Jellied Melon Salad

A light refreshing start to a lunch or dinner, Jellied Melon Salad and its tangy dressing may be prepared the day before they are to be served. However, if the melon shells are refrigerated for more than 3 hours, remove them 15 minutes before serving to allow them to soften slightly. If small musk melons are not available, one large melon may be used, cut into quarters.

4 small musk melons

2 tablespoons lemon juice

2 tablespoons orange juice

4 fl. oz. cider

3 fl. oz. water

1 tablespoon sugar

2 oz. gelatine dissolved in

1 tablespoons’ hot water

2 teaspoons grated lemon rind

2 teaspoons grated orange rind

2 tablespoons orange juice

5 fl. oz. sour cream

Cut the melons in half. Remove and dis-card the seeds. With a teaspoon, scoop out the flesh, leaving only the shell.

Reserve the shells. Set the melon flesh aside.

Pour the lemon and orange juices into a medium-sized mixing bowl. Add the cider and water, then stir in the sugar and dissolved gelatine. Add the melon flesh.

Place the bowl in the refrigerator to chill for 2 hours, or until the melon mixture has set. Remove the bowl from the refrigerator and cut the melon mixture into rough squares.

Place the melon shells in deep serving bowls. Pile the squares of melon flesh mixture into the shells. Return the melon shells to the refrigerator to chill until you are ready to serve them.

To make the dressing, in a small bowl mix together the lemon and orange rinds, orange juice and sour cream. Stir the mixture well and pour it into a small bowl. Chill the dressing until it is required.

To serve, pour the dressing over the jellied melon salad and serve at once.

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