Boston Cooking-School cook book

Dissolve gelatine over hot water. .Add vinegar and add slowly to Mayonnaise, beating thoroughly. Mix fruit and crab meat. Add to first mixture. Pack in oiled molds. Chill, unmold, and serve on lettuce. * French Dressing, p. 486. Mayonnaise, p. 490. 522 THE BOSTON COOKING-SCHOOL COOK BOOK JELLIED CHICKEN, CRAB MEAT, OR LOBSTER SALAD 1 tablespoon granulated gelatine, soaked in V4 cup cold water Y% cup celery, cut fine 34 cup Cooked Dressing (p. 493) or Cream Dressing (p. 494) 1 cup crab meat, lobster or chicken 4 cup chopped green pepper, pimientos, or stuffed olives Salt and paprika Dissolve soaked gelatine over hot water and add to dressing. Fold in crab meat, lobster shredded, or chicken, cut fine, and celery. Add peppers, pimientos, or olives, or some of each. Season to taste. Mold and chill. JELLIED SWEETBREAD AND CUCUMBER SALAD 1 sweetbread, parboiled (p. 320) with a bit of bay leaf, 1 slice onion, and 1 blade mace 14 tablespoon granulated gela- tine, soaked in Y% tablespoon cold water 11% tablespoons boiling water 1% tablespoons vinegar 14 cup heavy cream, beaten stiff Salt and paprika Lettuce French Dressing * 34 cup cucumber cubes Dice sweetbread. Dissolve soaked gelatine in boiling water and add vinegar. Season, mold, and chill. Add to cream. Add sweetbread and cucumber. Serve on lettuce with French Dressing. FISH SALAD WITH CUCUMBER SAUCE 1% cups cold, flaked fish Salt, cayenne, lemon juice 1% tablespoon granulated gelatine, soaked in 114 tablespoons cold water Cream Dressing (p. 494) % cup heavy cream, beaten until stiff Lettuce Cucumber Sauce (p. 207) Season fish with salt, cayenne, and lemon juice. Cover and let stand 1 hour. Dissolve soaked gelatine over hot water and add to dressing. - When dressing begins to thicken, add cream and fold in fish. Mold, chill, unmold, and serve on lettuce with Cucumber Sauce. *French Dressing, p. 486. Mayonnaise, p. 490. SALADS 523 FROZEN SALADS To Freeze Salads. Pack in oiled mold or individual molds, tightly sealed. Pack molds in equal parts ice and salt and let stand until firm (about 4 hours), or pack in drawer of mechanical refrigerator and let stand until frozen. Do not freeze so long that fruit is frozen. FROZEN FRUIT SALAD I 2 cups fruit, fresh or canned, ¥g cup Mayonnaise * cut in small pieces 24 cup heavy cream, beaten 1 teaspoon gelatine, soaked in until thick 3 tablespoons fruit sirup or Salt, paprika, powdered sugar juice Lettuce French Dressing * or Mayonnaise * Dissolve soaked gelatine over hot water. Add slowly to Mayon- naise. Beat in cream. Fold in fruit. Season to taste. Freeze. FROZEN FRUIT SALAD II 5 oranges Y% cup maraschino cherries, cut in 5 bananas pieces 1 cup diced pineapple 1 cup Cooked Dressing (p. 493) 1 cup whipped cream Lettuce Add cream to dressing. Add fruit, mix gently. Freeze. | FROZEN FRUIT SALAD ITI 1% cup grapefruit pulp 14 cup chopped almonds i cup mixed, canned fruit ¥% cup Mayonnaise * 1% cup diced celery 34 cups heavy cream, whipped Y% cup sliced dates Drain fruit thoroughly, cut in small pieces, combine with celery and almonds. Add cream to Mayonnaise, fold in first mixture. Freeze. FROZEN PEAR SALAD Pack can of Bartlett pears in ice and salt. Let stand4hours. Or remove from can and freeze in drawer of mechanical refrigerator. Slice or cut in squares and serve on lettuce. Sprinkle with paprika. Garnish with cherries and cream cheese rosettes. Serve with French Dressing * or Cream Mayonnaise (p. 491). *French Dressing, p. 486. Mayonnaise, p. 490. 524 THE BOSTON COOKING-SCHOOL COOK BOOK FROZEN TOMATO CREAM SALAD 2 cups canned tomato 2 tablespoons sugar 6 peppercorns 1 teaspoon salt Bay leaf 1 slice onion 2 cloves 1% tablespoon lemon juice 1 cup cream, beaten stiff