The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

2½ cups water =Fruit and Mint Jelly= Make delicate lemon jelly with 1 cup of sugar. Pour some of it into the bottom of a mold, keeping the remainder hot. When cold, but hardly beginning to set, drop small pieces of grape fruit pulp into it and sprinkle with shredded fresh mint. Cover with more jelly. Next, place a layer of slices of red skinned apples around the edge with another sprinkling of mint. Have the next layer of green skinned apples, and finally cover with jelly. Follow general directions for cooling and unmolding. Other fruits may be used. =Beets in Jelly= Layers of sliced or diced boiled red beets may be molded with lemon jelly with pleasing effect. =Orange Jelly= ¼ oz. gelatine 1 cup water ½ cup lemon juice 1½ cup orange juice 1 cup water flavored with rind of orange ½-⅔ cup of sugar Heat sugar and water together until sugar is dissolved. The orange pulp need not be strained out of the juice. =Orange or Lemon Jelly with Strawberries= Press ripe whole, or pieces of strawberries into jelly quickly when just cold and beginning to set slightly. Serve with whipped cream garnished with slices of berries. Red raspberries may be used instead of strawberries. =Jelly in Orange Cups= Orange jelly with or without fruit may be molded in cups the size of orange cups, transferred to them at serving time and finished with a meringue or a fluff or with whipped cream. =★ Wedding Breakfast Salad= ⅛ oz. gelatine ½ cup water ½ cup pineapple juice ⅓ cup lemon juice ⅔ cup water ⅔-1 cup sugar 2 small oranges 2-3 bananas 1 cup very dry shredded pineapple Heat the sugar and water together, remove from fire, add the lemon and pineapple juice and gelatine; then the fruit which has been cut into small pieces. Put into molds and set on ice. Use the day it is made. Serve plain or with whipped cream. I once saw this salad served with two orange cups tied together with baby ribbon the color of the bride’s dress, having the