To-day's Recipe PEACH JELLIES
Take 2 dessertspoons (Joz.) gelatine, } cup lemon juice, i cup sugar, 6 peach halves (from stewed peaches), J cup boiling water, li cups peach juice (from stewed peaches), -J cup chopped walnuts. Dissolve gelatine in hot water. Add lemon juice, peach juice and sugar, and stir well. Pour a little jelly mixture into 6 individual moulds or small cups. Put a peach half into each mould so that hollow is uppermost. Put chopped nuts into the hollow of each peach. When rest of jelly is just beginning to thicken pour it over the peaches. (If desired, a few drops of cochineal may be added to jelly.) When set turn jellies out on to individual plates or glass dishes. Decorate with whipped cream and chopped nuts.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DOM19350215.2.28.6
Bibliographic details
Dominion, Volume 28, Issue 121, 15 February 1935, Page 4
Word Count
129To-day's Recipe PEACH JELLIES Dominion, Volume 28, Issue 121, 15 February 1935, Page 4
Using This Item
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.