Gelatin Fruit Dessert
In making gelatin desserts, use leftover bits of fruit
and substitute fruit juice for part of the hot water.
If much fruit juice is used, reduce the amount of sugar.
When jelly begins to thicken, add fresh or canned fruit.
(Use cherries, oranges, grapes, apples, bananas, cooked pineapple,
alone or in combinations.
Turn into mold that has been rinsed in cold water and chill until set.
To unmold, immerse mold just to the top for a second in warm water,
or wrap a hot cloth around the mold, slightly loosen the jelly at the top
edge with a knife, then place dish on top of mold, invert, and
carefully remove mold.
Serve fruit gelatin with top milk or coffee cream.