Tomato & Chicken Layer Salad

Ingredients

• 2 lbs. can tomatoes
• 2 tbls. gelatine
• 1 medium sized onion (sliced)
• 2 t-spoons salt
• 1 t-spoon sugar
• 1 small bay leaf
• 2 or 3 cups chicken (chopped fine)
• 2 tbls. gelatine
• 4 tbls. mayonnaise

Method

1. 1

   Cook above ingredients 20 minutes, then strain.

2. 2

   Soak gelatine in a little cold water until soft, add this to the hot liquid and stir until dissolved.

3. 3

   Divide the liquid into 2 equal parts; one-half goes on bottom, remainder on the top, chicken mixture between.

4. 4

   Allow to cool.

5. 5

   Use either a square mold or a pyrex bread pan.

6. 6

   Pour 1/2 of tomato liquid into the mold and set aside to cool.

7. 7

   When quite firm, spread the chicken mixture smoothly on top of it.

8. 8

   Pour other half of tomato jelly on top and place in ice box, 3 or 4 hours.

9. 9

   Remove from mold by placing hot towel around it or dipping into hot water a few seconds.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 28. The excerpt below is the record exactly as published.

TOMATO & CHICKEN LAYER SALAD. Aspic Mixture can tomatoes, 2 lbs. tbls. gelatine, cloves, pepper corns. 1 medium sized onion (sliced) 2 t-spoons salt. 1 t-spoon sugar. 1 small bay leaf. Cook above ingredients 20 minutes, then strain. Soak gela- tine in a little cold water until soft, add this to the hot liquid and stir until dissolved. Divide the liquid into 2 equal parts ; one- half goes on bottom, remainder on the top, chicken mixture between! Chicken Mixture. 2 or 3 cups chicken (chopped Salt and pepper, fine). 2 tbls. gelatine. 4 tbls. mayonnaise

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