"Cantaloupe" Quotes from Famous Books
 ... Grapes in Cantaloupe, Corn Meal and Ham Mush (Fried in Bacon Grease), Broiled Star Bacon, Toast with ...
— Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 - A Monthly Magazine of Household Interest • Various
... with white linen and white enamel dishes for breakfast. So we take our places. If we are in a fruit country we have some oranges and bananas or papayas, a sort of pawpaw that is most delicious; it is a cross between a cantaloupe and a mango. Then we have oatmeal with evaporated cream and sugar; then we have choice cuts from some animal that was killed the day before—usually the liver or the tenderloin. Then we have eggs and finish up on ...
— In Africa - Hunting Adventures in the Big Game Country • John T. McCutcheon
... burst upon Princess Anne in cherry blossoms and dogwood flowers, in herring and shad weighting the river seines, and broods of young chickens and peach-trees pullulating, and as the time of fruit and corn and early cantaloupe followed, the life in human veins also unfolded in infant fruit, and Vesta ...
— The Entailed Hat - Or, Patty Cannon's Times • George Alfred Townsend
... Broadway—but Broadway with one-half of the street in darkness. On the dark side of the street, to the quay, are moored hundreds of sailing vessels. Except that they are painted and gilded differently, they look like sisters. They are fat, squat sisters with the lines of half a cantaloupe. Each has a single mast and a lateen-sail, like the Italian felucca and the sailing boats of the Nile. When they are moored to the quay and the sail is furled, each yard-arm, in a graceful, sweeping curve, ...
— With the French in France and Salonika • Richard Harding Davis
... think the individual does as he must, I think the same of the church, of the corporation, and of the nation, and not only of the nation, but of the whole human race. Consequently I have no malice and no prejudices. I have likes and dislikes. I do not blame a gourd for not being a cantaloupe, but I like cantaloupes. So I do not blame the old hard-shell Presbyterian for not being a philosopher, but I like philosophers. So to wind it all up with regard to the tendency of modern thought, or as to the outcome ...
— The Works of Robert G. Ingersoll, Volume VIII. - Interviews • Robert Green Ingersoll
... a pure vegetable delight. These winter-melons are a species of cantaloupe, but of a firmer texture than the summer fruit, sowed late in the season and laid away a little green on beds of straw in cool and dark and well-aired rooms. Thus cared for, they will keep until the end of January; but they are preserved especially for Christmas, and few survive beyond that ...
— The Christmas Kalends of Provence - And Some Other Provencal Festivals • Thomas A. Janvier
... Beans Peas Sweet Corn Sweet Potatoes Squash—the sort you cook in the rind Cantaloupe Peanuts Egg Plant Figs Peaches Pecans Scuppernongs Peanut-bacon, in glass jars Razor-back hams, divinely cured Raspberries Strawberries ...
— The Life and Letters of Walter H. Page, Volume II • Burton J. Hendrick
... chowder, petite marmite or pot au feu; roast chicken or duck with stuffing and gravy; candied sweet potatoes; green peas; 2 rolls or bread; 1 square butter; raw fruit, honey-dew melon or 1/2 cantaloupe; coffee. ...
— The Art of Stage Dancing - The Story of a Beautiful and Profitable Profession • Ned Wayburn
... appear like a crown. Another way is to take out the central portion with a spoon, in cone-shaped pieces, and arrange on a plate with a few bits of ice. Other melons may be served in halves, with the seeds removed. The rough skin of the cantaloupe should be thoroughly scrubbed with a vegetable brush, then rinsed and wiped, after which bury the melon in broken ice till serving time; divide into eighths or sixteenths, remove the seeds, reconstruct the melon, and serve ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... the newest and most sightly of salads. Arrange crisp lettuce or Romaine leaves on individual plates. Cut a cold ripe cantaloupe into halves, take out the seeds, and with a large vegetable scoop or teaspoon scoop out balls or egg-shaped pieces. Heap a half dozen of these on the lettuce leaves, and, at serving time, baste them well with French dressing, and serve. Watermelon ...
— Ice Creams, Water Ices, Frozen Puddings Together with - Refreshments for all Social Affairs • Mrs. S. T. Rorer |
