The Worcester salt cook book

soak gelatin in cold water or broth 5 minutes. Add hot broth and stir un- til gelatin is dissolved, add salt* and cool. Pour a thin layer of this mixture into a cold wet mold, and let it stiffen slightly. Add some of the vegetables and chicken meat, more jelly, etc., continuing until all ingredients are used. Chill until firm, unmold on let- tuce leaves and garnish with parsley or watercress and mayonnaise. 18 « Chicken and Orange Aspic (D) Meat of a 1% teaspoon cooked 5 Ib. white pepper chicken 1 chopped 1 tablespoon pimiento gelatin 1 small finely 2 tablespoons chopped cold water onion 34 cup chicken 34 cup cream stock whipped 1 teaspoon salt* To the finely cut chicken meat, add the gelatin which has been soaked in the cold water, dissolved in the hot chicken stock and cooled. Add the salt*, pepper, pimiento and onion, mixed together with the whipped cream. Make aspic as follows: « Aspie (D) 2 tablespoons 2 cups boiling gelatin orange juice 14 cup cold orange juice Soak gelatin in cold orange juice and dissolve in boiling orange juice. Strain. Decorate a large mold with sections of orange, cover with cool aspic and allow it to nearly jell, then put in the chicken mixture. Cover with the rest of the aspic and chill. Serve on a bed of cress or chiccory with mayonnaise, garnished with orange slices, maraschino cherries and walnut meats. « Fruit Salad with Cheese Dressing (*) 2 grapefruit 34 cup seeded ¥% cup chopped Tokay grapes pecan meats Lettuce Combine the grapefruit sections, nut meats, and seeded grapes. Arrange on lettuce and add a cheese dressing made by combining the following in- gredients: 4 tablespoons 1 teaspoon salt* salad oil , teaspoon 114 teaspoons paprika vinegar 1 tablespoon V¥g teaspoon finely chopped pepper Roquefort 1 tablespoon Cheese grapefruit juice Beat with a fork until thoroughly blended. *Worcester Salt « Stuffed Egg Salad Hard boil as many eggs as needed, cut in halves the long way, remove yolks, mash fine and mix thoroughly with a little salt* and pepper, dry mustard and cayenne, and moisten with vinegar and olive oil; refill whites, sprinkle with paprika and serve on lettuce leaves. Serve with mayonnaise or French dressing. « Carrot Salad (D) l cup grated 1 tablespoon raw carrot lemon juice lcup chopped Y% teaspoon salt* raw cabbage Mayonnaise or celery, or or boiled cabbage and dressing celery com- Lettuce leaves bined Mix the ingredients well and serve on crisp lettuce leaves. The grated carrot may be served alone on lettuce or may be combined with cold boiled peas, with chopped nuts and apples, or with onions and radishes. « Pear Salad (D) 6 pears Y% cup broken 6 stalks celery walnut- Mayonnaise meats and Salt* and pepper stoned olives, chopped Lettuce leaves Select well-formed pears and cut off a bit of the broad end so that the pear will stand steadily on the plate. With a potato-ball cutter remove the cen- ter, leaving enough of the pear to make a thick cup. Cut the celery into dice, add broken walnut meats and chopped olives and mix all together with mayonnaise, adding a pinch of salt* and pepper. Fill the pear cups and serve on lettuce leaves. « Coconut, Celery and Apple Salad (D) 1%cups mixed 4 tablespoons diced tart oil apples and 4 tablespoons celery orange juice % cup shredded Salt* coconut Paprika Lettuce leaves Currant or plum jelly 1 tablespoon lemon juice ein: ‘ 19 Mix the apples, celery, and coconut. Sprinkle with the lemon juice. Add a French dressing made with the oil and orange juice, with salt* and paprika to taste. Line a salad bowl with lettuce leaves and pile chilled salad in center. Dot with currant or plum jelly. « Tomato and Cheese Jelly (D) 2 tablespoons 1 cup grated gelatin cheese 2cups tomato %cup cold juice water 1small bay 1 small onion