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Nutmeg Baskets

Tie a string around the melons that the halves may be plainly marked to the eye, then from one end cut a strip (both ways) an inch wide and reaching to the string. Remove the side sections and from the baskets thus formed take seeds and "threads." Also cut the sweet pulp carefully so that it will be in dainty bits. Set the baskets and pulp, separately, on ice, and when ready to serve them fill the hollows with the pulp, and sprinkle with sugar, salt, or lemon juice as desired. Or, first treat with wine, as above, or use the Turkish flavouring on the cut cubes: two tablespoons of brandy, one of ginger, and pinch of salt and pepper.