Melon Roll
Whip stiff one pint double cream. See that it is quite dry before adding a half pint of melon pulp (mashed) and one-half cup of sugar. Freeze, and when stiff line a long, rounding mould with it. Fill in the centre with chopped melon flavoured with a little spice, wine, lemon, or other fruit flavouring. Place cover on securely, sealing with wax or butter, and pack it in salt and ice for several hours. When ready to serve it remove the frozen roll with a hot knife; slice across in inch slices and serve the circlets thus made.