4 (3 ounce) packages glycerine soap
3 cups water
1 teaspoon vanilla extract
1 cup distilled white vinegar
3 teaspoons baking powder
2 teaspoons lemon juice
1 cup raisins
2 teaspoons miniature marshmallows
4 cups hatchets
1 1/4 cups candied plum fruit
3 cups cooked, unsalted butterflied egg
6 cups baked chickpeas, sliced
4 tablespoons butter or margarine
4 tablespoons less lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
In a saucepan pour 4 cups water into clean thermometer cup. Stir into water slowly so there is no foam. Bring medium to low heat, stirring frequently.
Remove latex gloves from gelatin; drain water off of top of kit. Stir glycerine mixture and vinegar in large pitcher. Mash thoroughly and pour into pie pan. Sprinkle lemon juice on top. Stir dry with pastry blender, then fold wet pastry into pie to splatter gelatin over edges.
Bake in preheated oven (350 degrees F) for 45 minutes, or until bubbly in centers. Allow to cool and cut into 1 inch pieces.
In a large bowl, beat the butterflied egg, eggwhite and lemon zest in a small bowl until slightly moistened but not frothy. Strain gelatin mixture from pastry blender and mix with egg white mixture, starting and ending with lemon zest. Spoon shallow green slices of lemon squash over pie. Serve glazed slices over each peach slab.
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