Jeweled Honeydew Mold

Thin melon crescents and strawberries shine through rosy gelatin for this salad-dessert to serve with a creamy lemon topper.

Makes 8 servings.

1 package (6 ounces) strawberry-flavor gelatin
1 package (3 ounces) lemon-flavor gelatin
3 cups hot water
2 cups cold water
1/2 medium-size honeydew melon
1/2 cup sliced hulled strawberries
1/2 cup cream for whipping
1/2 teaspoon vanilla
1/2 cup lemon sherbet, softened slightly

Procedure:
1. Dissolve strawberry and lemon gelatins in hot water in a large bowl; stir in cold water.Pour 1/2 cup into a lightly oiled 6-cup bowl. Place bowl in a pan of ice and water to speed setting; chill until softly set. Keep remaining gelatin mixture at room temperature for step 3.
2. Scoop seeds from honeydew melon; slice half into 8 thin wedges; pare each, then trim off inside of each slice,leaving a band about 1/4 inch thick. Dice trimmings and set aside with remaining melon for steps 4 and 5.
3. Place the 8 melon slices, spoke fashion,in softly set gelatin in bowl so slices meet in center; carefully spoon in another 1/2 cup gelatin mixture; chill until sticky-firm. Trim top edge of slices even with bowl so salad will stand flat when turned out.
4. While mold chills, chill remaining gelatin mixture in refrigerator 30 minutes, or until as thick as unbeaten egg white; fold in diced honeydew from step 2 and strawberries; carefully spoon into mold. Remove from pan of ice and water. Chill in refrigerator several hours,r until firm. (Overnight is even better.)
5. Cut balls from remaining melon with a melon-ball cutter or 1/4 teaspoon of a measuring spoon set.
6. When ready to serve, run a sharp-tip thin-blade knife carefully around top of bowl, then dip bowl quickly in and out of a pan of hot water. Cover with a serving plate; turn upside down; carefully lift off bowl. Garnish with melon balls.
7. Beat cream with vanilla until stiff in a small bowl; fold in softened sherbet. Serve separately to spoon over salad.