Congealed Salad

Ingredients

• Soak 4 tablespoonfuls granulated gelatine in one cup cold water
• dissolve in four cups boiling water
• then add one cup each sugar
• and vinegar
• eight tablespoonfuls lemon juice
• and four teaspoonfuls salt
• Cut in small pieces a small size can of chicken
• Over this put one cup chopped celery
• one can pimentos
• 1 can green peas
• 3 sweet green peppers
• one can asparagus

Method

1. 1

   Strain, cool, and when beginning to stiffen, pour over the following: Serve in squares on slices of tomatoes, or if molded serve on platter with slices of tomatoes arranged around salad and garnish with celery tips.

Nutrition per serving

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 9. The excerpt below is the record exactly as published.

l sweet green peppers with the mixture, put on a baking pan with a little hot water and bake.—Mrs. Henry Tull, Jr. CELERY EN SURPRISE After using the white stalks of celery in salad, the greenish sticks may be stewed in white sauce, into which has been placed also slices of hard boiled egg. Cover with minced parsley. COLD SLAW Let the cabbage stand some time in cold water. Slice very fine and season with salt and pepper. Mix the following dressing with cabbage when ready to serve. Boiled dressing—yolks 3 eggs, % teaspoon mustard, 2 tablespoons sugar, 1-3 teaspoon salt, 3 table- spoons butter, 5 tablespoons vinegar. Beat yolks of eggs; add the other ingredients and cook over hot water until the mixture is smooth and thick. Cool the dressing before mixing with cab- bage.—Mrs. M. H. Canady. POTATO PUFFS To 1% cups of creamed Irish potatoes, add 1 lightly beaten egg, 2 level tablespoons of flour, 2 level teaspoons of baking pow- der, salt to taste. Drop from teaspoon into deep fat, which is very hot. If it does not rise into crisp puffs, add a little flour.— Mrs. Henry Tull, Jr. MEMORANDA THE HOUSEWIFHE’S AID 31 SALADS ASPARAGUS SALAD Use either the canned or fresh asparagus which has been cooked until tender. Arrange in lettuce leaves in plates or salad bowl. Slice cold hard-boiled eggs and put on this, sprinkle with a little grated cheese and put mayonnaise dressing on top. MEAT SALAD (CHICKEN OR VEAL) Remove bones and gristle, fat and skin, from cold, cooked meat. Cut meat in %-inch cubes and mix it with an equal amount of celery which has been scraped, chilled and cut in small pieces. Moisten with French dressing. Add mayonnaise dressing or boiled dressing to taste. Arrange on lettuce leaves; garnish with curled celery. Flake fish, such as salmon, tuna, etc., may be mixed and used in the same way. Boiled Dressing.—Beat well the yolks of three eggs. Stir in one teaspoonful of sugar and one of salt, a pinch of cayenne pep- per, and two heaping teaspoonfuls of mustard mixed with one- third cup of vinegar. Melt three tablespoonfuls of butter and cream it into one tablespoonful of flour. Let one teacup of milk come to a boil, pour all together and cook until thick, stirring con- stantly. If more acid is needed add lemon juice after removing from fire.—Mrs. Hunter Fleming. POTATO SALAD 4 medium size potatoes 1 small size onion 2 sprigs parsley 1 small size bunch celery 1 medium size pickle or 2 tablespoons of relish Salt and red pepper to taste. Boil potatoes in jackets until well cooked, but not soft, allow to cool, pare and dice. To this add onion, celery, parsley, and pickle chopped fine, salt and pepper, and enough mayonnaise to mix well. Serve on lettuce leaf.