TOMATO ASPIC JELLY
One envelope of Knox gelatine, one-half cup of cold water, three and
a half cups of tomatoes, one-half large onion, two stalks of celery, two table-
spoons of vinegar, four cloves, a few grains of cayenne, one teaspoon of salt
and two level tablespoons of sugar✪ Tomato Aspic Jelly. Soften the gelatine five minutes in the
cold water; cook together the other ingredients, except the vinegar, fifteen
minutes; add the vinegar and softened gelatine and stir until dissolved, then
strain. Pour into a mold dipped in cold water and set in a cool place or on
ice to congeal. When cold turn from the mould onto a round platter edged
with crisp lettuce leaves and pour Gelfands mayonnaise dressing over the top.
TONGUE SALAD
One can tongue, one can pimentoes, four hard boiled eggs, salt and pepper
to taste✪ Tongue Salad. Mix with any good French dressing. Serve on lettuce leaves.
FRUIT SALAD
Six tart apples, the pulp of one and one-half dozen oranges, two pounds
of blanched almonds, one pound of English walnut kernels, four bunches of
celery✪ Fruit Salad. Chop all in small pieces, drain the juice from oranges, and mix
all well together, with the following dressing:
Dressing: Yolks of two eggs, lump of butter the size of a hickory nut,
pinch of red pepper, pinch of salt, one-half teaspoon of mustard, one tea-
spoon of sugar, two tablespoons of good vinegar, one-half cup of thick cream.
Mix seasoning, salt, pepper, mustard, sugar well together, then rub the
butter in until all is perfectly smooth. Beat the eggs and add seasoning to
the eggs. Add the vinegar, a spoonful at a time, add cream last. Cook in a
double boiler until thick, stirring constantly. Double the amount of dressing
three times for salad given above. This will be enough to serve about
twenty-eight persons.
BELL PEPPERS AS A GARNISH
Peppers either green or red may be used in a number of ways, both
pleasing to the eye and palate. Besides the many ways of stuffing with
different meats, they are nice as a garnish for many vegetables and salads.
To make pretty salad cups, cut off the small end and trim the stem end
of the peppers until the cup stands firmly. Remove the seeds and all white
portions and fill with chicken, salmon or potato salad or cold slaw, put a
little Gelfands mayonnaise or chopped egg on top and set the cups on lettuce
leaves. To use as a garnish, cut the ends off of the peppers and scrape the
inside clean, then cut in thin rings, and place green ones over sliced tomatoes.
( 28 )
Coats KANN'S Where
Frocks FASHION SHOP FOR WOMEN Style
Furs Quality and
__.„. 32 Campbell Avenue, West _, .
Millinery Price meet
For slaw, have a few slices of hard-boiled egg and either green or red rings.
The green rings are nice to serve on any salad, while the red ones will make
boiled cabbage or snap beans look more tempting.
BANANA AND NUT SALAD ✪ Potato Salad
Page 17 · 4 recipe records on this page
Presented as published in 1925. 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
TOMATO ASPIC JELLY
One envelope of Knox gelatine, one-half cup of cold water, three and a half cups of tomatoes, one-half large onion, two stalks of celery, two tablespoons of vinegar, four cloves, a few grains of cayenne, one teaspoon of salt and two level tablespoons of sugar. Soften the gelatine five minutes in the cold water; cook together the other ingredients, except the vinegar, fifteen minutes; add the vinegar and softened gelatine and stir until dissolved, then strain. Pour into a mold dipped in cold water and set in a cool place or on ice to congeal. When cold turn from the mould onto a round platter edged with crisp lettuce leaves and pour Gelfands mayonnaise dressing over the top.
TONGUE SALAD
One can tongue, one can pimentoes, four hard boiled eggs, salt and pepper to taste. Mix with any good French dressing. Serve on lettuce leaves.
FRUIT SALAD
Six tart apples, the pulp of one and one-half dozen oranges, two pounds of blanched almonds, one pound of English walnut kernels, four bunches of celery. Chop all in small pieces, drain the juice from oranges, and mix all well together, with the following dressing:
Dressing: Yolks of two eggs, lump of butter the size of a hickory nut, pinch of red pepper, pinch of salt, one-half teaspoon of mustard, one teaspoon of sugar, two tablespoons of good vinegar, one-half cup of thick cream. Mix seasoning, salt, pepper, mustard, sugar well together, then rub the butter in until all is perfectly smooth. Beat the eggs and add seasoning to the eggs. Add the vinegar, a spoonful at a time, add cream last. Cook in a double boiler until thick, stirring constantly. Double the amount of dressing three times for salad given above. This will be enough to serve about twenty-eight persons.
BELL PEPPERS AS A GARNISH
Peppers either green or red may be used in a number of ways, both pleasing to the eye and palate. Besides the many ways of stuffing with different meats, they are nice as a garnish for many vegetables and salads. To make pretty salad cups, cut off the small end and trim the stem end of the peppers until the cup stands firmly. Remove the seeds and all white portions and fill with chicken, salmon or potato salad or cold slaw, put a little Gelfands mayonnaise or chopped egg on top and set the cups on lettuce leaves. To use as a garnish, cut the ends off of the peppers and scrape the inside clean, then cut in thin rings, and place green ones over sliced tomatoes.
( 28 )
Coats KANN'S Where
Frocks FASHION SHOP FOR WOMEN Style
Furs Quality and
__.„. 32 Campbell Avenue, West _, .
Millinery Price meet
For slaw, have a few slices of hard-boiled egg and either green or red rings. The green rings are nice to serve on any salad, while the red ones will make boiled cabbage or snap beans look more tempting.
BANANA AND NUT SALAD
Records on this page
Tomato Aspic JellyTongue SaladFruit SaladPotato Salad