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Melon Glace

Prepare a syrup as follows. Dissolve three pounds of loaf sugar in a quart of water; whisk in part of the white of an egg, then set it to boil gently for five minutes. Add a little cold water at two different times, and strain through a fine muslin into an enamelled stewpan. Flavour with essence of vanilla. Cut a melon lengthwise in good slices, removing the rind and seeds, put them into the above syrup while hot, and let them be covered up until next day, when boil the syrup, and pour it hot over the fruit; do this on three successive days. Lastly, put the fruit into jars, and pour the hot syrup over. When cold cover with bladder, and keep in a cool place.