Cucumber Aspic

Ingredients

• 4 cucumbers
• 2 t-spoons onion
• 1 qt. stock (chicken preferred)
• 3 tbls. vinegar
• 2 t-spoons salt
• 1 box gelatine
• 1/2 t-spoon red pepper
• 1/4 cup cold water

Method

1. 1

   Moisten gelatine with one-half cup cold water; dissolve.

2. 2

   Use chicken or veal stock, or dissolve three bouillon cubes in qt. hot water.

3. 3

   Mix stock, seasoning, grated vegetables, gelatine and green coloring matter.

4. 4

   Pour in mold and put on ice.

5. 5

   Serve when firm with mayonnaise on lettuce.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 29. The excerpt below is the record exactly as published.

CUCUMBER ASPIC. 1 qt. cold water. 2 cups diced cucumbers. 3 lemons. 1 box gelatine. 1 can sliced pineapple (2 cups). 1/2 cup cold water. Add juice from lemons to water; dice pineapple, peel and cut up cucumbers and add to lemon juice and water; sweeten witt pineapple juice to taste. Dissolve gelatine in a little cold watei and melt over hot water and add to mixture. Add a few drops of green vegetable coloring, pour in mold and let congeal. Serve on lettuce with mayonnaise. Mrs. S. R, Dull. WHIPPED CREAM SALAD, 1/2 lb. of marshmallows, 1 large can slice pineapple. 1/1 lb. shelled and blanched al monds. Cut each marshmallow in 4 pieces, dice pineapple and cut al- monds in half. Mix above ingredients together, DRESSING. 3 egg yolks. 2 tbls, sugar, 1 pt, cream. 4 tbls. vinegar. 60 ATLANTA WOMAN'S CLUB COOK BOOK Mix eggs, sugar and vinegar together. Cook in double boiler stirring gently until thick (about 7 minutes). Whip cream stiff and fold into this dressing. Then add to ingredients for salad by folding in very gently. This serves 10 people. Mrs. Chas. F. Rice. FROZEN PEAR SALAD. 1 can pears. Lettuce. Mayonnaise. Pack 1 can of pears in a bucket with ice and salt ; cover the top of the bucket. Let stand from li/o to 2 hours and it should be frozen. Test by shaking can. When ready to serve cut the can around the center with can opener. Then slice the frozen block as you do brick cream. Serve on lettuce with mayonnaise. Grated pineapple also is delicious frozen this way. Miss Martha Lawshe. OYSTER SALAD. 1 pt. water. 1 tbls. vinegar. 2 slices lemon. A dash of salt. 2 cloves. 2 or 3 dozen oysters. Put all above ingredients in a sauce pan. Let simmer 5 minutes. Remove oysters, cool, place on lettuce. Sprinkle with finely chopped celery. Use mayonnaise. Mrs. C. E. Cresse. CUCUMBER ASPIC. (serves 12). 4 cucumbers. 2 t-spoons onion. 1 qt. stock (chicken preferred). 3 tbls. vinegar. 2 t-spoons salt. 1 box gelatine. 1/2 t-spoon red pepper. Green vegetable coloring. 1/4 cup cold water

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