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Classic
Cook Books
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page 147
fruit. Ornament the bowl with a wreath of fruit at the top, and a flower in the
middle.
Lemon jelly.
Cut the lemons in two lengthwise and dig out all the inner part and then arrange
the rinds in a pretty way on a platter. Keep lemon jelly on hand and fill the
rinds with it, which now leave to cool and stiffin. Serve on flat glass dishes.
Apples in jelly.
Fill a few small and smooth moulds with gelatine and then put them aside to
cool. Now remove with a spoon a piece of the jelly big enough for a piece of
apple which has been boiled and cooled. Fill the hole with a part of the apple.
Melt the removed jelly and pour it back into the forms, which is again allowed
to stiffien. When they are to be served, dip them in hot water, dry them and tip
them on a glass plate in the shape of a pyramid.
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Classic
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