| 1 med Ripe watermelon | | 14 cup Powdered sugar | | 1 qt Ginger ale | | Lettuce leaves | | WHIPPED-CREAM MAYONNAISE | | 1/2 cup Heavy cream | | 1 tbl Powdered sugar | | 1/2 cup Mayonnaise | | 2 tbl Watermelon juice from the above | | 1 pch Salt | | 1 dsh Paprika |
| | Using a teaspoon (or a melon-baller) scoop out the pulp from watermelon . Drain off juices and put pulp in a large bowl. Sprinkle with sugar and cover with ginger ale . Refrigerate 30 minutes; then drain off the liquid, which may be served over ice as a beverage, reserving 2 tablespoons juice for the Whipped- Cream Mayonnaise . Arrange the drained pulp in large lettuce -leaf cups for individual servings, or in a large leaf-lined serving bowl for table service. Top with a generous dollop of Whipped-Cream Mayonnaise. | | For the Whipped-Cream Mayonnaise: In a small bowl, whip cream until soft peaks form; stir in sugar. In a medium bowl, blend mayonnaise with reserved watermelon juice, salt , and paprika . Fold in whipped cream . | | This recipe serves 6. |
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