PLUM BAVARIAN

Ingredients.

1 envelope
Davis Gelatine

4 cups (2 pint) plum

juice

+ cup hot water

Cooked plums (6 or 9,
according fo size)
with stones
removed

Sugar to taste

1 tablespoon lemon
juice if necessary

1 teaspoon grated

lemon rind
pint whipped cream

IH

6 Servings
Method.

Dissolve gelatine in hot water, add
plum juice, lemon juice, and rind,
and sugar to taste. Leave until
thickening; carefully add plums and
fold in whipped cream. Place in a
mould or serving bowl.

If setting without an ice-box or refrigerator,
use slightly less liquid.

PRUNE GATEAU

Ingredients.
1 envelope
Davis Gelatine
lb. prunes
cups cold water
cup (4 pint) hot
water
2 tablespoons sugar
(or more)
2 tablespoons lemon
juice
Strip of lemon rind
Red colouring

NIH RO NIE

6 Servings
Method.

Wash prunes, place in saucepan with
cold water and sugar, cook until soft.
Stone the prunes, replace in saucepan
with juice. Add lemon juice and rind
and boil all together for 5 minutes.
Remove rind. Dissolve gelatine in hot
water, stir into the mixture. Add a
few drops of red colouring. Pour into
a mould. Serve with whipped cream.

If setting without an ice-box or refrigerator,
use slightly less liquid.

RHUBARB JELLY

Ingredients.

Davis Gelatine

2 cups rhubarb cut in
small pieces

1 cup (% pint) water

1 cup sugar

1 tablespoon lemon

juice

Piece thinly peeled
lemon rind

Red colouring

6 Servings
Method.

Place rhubarb, water, lemon juice
and rind in saucepan. Cook until re-
duced to pulp. Add sugar and cook
for a few minutes longer. Strain and
press out the juice. Measure the juice
and allow 4 envelope of gelatine to
each 4 pint of liquid. Put both in
saucepan and heat gently until the
gelatine is dissolved. Add a few drops
of red colouring. Pour into a wet
mould. Serve with custard.

If setting without an ice-box or refrigerator,
use slightly less liquid.

DESSERTS