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.
PEACH ICE CREAM
1 pint of milk,
1 pint of cream,
1½ pints of peach pulp,
2½ cupfuls of sugar.
Add half of the sugar to the peach pulp and let it stand for two or three hours, then press it again through a sieve or colander.
Scald the milk with half of the sugar, let it cool, half freeze it, and then add the cream and peach pulp and finish freezing.