|Lemon gelatin||1 1⁄2 Ounce (1/2 Package)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Bing cherries||1⁄4 Pound (1/2 Cup)|
Cut cantaloupe in half, scoop out seeds and fiber from center.
Put the gelatin into a bowl, add the boiling water and stir until completely dissolved.
Add the lemon juice, sugar and salt and stir until dissolved.
Chill until it begins to congeal.
Enlarge the cavity of the cantaloupe by scooping out about 1/2-inch of the flesh.
Cube the scooped-out portion (about 1 cup) and add this and the pitted, halved cherries to the thickened gelatin mixture.
Fill the two cantaloupe halves with the mixture.
Put the cantaloupe in a deep pan (a bread loaf pan will do).
Wrap all in waxed paper and place in the refrigerator to congeal.
(Cut cantaloupe must be well wrapped to keep aroma from penetrating other foods in refrigerator.) To serve, cut each half in two.