Fill the mould in this manner with alternate layers of fruit and jelly, and stand it in a cool place for a few hours. Sweeten 1 pint of thick cream✪ Melon in Claret Jelly to taste with caster sugar, and whisk it to a stiff froth. Dip the mould containing the jelly quickly into hot water, wipe it, turn the contents on to a fancy china or glass dish, pile the whipped cream up all round it, and serve. This is an extremely pretty dish. Melon-Seed Water-Ice. — Put Mb. of Melon-seeds in a mortar and pound them to a paste, pouring in gradually at the same timej 1 breakfast-cupful of water. Strain the juice through a fine hair sieve, mix with it 1 pint of clarified syrup, and flavour with a few drops of orange-flower water✪ Melon-Seed Water-Ice. Pour the mixture into a freezing-machine, and when suffi- ciently frozen turn it into a mould, which must be closed, and pack in pounded ice and salt for an hour or two. When ready to serve, dip the mould quickly into hot water, wipe it, and turn the contents out on to a fancy dish. Melon Stew (German). — Peel one Melon, and cut it into very thin slices ; lay these in a glass dish, sprinkle them with plenty of crushed loaf sugar, and squeeze the juice of two lemons over them. Stand the dish in a cool place, and leave it for two or three hours. Pour 1 pint of white wine and h pint of water✪ Melon Stew (German) over the slices of Melon, stir it round, and serve with a dish of sponge biscuits. Melon Water-Ice. — Pound 8oz. of ripe Melon in a mortar, and add 2oz. of orange-flower water, the juice of two lemons, 1 breakfast-cupful of water, and 1 pint of clarified sugar✪ Melon Water-Ice. Stir the mixture thoroughly and strain through a fine sieve, put it into the freezer, and it is ready for use. Musk-Melon Pie (Turkish Style). — Select a small musk Melon, peel it, cut it into halves, and scoop out the seeds ; put the Melon into a mortar, and pound it to a paste. Make 1 111), of flaky paste, roll it out very thin, and cut it into rounds between 5in. and Gin. in diameter. Butter a baking-tin✪ Musk-Melon Pie (Turkish Style) of the same shape and diameter as the paste, lay in one of the rounds, and brush it over with a paste- brush dipped in warmed butter ; then put in another round, For details respecting Culinary Processes , Utensils, Sauces, d-c., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 931 Melons — continued. brush that also with butter, and continue thus until all the rounds are used, spreading the prepared Melon over each round of the paste before laying on another. Put the tin into a moderate oven, and bake till of a light brown. When cooked, put the pastry on a hot dish, dredge caster sugar over, and serve while hot. Musk-Melon Salad. — Remove the rind from half a musk Melon, and cut the Melon into slices; put these into a basin, sprinkle them with salt and pepper, and pour over 4 table spoonfuls of olive oil. Mix well, and add only sufficient vinegar to flavour✪ Musk-Melon Salad without leaving any at the bottom. Put the slices of Melon on a dish, and serve.

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Fill the mould in this manner with alternate layers of fruit and jelly, and stand it in a cool place for a few hours. Sweeten 1 pint of thick cream to taste with caster sugar, and whisk it to a stiff froth. Dip the mould containing the jelly quickly into hot water, wipe it, turn the contents on to a fancy china or glass dish, pile the whipped cream up all round it, and serve. This is an extremely pretty dish. Melon-Seed Water-Ice. — Put Mb. of Melon-seeds in a mortar and pound them to a paste, pouring in gradually at the same timej 1 breakfast-cupful of water. Strain the juice through a fine hair sieve, mix with it 1 pint of clarified syrup, and flavour with a few drops of orange-flower water. Pour the mixture into a freezing-machine, and when suffi- ciently frozen turn it into a mould, which must be closed, and pack in pounded ice and salt for an hour or two. When ready to serve, dip the mould quickly into hot water, wipe it, and turn the contents out on to a fancy dish. Melon Stew (German). — Peel one Melon, and cut it into very thin slices ; lay these in a glass dish, sprinkle them with plenty of crushed loaf sugar, and squeeze the juice of two lemons over them. Stand the dish in a cool place, and leave it for two or three hours. Pour 1 pint of white wine and h pint of water over the slices of Melon, stir it round, and serve with a dish of sponge biscuits. Melon Water-Ice. — Pound 8oz. of ripe Melon in a mortar, and add 2oz. of orange-flower water, the juice of two lemons, 1 breakfast-cupful of water, and 1 pint of clarified sugar. Stir the mixture thoroughly and strain through a fine sieve, put it into the freezer, and it is ready for use. Musk-Melon Pie (Turkish Style). — Select a small musk Melon, peel it, cut it into halves, and scoop out the seeds ; put the Melon into a mortar, and pound it to a paste. Make 1 111), of flaky paste, roll it out very thin, and cut it into rounds between 5in. and Gin. in diameter. Butter a baking-tin of the same shape and diameter as the paste, lay in one of the rounds, and brush it over with a paste- brush dipped in warmed butter ; then put in another round, For details respecting Culinary Processes , Utensils, Sauces, d-c., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 931 Melons — continued. brush that also with butter, and continue thus until all the rounds are used, spreading the prepared Melon over each round of the paste before laying on another. Put the tin into a moderate oven, and bake till of a light brown. When cooked, put the pastry on a hot dish, dredge caster sugar over, and serve while hot. Musk-Melon Salad. — Remove the rind from half a musk Melon, and cut the Melon into slices; put these into a basin, sprinkle them with salt and pepper, and pour over 4 table spoonfuls of olive oil. Mix well, and add only sufficient vinegar to flavour without leaving any at the bottom. Put the slices of Melon on a dish, and serve.

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