128 FRUIT RECIPES 



pulp into cubes, diamonds, hearts, or other shapes as de- 

 sired. Place in salad bowl or individual dishes, dust with 

 fine sugar, and serve at once. 



2. Cut in ,inch slices across ; remove rind and serve 

 the heart (each large slice) of the red pulp in round or 

 oval form; sprinkle with sugar. If cut into small rounds 

 or ovals (inch length) sprinkle with maraschino and serve 

 as cherries or plums. 



3. If the melon is preferably to be placed upon 

 the table whole it should be held lengthwise to- 

 ward one; the knife inserted near the top and 

 cut diagonally downward (instead of straight down- 

 ward) toward the other end, leaving four or five inches 

 as a base. Three inches to the left of the point where the 

 knife was first inserted cut again, this time diagonally 

 toward the far end of the first line of cut, thus making a 

 pointed tongue. Continue to cut up and down in this 

 manner until the melon is completely cut around, when 

 two equal sets of points will result, and these jagged halves 

 of the melon can easily be pulled apart. (The melon may 

 be plugged or halved twelve hours before serving, filled 

 with wine and let "ripen".) 



NUTMEG BASKETS 

 Tie a string around the melons that the halves may be 

 plainly marked to the eye, then from one end cut a strip 

 (both ways) an inch wide and reaching to the string. Re- 

 move the side sections and from the baskets thus formed 

 take seeds and "threads." Also cut the sweet pulp care- 

 fully so that it will be in dainty bits. Set the baskets and 

 pulp, separately, on ice, and when ready to serve them fill 

 the hollows with the pulp, and sprinkle with sugar, salt, 

 or lemon juice as desired. Or, first treat with wine, as 

 above, or use the Turkish flavouring on the cut cubes: two 



