This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"Although in Europe the melon is generally eaten with salt and pepper after the soup, in this country on account of its fragrance and sweetness it is preferred between the cheese and dessert." It is served on a folded napkin with broken ice, the seeds having been removed previously.
(1) Slices of melon dropped into hot syrup and allowed to remain till next day; the syrup poured off, boiled, poured boiling hot to the melon-slices; repeat for 3 days. (2) Melon - slices steeped in cold water, vinegar and salt 24 hours; drained, put in cold syrup, gradually heated to boiling; taken up, syrup boiled and poured over 3 successive days.
Small, late melons, green, inside scooped out, put in brine 24 hours, filled up with small onions, beans, cauliflower, etc., and mustard-seed and horseradish; boiling vinegar with spices poured over 5 successive days.
It makes one of the best fruit salads. Peel cut into small blocks; dress it with 1 tablespoonful of oil, in which you have mixed a small saltspoonful of salt; toss the melon gently in it, then use 1 or 2 more spoonfuls of oil, according to the quantity of fruit you have, and vinegar in proportion of 1/3 the oil; pepper to taste.
Ripe melon pounded through a seive, sugar, water, glucose, lemon juice; frozen.
The rind soaked in brine, then in cold water, then boiled in strong syrup, with ginger to flavor, makes one of the best of preserves; and if taken from the syrup and dried to the condition of glace fruits, is a most useful ingredient in ornamental pastry and confectionery work.
Watermelons are now kept in a frozen state by cold storage.