Ingredients:

• 1 ripe medium cantaloupe
• ¼ pound butter or oleo
• 1/8 tsp. Durkee Clove
• 1/8 tsp. Durkee nutmeg
• ¼ tsp. Durkee Coriander
• no more than 1/8 tsp. Salt
• 1 cup white sugar (more or less to taste)
• 2 quarts half and half (you could also use sour cream)
• juice of ½ lime
• mint leaves for garnish (optional)
• 1/3 cup rum (use rum extract if you prefer)

• Cut, dice and peel cantaloupe.
• Cook cantaloupe in saucepan until very soft.
• Drain and mash cantaloupe
• Add butter and spices.
• Add about ½ of cream
• Mix with electric beater or blender until finely pureed or the texture you prefer.
• Add lime juice very slowly while blending.
• Put in large container and add remaining cream.
• Chill for several hours in refrigerator
• Just before serving add rum and mix well
• Garnish with mint if desired (you can also slice very thin slices of cantaloupe and fan them out on the top of the soup as a garnish).