Line a melon mould with Lemon Ice, fill with Maraschino Cream, cover with buttered paper, adjust cover, pack in salt and ice, using one part salt to two parts salt and ice, and let stand three hours. Remove to serving dish and garnish with Maraschino Cream, forced through a pastry bag and tube, crystallized mint leaves and glaced cherries.

Montrose Pudding. - Page 288.

Lemon Ice

Make a syrup by boiling four cups water and two cups sugar twenty minutes. Add three-fourths cup lemon juice, cool, strain and freeze.

Maraschino Cream

Beat one pint heavy cream until stiff. Add one-half cup powdered sugar, two tablespoons Maraschino and a few grains salt.