Slice 1 small onion. I carrot: add a hay leaf, i (doves. V4 tea>poontul ol' ciderv
seed, a dozen whole pe|ipe!- corns: cover with 1 pi. of cold water. l)ring slowlv lo
hoiling point and l)oil ."> minutes: add 1 lahlcspoontul of ij(.'ef extract. U. ho.\ of
gelatine (hat lias been soaked in \.j cujjfuj of cold water for \.j. an hour. .Stir, strain;
48 STTPKRIOR COOK BOOK
add a talilcHpoiiii Fid of lemon juice. ' ■_, a leas|M).>)i ful of sail and a dash of I'eil [lepjtei-.
'I'lIl'U (lUl til cool.
Tomato Jelly.
Seak 1 1m)\ of i;('latiiie I'di" an lidiir in '! eiipi'ids n\' cold waler. I*ut n\rr the
lire the li(|ii()i- i'rdni "' cans nf tomatoes, with ' ;_. an onion, sliced, a Itav-leaf, 'i cIoncs
and a s])ri.u' oL' parsley. Let them cool< loL;'ethei- •'!<) ndnutes. put in the ^lelatine.
stir uiiti] dissolved, strain the jell\. add to it a conple n\' tahlespoon I'uls of Wiu'cestei'-
shii'e sauce, salt and jieppei' to taste, and poui- into the mold, which is wet with
CO hi watci-.
Tomato Aspic.
()ne |iiid lomaloes slraineii. 1 lai\i;'c tahlespoon ^claline. soak' for ' .. liou'': add
tomato and hi'liii;' to hoilinu' point: add 1 teaspoon TaiTa^'on \ineuai'. I teas[ioon
salt. 1 toas]H)on onion juice, jdiicli of cayenne. Strain and turn into molds. Serve
on lettuce with mayonnaise. Miss Maiilanii.
Spice Salad.
Soak 1 hoxtul of gelatine in '' cupfuls (d' consomme tor 1 hour: just hi'iiu^- to a
sininier and add ' _j of a cupful of \ iiieiiai-. '' tahlespoon t'uls of Madeii'a wine. "' tahle-
spooiil'uls of lemon juice, and 1 teaspoonlul of salt. In a Fancy mould [lack cooked
string Ijeans, asparagus, potatoes, peas. cucund)ei' and radishes, cut into sjuall pieces:
])Our in the jelh' as \i)u lill. Set on ice until lli'iu. hip in wai'ui watei' an instant,
unniould on a lace paj)er doil\-: iiarnish with uiaNonnaise and pai'slex nr set in hi'd
of lettuce leaves.
Mushrooms in Aspic Jelly.
Simmer till meat shi'eils 'i llis. oF knuckle oF Ncal. I calF's loot, i ^, Ih. oF lean
bacon, a lumch of sweet hei'hs. ;! s\\\;\\\ carrots. 1 ^reen oniiui: strain, ami seaxiu
with salt and ])c|)pt'r: cool, I'cmoxc Fat and sediment. I'eturn to sauce])an. heat in the
whites of 2 eggs witli the shells, hod up. sti'ain through jelly-hag, add 1 wineglassFul
of sherrv, C(jol. ^\'hen thickening pour into liuted mold lined with cook-ed musli-
rooins, ])lacing mushrooms throughout jell)'. Let it hecouie lii'm h(d'oi"e invei'ting
on a dish.
Oyster Mayonnaise.
One quart Asjjic jelly, k^ jiackage gelatine. 1 (|t. oystci's. '^ do/., olives, y^,
doz. sweet pickles
For the Jelly.
Take 1 ([1. (d' li(pioi' in which chicken has keen cooked, in this hoil 1 onion,
few sprigs of parsley, and little celery. For a U-\v minutes. A(\i\ Few drops oF tabasco
sauce, salt and y^ |)ackage of gelatine, cool.
Cook 1 (|t. of ovsters in iheir own liipior till they curl and add to al)i)\e, with
pickles and oli\'es cut up line. Tour into a mould and wlu'U jellied mmac with slices
of hai'd-hoileil egL:' aiul mayonnaise dressino. )li;s. Thomas I*1';i,i,ow.
Oyster Salad.
r)oil I pi. oF oNsters in their own liipior until plump. hrain. cool, chop, and
mix with an e(pud amount oF lettuce oi- celei'x. Tour on uiMyounaise dressing and
ser\'e wit h waFers.
