JELLIED FRUIT SALAD

NZ Truth, Issue 1262, 6 February 1930, Page 21

JELLIED FRUIT SALAD

MAKE the jelly from a pint package m of orange jelly, using the juice from a tin of peaches, instead of water, and adding a tablespoonful of lemon juice. Leave until quite cold. Skin quarter pound of grapes, peel and slice four bananas, slice the peaches. Put a layer of the mixed fruits m a glass dish, cover with jelly. Leave on ice or stand m cold water until set. Then add the remainder of "the ■'"fruit, cover with the jelly, ' and leave until quite set. Whip a gill of cream, pile it m a pyramid on the jelly, and surround with quarter pound of crystallised fruit rings. .