Miss Corson, in one of her lectures, gives the following directions for
making a very nice dessert from muskmelons:--Make a rich syrup from a
pound of white sugar to half a pint of water. Pare and slice the melon
and boil it gently in the syrup five to ten minutes flavoring with
vanilla or lemon. Then take it up in the dish in which it is to be
served, cool the syrup and pour it on the melon. To be eaten cold.