Melon Sorbet.—Peel and pound a medium-sized
melon till smooth, then add to it half a pint of water,
3oz. of sugar, the juice of two lemons and two oranges,
and another half pint of water, tammy it all, and
half freeze, then add a couple of good tablespoonfuls
of Italian meringue, re-freeze, and when quite
smooth add rather more than half a gill of curacoa,
and finish freezing. Serve garnished with thinly
shred slices of melon, previously sprinkled generously
with champagne and caster sugar (and a tiny pinch
of ginger, if liked), and iced.