In Surprise

Take a handsome, fresh and very ripe cantaloup melon, make an opening on the top two and a half inches below the stalk, and on the bias, directing the tip of the knife toward the center; suppress all the ripe pulp from the inside, put back the cover and imbed this rind in salted ice. With the removed pulp make a melon water ice (No. 3003), color with a little red and yellow carmine to imitate the orange color of a cantaloup melon; with this fill the rind to represent the original melon, return it to the ice and freeze for two hours. When well congealed it can be cut in slices; make the seeds of almond paste (No. 3623). A macedoine of fresh fruits with champagne and lemon water ice can also be substituted for the melon ice.

Molded

Melons may be molded in lead molds, having the shape of a melon, making the rind either of vanilla (.No. 3458) or pistachio (No. 3454) and the center of orange water ice (No. 3605) or pineapple water ice (No. 3606); pack in ice and freeze for two hours. Unmold and dress either on a water socle or folded napkin and on top of the melon range an artificial stalk and leaves.

Fig. 716.