CATHEDRAL WINDOWS

Here is a recipe for gelatin.

1 pkg. lime Royal Gelatine
1 pkg. lemon Royal Gelatine
1 pkg. peach Royal Gelatine
1 pkg. raspberry or strawberry Royal Gelatine

1. Pour contents of each pkg. in separate containers.
2. Boil 11/2 cups water with 2 Tbsp. sugar for each kind of gel.
3. Pour the boiling water into gelatine and mix well till gelatine
is dissolved. Cool and place in refrigerator overnight.
Cut into cubes.

Next day:
1. Melt 2 envelopes unflavored gelatine in 1/4 cup water to soften.
Meanwhile, boil 3/4 cup water with 1/2 cup sugar. Put off fire and
add gelatine and mix well. Set aside to cool.
2. Whip 2 cans of All Purpose Cream with 6 Tbsps confectioners sugar
until thick and fluffy. Then pour slowly the unflavored gelatine w/c
is of egg-white consistency to the cream and continue beating for 1 or 2 mins.
Stop mixing and add and fold gently the the cubed colored gelatines.
Pour into a mold and chill for at least 5 hours before serving.


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