MINT JELLY
Dissolve one package of lemon bromangelon and juice of one or two lemons to taste in one pint boiling water. Cool to consistency of syrup. Add the strong tea of one cup of fresh mint, pour in individual moulds, and set on ice to congeal. Serve with roast lamb.
Mrs. L. S. Rosenberg
CELERY SALAD
Dissolve one package lemon bromangelon in one pint of boiling water; when cool place on ice. Chop fine one cup of celery and one cup of walnuts together. When bromangelon is of syrup thickness, pour into a square pan the depth of one-half inch; on this place a layer of celery and nuts. Fill the pan, alternating, having the bromangelon on top. Set on ice to congeal. Serve with mayonnaise dressing.
Mrs. M. Levy
WINE BROMANGELON
One package lemon bromangelon, one package orange bromangelon, one pint boiling water, one pint Rhine wine, one pony glass cognac, one-half pony glass fine Jamaica rum, a little cinnamon bark. Boil the bark; with the water in which the bark has been boiled dissolve the bromangelon. When perfectly dissolved add the wine, brandy, rum. Set away to cool.
Mrs. H. Frauenthal