Reference > Farmer's Cookbook > COLD DESSERTS > Jellied Walnuts
  Jellied Prunes Apricot and Wine Jelly  

Jellied Walnuts

1/4 box gelatine or
1/3 cup boiling water
1 tablespoon granulated gelatine
3/4 cup sugar

1/2 cup Sherry wine
1/4 cup cold water
1/2 cup orange juice
3 tablespoons lemon juice

Make same as other jellies and cover bottom of shallow pan with one-half the mixture. When nearly firm, place over it, one inch apart, halves of English walnuts. Cover with remaining mixture. Chill, and cut in squares. Serve with whipped cream sweetened and flavored.

  Jellied Prunes Apricot and Wine Jelly  
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