Luncheons: A Cook's Picture Book

by Mary Ronald

MELON ICE CREAM

1 pint of milk,

1 pint of cream,

1½ pints of melon juice,

2½ cupfuls of sugar.

Scrape out the soft center of a muskmelon, press it through a colander, add half the sugar to it, and let it stand several hours, then strain out the juice.

Scald the milk with the other half of the sugar, let it cool, mix in the cream and half freeze it, then add the melon juice and finish the freezing. Serve it in the melon rind or mold it. To mold, line a melon-mold with a layer one inch thick of the frozen cream, colored green, and fill the center with the plain cream.