Melon Glace

Cut the melon in slices, or ribs; remove the seeds and the peel, and pare away all asperities. As you turn the quarters of melon out of hand, put them into a white earthen pan containing 28 degrees' syrup, flavoured with, an essence of vanilla or cinnamon; the syrup should be hot, but not boiling. Boil up the syrup for three successive days, and, on the fourth day proceed as directed for apricots, angelica, &c.

Note.—Slices of melon preserved in syrup, with once boiling the syrup, form a very handsome dessert compote.