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Fruit Cocktails

See chapter on Appetizers.

WATERMELONS-To serve a whole watermelon at table, cut in halves, crosswise, and cut a slice from each end, sufficient to make it stand on a platter. Garnish the platter with green leaves. It is hardly necessary to say that the melon must be ice cold. Serve with a strong tablespoon, scooping out the pulp on individual plates. When served in glasses, the pulp may be shaped in balls or dice. See chapter on Appetizers. 1 The pulp may also be scooped out in large spoonfuls and served in a watermelon tub shaped from the rind.

CANTALOUPES-Cut in halves and with a spoon remove the seeds without injuring the flesh. If small, serve a whole melon, to each person; if large, serve half. When used as an appetizer at the beginning of a meal, a quarter of a large cantaloupe is often served. They must be very cold and come from the ice box to the table.