By Helen Witty and Elizabeth Schneider
Modern cooks may quail at the notion of boiling a gelatin mixture actively for a considerable time, but in this recipe it works beautifully. Intrigued by a recipe in a gelatin pamphlet from the early part of the century, we tried the unorthodox method we found therein and adapted it for the making of an old favorite.
These sugar-sanded jellies, made with fresh citrus juice and rind, are particularly light and fresh tasting, sparkling clear and of a tender, not bouncy, consistency. A