Roast Beef Browned Potatoes
Gravy
Bettina's Jelly Pickle
Bread Grapefruit Marmalade
Date Loaf Cake Sliced Oranges
Coffee
BETTINA'S RECIPES
(All measurements are level)
Bettina's Jelly Pickle (Four portions)
2 t-granulated gelatin
4 T-cold water
¾ C-vinegar from a jar of sweet pickles
2 T-sweet pickles, chopped fine
1 T-olives, chopped fine
1 T-spiced peach, chopped fine
1 T-pickled melon rind
Soak the gelatin in cold water for ten minutes. Heat the vinegar and when very hot pour into the gelatin mixture. Stir until dissolved. When partially congealed so that the fruit will not stay on the top, add the pickles, olives, peaches and rind. Pour into a well-moistened layer mould or four small ones. Set in a cold place one hour. Unmould.
Grapefruit Marmalade (One and one-half pints)
6 grapefruit
4 lemons
1 orange
1 lb. sugar for each lb. of fruit
6 C-cold water for each lb. of fruit
Wash the grapefruit, lemons and orange carefully. Cut each in quarters. Slice the quarters through the rind and pulp, making thin slices. Weigh the fruit, and for each pound allow six cups of cold water. Allow to stand with the water on the fruit for twenty-four hours. Let all boil gently until the rind is very tender. No particular test can be given for this, as some fruit is much tougher than others. Set aside for four hours. Drain off the liquid. Weigh the fruit mixture, and for each pound allow a pound of sugar. Let cook slowly until the mixture thickens or "jellies" when tried on a dish. Be careful not to get the mixture too thick, as it will thicken somewhat more upon cooling.