Violet Jelly (Jello)

From a
1902
cook book
*********

.

Take 1 Qt. of Water
and 1 c. of Granulated Sugar
and boil to a Clear Syrup
for 2 minutes.
Then throw in a double handful of
Stemmed Violets,
and slowly simmer on the back of the stove
for 15 minutes;
strain,
dissolve 1 Tbsp. of Gelatin
in a little cold Water,
and mix with the syrup,
then strain again.
Put in enough Violet Coloring
to make it the natural Violet Tint,
and pour in a ring mould to harden.

.

In serving,
turn out on a round dish
and fill the centre with
a pyramid of Whipped Cream,
and put Candied Violets about in it.
Surround the whole with
a wreath of the Fresh Flowers and Leaves.
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