by Julia Percivall and Pixie Burger. Prentice-Hall, 1971
Food for Fever. As the
fever lifts, and solid food becomes a possibility once more, those best
suited are stewed fruit, tender stewed vegetables, soup, mashed
potatoes, and light sweets such as apple jelly.
1 cup water
2 tablespoons sugar
dash of cinnamon
4 envelopes of gelatin, dissolved in water
gelatin dessert mix
1 cup boiling water
1 cup apple purée
and chop apples. Stew together with water, sugar, lemon section, and
cinnamon until soft. Put the mixture through a sieve, add melted
gelatin, and pour into a mold. Cool before serving.
|A quick adaptation may
made by adding a cupfil of the apple mixture to
a package of ready-made gelatin dessert.
Simply substitute the sieved
apple purée for one of the cups of water required by the
Add boiling water to the gelatin and mix well. Then add the apple
(If the purée is exceptionally thick, an addition
¼ to ½ cup water will
prevent the jelly from being too firm.) Cool to set before serving.
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