Vegetable Recipes

GREEN MELON SAUTE

There are frequently a few melons left on the vines
which will not ripen sufficiently to be palatable uncooked. Cut them in
halves, remove the seeds and then cut in slices three-fourths of an inch
thick. Cut each slice in quarters and again, if the melon is large, pare
off the rind, sprinkle them slightly with salt and powdered sugar, cover
with fine crumbs; then dip in beaten egg, then in crumbs again, and cook
slowly in hot butter, the same as eggplant. Drain, and serve hot. When
the melons are nearly ripe they may be sauted in butter without crumbs.

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