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Cantaloup, Surprise

Prepare a pint only of vanilla ice cream. Cut three small or medium ice-cold muskmelons in halves lengthwise, pick out the seeds and spongy parts, then scoop out the meat, cut it into very small pieces, and place in a bowl with an ounce sugar and two tablespoons curacao. Mix well, then replace in the six half-melon shells. Evenly divide the vanilla ice cream over them. Neatly smooth the surface to dome-like shapes. Pour a tablespoon raspberry syrup and sprinkle a little finely shredded cocoanut over each, dress on dish with a folded napkin and serve.