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Jellied Fruit Soup




  1. Heat fruit juices to boiling.
  2. Add gelatin. Stir until dissolved.
  3. Pour into a shallow oblong mold.
  4. Chill until firm.
  5. Cut into small cubes.
  6. Serve in bouillon cups with crisp crackers.

6 servings

Source: The Household Searchlight - a recipe from 1941


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