71 / 76
FRUIT MOLDED IN ANQOSTURA JELLY
Make an Angostura lemon, orange or wine
jelly with Knox's Sparkling Gelatine accord:
ing to previous directions. Set a plain mola
in broken ice and water,and dip thin slices of
fruit or almonds and pistachios in liquid
jelly and arrange on the bottom and sides of
the mold according to some design. Care
fully add a spoonful or two of jelly to hold the
nuts or fruit in place, then, alternately, fruit
and jelly to fill the mold. Sliced bananas,
white grapes alunned and seeded, candied
cherries, figs cutin shreds,and orange sections
from which the membrane has been removed,
either singly or in combination, are good.
Serve with whipped cream or thin custard.
FANCY ANQOSTURA JELLY
Make an Angostura lemon or wine jelly;
dissolve and color such portion of a package
of Knox's Sparkling Gelatine as is desired in a
tablespoonful of water and add to it one-half
the liquid jelly. Pour this into a mold, and
when set pour in the untinted part or the
jelly, or mold in separate molds and cut into
cubes to use as garnish in carrying out a pink
"color scheme."
ANGOSTURA MAY WINE PUNCH
Use a large punch bowl.
Take one or two bunches of fresh mint or
Woodruff, and^ cut it up in two or three
lengths, place it into a large bar glass, and
fill up the balance with French brandy, cover
it up and let it stand for two or three hours,
until theessence of the Woodruffis thoroughly
extracted; cover the bottom of the bowl with
loaf sugar, and pour from 4 to 6 bottles of
plain soda water over the sugar.
Cut up 6 oranges in slices.
H pineapple, and sufficient berries and
grapes.
8 bottles of Phine or Moselle wine.
1 bottle of champagne-
73