Heat grape juice and add to gelatin, with syrup, mashed plums, salt and lemon juice. Cool. Pour 1/2 gelatin mixture into 1-1/2 quart mold and chill until firm. When remaining gelatin thickens like raw egg white, beat in cream cheese until frothy. Pour over firm gelatin mixture and chill until firm.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9,
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