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KISIEL (Dessert), Russian
Stew berries in water and strain well. In 1 cup of cooled strained juice dissolve cornstarch. Place the remaining juice on low heat and gradually add sugar and dissolved cornstarch. Stirring constantly, cook until the mixture becomes quite thick and comes away from the sides of the pan. remove from the stove and pour kisiel into a glass dish. Cool and chill in refrigerator for about 1 ½ hours. Serve with cream and sugar.
Contributed by Mrs. Helen Semchevsky, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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