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Muskmelon Frappe

Remove the tops of small nutmeg melons so as to form a cover. Take out all the seeds and membrane and scoop out as much of the soft pulp as can easily be removed. Cut this latter into small pieces. Place the seeds and membrane into a sieve to drain the juice, then add the latter to one quart of whipped cream, sweetened; turn this into an ice cream freezer and turn until stiff. When ready to serve, take the shells, which should have been chilled on ice, place the frappe cream in alternate layers with the melon pulp. Fasten a narrow ribbon looped bow on the lids with long pins; set the melons on lace paper doilies and serve with cake. See Page XVII.