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M. J. Delaney cookbook, 1933
Page 85
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Dissolve Jell O in warm apricot juice and water. Add salt and pour over apricots. Chill. When slightly thickened, turn into cold pie shell. Chill until firm. Top with whipped cream and sprinkle with shredded cocoanut, if desired. Sugarplum Mold Dissolve 1 package Cherry Jell O in 1 pt. warm water. Turn into mold. Chill until firm. Unmold. Serve with border of glazed fruit. Serves 4 (To prepare fruit, simmer half rings of canned pineapple and soaked
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Dissolve Jell O in warm apricot juice and water. Add salt and pour over apricots. Chill. When slightly thickened, turn into cold pie shell. Chill until firm. Top with whipped cream and sprinkle with shredded cocoanut, if desired. Sugarplum Mold Dissolve 1 package Cherry Jell O in 1 pt. warm water. Turn into mold. Chill until firm. Unmold. Serve with border of glazed fruit. Serves 4 (To prepare fruit, simmer half rings of canned pineapple and soaked
Szathmary Culinary Manuscripts and Cookbooks
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