1/2 cup grape jam
1/4 teaspoon salt
1 cup heavy cream, whipped
2 tablespoons lemon juice
2/3 cup milk

Beat jam until smooth, stir in lemon juice and salt, and gradually add milk, while beating; fold in whipped cream, and freeze.

As mixture begins to set, beat again, and freeze until firm.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Renoir, late 19th century.

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