The Blue Grass Cook Book

page 199

      NUT JELLY

  1 box gelatine,

  3 pints boiling water,

  2 cups sugar,

  Juice of 3 lemons.

Let it boil and then strain. Flavor with almond. When it begins to thicken,
scatter nuts--English walnuts or cream nuts--through it and serve with whipped
cream.

      ORANGE JELLY

  1/2 box of gelatine,

  1 large cup of orange juice,

  1 orange sliced thin,

  1 lemon,

  2 cups sugar,

  1 pint hot water.

Put all in a kettle and let it come to a boil, and then strain and pour in mould
to cool. Be sure to remove the seeds, as they are very bitter.

Serve with whipped cream and cocoanut cake.

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