Peel two nice cucumbers. Cut one in thin slices, put on stove
with half cup water and a small pinch salt; let simmer about ten
minutes. Grate the other cucumber, put on stove with one and
a half cups water, juice of one lemon, pepper and salt; let simmer
from ten to fifteen minutes, add one cup tomato juice, the juice
from the cucumber that has been cut in slices for the decoration,
one teaspoon onion juice, and one large package Cox’s gelatine
dissolved in one cup water. Half beat the white of an egg✪ Cucumber Jelly (Gelee de Concombres) a la Walde and
clear by putting it on the stove, stir and let come to a boil quickly,
strain though a thin cotton flannel that has been dipped in hot
water and wrung out; color with a little green coloring. Put a
fancy mould on ice, glaze with this aspic, then decorate with two
slices of the cooked cucumber — one slice resting on top of the other
— then a strip of Spanish pepper around the slices, then two more
slices, then Spanish pepper, and so on, alternately, until the bottom
of the mould is lined; drip cold cucumber jelly on top carefully;
when settled, fill the mould. A little parsley that has been finely
chopped and washed can be sprinkled in between each layer as
the jelly is put in. Leave on ice until cold, dip in lukewarm water,
AMERICAN COOK BOOK
333
turn out, garnish with parsley, quarters of tomatoes around, and
an aurorian sauce in the centre.
Serve with any kind of fish. This jelly when left over can be
cut in large dices, a French dressing poured over, and served with
boiled or fried fish for the following meal.
Tomato Jelly ( Gelee de Tomates)
Four cups tomato juice, pepper and salt to taste, one large pack¬
age Cox’s gelatin✪ Tomato Jelly (Gelee de Tomates)e.
Put all in a saucepan, leave on the table for ten minutes to dis¬
solve; half beat the white of an egg, add with part of the shell,
put on stove, stir (take care not to let it burn), let come to a boil
quickly, strain slowly through a thin cotton flannel that has been
dipped in hot water and wrung out; color with a little red and
orange coloring the shade of a tomato, put in any kind of a mould,
leave on the ice until ready to serve.
Dip in lukewarm water, turn out on a cold platter, garnish with
lettuce leaves. This can be served around the salad or used for
different dishes, etc.
Cranberry Jelly ( Gelee de Canneberges )
One quart cranberries and one and a half cups granulated sugar✪ Cranberry Jelly (Gelee de Canneberges).
Wash cranberries well, drain, put the sugar on top of the berries,
cover, put at side of stove to boil slowly, so not to let them burn.
When the berries have puffed, press through a fine sieve — only
the skins left in the strainer. Put in a fancy mould to get cold.
Turn out on a glass dish. Serve with turkey.
Compote of Apple, a la Hammond
Compote de Pommes, a la Hammond ✪ Compote of Apple, a la Hammond
Page 489 · 5 recipe records on this page
Presented as published in 1918. 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
Peel two nice cucumbers. Cut one in thin slices, put on stove with half cup water and a small pinch salt; let simmer about ten minutes. Grate the other cucumber, put on stove with one and a half cups water, juice of one lemon, pepper and salt; let simmer from ten to fifteen minutes, add one cup tomato juice, the juice from the cucumber that has been cut in slices for the decoration, one teaspoon onion juice, and one large package Cox’s gelatine dissolved in one cup water. Half beat the white of an egg and clear by putting it on the stove, stir and let come to a boil quickly, strain though a thin cotton flannel that has been dipped in hot water and wrung out; color with a little green coloring. Put a fancy mould on ice, glaze with this aspic, then decorate with two slices of the cooked cucumber — one slice resting on top of the other — then a strip of Spanish pepper around the slices, then two more slices, then Spanish pepper, and so on, alternately, until the bottom of the mould is lined; drip cold cucumber jelly on top carefully; when settled, fill the mould. A little parsley that has been finely chopped and washed can be sprinkled in between each layer as the jelly is put in. Leave on ice until cold, dip in lukewarm water,
turn out, garnish with parsley, quarters of tomatoes around, and an aurorian sauce in the centre.
Serve with any kind of fish. This jelly when left over can be cut in large dices, a French dressing poured over, and served with boiled or fried fish for the following meal.
Tomato Jelly (Gelee de Tomates)
Four cups tomato juice, pepper and salt to taste, one large package Cox's gelatine.
Put all in a saucepan, leave on the table for ten minutes to dissolve; half beat the white of an egg, add with part of the shell, put on stove, stir (take care not to let it burn), let come to a boil quickly, strain slowly through a thin cotton flannel that has been dipped in hot water and wrung out; color with a little red and orange coloring the shade of a tomato, put in any kind of a mould, leave on the ice until ready to serve.
Dip in lukewarm water, turn out on a cold platter, garnish with lettuce leaves. This can be served around the salad or used for different dishes, etc.
Cranberry Jelly (Gelee de Canneberges)
One quart cranberries and one and a half cups granulated sugar.
Wash cranberries well, drain, put the sugar on top of the berries, cover, put at side of stove to boil slowly, so not to let them burn. When the berries have puffed, press through a fine sieve — only the skins left in the strainer. Put in a fancy mould to get cold.
Turn out on a glass dish. Serve with turkey.
Compote of Apple, a la Hammond
Compote de Pommes, a la Hammond
Records on this page
Tomato Jelly (Gelee de Tomates)Cucumber Jelly (Gelee de Concombres) a la WaldeTomato Jelly (Gelee de Tomates)Cranberry Jelly (Gelee de Canneberges)Compote of Apple, a la Hammond