Ingredients
- 1 cup water 1 qt
Directions
1
¼ oz. gelatine 1 cup water 1 qt. dark stock, uncleared
2
Mold in small cups and serve in soup plates or on small plates, surrounded with soup crackers and halves of nuts with fringed celery.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg