Cranberry Salad

Ingredients

• ½ oz. COX’S INSTANT POWDERED GELATINE
• 1 gill hot water
• Juice of 1 lemon
• 1¼ lbs. cranberries
• + teaspoonful ground cloves
• 4 pint cold water
• $4 teaspoonful ground cinnamon
• 4 OzS. raisins
• 4 OZzS. sugar
• Lettuce

Method

1. 1

   Wash the cranberries and simmer them with the 1 pint of water, raisins, and spices till tender.

2. 2

   Press through a hair sieve.

3. 3

   Measure 1 pint of purée and lemon juice, adding water if required.

4. 4

   Add the Gelatine dissolved in the hot water, and the sugar.

5. 5

   When cool, pour into a wet border mould.

6. 6

   Turn out when set; fill the centre with lettuce.

7. 7

   Serve with salad dressing.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 16. The excerpt below is the record exactly as published.

CRANBERRY SALAD. Six to seven persons % oz. COX’S INSTANT POWDERED GELATINE 1 gill hot water Juice of 1 lemon 14 lbs. cranberries + teaspoonful ground cloves 4 pint cold water $4 teaspoonful ground cinnamon 4 OzS. raisins Lettuce 4 OZzS. sugar Wash the cranberries and simmer them with the } pint of water, raisins, and spices till tender. Press through a hair sieve. Measure 1 pint of purée and lemon juice, adding water if required. Add the Gelatine dissolved in the hot water, and the sugar. When cool, pour into a wet border mould. Turn out when set; fill the centre with lettuce. Serve with salad dressing. DOMINION SALAD. Six to eight persons 1 pint Lemon Jelly (Recipe No. 1 or 9) Mayonnaise Sauce (Recipe No. 188) Apples Pineapple Grape fruit A few walnuts Celery Whipped cream Lettuce Chop or shred the celery, slice up the fruit and stir into liquid Lemon Jelly. When beginning to thicken, pour into small cups or moulds. When set, turn out on to crisp lettuce leaves. Mix a little mayonnaise into whipped cream and pipe a rosette on top of each mould. Decorate with walnuts and serve mayonnaise with the salad. A pretty dish can be made with bright red apples. Scoop out the centres with a vegetable scoop or strong teaspoon, and fill with the fruit and jelly mixture. Pile a little cream mayonnaise on top. Garnish with lettuce. Apple, chopped walnut, and celery make a nice mixture. SALAD A LA GROSVENOR. Six to eight persons 1 pint Aspic Jelly (Recipe No, 16) 2 hard-boiled eggs, cut in slices 1 gill Mayonnaise Sauce (Recipe No. 188) Salad, radishes, endive, etc. Chopped parsley Line a border mould with Aspic jelly. Decorate with slices of egg, tomato or radish, shredded lettuce, and chopped parsley. Whip 1 gill Aspic Jelly until it is beginning to set, stir in the gill of mayonnaise, and continue whipping till it is quite thick. Add any pieces of egg, cutting them into dice. Pour into the prepared mould. When firm, turn out and fill the centre with any nice salad in season, 32 5d. 56. Be COX’S MANUAL OF GELATINE COOKERY RUSSIAN SALAD, Three to four persons 4 pint Aspic Jelly coloured red or Tomato Jelly (Recipe No. 16 or 19) Various cooked vegetables, ¢.g., peas, French beans, asparagus, etc. 4 ozs. lobster meat (or other cooked fish) Anchovy, prawns, olives 1 tablespoonful capers Mayonnaise Sauce (Recipe No. 188) Lettuce Fill a border mould with layers of Aspic or Tomato Jelly, placing on each layer, after allowing it to set, pieces of cooked vegetable. Cut the meat of the lobster into neat pieces and put them in a bowl. Add some fillets of anchovy, shelled prawns, the capers, a few olives, cut small, and a little shredded lettuce. Moisten with Mayonnaise Sauce. Turn out the border mould and fill the centre with the above mixture. Decorate with chopped jelly, cress, etc. SWEDISH JELLIED SALAD. Six to seven persons # pint Aspic Jelly (Recipe No. 16) 4 to 6 ozs. cold corned beef 2 hard-boiled eggs 1 small beetroot 1 gherkin 4 sardines I apple 1 dessertspoonful capers Run a little liquid jelly into the bottom of a mould and decorate with egg, capers, and beetroot. Cut the beef and beetroot in dice, chop the apple and gherkin. Bone the sardines and cut ‘in pieces. Add the egg, cut up, and the capers. Stir gently into the liquid jelly, season, and, when beginning to set, pour into the prepared mould. When set, turn out on to salad prepared with French dressing. TOMATO AND CHEESE SALAD. Six persons 1 teaspoonful COX’S INSTANT POWDERED GELATINE Tomato Jelly (Recipe No. 19) 2 tablespoonfuls hot water 1 gill whipping cream 2 tablespoonfuls grated cheese 1 teaspoonful piquant sauce Cayenne, salt Take six cups or small moulds and run into each a layer of Tomato Jelly an inch deep, and set aside in a cool place. Slightly whisk the cream, and add the cheese and seasoning. Dissolve the Gelatine in the hot water, and add it to the grated cheese and cream. Add a little piquant sauce (Worcester, or H.P.) When beginning to set, divide into the prepared moulds to within an inch of the top. When firm, fill up with cool but liquid Tomato Jelly. Unmould when set; serve on green salad. 58. 59. 60. MOULDED SALADS 33 TOMATO CREAM SALAD. Eight persons 4 oz. COX’S INSTANT POWDERED GELATINE I gill hot water Sprig parsley I lb. tomatoes 4 teaspoonful sugar 4 oz. butter 1 teaspoonful vinegar I slice onion 1 dessertspoonful tomato ketchup A few peppercorns Cayenne, salt ° I clove + pint double cream Put the butter into a saucepan. Add the tomatoes, mashed with a spoon. Add all the flavouring ingredients but the ketchup, cook for ten minutes, and rub through a hair sieve. Measure this after adding the ketchup and make up to half a pint with water if required. Dissolve the Gelatine in the hot water, and add it to the tomato. When cool, stir lightly into the cream, previously slightly whipped. Reseason and add some drops of red colouring if required. When beginning to set, pour into a border mould. Turn out when firm, and garnish with salad. The tomato cream may be poured into a flat tin, and when firm, cut into various shapes, and served on lettuce leaves. Tinned tomatoes may be used. TOMATO JELLY RING. Six to eight persons 1 pint Tomato Jelly (Recipe No. 19) 1 gill chopped celery $ gill chopped nuts 1 gill shredded lettuce I hard-boiled egg Pepper and salt I gill Mayonnaise Sauce (Recipe No. 188) Set the Tomato Jelly in a border mould, and turn out when firm. Mix the celery, nuts, and lettuce with a creamy Mayonnaise Sauce, and fill the centre of the mould. Sieve the egg yolk over the filling and decorate with hard-boiled white of egg, small bunches of fine cress, and stoned olives. Arrange a little chopped jelly and lettuce round the base of the mould. The filling of the Tomato Jelly may be altered according to taste. Cubes of meat or flakes of fish and a variety of vegetables can be used. ASPARAGUS SALAD. Five to six persons 1 gill Mayonnaise Sauce (Recipe No. 188) I tin asparagus Aspic Jelly (Recipe No. 16) 1 tablespoonful cream 1 gill green peas Line a fluted mould with aspic, decorate it with asparagus tips and green peas, and line again with aspic. Cut the remainder of the asparagus into small pieces, and mix these and the peas into the mayonnaise and cream. Add gradually 14 gills liquid aspic. Stir till setting, then pour into the prepared mould. When set, turn out and garnish the dish with lettuce and cress. 34 61. 62. 63. COX’S MANUAL OF GELATINE COOKERY CHICKEN SALAD MOULDS. Six to eight persons 4 oz. COX’S INSTANT POWDERED GELATINE

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