Water-melons.
A water-melon should be thoroughly chilled; it should be kept on the ice until about to be served. It may be simply cut in two, with a slice cut from the convex ends, to enable the halves to stand firmly on the platter. When thus cut, the pulp is scooped out in egg-shaped pieces with a table-spoon and served; or it may be cut as shown in figure, when slices with the rind attached may be served.