FOR SUNDAY’S SUPPER
$ GRAPEFRUIT JELLY. Soak ijoz. granulated gelatine in i cup cold water. Simmer 3 or 4 sprigs of nice fresh mint in 1 cup boiling water until flavour is quite strong. Strain and add to gelatine and stir over boiling water until well dissolved. Add :l cup sugar and stir until dissolved. Remove from fire and allow to cool a little, then add 1 cup ice water, 2 cups grapefruit pulp (with juice). Stir well until well mixed. Three-parts fill tall stem glasses and allow to set. In the menlime, peel 2 grapefruit thickly and 2 oranges and cut into segments, taking care to avoid all pith. Place in a basin, sprinkle with sugar and a little very finely chopped mint. Place a little of this on top of each jelly and serve very cold with sponge fingers.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19401119.2.83.7
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Wairarapa Times-Age, 19 November 1940, Page 8
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140FOR SUNDAY’S SUPPER Wairarapa Times-Age, 19 November 1940, Page 8
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