Melons
Cantelopes and nutmeg melons are prime favorites as an introductory step to the weightier business of the morning meal. They deserve their popularity.
Cut those of small and medium size in half; scrape out the seeds and put a lump of ice in each half. The larger may be divided into thirds, and a piece of ice laid upon each piece. Pass salt and pepper, also sugar with them. Many epicures prefer to eat them au naturel.