1935 For home use Angostura Bitters recipe book (3rd edition)

Fruit Dishes,Jellies, Ices, etc* "Angostura"introduces a delightful possibility by way oftonic and flavour addition to fruits and fruit dishes.

The following suggestions will be very attractive to Jtnost palates, and afford an added and healthful enjoyment not to be satiated by continued indul gence.

In some of these recipes we list the ingredients and give, underneath, the method of procedure. We mention this in a precautionary way,as in those cases the whole of the instructions should be read before mixing is commenced.

FRUIT MOULD In a separate basin, make a lemon or an orange jelly (see page 33). Stand a mould in water, and dip thin slices of fruits, almonds or pistachios in the jelly just before it begins to set and arrange on the bottom and sides of the mould according to some design. Carefully add a spoonful or two ofthe jelly to hold the nuts orfruitin place and allow to set. Then addfruitand jelly alternatelyto fill the mould, taking CMe that each layer is firm before adding another one. Sliced bananas, grapes skinned and seeded, sliced cherries, figs cut in shreds, peaches, apricots and orange slices front which the membrane has been removed, either singly or in combination are good. Serve with whipped cream or custard. FRUIT SALAD The addition of a few drops of"Angostura"to the ever popular Fruit Salad will effect a subtle, delicate, and pleasing distinction. GRAPE FRUIT With a table knife cut the grape fruit in half, crosswise. With a grape fruit knife, specially made for the purpose, remove the pips and disengage the fruit in each"slice" from the surrounding peel and membrane. Served in this way in the entire half, the loosened slices can readily be extracted by a spoon. A little before serving sprinlde each half with fine sugar and add 4 or 5 drops of "Angostura"on top. GRAPE ICE To ijlb.ofgrapes add 2lb.ofsugar and IJ pints ofwater, and place over a slow fire, skimming and stirring contin ually. Bring to the boil and pass through a ^e sieve, leaving skin and pips behind. Squeeze the juice of 3 lemons and i orange into the mixture and allow to cool. When cold add 2 teaspoonfuls of Angostura Bitters and freeze in the usual way. If this is to be served in glasses add the stiffly whisked whites of4 eggs when the mixture is about half frozen. Sufficient for 10 or 12 persons.

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