3. If separated into sections, remove completely the
skin covering each section; or
4. Cut fruit in halves; cut around each section, then lift
out with spoon.
MOULDED SALADS
MOULDED SALMON.
^T.
3^ tb. salt.
3^T.
^ tb. mustard.
1 T.
1 tb. sugar.
13^ tb.
2 eggs or 3 yolks.
3 tb.
% c. sweet milk or cream.
1 tb.
c. vinegar.
HT.
l}/2 tb. gelatine.
2T.
}4: c. cold water.
l^tb.
1 can salmon, 1 lb.✪ Moulded Salmon
1. Make salad dressing of first six ingredients.
2. Soften gelatine in cold water; dissolve in hot dressing,
stirring constantly; strain.
3. Add salmon; turn into moistened mould.
4. Chill; unmould on bed of lettuce.
5. Garnish with parsley and hard-cooked eggs or olives;
serve with salad dressing.
Additions. — Peas, hard-cogked egg, diced celery, gherkins.
SALADS
139
TOMATO JELLY.
IT.
1 tb.
He.
2 tbs.
Piece
tb. gelatine.
J/^ c. cold water.
2}/^ c. tomatoes.
}i c. water.
1 bay leaf.
1 slice onion.
T. dried celery leaves.
4 cloves.
4 pepper berries.
1 T. sugar.
VAT. salt.
2 T. lemon juice.
1
1
1. Soften gelatine in cold water.
2. Simmer next 8 ingredients 20 mins.; add lemon juice.
3. Pour over softened gelatine, stir till gelatine is dis-
solved; press through a sieve (there should be 2 c); in-
dividual 3^c.
4. Pour into moistened moulds; chill.
5. Unmould on lettuce.
Additions. — When mixture is partially set, add chopped
parsley, hard-cooked egg, peas, diced celery or sliced, stuffed
olives.
Jelly may be moulded in a shallow mould, then cut in
shapes for garnishing.
1. Mix boiling water, vinegar, salt and sugar; heat to
boiling point.
2. Soften gelatine in cold water; dissolve in boiling
liquid.
3. Add lemon juice; strain, chill, stirring occasionally.
4. When slightly thickened add vegetables.
PERFECTION SALAD.
1 tb.
3/2 c. dilute vinegar.
2 c. boiling water.
1 T. salt.
}4 c. sugar.
2 tb. gelatine.
}/2 c. cold water.
Juice of 1 lemon.
1 c. cabbage, shredded finely.
2 c. celery, diced.
}/8 c. sweet red pepper.
78 -»-.
1 tb.
IT.
1 tb.
^T.
1 tb.
l>^tb,
1 T.
140
CANADIAN COOK BOOK
5. Turn into moistened moulds; chill.
Note. — The jelly mixture of this salad may be used for
moulding other vegetables, as asparagus and pimento, beets
and celery, carrots and peas. Vegetable stock may be used
as part of the liquid in the jelly.
1. Mix boiling water, sugar, vinegar and salt; heat to
boiling point.
2. Soften gelatine in cold water, dissolve in hot liquid,
stirring constantly.
3. Add lemon juice, tarragon vinegar and pineapple
syrup.
4. Strain, cool, stirring occasionally.
5. When mixture begins to thicken, add cucumber and
pineapple.
6. Pour into moistened moulds; chill.
FRUIT AND GINGER ALE SALAD.
1)4, tb. gelatine.
2 tb. cold water.
c. boiling water.
c. lemon juice.
2 tb. sugar.
1 c. ginger ale.
3^ c. ginger syrup.
c. malaga grapes, cut and seeded.
% c. celery, diced.
^ 0. apples, diced.
^ c. canned pineapple, diced.
% c. preserved ginger, cut fine.
KENTUCKY SALAD.
1 tb.
1 tb.
1 tb.
3^ c. boiling water.
J2 c. sugar.
14: c. dilute vinegar.
f.g. salt.
1)4 tb. gelatine✪ Tomato Jelly.
^ c. cold water.
1 tb. lemon juice.
1 tb. tarragon vinegar.
% c. pineapple syrup.
3^ c. chopped cucumber.
^2 c. cooked pineapple (2 slices).
1 T.
1 T.
2%th,
1 tb.
1 tb.
