Almond Float - cooking recipe

Ingredients

4 envelopes Knox gelatine
1 large can evaporated milk
4 c. water
1 1/2 c. sugar
4 tsp. almond extract

Preparation

Dissolve gelatine in 1 cup of water.
Heat evaporated milk, 3 cups water and sugar to just below boiling point.
Add gelatine to hot mixture and stir until mixed.
Cool, then add extract.
Pour into 9 x 13-inch pan and refrigerate until set.
Cut into cubes and serve mixed with desired fruits - fruit cocktail, mandarin oranges, lychee, peaches are suggested.