Evening Republican, Volume 18, Number 209, Rensselaer, Jasper County, 4 September 1914 — Jellied Peaches. [ARTICLE]

Jellied Peaches.

Drain the sirup from a jar of peaches and cut the fruit into small pieces. Measure the sirup, and if there is not enough to make one pint, add enough water to make the desired quantity. Heat the sirup to the boiling point, stir in one tablespoonful of granulated gelatin, softened in onehalf cupful of water. Stir until dissolved, add one tablespoonful lemon juice, let stand in a cool place until it begins to thicken, then add the peaches, turn into a mold and let harden. Serve with whipped cream.