Boston Cooking-School cook book

Large Molds. A large mold may be garnished with fruit or cooked vegetables cut with French vegetable cutter, bits of pimiento, or truffle, etc. A ring mold may be filled with salad dressing or another salad; Tomato Jelly (p. 518) with Chicken Salad (p. 524), Grapefruit Jelly (p. 519) with mixed Fruit Salad (p. 515), Cucumber Jelly (p. 518) with mixed Vegetable Salad (p. 510), or Salmon Salad (p. 527), tc. * French Dressing, p. 486. Mayonnaise, p. 490. 518 THE BOSTON COOKING-SCHOOL COOK BOOK AVOCADO MOUSSE 2 cups avocado pulp 14 tablespoon gelatine, soaked in 1 teaspoon salt 14 cup cold water Few drops onion juice Vg cup boiling water 2 teaspoons Worcestershire Sauce 16 cup heavy cream, whipped 46 cup Mayonnaise* Mash avocado with silver fork, add salt, onion juice, and Worcestershire. Mix cream with Mayonnaise and add gelatine dissolved in boiling water and slightly cooled. Add avocado pulp and mold. Serve on lettuce with tomato wedges and Mayonnaise. TOMATO JELLY SALAD 2 cups tomato juice or liquid 14 cup mild vinegar ' from canned tomatoes 1% tablespoons lemon juice 1 tablespoon powdered sugar 2 tablespoons granulated gelatine, ~ Vs teaspoon salt soaked in Bit of bay leaf \4 cup cold water Lettuce, Mayonnaise,* etc. Heat 44 cup tomato juice with sugar, salt, and bay leaf. Add soaked gelatine, stir until gelatine dissolves, and strain. Add remaining tomato juice, vinegar, and lemon juice. Mold and chill. To suggest fresh tomatoes, mold in small cups. When firm, run knife around inside of molds so that surface will be rough. Unmold. Perfection Salad. As jelly begins to thicken, fold in 1% tea- spoons chopped onion, 14 cup shredded cabbage, celery, and 144 tablespoons pimiento or green pepper, finely cut. CUCUMBER JELLY 2 large cucumbers, peeled 1 cup cold water and sliced Few drops onion juice 114 tablespoons granulated 1 tablespoon vinegar gelatine, soaked in Few grains cayenne 1 cup cold water Salt and pepper to taste Green vegetable coloring Cook cucumbers and cold water slowly until soft. Force through purée strainer. Add gelatine, onion juice, vinegar, cayenne, salt, and pepper. Color green, strain, and mold. * French Dressing, p. 486. Mayonnaise, p. 490. SALADS » Se If desired, garnish with thin slices of cucumber shaped with small, round, fluted cutter. Arrange circular pieces of truffle on each. Arrange halved tomatoes around mold, each garnished with cucumber and truffle. Serve with Mayonnaise * colored with Tomato Purée (p. 191). GRAPEFRUIT JELLY SALAD 1 cup sugar 1 tablespoon lemon juice lg cup water Few grains salt 1 tablespoon granulated Lettuce gelatine, soaked in Mayonnaise * or 2 tablespoons cold water French Dressing * made with half 34 cup grapefruit juice lemon juice Boil sugar and water 3 minutes. Add soaked gelatine, fruit juices, and salt. Mold. Serve on lettuce with dressing. If desired, decorate with highly seasoned cream cheese forced through pastry bag and tube and sprinkle with chopped walnut meats. CRANBERRY JELLY SALAD 2 cups cranberries 1 cup sugar 1 cup boiling water ¥% cup finely cut apple or celery 114 tablespoons granulated 14 cup chopped nut meats gelatine, soaked in Mayonnaise * 14 cup cold water Lettuce Cook cranberries and water 20 minutes. Force through strainer. Add soaked gelatine, stir until gelatine is dissolved, and add sugar. When mixture begins to thicken, fold in apple or celery and nut meats. Mold and chill. Slice and serve on lettuce’ with Mayon- naise. MOLDED RUSSIAN SALAD Aspic Jelly (p. 425) or Cold cooked vegetables, Quick Aspic (p. 425) cut in fancy shapes Lettuce ‘ Mayonnaise *