XI. Grape Juice Desserts
Reading edition
Grape Gelatin Parfait (Six portions)
(Delicious after a heavy meal)
Two level tablespoons granulated gelatin One-third cup cold water One cup grape juice Two tablespoons lemon juice One-half cup orange juice One-half cup sugar Two cups stiffly-whipped cream
Soak the gelatin in the cold water for five minutes. Heat the grape juice to the boiling point and pour over the gelatin mixture. Stir until dissolved. Add the lemon juice, orange juice and sugar. Set in a cold place until the mixture becomes stiff around the edges.
Beat for three minutes with a Dover egg-beater, add the whipped cream, and beat for one minute more.
Pile lightly in glass sherbet cups. Set in a cold place for one hour or more. Serve.
Grape Juice Gelatin (Four portions)
(One of the uses to which Bettina puts her home-made grape juice.)
Two level tablespoons granulated gelatin One-third cup cold water One-half cup boiling water One cup grape juice One-fourth cup sugar One-fourth cup lemon juice
Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until the gelatin is dissolved. Add the grape juice, sugar and lemon juice. Pour into a moistened mold. Set in a very cold place for an hour or more. Unmold and serve with whipped cream.
