cool, then put in chilling unit and chill i}4 to 1
hours, stirring once or twice.
|[58l
0
COLD SOUPS AND ASPIC JELLY
Suic\ Aspic Jelly — JS[o. ii
Soak
1 >^ tablespoons gelatine in
}4 cup cold water. Dissolve
2 bouillon cubes in
iK
cups boiling water, add gelatine and stir until gel'
atine is dissolved. Flavor to taste with
Newburg sherry or
Lemon juice,
Few grains cayenne and
Salt if needed.
Salad in Asbic Jelly — 7^o. 12
Put
I tablespoon Quick Aspic or Jellied Soup Stock — No. 9
into each of 6 small molds. Put in chilling unit of
General Electric Refrigerator for 5 minutes. Remove
and decorate with
Egg custard.
Truffle or
Pimento cut in small fancy shapes, and
Sprigs of parsley — or in any way desired. Cover care-
fully with enough
Aspic jelly to hold the decoration in place and return
to chilling unit of refrigerator for 4 minutes. Put in
each mold a ball of
Chicken Salad. Cover with
Aspic and return to the chilling unit for 20 min-
utes or until firm. Remove to shelf of refrigerator
until wanted. Remove from molds and serve on
Lettuce.
Other salads, or slices of chicken or tongue, may
be used in place of chicken salad.
I59l
0
COLD SOUPS AND ASPIC JELLY
Jellied Chicken — J^o. 13
Put
I quart chicken stock in sauce pan with
3 ^2 tablespoons gelatine and
1 }4 tablespoons lemon juice. Add more
Seasonings if necessary and
2 egg whites slightly beaten, with the shells. Stir con-
stantly over the fire until boiling point is reached.
Let stand away from the fire for ten minutes or until
a decided separation takes place. Strain through
double cheesecloth and make a layer y^. inch deep in
large refrigerator pan. Chill in refrigerator and when
firm place the refrigerator pan in a large pan sur-
rounded with water and ice cubes. Garnish with
Hard cooked egg cut in fancy shapes and
Cress leaves and stems. Add a little jelly very carefully
to hold decorations in place and return to refriger-
ator until firm.
Cut
I cooked chicken or fowl and
I pound cooked ham in strips and place one layer
lengthwise on the jelly. Cover with jelly and return
to chilling unit until firm. Fill the pan with alternate
layers of chicken and ham and jelly and place in
refrigerator but not in chilling unit until time for
serving. Loosen around the edge with a spatula and
turn out on a platter. Garnish with
Lettuce and
Cress, the remaining
Chicken jelly chopped and
Hard cooked egg cut in eighths.
Canned chicken and Quick Aspic Jelly — No. 11,
made with chicken bouillon cubes, may be used.
I60
0
COLD SOUPS AND ASPIC JELLY
Stuffed Tomatoes in Aspic — 7\[o. 14
Peel
Small tomatoes, make an opening in top of each and
remove soft center. Fill with
I/3 cup finely cut celery mixed with
2 tablespoons nut meats cut fine and moistened with
Mayonnaise dressing. Make a layer of
Aspic in individual molds as for
Salad in Aspic Jelly — ^No. 12. Place tomatoes top side
down on the jelly, surround with
Aspic and leave in refrigerator but not in chilling
unit, until firm. Dip molds for an instant in hot
water, loosen around edges, and turn out on nests of
Lettuce leaves. Serve with
Salad dressing.
fell
FRUIT COCKTAIL
Serve fruit coc\tails in double
coc\tail glasses surrounded with
crushed ice or chill completely
before serving in a glass with'
out crushed ice
FRUIT COCKTAILS AND
FROZEN SALADS
Page 15
Presented as published in 1927. 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.
cool, then put in chilling unit and chill i}4 to 1
hours, stirring once or twice.
|[58l
0
COLD SOUPS AND ASPIC JELLY
Suic\ Aspic Jelly — JS[o. ii
Soak
1 >^ tablespoons gelatine in
}4 cup cold water. Dissolve
2 bouillon cubes in
iK
cups boiling water, add gelatine and stir until gel'
atine is dissolved. Flavor to taste with
Newburg sherry or
Lemon juice,
Few grains cayenne and
Salt if needed.
Salad in Asbic Jelly — 7^o. 12
Put
I tablespoon Quick Aspic or Jellied Soup Stock — No. 9
into each of 6 small molds. Put in chilling unit of
General Electric Refrigerator for 5 minutes. Remove
and decorate with
Egg custard.
Truffle or
Pimento cut in small fancy shapes, and
Sprigs of parsley — or in any way desired. Cover care-
fully with enough
Aspic jelly to hold the decoration in place and return
to chilling unit of refrigerator for 4 minutes. Put in
each mold a ball of
Chicken Salad. Cover with
Aspic and return to the chilling unit for 20 min-
utes or until firm. Remove to shelf of refrigerator
until wanted. Remove from molds and serve on
Lettuce.
Other salads, or slices of chicken or tongue, may
be used in place of chicken salad.
I59l
0
COLD SOUPS AND ASPIC JELLY
Jellied Chicken — J^o. 13
Put
I quart chicken stock in sauce pan with
3 ^2 tablespoons gelatine and
1 }4 tablespoons lemon juice. Add more
Seasonings if necessary and
2 egg whites slightly beaten, with the shells. Stir con-
stantly over the fire until boiling point is reached.
Let stand away from the fire for ten minutes or until
a decided separation takes place. Strain through
double cheesecloth and make a layer y^. inch deep in
large refrigerator pan. Chill in refrigerator and when
firm place the refrigerator pan in a large pan sur-
rounded with water and ice cubes. Garnish with
Hard cooked egg cut in fancy shapes and
Cress leaves and stems. Add a little jelly very carefully
to hold decorations in place and return to refriger-
ator until firm.
Cut
I cooked chicken or fowl and
I pound cooked ham in strips and place one layer
lengthwise on the jelly. Cover with jelly and return
to chilling unit until firm. Fill the pan with alternate
layers of chicken and ham and jelly and place in
refrigerator but not in chilling unit until time for
serving. Loosen around the edge with a spatula and
turn out on a platter. Garnish with
Lettuce and
Cress, the remaining
Chicken jelly chopped and
Hard cooked egg cut in eighths.
Canned chicken and Quick Aspic Jelly — No. 11,
made with chicken bouillon cubes, may be used.
I60
0
COLD SOUPS AND ASPIC JELLY
Stuffed Tomatoes in Aspic — 7\[o. 14
Peel
Small tomatoes, make an opening in top of each and
remove soft center. Fill with
I/3 cup finely cut celery mixed with
2 tablespoons nut meats cut fine and moistened with
Mayonnaise dressing. Make a layer of
Aspic in individual molds as for
Salad in Aspic Jelly — ^No. 12. Place tomatoes top side
down on the jelly, surround with
Aspic and leave in refrigerator but not in chilling
unit, until firm. Dip molds for an instant in hot
water, loosen around edges, and turn out on nests of
Lettuce leaves. Serve with
Salad dressing.
fell
FRUIT COCKTAIL
Serve fruit coc\tails in double
coc\tail glasses surrounded with
crushed ice or chill completely
before serving in a glass with'
out crushed ice
FRUIT COCKTAILS AND
FROZEN SALADS