The home science cook book

aspic jelly made with one cup of highly seasoned soup stock and one-half box of gelatin. Mix together when the jelly begins to thicken and beat thoroughly. Line a mold with this and mix the remainder with about one quart of fish or meat or celery cut fine. Pack into the lined mold and set away to grow firm. Turn out on a bed of shredded lettuce. Or the salad mixture may be chilled and shaped like croquettes or cutlets, dipped in aspic or mayonnaise and garnished. Less gelatin may be used in cold weather. Jellied Fish Salad. Use any boiled fish or a can of shrimps, sardines or salmon picked apart in bits. Soak one-fourth box of gelatin in one-fourth cup of water, and dissolve with one cup of hot stock. Season with salt, pepper, and lemon juice, and mix with an equal measure of fish. Decorate one mold or several small ones with parsley, capers, sections of hard-boiled eggs, or any palatable garnish. Pack in the fish and jelly, and when firm turn out on the shredded lettuce and serve with a cooked or mayonnaise dressing. Tomato Jelly Salad. Soften one-half box of gelatin in one-half cup of cold water, dissolve with one-half cup of hot stock, add one pint of strained tomatoes, season to taste, and chill in molds. This may be mixed with an equal bulk of cold meat cut small or with baked beans before putting in the molds. Serve with lettuce or shredded cabbage and dressing. Chaud-froid of Chicken. Cut cooked chicken in neat pieces, removing nearly all no Home Science Cook Book. bone. Add two beaten egg yolks to one cup of white sauce and cook till thickened. Mix the sauce with one-half cup of seasoned chicken stock in which one tablespoon of gelatin is dissolved. When cool, dip the pieces of chicken in it. Give another coating, or one of aspic jelly when the first is firm. Serve on lettuce leaves. Ham Mousse. One pint of boiled ham chopped fine and highly seasoned ; moisten with one cup of soup stock in which one tablespoon of gelatin is dissolved. When cool but not firm, fold in one-half cup of cream, whipped, and the stiff white of one egg. Put in molds and chill. Serve on lettuce with mayonnaise. A can of deviled ham may be used. Surprise Salad. Two cold lamb chops freed from skin and bone, and cut in bits. One cup of tomato jelly made from canned tomato, strained, seasoned, and stiffened with one-eighth box of gelatin. Fill small earthen cups with this jelly, and when firm on the edges, but still soft inside, mix some of the central portion with the cut meat and pack into the center again. When firm serve on shredded lettuce with a teaspoon of salad dressing for each portion. Dinner Dinner. SINCE this handbook is designed for use in simple every-day life, soups, salads, and made dishes are grouped under the head of luncheons, while dinner includes only fish, meat, vegetables, and desserts. Where a more elaborate meal is required a soup may precede the fish, a salad may follow the roast, and entrees may be introduced as desired. But if the housekeeper is her own cook and waitress it is wiser to let the substantial soups and salads appear as the main dishes for luncheon or for supper, when dinner is served in the middle of the day.