SALADS
141
1. Soften gelatine in cold water.
Page 43 · 4 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
3. If separated into sections, remove completely the
skin covering each section; or
4. Cut fruit in halves; cut around each section, then lift
out with spoon.
MOULDED SALADS
MOULDED SALMON.
^T.
3^ tb. salt.
3^T.
^ tb. mustard.
1 T.
1 tb. sugar.
13^ tb.
2 eggs or 3 yolks.
3 tb.
% c. sweet milk or cream.
1 tb.
c. vinegar.
HT.
l}/2 tb. gelatine.
2T.
}4: c. cold water.
l^tb.
1 can salmon, 1 lb.
1. Make salad dressing of first six ingredients.
2. Soften gelatine in cold water; dissolve in hot dressing,
stirring constantly; strain.
3. Add salmon; turn into moistened mould.
4. Chill; unmould on bed of lettuce.
5. Garnish with parsley and hard-cooked eggs or olives;
serve with salad dressing.
Additions. — Peas, hard-cogked egg, diced celery, gherkins.
SALADS
139
TOMATO JELLY.
IT.
1 tb.
He.
2 tbs.
Piece
tb. gelatine.
J/^ c. cold water.
2}/^ c. tomatoes.
}i c. water.
1 bay leaf.
1 slice onion.
T. dried celery leaves.
4 cloves.
4 pepper berries.
1 T. sugar.
VAT. salt.
2 T. lemon juice.
1
1
1. Soften gelatine in cold water.
2. Simmer next 8 ingredients 20 mins.; add lemon juice.
3. Pour over softened gelatine, stir till gelatine is dis-
solved; press through a sieve (there should be 2 c); in-
dividual 3^c.
4. Pour into moistened moulds; chill.
5. Unmould on lettuce.
Additions. — When mixture is partially set, add chopped
parsley, hard-cooked egg, peas, diced celery or sliced, stuffed
olives.
Jelly may be moulded in a shallow mould, then cut in
shapes for garnishing.
1. Mix boiling water, vinegar, salt and sugar; heat to
boiling point.
2. Soften gelatine in cold water; dissolve in boiling
liquid.
3. Add lemon juice; strain, chill, stirring occasionally.
4. When slightly thickened add vegetables.
PERFECTION SALAD.
1 tb.
3/2 c. dilute vinegar.
2 c. boiling water.
1 T. salt.
}4 c. sugar.
2 tb. gelatine.
}/2 c. cold water.
Juice of 1 lemon.
1 c. cabbage, shredded finely.
2 c. celery, diced.
}/8 c. sweet red pepper.
78 -»-.
1 tb.
IT.
1 tb.
^T.
1 tb.
l>^tb,
1 T.
140
CANADIAN COOK BOOK
5. Turn into moistened moulds; chill.
Note. — The jelly mixture of this salad may be used for
moulding other vegetables, as asparagus and pimento, beets
and celery, carrots and peas. Vegetable stock may be used
as part of the liquid in the jelly.
1. Mix boiling water, sugar, vinegar and salt; heat to
boiling point.
2. Soften gelatine in cold water, dissolve in hot liquid,
stirring constantly.
3. Add lemon juice, tarragon vinegar and pineapple
syrup.
4. Strain, cool, stirring occasionally.
5. When mixture begins to thicken, add cucumber and
pineapple.
6. Pour into moistened moulds; chill.
FRUIT AND GINGER ALE SALAD.
1)4, tb. gelatine.
2 tb. cold water.
c. boiling water.
c. lemon juice.
2 tb. sugar.
1 c. ginger ale.
3^ c. ginger syrup.
c. malaga grapes, cut and seeded.
% c. celery, diced.
^ 0. apples, diced.
^ c. canned pineapple, diced.
% c. preserved ginger, cut fine.
KENTUCKY SALAD.
1 tb.
1 tb.
1 tb.
3^ c. boiling water.
J2 c. sugar.
14: c. dilute vinegar.
f.g. salt.
1)4 tb. gelatine.
^ c. cold water.
1 tb. lemon juice.
1 tb. tarragon vinegar.
% c. pineapple syrup.
3^ c. chopped cucumber.
^2 c. cooked pineapple (2 slices).
1 T.
1 T.
2%th,
1 tb.
1 tb.
SALADS
141
1. Soften gelatine in cold water.