July 25, 1955 Barbequed Hamburgers, Frosty Dessert Salad (24-hour salad), Wonderful Watermelon Pickles, Freeze Melons for Next Winter

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Barbequed Hamburger on Bun

Crisp Potato Chips

Corn on the Cob

Pickles and Relishes

Frosty Dessert Salad

Barbequed Hamburgers

1 1/2 pounds hamburger
1/3 c. finely chopped onion
1 12 t. salt
Dash pepper
2 T. Fluffo
1 1/2 c. ketchup
1 medium onion sliced
1/3 c. vinegar
2 T. sugar
1/2 dry mustard

Mix together, onion, salt and pepper. Shape into 6 large patties. Pan fry in Fluffo to brown on both sides. Combine all remaining ingredients. Pour over hamburgers. Cover and simmer 20 minutes. Serve on hot toasted buns. Serves 6.

Frosty Dessert Salad (24-hour salad)

2 egg yolks
1/4 c. sugar
1/4 c. cream
Juice 2 lemons
1/8 t. salt
6 slices canned pineapple, diced
 2 c. Queen Anne cherries, stoned
1 c. almonds, shredded
1/2 pound marshmallows, cut in pieces
1 c. heavy cream, whipped

Combine egg yolks, sugar, cream, lemon juice and salt. Cook double boiler, stiffing constantly until thick. Chill, add remaining ingredients. Chill for 24 hours. Serve on lettuce. Serves 12, halve recipe for 6 servings.

Wonderful Watermelon Pickles

5 pounds watermelon rind
1/8 t. alum
1 qt. cider vinegar
4 pounds sugar
1/4 t. oil of cinnemon
1/4 t. oil of cloves

Prepare rind by cutting off the green rind and most of the pink center. Cut rind into strips, circles or desired shape. Cover with water; boil until tender but not soft, drain, cover with fresh water. Add alum, let stand overnight. Bring to a boil each day for 4 days. On the fourth morning, add the oil flavorings, bring to a boil. Pack into hot sterilized jars and seal. Yield: 6 pints.

Note: The average sized watermelon yields about 7 to 8 pounds of prepared rind. Select firm watermelons of the oval type for pickles.

Editor's Note: Reminder that this is a 1950's technique. Alum is no longer used in pickling. It is strongly suggested that you use modern techniques.


Freeze Melons for Next Winter . . . Here's How:

Did you ever eat enough melon, Persian, Cranshaw, Casaba or Watermelon? Probably not, the season is too short. Here's how to freeze them.

First, prepare a light syrup: Combine 1 c. sugar with 3 c. water. Bring just to a boil. Chill in refrigerator. Add 3 1/2 T. lemon juice just before using.

To prepare balls: Cut melon in half, remove seeds, spoon out balls, using melon ball cutter or youmay use your 1/2 t. measure. Place in sturdy freezer containers; cover with syrup. Put crumpled strip of waxed paper in top of container to hold fruit under syrup.

To prepare wedges: Slice melon in quarters; remove seeds. Cut quarters lengthwise into 3/4 inch slices; cut crosswise into wedges. Place in freezer containers, cover with syrup. Put crumpled strip of waxed paper in top. Seal, label.

To freeze: Fast-freeze balls or wedges.

To serve: Serve slightly frosty to have at their natural best.