Quick and easy to prepare, this attractive, refreshing fruit jelly is an ideal dessert for a summer lunch. Canned oranges, cherries and apricots are better in this recipe as fresh ones may retard the setting process.
½ oz. gelatine
2 tablespoons cold water
2 fl. oz. boiling water
2 fl. oz. lemon juice
8 fl. oz. ginger ale
1 tablespoon sugar
4 oz. canned mandarin oranges, drained
4 oz. canned morello cherries, drained
1 eating apple, peeled, cored and diced
1 banana, thinly sliced
6 oz. canned apricot halves, drained
In a small bowl, soften the gelatine in the cold water for 5 minutes.
Pour the boiling water into a medium-sized mixing bowl. Stir in the softened gelatine and continue stirring until the gelatine dissolves.
Stir in the lemon juice, ginger ale and sugar. Set the bowl aside for 1 hour, or until the jelly is just beginning to set.
Fold in the oranges, cherries, apple, banana and apricots. Pour the mixture into a 2-pint mould and place it in the refrigerator.
Leave for 3 to 4 hours, or until the jelly is completely set.
Remove the mould from the refriger- ator and dip the base quickly into hot water. Place a serving dish, inverted, over the top of the mould and reverse the two. Serve at once.