Halves, remove seeds and pulp, sprinkle inside with salt, and.

COOKERY FOR THE MAKING OF PUFF PASTE.—_Page 461_. ] [Illustration: MEASURING CUPS AND TEASPOONS AND TABLESPOONS ILLUSTRATING THE MEASURING OF DRY INGREDIENTS, BUTTER, AND LIQUIDS.—_Page 25._ ] [Illustration: CROWN OF LAMB, PREPARED FOR.