Ingredients
- 2 bunches fresh mint
- 1 pint boiling water
- 2 tablespoons gelatine in 1 cup cold water y2 hour
- 1 cup cold water y2 hour
- 3 lemons
- 1 inch
Directions
Wash 2 bunches fresh mint and pour over it 1 pint boiling water. Soak 2 tablespoons gelatine in 1 cup cold water y2 hour, then add the juice of 3 lemons, %. cup sugar and pour over hot mint water. Stir until dissolved. Strain and color with any good green coloring. Wet a mould, put in dishpan of ice water. Pour the jelly into the mould to a depth of 1 inch. When it is set, put in a layer of yellow sardines and pour on more jelly. Let this harden, then add more fish and jelly. Then wash and dry the inside leaves of one or more heads of let- tuce. Make a layer of these representing shells; pour on rest of jelly to make a smooth finish to mould. Set away to harden. Serve with mayonnaise and garnish with watercress.
Mrs. S. F. Klohs.