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Grapefruit Aspic

(by Prudence Wright Holmes)


3 T. gelatin

1 c. cold water

1 c. hot water

1 c. sugar

1/2 c. slivered almonds

3 fresh grapefruit, cut into segments, reserving juice

20-oz. can crushed pineapple, well drained, reserving juice

Soften gelatin in cold water.

Add hot water and sugar.

Stir until dissolved.

Add almonds, grapefruit segments, and drained pineapple.

Measure reserved grapefruit and pineapple juices, and add any water necessary to make 3 1/4 cups.

Add this liquid.

Pour into 1/2-cup molds or cups and refrigerate until firm.


(Read I Could Have Danced All Night, the story that accompanies this recipe.)

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