Apricot Ice In Jelly Cups Recipe

Instructions

1. Mix one pint of apricot pulp, the juice of two oranges and one lemon, the grated rind of the lemon and one pint of syrup (made by cooking for ten minutes two cups of sugar and one cup of water).
2. Freeze in the usual way.
3. For the jelly cups, make a lemon jelly by softening one ounce of gelatine in one-third of a cup of cold water, add a pint of boiling water, stir until dissolved.
4. Add a cup of sugar, and when cool the grated rind of a lemon and the juice of four.
5. Stir in enough spinach green to give a pretty green tint.
6. Mold in little border molds or patent charlotte russe molds.
7. When firm turn out and fill the hollow centers with the ice, which may be topped with a spoonful of whipped cream or sprinkled with candied mint leaves.