Tomato Aspic Salad

Ingredients

• 2 tablespoonfuls of gelatine
• 1/2 cupful of cold water
• the contents of a can of tomatoes
• 1 teaspoonful of cloves
• 2 tablespoonfuls of sugar
• 1/2 teaspoonful of black pepper

Method

1. 1

   Dissolve gelatine in cold water.

2. 2

   Cook tomatoes with spices for about 20 minutes, strain, and mix with soaked gelatine.

3. 3

   Turn into molds and set on ice.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 21. The excerpt below is the record exactly as published.

1 tablespoonful of sugar; 4 tablespoonfuls of vinegar; salt to taste; a little white pepper. Mix well, add the cream and pour over the mixture. MRS. ROBERT BLUM. Tomato Salad. Peel and cut a slice from stem end of each tomato and remove the inside pulp. Pare 2 small cucumbers, cut in quarters and put in ice water until ready to mix> then dry and cut in thin slices. Mix with drained tomato — 64 — pulp and moisten with mayonnaise. Arrange lettuce leaves, put in tomatoes filled with cucumber mixture and put 1 teaspoon mayonnaise on top of each. MRS. CHAS. SCHWARZ. Tomato Salad. Remove stems of tomatoes, cut almost into halves, then into quarters and then into eighths, salt. Set in head of lettuce. One tablespoon diced pineapple, one tablespoon mayonnaise, add nuts if desired. VERDIE KETTNER. Surprise Salad. Peel medium sized tomatoes, scoop out the pulp; chop cabbage and celery very fine, add a few broken walnut meats and mix with mayonnaise dressing; add a pinch of salt and pepper. Fill the tomatoes with the mixture and serve cold. MRS. EDNA ALSTON. Pear Salad. Serve two halves of canned pears on lettuce leaves, grate cheese over the pears, and put mayonnaise on top. MRS. P. W. LEMONS. Harvard Salad. Cover large green pepper with ice water and let stand until crisp. Cut a slice from stem, remove seeds, and wipe out inside. Mash cream cheese, moisten with cream and season with salt and cayenne pepper. Fill pepper case with cheese, chill thoroughly, and cut in 1/3 inch slices crosswise. Drain slices of canned pineapple, and serve — 65 — a slice of pepper and cheese on top of a slice of pine- apple on lettuce leaves with a teaspoon of mayonnaise on top. MRS. P. W. LEMONS. Salmon Salad. 1 can salmon; 2 sweet peppers; 2 cabbage leaves; 4 pickles; 1 large apple; 2 hard boiled eggs; y2 teaspoon salt; i/4 teaspoon black pepper; 1 tablespoonful butter melted; % cup vinegar. Slice cabbage, sweet peppers, pickles and apples very fine, dice hard boiled eggs, add salt, pepper, butter and vinegar; pour over salmon and mix well. MRS. D. A. RILEY. Fruit Salad Dressing. y2 cup sugar; y2 teaspoon mustard; y2 teaspoon salt; ^teaspoon cayenne; 4 tablespoonfuls butter; 4 tablespoonfuls vinegar; 1 cup whipped cream; 3 yolks of eggs. Mix seasoning with butter melted, add eggs and vinegar, boil in a pan of water until thick; when cold, add cup of cream. MISS ANNA GOLD. Fruit Salad. 1 grape fruit; 3 oranges; 3 slices pineapple; 12 marshmallows ; 14 CUP °f chopped nut meats; 1 apple. MISS OLGA VON HAGEN. Salad. 1 can salmon; 4 sour pickles, chopped fine; 2 hard boiled eggs; 1 level teaspoon mustard; 1 tablespoon sugar; 1 tablespoon butter; 2 tablespoons cream or milk; 6 tablespoons vinegar; 1 raw egg. MRS. A. W. MOURSUND. — 66 — Tomato Aspic Salad. Dissolve 2 tablespoonfuls of gelatine in y2 cupful of cold water. Turn the contents of a can of tomatoes or y2 dozen fresh tomatoes into a porcelain lined sauce- pan; add 1 teaspoonful of cloves and allspice, 2 table- spoonfuls of sugar, y2 teaspoonful of black pepper,

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