at all hours during the summer, except in the early afternoons, a Watermelon is considered in place as a most refreshing and welcome summer offering. Watermelons are kept on ice continually by fruit dealers, and whenever a family chooses to have a “Melon on Ice, ” they have simply to send to the fruit stand within the radius of a square, and a splendid rosy-fruited Melon is to be had, cold and delicious, and just ready to be cut. The Creoles, as a rule, cut the Melon in great round slices, so that each person to be served may have a piece of “the heart” of the fruit; or it may be cut in lengthwise slices, according to taste. The new-fangled practice of “scooping the Melon out with a spoon, ” and thus serving it, is disregarded by the Creoles. The only proper way to eat a Melon and enjoy it is in the good old Creole style: Give every guest a fine round slice, glowing with “a heart of red, ” and thus will the fruit be enjoyed as it deserves.