Liz's Recipe for Jello a la la Brea

Assorted fruit too much
Gelatin too little
The exact amounts can vary as long as these simply proportions remain constant. In its classic form one should make roughly a metric ton, but this can be scaled up or down depending on one's needs.

Boil gelatin until dissolved, cool very briefly; mix with fruit in large vat (a horse trough will do); pour into industrial size pan and store in a warm place until ready to serve.

SERVE in cups with straws or apply thickly with a paint brush or roller using quick even strokes.

Helpful hints: if left uncovered, the jello can also double as an effective hornet trap.

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