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Cantaloupe Frappe

(Vaughan’s Vegetable Cook Book)

Select two large cantaloupes that are ripe and of fine flavor; cut into

halves and scrape the pulp from same after removing the seeds (not using

any of the rind); put the pulp through a potato ricer, which will keep

out all the stringy parts; add to the pulp a pinch of salt, four

tablespoonfuls of powdered sugar and a gill of cherry juice (sweetened

with a spoonful of sugar), or use some other nice tart juice. Soak a

tablespoonful of gelatine in a quarter-cupful of water; then set cup in

pan of boiling water until it is dissolved; add this to the prepared

cantaloupe and when cold turn into a freezer and freeze slowly. Serve in

sherbet glasses.

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