Tomato Aspic

Ingredients

• 1 qt. can tomatoes
• 2 stalks celery
• 6 cloves
• 1 small onion
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 box Gelatin
• 1 cup cold water
• ½ teaspoon black pepper
• Cayenne to taste

Method

1. 1

   Dissolve gelatin in cold water.

2. 2

   Boil other ingredients together until onion, tomatoes, and celery are soft, then while boiling hot stir in gelatin.

3. 3

   Strain, pour in individual molds.

4. 4

   Chill.

5. 5

   Serve on lettuce with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

tomato aspic cut in blocks. Place pimentos diced and whole stuffed olives on top of may- onnaise. Serves 20 people. Mrs. Frank Graham's Cook. BLUSHING PEAR SALAD Use two cans of halved pears. Dry pears thoroughly and with soft camel's hair paint brush tint the pear, starting at the large end and shading up to natural color. Use red vegetable coloring. Rub up Phila- delphia cream cheese with pepper, salt, celery seed and chopped nuts. Make a ball of cheese and put in hollow of pear. Squeeze gently two halves together. Stick a clove in large bottom end and a green leaf in other end. Serve on platter with lettuce and mayonnaise. 36 The Chapel Hill Cook Book MRS. PAT'S SLAW To shredded cabbage add a suggestion of onion. Marinate with sugar and vinegar to taste. When ready to serve, drain well and mix with homemade mayonnaise. TOMATO ASPIC 1 qt. can tomatoes 2 stalks celery 6 cloves 2 tablespoons tomato 1 small onion catsup 2 teaspoons salt 1 box Gelatin 2 teaspoons sugar 1 cup cold water xk teaspoon black pepper Cayenne to taste

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