Grapefruit Gelatin Ring
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 tbsp unflavored gelatin
3 1/2 cans canned or fresh grapefruit juice
1/4 tsp salt
1/4 cp sugar
3 cps drained grapefruit sections
1/4 cp sliced olives
1 - Sprinkle gelatin in 1 cp cold grapefruit juice in upper part of enamel or glass double boiler.
2 - Pour over boiliong water.
3 - Stir until dissolved.
4 - Add salt, sugar, and remaining juice.
5 - Place several whole grapefruit sections and olive slices in design ib bottom of 5-cup ring mold.
6 - Cover with small amount of the gelatin mixture.
7 - Chill until almost firm.
8 - Chill renmaining gelatin until consistency of unbeaten egg white.
9 - Fold half of remaining grapefruit sections into the gelatin with the remaining olive slices.
10 - Spoon into mold on top of gelatin.
11 - Chill until firm.
Makes 8 to 12 servings.
Lime gelatin: Follow above recipe. Use 2 1/2 cps canned or fresh
grapefruit juice and 1 cp fresh lime juice. Increase sugar to 6 table-
This is one of the most adaptable and useful salad rings. Filled
with seafood salad, it makes an inviting, appetite-stimulating picture.
In place of olives, add sliced candied mint cherries for a sweeter salad
ring. Perfect for Waldorf salad or other fruit combinations. Or fill center
of ring with cottage cheese mixed with chopped fruits and nuts. Garnish
platter with cold, crisp lettuce. Water cress is a happy addition.