DESSERTS

MELON MINT JELLY

Ingredients.

3 envelopes
Davis Gelatine
cup (3 pint) water —
cup sugar a
cup chopped mint
cup hot water
2 cups (1 pint) ginger
ale
2 tablespoons lemon
juice
Green colouring
Melon balls or cubes

dol | mlCo ek

8 Servings
Method.

Boil sugar and 1 cup of water to-
gether for 5 minutes. Pour over mint
and leave until cold; strain. Add
gelatine dissolved in hot water, ginger
ale, lemon juice and colour a delicate
green. Pour into moulds; when
thickening, place balls or cubes of
melon in position. Serve garnished
with melon balls and fresh mint.

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

MACAROON CREAM

Ingredients.

1 envelope |
Davis Gelatine

cup (3 pint) milk

cup ({ pint) hot
water

+ cup (4 pint) cream

1 egg

3 tablespoons sugar

1 cup macaroon

crumbs
Vanilla essence

6 Servings

Method.

Heat milk. Beat egg yolk and
sugar, add hot milk, mix well, return
to fire, and cook until the mixture
slightly thickens on the spoon; stir
constantly, do not boil. Let cool.
Add gelatine dissolved in hot water.
When the mixture is thickening, add
the macaroon crumbs, whipped cream
and vanilla. Pour into a mould.
Serve with stewed Fruit.

Cream may be omitted; increase

the milk to ? pint, and use 2 eggs.

PEACH SURPRISE

Ingredients.

1 envelope
Davis Gelatine
cup hot water
cup lemon juice
+ cups peach juice
peach halves
cup sugar
cup chopped nuts
cup chopped glace
cherries

ela el ON = RRR

6 Servings
Method.

Dissolve gelatine in hot water, add
lemon juice, peach juice and sugar.
Stir well. Put 1 tablespoon jelly
in the bottom of individual moulds.
Allow to set. Place 1 peach half
in centre of mould and fill the hollow
with chopped nuts and cherries. When
the remaining jelly has partially set,
pour over the peaches. Serve with
whipped cream.