—Mrs. Cc. W.. Perry. POTATO AND PIMENTO SALAD 8 potatoes - 2 hard-boiled eggs 1 can pimentos 2 tablespoonfuls chopped cucumber pickle Dressing: 2 tablespoonfuls butter 1% teaspoonful dry mustard 1 level teaspoonful salt 32 THE HOUSEWIFE’S AID 2 tablespoonfuls sugar 1 lemon 1% pint vinegar 2 eggs For Salad: Boil potatoes in salt water and cut in cubes, add chopped pickles, eggs and pimentos, set in cool place. For Dressing: Put vinegar into double boiler, add strained lemon juice, sugar, salt, mustard, butter and well beaten eggs; cook until thick, then cool and use.—Mrs. Herman Sutton. SALAD—PIMENTO WITH EGG AND TUNA FISH 4 hard-boiled eggs % cup tuna fish 1 teaspoon lemon juice 1-3 cup mayonnaise 1% teaspoon salt and few grains cayenne 1% teaspoon mustard 1 tablespoon chopped pickles 1 teaspoon gelatine 1 tablespoon water Canned pimentos Mince egg, add fish finely flaked and season with lemon juice and salt. Add salt, cayenne, mustard dissolved in gelatine and pickles to mayonnaise. Wipe pimentos dry and stuff with above mixture. Let stand until thoroughly dry and chilled, then slice and serve on lettuce leaves and garnish with hard-boiled eggs and lemon.—Mrs. F. LaRoque. SHRIMP SALAD—(CONGHALED) 9 hard-boiled eggs 2 cans shrimp or lobster 1 bunch celery 1 bottle of little sweet gherkin pickles 1 box of gelatine After cutting all of ingredients very fine make a gelatine with water and juice of three lemons. (Soak gelatine in % pint cold water then add 1% pints boiling water). Put just a little gela- tine in the bowl and when it begins to congeal put in the eggs cut very fine, then a layer of gelatine and so on until ingredients are all used. When ready for use cut in slices and serve with mayonnaise.—Mrs. S. C. Sitterson. GINGERALE SALAD 1 bottle gingerale 2 slices pineapple 1 cup diced apples % cup crystallized ginger THE HOUSEWIFE’S AID 33 1 pkg. of orange or raspberry jello 1 grapefruit 1% cup nuts Dissolve jello in as little water as possible over tea kettle and when cool add gingerale and fruits.—Mrs. R. B. Copeland. CELERY AND APPLE SALAD Cut fine crisp celery into half-inch lengths; to 1% cups of cel- ery add 1 cupful of apples cut into dice. Season with salt and cayenne pepper and mix with mayonnaise. GRAPEFRUIT SALAD 1% packages gelatine soaked until soft in 1 cup cold water. Then add 1 cup sugar and 1 cup of boiling water. Then add 3 large grapefruit, 1 cup chopped almonds, 1 can grated pineapple and pour in molds to congeal. Serve with mayonnaise.—Mrs. J. M. Quinn. PINEAPPLE AND MARSHMALLOW SALAD % pound marshmallows 1 can sliced pineapple ¥Y% pound almonds % pint cream Dressing: Yolks 3 eggs 1 tablespoonful butter 1 tablespoonful sugar % teaspoon salt 2 tablespoonfuls milk 2% tablespoonfuls vinegar Beat egg yolks until light, add other ingredients, and cook in double boiler until thick. When thoroughly cold add the cre2m whipped stiff. Cut the marshmallows into quarters, dice pineap- ple in small pieces, cut up nuts, mix all together and add dressing. —Mrs. T. V. Moseley. FROZEN SALAD 1 can cherries, 1 can pineapple, 2 bananas, 4 oranges, 1 cup nuts, 1 cup marshmallows. Dressing.—Yolks 4 eggs, 2 tablespoons sugar, 1 level teaspoon salt, 1 cup vinegar, 1 cup of water. Cook in double boiler until it thickens. When done add 1 teaspoon lemon juice. Whip one quart cream. Mix chopped fruit and dressing and freeze. 34 THE HOUSEWIFEH’S AID CONGEALED SALAD Soak 4 tablespoonfuls granulated gelatine in one cup cold water and dissolve in four cups boiling water; then add one cup each sugar and vinegar, eight tablespoonfuls lemon juice and four tea- spoonfuls salt. Strain, cool, and when beginning to stiffen pour over the following: Cut in small pieces a small size can of chicken and sprinkle over the bottom of a mold or square tin. Over this put one cup chopped celery, one can pimentos, 1 can green peas, 3 sweet green pep- pers, one can asparagus

Cook this with the app: pantry check, scaling, and the assistant.