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Melon Cream

Slice a moderate-sized melon, removing the rind and seeds. Put it into a pan with half a pound of castor sugar, and place on the fire until of the consistency of a marmalade. Rub it through a sieve, return it to the fire, add three-quarters of an ounce of leaf gelatine, and stir until dissolved. Remove it from the fire, and when cool mix in half a pint of whipped cream lightly, and let it set. Garnish with crystallised fruit.