Buffet Melon Basket Salad

A spreading basket filled with fruits of your choosing.

Makes 16 servings.

1/2 small watermelon (crosswise cut)
1 cantaloupe,halved and seeded
1/2 small honeydew melon,seeded
1 large honeydew melon, halved lengthwise, seeded and cut into 16 crescents
Fresh mint
Orange-Cream Dressing (recipe follows)

Procedure:
1. Trim a 1-inch-thick round from cut end of watermelon. Make balls of pink meat with a melon-ball scoop or half teaspoon of a metal measuring-spoon set. Place in a small bowl and save for next step. Trim any remaining meat close to rind,leaving circle of rind whole; save circle for base of "basket" in step 3.
2. Cut out about 3 cups of balls from remaining watermelon and add to bowl.Cut 2 cups balls from cantaloupe, and 1 cup from the half honeydew. Place in separate bowls; cover; chill until serving time.
3. When ready to serve, place saved circle of rind on a large serving plate. Stand honeydew crescents around inside of circle, so lower ends meet in the center and rind rests against watermelon circle. ( Hold ends in place with one hand while putting remaining crescents in place with the other.)
4. Carefully spoon watermelon balls into bottom of basket. Top with layers of cantaloupe and honeydew balls. Garnish with a few sprigs of fresh mint. Serve with Orange-Cream Dressing.

Orange-Cream Dressing:

Makes 2 cups.

1/2 cup sugar
1 teaspoon flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 eggs
1/2 cup orange juice
1/3 cup lemon juice
1/2 cup cream for whipping

1. Mix sugar, flour, mustard and salt in a cup.
2. Beat eggs slightly in top of a double boiler; blend in dry ingredients, then stir in orange and lemon juice.
3. Cook, stirring constantly, over simmering water, 5 minutes, or until mixture coats a metal spoon. Remove from heat, strain into a medium-size bowl; cover,Chill.
4.Just before serving beat cream until stiff in a small bowl; fold into chilled dressing.