MELONS 129 



tablespoons of brandy, one of ginger, and pinch of salt 

 and pepper. 



MELON ROLL 



Whip stiff one pint double cream. See that it is quite 

 dry before adding a half pint of melon pulp (mashed) and 

 one-half cup of sugar. Freeze, and when stiff line a long, 

 rounding mould with it. Fill in the centre with chopped 

 melon flavoured with a little spice, wine, lemon, or other 

 fruit flavouring. Place cover on securely, sealing with 

 wax or butter, and pack it in salt and ice for several hours. 

 When ready to serve it remove the frozen roll with a hot 

 knife; slice across in inch slices and serve the circlets thus 

 made. 



MELON ICE RINGS 



The small round melons (previously placed on ice) must 



be cut across in circles, the seeds carefully removed and the 



hollows filled with whipped cream or fruit ice just before 



serving. 



MELON SURPRISE 



Cut a slice across the top of the smaller melons to serve 

 individually, or the larger ones as likeid, so that this slice 

 will form a lid. Scoop out the inside of the melons and fill 

 with nutmeg or canteloupe ice, with wine, or any ice cream 

 or whipped-cream mixture. If the shells are iced some time 

 before and when filled set at once on ice, they may stand 

 thus for some hours (lid replaced). A ribbon may be 

 tied around the whole or knotted at the top. 



WATERMELON HALF FROZEN 



Break the ripe pulp of the melon into fine bits with a 

 silver fork and place it in freezer without dasher. Let 

 stand two hours packed in salt and ice and serve in sherbet 

 glasses or the half shell of the melon chilled and garnished 

 at base with vines. 



