Fruit recipes

Cut a slice across the top of the smaller melons to serve individually, or the larger ones as liked, 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. Ifthe 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. 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 4 pound of sugar and freeze. (This may be varied by adding lemon flavouring and juice, or sherry.) When half frozen add the whipped 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 stove. Have dissolved a half box of gelatine (for each pint of pulp) first softened in a little cold water, then more thoroughly dissolved by pouring on it a half-pint of boiling water and placing over steam. Add this to the cooked melon, stirring until it begins to cool and thicken, when place in wetted moulds; set on ice till firm and serve with cream. (Less gelatine may be used if preferred.) MELON MARMALADE (Old-fashioned Recipe) Take large citron melons, quarter, and remove seeds. Weigh, and to every pound of melon allow a pound of loaf sugar (double refined). To every three pounds of melons allow two lemons and a teaspoonful of ground white ginger. Grate the melon on coarse grater, not too close to rind. Grate off also the yellow rind of the lemons and add with the ginger to the sugar. Mix all the ingredients in a preserving kettle. Set it over a moderate fire, boil, skim, and stir until it is a very thick, smooth jam. Put it warm into glasses; lay a double round of tissue paper on the surface and seal the jars. SMALL MELON PICKLES (Old Recipe) Select muskmelons the size of black walnuts; prick well and place for three days in brine, when freshen and pour over them hot spiced vinegar. RIPE MUSKMELON PICKLES (Mrs. Haskell) With all melon pickles use about one teaspoon alum to harden four pounds of melon. Take hard muskmelons ‘after they are sufficiently ripe to develop flavour, and slice lengthwise; scrape out seeds and lay melon in salt over night. Wash and wipe dry, then put in alum water one hour; wash and wipe dry again, cut in slices, and pack in glass jars. Pour over them a syrup of vinegar with