1/2 lb. sultana grapes (large)
1 pkt. green lime jelly
2-3 tablespoons crème de menthe
1 bottle dry ginger ale (1 pint)
Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.
Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.
[The fate of the crème de menthe is unknown. Did the cook drink it?]
2009: celebrating a blogging anniversary by revisiting some classics.