Jellied Ham Salad. ✪ Tomato Jelly
Page 30 · 1 recipe record on this page
Presented as published in 1905. 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
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Slice 1 small onion. I carrot: add a hay leaf, i (doves. V4 tea>poontul ol' ciderv
seed, a dozen whole pe|ipe!- corns: cover with 1 pi. of cold water. l)ring slowlv lo
hoiling point and l)oil ."> minutes: add 1 lahlcspoontul of ij(.'ef extract. U. ho.\ of
gelatine (hat lias been soaked in \.j cujjfuj of cold water for \.j. an hour. .Stir, strain;
48 STTPKRIOR COOK BOOK
add a talilcHpoiiii Fid of lemon juice. ' ■_, a leas|M).>)i ful of sail and a dash of I'eil [lepjtei-.
'I'lIl'U (lUl til cool.
Tomato Jelly.
Seak 1 1m)\ of i;('latiiie I'di" an lidiir in '! eiipi'ids n\' cold waler. I*ut n\rr the
lire the li(|ii()i- i'rdni "' cans nf tomatoes, with ' ;_. an onion, sliced, a Itav-leaf, 'i cIoncs
and a s])ri.u' oL' parsley. Let them cool< loL;'ethei- •'!<) ndnutes. put in the ^lelatine.
stir uiiti] dissolved, strain the jell\. add to it a conple n\' tahlespoon I'uls of Wiu'cestei'-
shii'e sauce, salt and jieppei' to taste, and poui- into the mold, which is wet with
CO hi watci-.
Tomato Aspic.
()ne |iiid lomaloes slraineii. 1 lai\i;'c tahlespoon ^claline. soak' for ' .. liou'': add
tomato and hi'liii;' to hoilinu' point: add 1 teaspoon TaiTa^'on \ineuai'. I teas[ioon
salt. 1 toas]H)on onion juice, jdiicli of cayenne. Strain and turn into molds. Serve
on lettuce with mayonnaise. Miss Maiilanii.
Spice Salad.
Soak 1 hoxtul of gelatine in '' cupfuls (d' consomme tor 1 hour: just hi'iiu^- to a
sininier and add ' _j of a cupful of \ iiieiiai-. '' tahlespoon t'uls of Madeii'a wine. "' tahle-
spooiil'uls of lemon juice, and 1 teaspoonlul of salt. In a Fancy mould [lack cooked
string Ijeans, asparagus, potatoes, peas. cucund)ei' and radishes, cut into sjuall pieces:
])Our in the jelh' as \i)u lill. Set on ice until lli'iu. hip in wai'ui watei' an instant,
unniould on a lace paj)er doil\-: iiarnish with uiaNonnaise and pai'slex nr set in hi'd
of lettuce leaves.
Mushrooms in Aspic Jelly.
Simmer till meat shi'eils 'i llis. oF knuckle oF Ncal. I calF's loot, i ^, Ih. oF lean
bacon, a lumch of sweet hei'hs. ;! s\\\;\\\ carrots. 1 ^reen oniiui: strain, ami seaxiu
with salt and ])c|)pt'r: cool, I'cmoxc Fat and sediment. I'eturn to sauce])an. heat in the
whites of 2 eggs witli the shells, hod up. sti'ain through jelly-hag, add 1 wineglassFul
of sherrv, C(jol. ^\'hen thickening pour into liuted mold lined with cook-ed musli-
rooins, ])lacing mushrooms throughout jell)'. Let it hecouie lii'm h(d'oi"e invei'ting
on a dish.
Oyster Mayonnaise.
One quart Asjjic jelly, k^ jiackage gelatine. 1 (|t. oystci's. '^ do/., olives, y^,
doz. sweet pickles
For the Jelly.
Take 1 ([1. (d' li(pioi' in which chicken has keen cooked, in this hoil 1 onion,
few sprigs of parsley, and little celery. For a U-\v minutes. A(\i\ Few drops oF tabasco
sauce, salt and y^ |)ackage of gelatine, cool.
Cook 1 (|t. of ovsters in iheir own liipior till they curl and add to al)i)\e, with
pickles and oli\'es cut up line. Tour into a mould and wlu'U jellied mmac with slices
of hai'd-hoileil egL:' aiul mayonnaise dressino. )li;s. Thomas I*1';i,i,ow.
Oyster Salad.
r)oil I pi. oF oNsters in their own liipior until plump. hrain. cool, chop, and
mix with an e(pud amount oF lettuce oi- celei'x. Tour on uiMyounaise dressing and
ser\'e wit h waFers.
Jellied Ham Salad.