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Grapefruit à La St. Patrick

1 ounce (2 tablespoons) gran- ¾ cup sugar ulated gelatin

1 cup ice-water

½ cup cold water

2 cups grapefruit pulp and

½ cup boiling water juice

Maraschino cherries

Fresh mint

Keep the grapefruit skins, in halves. Simmer a few sprigs of extracted. fresh mint in the boiling water until the flavor is Follow the standard directions for making jelly. When jelly is firm, cut it into cubes, pile the cubes in the grapefruit shells and garnish with sprigs of mint and cherries.