Photo: Cala
Ingredients
- one pint of strawberries
- one pint of water
- one-half glass currant jelly
Directions
1
One pint of strawberries and one pint of water; cook together until the strawberries are soft, then add one-half glass currant jelly. When the jelly is dis- solved, strain, thicken with a scant teaspoonful of corn starch. Cook for ten minutes, and, if necessary, strain again. Serve very cold in bouillon cups, with chipped ice.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive