Fillings for chiffon pies are made on a
gelatin base. In this case, after the beaten egg
white or whipped cream is added to the par¬
tially set custard, the mixture is poured into
a baked pie shell and put in a cold place to
harden. These pies are always served cold.
To make a lemon chiffon pie use 1 table¬
spoon of gelatin softened in 5 cup water, 4
eggs, 1 cup sugar, \ cup lemon juice, the
grated rind of 1 lemon✪ Lemon Chiffon Pie, and J teaspoon salt.
Over hot water, heat the lemon juice and
rind, \ the sugar and the egg yolks until just
thick, add the softened gelatin and stir until
dissolved, add salt to the egg whites and beat
until stiff. Then add carefully the remainder
of the sugar and fold the mixture into the
cooled mixture containing the yolks. Pour
into baked pie shell and cool. Serve with a
covering of whipped cream.
Gelatin Salads. For molded salads, the
base is a well-flavored mixture containing
gelatin, to which the fruit, vegetables, or
meats are added.
For fruit salads, a plain acid jelly is used to
bind the fruit. It should be tart and less
sweet than for dessert use. The fruit is added
in pieces of convenient size. Only soft fruits,
such as canned pears and peaches, that can be
cut easily with a fork should be used whole in
these salads. They are usually served on let¬
tuce with mayonnaise or a cooked dressing.
Tomato aspic is a frequently used gelatin
salad. It is prepared in the same way as a plain
gelatin, by using well-seasoned tomato juice
for the liquid. Tomato aspic may be served
alone on lettuce or with chopped vegetables,
or may have chopped vegetables added be¬
fore the aspic is completely set. Serve with
French, mayonnaise, or cooked dressing.
For other vegetable salads any acid gelatin
base can be used. A ready-to-prepare lime
or lemon gelatin is satisfactory if not too
sweet. Plain jellies can be prepared by using
various combinations of water, fruit, or vege¬
table juices with enough vinegar or lemon
juice to give an acid flavor. These should
have the same proportion of gelatin as the
plain jelly, but less sugar, more salt, pepper,
and any preferred salad seasoning. Equal
quantities of the gelatin base and chopped
mixed vegetables are combined when the
gelatin is just thick enough to prevent layer¬
ing of the mixture. These are served on let¬
tuce with any tart, well-seasoned salad
dressing.
SELECTED REFERENCE
Lowe, Belle. Experimental Cookery , 3d ed., Chap.
VI. John Wiley & Sons, New York, 1943.
[220]
XVI * Poultry and Poultry
Cookery
In the broad sense, poultry belongs to
the group of foods known as meat. Its
composition, nutritive value, and principles
of cookery place it in this group. In the
narrow sense, however, the term poultry
refers to domesticated birds which are used
for food, and includes chickens, turkeys,
ducks, geese, guineas, squabs, and pigeons.
In the market, the various types of
poultry are classified according to age and
tenderness in relation to cooking methods.
Chickens, turkeys, ducks, and geese are
described under selection and buying.
Enough chicken was produced in the
United States during 1947-1948 to provide
every man, woman, and child with about
24 pounds a year. In 1943 the production
figure for chicken was 28 pounds. From 1925
to 1941 the per capita consumption of chicken
varied from 18 to 20 pounds. (See page 222.)
Page 197 · 1 recipe record on this page
Presented as published in 1935. 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
Fillings for chiffon pies are made on a gelatin base. In this case, after the beaten egg white or whipped cream is added to the par¬ tially set custard, the mixture is poured into a baked pie shell and put in a cold place to harden. These pies are always served cold.
To make a lemon chiffon pie use 1 table¬ spoon of gelatin softened in 5 cup water, 4 eggs, 1 cup sugar, \ cup lemon juice, the grated rind of 1 lemon, and J teaspoon salt. Over hot water, heat the lemon juice and rind, \ the sugar and the egg yolks until just thick, add the softened gelatin and stir until dissolved, add salt to the egg whites and beat
until stiff. Then add carefully the remainder of the sugar and fold the mixture into the cooled mixture containing the yolks. Pour into baked pie shell and cool. Serve with a covering of whipped cream.
Gelatin Salads. For molded salads, the base is a well-flavored mixture containing gelatin, to which the fruit, vegetables, or meats are added.
For fruit salads, a plain acid jelly is used to bind the fruit. It should be tart and less sweet than for dessert use. The fruit is added in pieces of convenient size. Only soft fruits, such as canned pears and peaches, that can be cut easily with a fork should be used whole in these salads. They are usually served on let¬ tuce with mayonnaise or a cooked dressing.
Tomato aspic is a frequently used gelatin salad. It is prepared in the same way as a plain gelatin, by using well-seasoned tomato juice for the liquid. Tomato aspic may be served alone on lettuce or with chopped vegetables, or may have chopped vegetables added be¬ fore the aspic is completely set. Serve with French, mayonnaise, or cooked dressing.
For other vegetable salads any acid gelatin base can be used. A ready-to-prepare lime or lemon gelatin is satisfactory if not too sweet. Plain jellies can be prepared by using various combinations of water, fruit, or vege¬ table juices with enough vinegar or lemon juice to give an acid flavor. These should have the same proportion of gelatin as the plain jelly, but less sugar, more salt, pepper, and any preferred salad seasoning. Equal quantities of the gelatin base and chopped mixed vegetables are combined when the gelatin is just thick enough to prevent layer¬ ing of the mixture. These are served on let¬ tuce with any tart, well-seasoned salad dressing.
Lowe, Belle. Experimental Cookery , 3d ed., Chap.
VI. John Wiley & Sons, New York, 1943.
[220]
XVI * Poultry and Poultry
Cookery
In the broad sense, poultry belongs to the group of foods known as meat. Its composition, nutritive value, and principles of cookery place it in this group. In the narrow sense, however, the term poultry refers to domesticated birds which are used for food, and includes chickens, turkeys, ducks, geese, guineas, squabs, and pigeons.
In the market, the various types of poultry are classified according to age and tenderness in relation to cooking methods. Chickens, turkeys, ducks, and geese are described under selection and buying.
Enough chicken was produced in the United States during 1947-1948 to provide every man, woman, and child with about 24 pounds a year. In 1943 the production figure for chicken was 28 pounds. From 1925 to 1941 the per capita consumption of chicken varied from 18 to 20 pounds. (See page 222.)
Records on this page
Lemon Chiffon Pie