13© FRUIT RECIPES 



WATERMELON SHERBET 



Scrape all the red pulp of the melon, carefully saving 

 the juice and having sufficient melon to give strength of 

 flavour. Allow to one gallon of liquid a pound of sugar 

 and freeze. (This may be varied by adding lemon flavour- 

 ing and juice, or sherry.) When half frozen add the whip- 

 ped whites of eggs (one for each quart of the mixture) and 

 finish the freezing. 



CANTELOUPE ICE 



To one quart of melon pulp allow a pound of sugar and 

 a pint of water. Make a syrup of the sugar and water, 

 simmering five minutes. When cold add to the melon 

 pulp and freeze. 



NUTMEG COMPOTE 



Make a syrup as above and while it is still hot lay in it 

 cubes or strips' of melon, simmering five or six minutes, 

 then placing in serving-dish. Cook the syrup down till thick, 

 add any flavouring desired and pour over the melon. Heap 

 whipped cream on this and serve. 



NUTMEG TART 



Nutmeg or canteloupe prepared as above may be made 

 into a tempting tart by lining a baking-dish with a delicate 

 paste, baking, and then filling it with above mixture. 

 Make a meringue with the whipped whites of two eggs and 

 cup of sugar; place over melon, brown quickly in oven, and 

 serve hot or cold. 



MELON MOUSSE 



Place the pulp of nutmeg, canteloupe, or muskmelon in 

 preserving kettle with half the quantity of sugar. Stew 

 down till rather thick; rub through sieve and replace on 



