Chicken Mold

Ingredients

• 1 small chicken (about 3 lbs.)
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• 1/4 teaspoon thyme
• 1 tablespoon gelatine
• 1/4 cup cold water
• 1 1/4 cups chicken stock, hot or boiling
• 2 stalks celery, chopped
• 1 green pepper, chopped fine
• 1 pimento, chopped fine
• 2 hard-cooked eggs, sliced thin
• Lettuce

Method

1. 1

   Use a small fowl; cook until tender, adding salt, pepper, and thyme for seasoning.

2. 2

   When cold, remove meat from bones and cut in pieces; combine with vegetables and Worcestershire sauce.

3. 3

   Soften gelatine in cold water about 5 minutes; add hot stock and stir until gelatine is dissolved; cool.

4. 4

   When slightly thickened, fold in chicken with chicken mixture.

5. 5

   Chill until firm; cut in squares and serve on lettuce.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 43. The excerpt below is the record exactly as published.

Chicken Mold 1 small chicken (about 3 lbs.) 1 tablespoon Worcestershire Salt and pepper sauce 144 teaspoon thyme 1 tablespoon gelatine 1 tablespoon pearl onions 44 cup cold water 2 stalks celery, chopped 144, cups chicken stock, hot or 1 green pepper, chopped fine boiling 1 pimento, chopped fine 2 hard-cooked eggs, sliced thin . Lettuce Use a small fowl; cook until tender, adding salt, pepper, and thyme for seasoning. When cold, remove meat from bones and cut in pieces; com- bine with vegetables and Worcestershire sauce. Soften gelatine in cold water about 5 minutes; add hot stock and stir until gelatine is dissolved; cool. When slightly thickened, fold in chicken with chicken mixture. Chill until firm; cut in squares and serve on lettuce. Or line individual molds with eggs and fill with chicken mixture. Veal or tongue may be used instead of chicken; use 1 bouilon cube and water for stock, Yield: 16 squares. Lemon, Pineapple, Date and Cream Cheese Salad 1 pkg. lemon jello 14 teaspoon salt 1 cup boiling water 1 cup diced pineapple °4 cup pineapple juice 1 cup chopped dates 3 tablespoons vinegar 1 pkg. cream cheese Put jello, vinegar, salt and pineapple juice in boiling water. When cool add pineapple and dates. Pour into individual molds. Make cream cheese into balls, and place one in the center of each mold. Mrs. J. L. BARNEs. THE WILSON CooK BooK 103 Cantaloupe Salad 2 cups diced cantaloupe 1% cup chopped pecans 1 cup chopped celery % cup French dressing 114% cups diced apple 1 cup cream mayonnaise 1 cup diced pear Combine cantaloupe, apple, pear, and celery and marinate in the French dressing for ten minutes. Drain, if necessary, and add pecans. Arrange nests of lettuce and fill with the fruit mixture. Accompany with a bowl of cream mayonnaise. 2 Mrs. RoBerRT CREECH. Jack-O-Lantern 2 cups diced apples 2 strips pimento 1 cup diced celery Halves of peaches Whole cloves 2 tablespoons mayonnaise 1% cup nut meats Combine apples, celery and nuts with mayonnaise. Place a mound on lettuce. On the mound of salad place % peach, round side up. Insert two cloves for eyes—one lengthwise for nose, and strip of pimento for mouth. Mrs. R. P. DEw. Frozen Fruit Dessert or Salad 1 cup pears chopped fine 2 tablespoons sugar 1 cup fruit salad chopped fine 2 tablespoons vinegar 1 cup whipping cream % doz. marshmallows 2 egg yolks Cook egg yolks, sugar and vinegar in double boiler until smooth, add marshmallows. Mix well and cool. Add fruits and fold in whipped cream. Pour into tray and freeze. Serves eight. If for salad add 1 cup toasted almonds or pecans. Fruit Cheese Loaf Salad 1 pkg. cherry gelatine 1 pkg. Philadelphia cream 1 pt. hot water cheese 1 quart fruit cocktail (drained ) 1 envelope Knox gelatine (yel- 3, cup fruit juice low box) 1 cup mayonnaise 1% cup cold water Dissolve cherry gelatine in 1 pint hot water. When cool, add fruit cocktail. Dissolve Knox gelatine in 4 cup cold water. Heat % cup fruit juice and add to Knox gelatine. Cream mayonnaise and cheese, and fruit juice. Place half of fruit mixture in tray. When congealed, place cheese mixture on it and put back in refrigerator. When partly congealed, add remaining fruit and return to refrigerator. Serve in squares. Serves 12. 104 THE WILSON CooK BooK Frozen Fruit Salad 1 large can fruit salad Juice from 1 can spiced peaches 1 brick cream cheese 1 tablespoon apple jelly 1 tablespoon plain gelatine Cream jelly and cheese together. Add to juice; then add melted gela- tine and stir well. Place in tray and freeze. English Pea Salad Can English peas 3 medium sized sweet or sour Small can pimento pickles % lb. American cheese 2 tablespoon salad dressing Salt and pepper to taste Chop pimento, cheese and pickles in very small cubes (celery can be added if desired). Mix together, chill and serve on lettuce. Frozen Fruit Salad 1 tablespoon (1 envelope) un- % cup mayonnaise flavored gelatine 1 cup heavy cream (whipped) Y% cup cold water 1 3-oz. bottle Maraschino LAN Of LOCATE O2ZRCUpS)ePnult cherries cocktail Soften gelatine in cold water. Dissolve over hot water. Cool. Add fruit cocktail with its syrup and mayonnaise. Fold in whipped cream. Pour into automatic refrigerator tray. Dot with cut cherries. Freeze until just firm. This salad may be chilled until firm in individual molds or large mold instead of being frozen. Fruit Salad Y% |b. nuts 3 packages cream cheese 1 can white cherries 1% can pimentoes 1 can sliced pineapple 1 box Knox gelatine Stone cherries and cut in half. Cut up pineapple. Mix fruit. Strain all juice from both cans and heat. Dissolve gelatine in juice. Cream cheese with oil from can of pimentos. Add pimentos cut in small pieces. Add nuts. Put half the fruit juice into fruit and half into the cheese mixture. Pour half the fruit into dish or mould greased with a bit of Wesson oil, put into refrigerator, to congeal. When solid pour on top the cheese mixture and return to the refrigerator. When that is firm, pour on the remaining fruit mixture. When serving slice across, place on lettuce and serve with mayonnaise. Serves twelve to sixteen. THE WILSON Cook BooK 105 Fruit Salad 3 grapefruit (in sections) Juice of 2 lemons 1 No. 2 can pineapple (grated) 14 cup cold water

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