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M. J. Delaney cookbook, 1933
Page 42
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Melon Balls & Mint Sherbet Cocktail 1 cup granulated sugar 1/2 c. strained lemon juice 1 1/2 c. water 1/4 tsp. mint extract 1 tsp. granulated gelatin Green coloring 1 egg white 2 tbsp. cold water 2 medium cantaloupes Combine the sugar & the water in a saucepan and stir over low heat until the sugar is dissolved. Bring to a boil and boil 5 minutes. Meanwhile soak the gelatin in the cold water for 5 min. and add to the hot sugar syrup, stirring until the gelatin is dissolved. Add the lemon juice, mint extract and
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Melon Balls & Mint Sherbet Cocktail 1 cup granulated sugar 1/2 c. strained lemon juice 1 1/2 c. water 1/4 tsp. mint extract 1 tsp. granulated gelatin Green coloring 1 egg white 2 tbsp. cold water 2 medium cantaloupes Combine the sugar & the water in a saucepan and stir over low heat until the sugar is dissolved. Bring to a boil and boil 5 minutes. Meanwhile soak the gelatin in the cold water for 5 min. and add to the hot sugar syrup, stirring until the gelatin is dissolved. Add the lemon juice, mint extract and
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