Tomato Aspic Salad

Ingredients

• 3 tablespoons gelatin
• 1 quart canned tomatoes
• 1 tablespoon finely chopped green pepper
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped parsley
• 1 cup very finely shredded cabbage
• 1½ teaspoons salt
• ½ teaspoon onion juice
• 1 teaspoon sugar

Method

1. 1

   Dissolve gelatin in hot water, then mix with tomatoes and other ingredients.

2. 2

   Pour into a mold and chill until set.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 27. The excerpt below is the record exactly as published.

. 1 teaspoon salt. 3 cups pecan nut meats. 2 cups cream. Make a sirup out of 3 cups of the sugar and the cream. 'Caramelize the other cup of sugar by melting it in an iron pan and stirring constantly with the back of a spoon. Into it pour all the sirup at one time, stirring constantly and rapidly. Add the salt. Boil the mixture to the soft-ball stage without stirring. Pour into a flat pan and cool. Beat to a creamy consistency and add the nuts. Form into flat, round cakes about 3 inches in diameter on a waxed paper. This amount makes about 20 cakes. During the creaming process the nuts must be added before the mixture shows signs of hardening so they will be well mixed. As this candy is to be in the form of round cakes, and not in a mass, one must work quickly to keep the candy from harden- ing before the cakes are placed on the waxed paper. OYSTERS SCALLOPED WITH RICE ^ cups cooked rice. 1 pint fresh oysters. 1 cup chopped celery. -2 tablespoons butter. 1 cup milk. 2 tablespoons flour. }/2 teaspoon salt. }/s teaspoon i)epper. Place alternate layers of rice, oysters, and celery in a baking dish. Pour over them a smooth, white sauce made by melting the butter, and blending with the flour, the salt, •and the pepper, and adding the milk. Bake for 20 minutes. ROCKS 3 cups raisins, chopped. 1 cup English walnut meats chopped. 2^ cups flour. }4 teaspoon salt. l}/2 cups light brown sugar. 1 cup butter. -3 eggs, well beaten, ^ teaspoon soda in a little hot water. 1 teaspoon cinnamon. Cream the butter and sugar and add the eggs. Sift the dry ingredients, reserving some flour to roll the raisins and nuts. Mix all together. Place by teaspoonfuls on a greased pan and bake in a hot oven. As flour varies so much, it would be wise to bake a sample, and if it runs add from to 3^ cup more flour. Sometimes however, when drop cakes spread out too much in baking the fault is that the oven is not hot enough rather than that the mixture is too soft. Drop cakes need a rather hot oven so that they set quickly and hold their shape. They also bake better on a baking sheet without high sides or on an inverted pan. 48 TOMATO ASPIC SALAD 13^ envelopes or 3 tablespoons gelatin. 1 quart canned tomatoes. 1 tablespoon finely chopped green pepper. 2 tablespoons finely choppea celery. 1 tablespoon finely chopped parsley. 1 cup very finely shredded cab- bage. l^o teaspoons salt. 3^-2 teaspoon onion juice, teaspoon sugar

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