Twenty Ways With a Packet of Jelly #6

Welcome to your latest fix of jelly excitement.

I recently bought Elizabeth Craig‘s cookbook Simple Cooking from 1936 and thought it would be fun to try some of her austerity recipes.

“If you always keep a packet or two of jelly in your store-cupboard, you need never be at a loss for a simple sweet. Here are a few suggestions and recipes for making the most of a packet of jelly.”

Here’s Recipe #6 of the 20 which she lists:

“6. Prepare as usual, poor half into a shallow oblong dish. When almost set, dab alternately with halved walnuts and slices of banana, 1 inch apart. When set, pour remainder of jelly over. When set, cut out fruit and walnuts. Pile up in glasses, decorate with whipped cream.”

I have the bananas:

Some are straight and some are bent and there's nothing anyone can do about it.
Some are straight and some are bent and there’s nothing anyone can do about it.

I’m going to layer lemon jelly on top of lime here. I’ve made the lime jelly:

Lime jelly in an oblong dish, as instructed.
Lime jelly in an oblong dish, as instructed.

Time to do some dabbing of fruit and nuts on top:

Dabbing sliced banana and walnuts on top of lime jelly.
Dabbing sliced banana and walnuts on top of lime jelly.

It’s looking good:

Alternate banana and walnuts.
Alternate banana and walnuts.

Time to pour lemon jelly over the top:

Pouring lemon jelly over the top.
Pouring lemon jelly over the top.

A brief impatient wait and then it’s time to serve with some cream :)

Time for some cream.
Time for some cream.

Delicious. You’ll have to excuse me now. I have jelly to eat.

Delicious.
Delicious.

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