The Gertrude Bobbitt Circle cook book

Heat soup, pour over gelatin and chill. Mix mayonnaise with cheese, add tomato mix and pour into molds. Keep over night. Mrs. Hill C. Trexler TOMATO ASPIC 2 cups tomato juice or V-8 1 teaspoon Worcestershire Sauce 1 pkg. lemon Jello Salt and pepper to taste 1 tablespoon gelatin 2 teaspoons vinegar V2 onion chopped fine Dissolve Jello in one cup of warm tomato juice. Add other cup of juice, onion, Worcestershire Sauce, salt, pepper and vinegar. Dissolve gelatine in small amount cold water and add to mixture. When placed in molds, add slices of olive if desired. Mrs. Lewis Harlitie MOLDED SPRING SALAD 1 pkg. lemon Jello x/2 tsp. salt V2 cup warm water 2 tsps. scraped onion 3/i cup beet juice Vfc cup cooked diced beets 2 tsps. vinegar 1 cup shredded cabbage % cup diced celery V2 cup green peas 1 tbsp. lemon juice Dissolve Jello in warm water. Add beet juice, vinegar, salt, onion, and lemon juice. Chill. When slightly thickened told in celery, beets, cabbage and peas. Turn in mold and chill until firm. Unmold on crisp lettuce and garnish with mayonnaise or dressing. Mrs. Currie Cafes, Jr. J PIMENTO ASPIC 1 cup of pimento V2 cup vinegar 2 cups of celery, chopped fine *4 cup of sugar 1 cup of nuts (walnuts) Juice of 2 lemons y% box of gelatine dissolved in a 2 scant teaspoons of salt cup of cold water After gelatine is dissolved pour y% cup of boiling water and when it begins to set, fold in with a fork the other ingredients mixing all well. Mrs. Geo. C. Peeler DILL PICKLE SALAD 1 can of sliced pineapple iy2 cup of boiling water % amount of dill pickle V2 cup vinegar 1 pkg. Lemon Jello Pimentoes (small amount) Chop pineapple, and dill pickles into small pieces. Also chop up pimentoes. Pour boiling water over Jello, add vinegar. Mold and serve. Mrs. James Hobson PEA SALAD 1 can small garden peas 2 boiled eggs 1 cup chopped celery 3 tablespoons mayonnaise Drain peas, add chopped celery and chill, add eggs and mayonnaise and serve. Mrs. Zeb V. Trexler, Jr. CONGEALED TOMATO SALAD 1 can Campbell's Tomato Soup 1 envelope Knox Gelatin dissolv- 1 pkg. cream cheese ed in cold water V2 cup mayonnaise Add cream to cheese, enough to mix well, and drop into hot soup and stir until completely dissolved. Add chopped stuffed olives and celery, cayenne and salt to taste. Put in molds and when congealed serve in crisp lettuce with highly seasoned home-made mayonnaise. Mrs. W. Gettys Guille TOMATO ROSE SALAD Firm Tomatoes Hard cooked egg yolks Cream cheese Watercress or lettuce Milk French dressing Peel tomatoes and chill them slightly, soften cream cheese with milk. Form two rows of petals on each tomato by pressing level teaspoon of the softened cheese against the side of the tomato, then drawing the teaspoon down with a curving motion. Sprinkle center of each tomato with hard cooked egg yolk pressed through a strainer. Serve on crisp watercress or lettuce with French dressing. Mrs. J. Ed Lyerly HOT POTATO SALAD 2 slices bacon, shredded 6 medium potatoes, cooked (IV2 2 Frankfurters, sliced thin pounds) 1 tablespoon flour 1 small onion, sliced Vz cup vinegar V2 cup diced celery y± teaspoon salt 4 ozs. grated Sheffords cheese 4 teaspoons sugar Sliced tomatoes — parsley