A FANCY WATERMELON SALAD WITH WHIPPED-CREAM MAYONNAISE

FOR THE SALAD:
1 medium ripe watermelon
1/4 cup powdered sugar
1 quart ginger ale
lettuce leaves
FOR THE WHIPPED-CREAM MAYONNAISE:
1/2 cup heavy cream
1 tablespoon powdered sugar
1/2 cup mayonnaise
2 tablespoons watermelon juice (from the watermelon preparation)
1 pinch salt
1 dash paprika

TO PREPARE THE WATERMELON:
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.

TO MAKE THE SALAD:
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.

TO MAKE 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.

Servings: 6
Source: The Country Mothers Cookbook: A Celebration of Motherhood and Old-Fashioned Cooking by Jane Watson Hopping