Chivers selected recipes

Dissolve jelly in 2 pt. water. Stir in vinegar and seasoning. Cool, and when beginning to set whip until stiff and frothy. Fold in grated cheese and mayonnaise and set in individual moulds. Turn out and serve with fingers of toast if desired. EGG ASPIC 1 pt. Chivers’ Aspic Jelly 3 hard boiled eggs Make up Aspic as directed on packet. Separate yolk from white of eggs and set alternate layers of yolk and white in Aspic Jelly in individual moulds. Turn out and decorate with egg. TOMATO SAVOURY 14 Ib. tomatoes 1 egg 1 pkt. Chivers’ Aspic Jelly White of egg Grated cheese Skin tomatoes and scrape the centres out of them. Fill the hollows with a mixture of grated cheese, egg, and centre of tomato. Make up the jelly and allow to set. When set, chop into small pieces and arrange round tomatoes in small individual dishes. CRAB SALAD 1/ pt. Chivers’ Aspic Jelly Lettuce Make up Aspic Jelly as directed on packet and set a little in the bottom of six individual moulds. Decorate with crab. Chop remaining crab finely and mix with seasoning and add to the well whisked jelly. Fill the moulds with this mixture, and when set turn out on to lettuce leaves. 1 tin crab 86 FISH IN ASPIC 1 small haddock or any left over steamed ot boiled fish +4 pt. Chivers’ Aspic Jelly Few lettuce leaves 2 or 3 tomatoes Fillet and break up the fish. Make up the jelly and whisk until stiff. Fold in fish with a little seasoning. Pile on to lettuce leaves and serve with tomato, GLAZED SOLE 1 Beng boiled egg 3 fillets of sole 1 tomato 1 pt. Chivers’ Aspic Jelly Mix chopped egg thoroughly with the tomato juice. Roll the fish with a centre of stuffing. Bake in milk in the oven. When cooked, arrange in a row in a dish, and when cold coat thickly with aspic. The aspic should be made up to only 3 pt. and should be almost setting when added to the fish. 88 MACEDOINE RING 1 small tin Chivers’ Macedoine of Vege- 1 pt. Chivers’ Aspic Jelly — tables Ye cup minced ham or any meat Make up aspic as directed. Drain the macedoine from the liquor and mix half of this into the aspic jelly when the latter is nearly cold. Set the mixture in a ring mould. When set turn out and fill the hollow centre with a mixture of macedoine and ham. 89 SALMON SLICES 1 small tin salmon 1 tablespoonful breadcrumbs Little vinegar Small piece of cucumber pt. Chivers’ Aspic Jelly Make up aspic as directed on packet and set half of it in a flat dish. Mix salmon with breadcrumbs, seasoning, and vinegar, and spread thickly on the layer of jelly. When the remaining aspic is nearly cold pour on to the salmon. When cold cut into fancy shapes and serve with thin slices of cucumber. - {Illustrated on front cover) 90 PORK OR OTHER MEAT PIE 14 lb. uncooked pork or other meat Chivers’ Aspic Jelly 14 lb. well-boiled rice Cut up the uncooked meat and stew with half a teacupful of water in the oven or ina double saucepan. When tender, place in the centre of a pie dish with a border of well-cooked rice round the meat and lay over it slices of tomato, adding the gravy that has stewed from the meat. Cover with pastry, making a hole in the top, and bake. When nearly cold, pour in through the hole sufficient warm aspic jelly to fill the dish. Stand in a cool place to set until required for the table. 91 CHICKEN OR GAME IN ASPIC JELLY Pieces of a chicken, rabbit or any kind of game Tomatoes 1 ee oe Chivers’ Aspic Jelly Proceed as in above recipe and when turned out decorate with sliced tomato, cress or other salad. ASPIC SALAD 1 pt. Chivers’ Aspic Jelly 2 hard-boiled eggs Salad Tomatoes