The Wilson cook book

1 avocado pear 1 grapefruit 1 pkg. lemon gelatine Peel the avocado pear so that the green color of the pear remains. Peel the grapefruit and section. Dissolve the gelatine in 2 cups boiling water and pour part of the gelatine into the mold and allow to become firm. Place the sections of pear and grapefruit on the gelatine and pour remainder of the gelatine over the fruit. Set and garnish. Orange may be substituted for pear. Tomato Aspic 1 qt. tomato juice 3 stalks celery 6 cloves 3 tablespoons Heinz tomato 1 small onion catsup 2 teaspoons salt 2 envelopes Knox gelatine 2 teaspoons sugar Cayenne to taste 14 teaspoon black pepper Dissolve gelatine in cold water. Boil other ingredients together until onion, tomatoes and celery are soft. Strain. Add catsup. Let come to boil and stir in gelatine while hot. Pour in individual molds. Mrs. N. M. ScHAuUM. Tomato Aspic 2 cups canned tomatoes Y% teaspoon peppercorns 34 cup water Blade of mace 1 stalk celery, chopped Y% teaspoon salt 2 carrots, sliced Dash of pepper % small onion, chopped 1% teaspoon gelatine (plain) 1 small green pepper, chopped 1 tablespoon lemon juice 2 whole cloves 4 hard-cooked eggs Put tomatoes and % cup water in saucepan and add prepared vegetables and seasonings; bring to boiling point and simmer 15 minutes; strain. Soften gelatine in remaining 4, cup water (cold) about 5 minutes; add hot tomato juice, stirring until gelatine is dissolved; add lemon juice. Pour into individual molds; chill until firm. Unmold on crisp lettuce and garnish with mayonnaise. One to 2 cups mixed cooked vegetables or diced hard-cooked egg may be added if desired, or plain aspic may be molded in 1 large or 6 small ring molds. AMERICA’S Cook Book. Jellied Tomato Rings Prepare Tomato Aspic, adding 1 cup flaked crabmeat, 2 tablespoons chopped sweet pickles and 2 tablespoons lemon juice. When gelatine is slightly thickened, turn into individual ring molds; chill until firm. Unmold on crisp lettuce, fill centers with crabmeat salad. AMERICA’S CooK BOooK. Frozen Tomato Juice Salad 1 can Libby’s tomato juice Same amount of mayonnaise (14 oz.) Dash of onion juice Mix together and freeze. Mrs. C. A. Wooparp. Salmon Salad 1 can salmon (pink) *, cup celery (diced) 4 eggs 14 teaspoon salt Boil eggs hard, mash and add olive oil. salt in vinegar adding pepper to taste. Mix all together. 2 tablespoons olive oil 1 cup vinegar 1 tablespoon sugar 2 teaspoons mustard Dissolve sugar, mustard and Garnish with parsley or celery leaves and cut egg whites. Mrs. P. L. Wooparp. Molded Salad 2 lbs. marshmallows 1 pt. cream 1 pt. mayonnaise 1 qt. pineapple (diced) Dissolve gelatine in water. cream. Combine ingredients and place in tuce with mayonnaise. 1 envelope Knox gelatine 4 cup cold water 14 lb. pecans 1 qt. white cherries Drain fruit, quarter marshmallows, whip mold to congeal. Serve on let- Frozen Fruit Salad 3 large cans fruit salad 25c worth almonds 1 large can white cherries 3 tablespoons raspberry jam 1 cup cream Mayonnaise Cooked dressing Mix to taste about two-thirds quantity cooked dressing to about one- third quantity well seasoned mayonnaise. and mix thoroughly. Pack in freezer. Add whipped cream and jam Mrs. F. D. SWINDELL. Fruit Salad 3 envelopes Knox gelatine 1% cups boiling water 2 bottles ginger ale (5c size) 4 tablespoons sugar Dissolve gelatine in cold water—then sugar, pineapple juice, pinch of salt and lemon juice. Pour in molds and let congeal. to thicken add chopped fruit and nuts. This quantity serves 16 people. 4 lb. almonds 1 can pineapple (diced) 6 tablespoons lemon juice 4 oranges add boiling water, ginger ale, When jelly begins Pineapple Aspic