Boston Cooking-School cook book

Set individual molds in pan of ice water. Pour in aspic 44 inch deep. When firm, decorate bottom and sides of mold with vege- tables. Add aspic, and when firm, fill mold 3 full of vegetables. Add aspic to fill. Chill thoroughly. Unmold, arrange on lettuce. Serve with Mayonnaise. * French Dressing, p. 486. Mayonnaise, p. 490. 520 THE BOSTON COOKING-SCHOOL COOK BOOK JELLIED VEGETABLE RING 1 tablespoon granulated gelatine, soaked in 4 cup cold water 1 cup boiling water 14 cup sugar Y cup vinegar 2 tablespoons lemon juice 1 teaspoon salt 1 cup celery, cut in small strips 14 cup shredded cabbage 1g cup cucumber cubes 14 cup cooked green peas 4 cup cooked beets, cut in fancy shapes Horse-radish Cream Dressing (p. 493) Watercress or lettuce Dissolve soaked gelatine in boiling water. Add sugar, vinegar, lemon juice, and salt. Strain, cool, and when beginning to stiffen, add vegetables. Turn into ring mold, and chill. Unmold, fill center with dressing, and garnish with salad green. GINGER ALE FRUIT SALAD 2 tablespoons granulated gelatine, soaked in 2 tablespoons cold water ¥% cup boiling water V4 cup lemon juice 2 tablespoons sugar Few grains salt 1 cup ginger ale 44 cup Malaga grapes, skinned, seeded, and cut in halves ¥% cup celery, thinly sliced ¥ cup apple, cored and cut in Julienne-shaped pieces 4 cup pineapple cubes 2 tablespoons chopped, candied ginger Dissolve soaked gelatine in boiling water. Add lemon juice, sugar, salt, and ginger ale. When mixture begins to set, fold in other ingredients. Turn into border mold and chill. Unmold, garnish, fill center with Mayonnaise.* Other combinations of fruit may be used with this ginger ale jelly foundation. PINEAPPLE AND CUCUMBER SALAD 4 cup cucumber, pared, chopped, and drained ¥ cup crushed pineapple, drained 114 tablespoons granulated gelatine, soaked in 14 cup cold water and dis- solved in Y4 cup boiling water 4 cup sugar V4 cup vinegar % cup pineapple juice 1 tablespoon tarragon vinegar 1 tablespoon lemon juice Few grains salt Lettuce Mayonnaise * Combine sugar, vinegars, and fruit juices. Add salt. Heat to boiling point, add dissolved gelatine. Cool, add cucumber and * French Dressing, p. 486. Mayonnaise, p. 490. SALADS 521 pineapple. Mold, chill, remove from mold, and arrange on lettuce with Mayonnaise. One-fourth cup chopped celery and 14 cup chopped nuts may be used in place of cucumber. EAST INDIA SALAD 14 pound cream cheese Milk or cream to moisten i tablespoon granulated gelatine, 4 cup grated cheese soaked in 1 cup whipped cream 1 tablespoon cold water and Salt dissolved in Paprika 1 tablespoon boiling water Curry Dressing (p. 487) Work cream cheese until smooth. Moisten with milk or cream. Add grated cheese, cream, and dissolved gelatine. Season highly. Turn into oiled border mold. Chill, unmold, arrange on lettuce, fill center with lettuce, and serve with Curry Dressing. MACEDOINE OF CHICKEN 3 tablespoons gelatine, soaked in 6 hard-cooked eggs 3 tablespoons cold water 11% cups chopped, cold, cooked 3 cups hot Chicken Stock (p. 151) chicken 14 cup vinegar Mayonnaise * or Cooked Dressing Salt and cayenne (p. 493) 1 cucumber, chopped Dissolve gelatine in stock. Add vinegar and season highly with saltand cayenne. Put in center groove of melon mold 4 slices hard- cooked egg. Add stock to cover. Let stand until set, then add cucumber, rest of egg chopped, and chicken. Pour on remaining stock. Chill thoroughly, remove from mold, garnish with dressing. Crab meat, salmon, or ham may be used instead of chicken. CRAB MEAT AND PINEAPPLE SALAD 2 teaspoons granulated gelatine, 1 tablespoon tarragon vinegar soaked in 4 cup Mayonnaise * 1g cup Chicken Stock (p. 151), or Vg cup grapefruit pulp grapefruit juice i V4 cup pineapple, crushed or cubed 1 cup crab meat