| 1 | A light, sweet, gelatinous pudding of very delicate texture, totally unlike a typical gelatin dessert - jello it is not. |
| 2 | Have large cooled bowl or (preferably) 9" x 9" glass dish ready for gelatin mixture. |
| 3 | Add agar-agar to boiling water and stir until thoroughly dissolved. |
| 4 | (watch for burning on bottom). |
| 5 | At this stage, agar-agar will impart noticeable odor, but it does not carry through to finished dish. |
| 6 | Add evaporated milk and sugar; bring back to boil and boil for 1 minute, stirring constantly. |
| 7 | Add almond extract. |
| 8 | Slowly add hot water, continuing to stir until sugar is completely dissolved. |
| 9 | As soon as mixture returns to boil, turn off heat. |
| 10 | Pour mixture into bowl for setting. |
| 11 | When it has cooled slightly, cover and refrigerate for at least 2 hours. |
| 12 | Turn jellied mixture out onto flat plate, then cut it in 1" squares. |
| 13 | Place squares in individ- ual serving bowls with mandarin orange wedges and their juice. |
| 14 | Cover and return to refrigerator until ready to serve |
