Food For Thought STRAWBERRY JELLY PIE
(By
ALAN TREMAIN.)
This is a good recipe for the week-end. It can be served as a dessert for
dinner or cut up daintily for Sunday’s afternoon
tea. You will need an eight-inch flan tin lined, and cooked with sweet pastry for the pie shell. If you have any of the jelly mixture left over, keep it and serve it with ice cream later in the week. You will need: 1 strawberry jelly 1 cup boiling water i cup cold water 1 tablespoon lemon juice 1 pint packet of vanilla ice cream A sweet pastry shell.
Method.— Dissolve the jelly in boiling water. Add the cold water and lemon juice, slice up the ice cream and add to the jelly. Stir well till all is blended together. Cool until the mixture begins to thicken and pour in to the cooked and cooled sweet pastry shell. Leave in a refrigerator to set. Decorate with whipped cream before serving.
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Bibliographic details
Press, Volume CIV, Issue 30841, 28 August 1965, Page 2
Word Count
163Food For Thought STRAWBERRY JELLY PIE Press, Volume CIV, Issue 30841, 28 August 1965, Page 2
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