Tomato Jelly

Ingredients

• 1 box of gelatine
• 2 cupfuls of cold water
• 2 cans of tomatoes
• 1 onion, sliced
• a bay leaf
• 2 cloves
• 2 tablespoons of Worcestershire sauce
• salt and pepper to taste

Method

1. 1

   Put the liquid from the cans of tomatoes, with the onion, bay leaf, cloves, and parsley on the fire.

2. 2

   Let them cool together for 30 minutes.

3. 3

   Put in the gelatine, stir until dissolved, strain the jelly, add Worcestershire sauce, salt, and pepper to taste, and pour into the mold, which is wet with cold water.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 29. The excerpt below is the record exactly as published.

i cloves. 1 doz. peppercorns. I hav-leat and I ile>s(.i-t- spoonl'ul of salt. Simmer until there is onl\- o pints of stock, then strain and coo!. When cold remoxe nil urease, chop up line with a spoon, and mix with the mass ■i eggs (shells and all), heating the whole togcllu')-: now put it on the stove and •stir constantly until the hoiling-point is Jiisl touched, then draw hack on the stove where it will harely simmer for -jo minutes, covering it. and /;o/ stirring it. Il is now ready to strain, and should he as (dear as amher. Strain through a tlii(d< jellv- cloth, first wringing it out in hot water, and when half cold add a tund)leror Madeira. Call' feet arc not easily procured in cilies. and a >uli.Ntitute luav he fonml in a kniickle of veal, adding enough dissolved gidatiiie just hefore the last straining to insnre the proper consistency when cold. Half a pa(d<age wonid prohahly he snllieient for the above. To iiu lose meat or Iruit in .\spic, allow a portion to liai'den in a mold, lav in the meat, pour in uidw jelly (kept slightly warm on the hack of the stoxc). re- ])eating in layers if desired. Aspic Jelly. One lea.--pooiirul .\i-iuoiir".- Ivxtract of lU'cf. i ._. package acidulated gelatine. 1 pt. hot watei'. 1 cup cold water. ' /j cu|) sluM-ry wine. '^ leaspoonruls sugar, ('oxer gela- tine M'ith cohl water: let stand •") minutes. Then add hot water, sugar, and wine. Sti'aiu and piil into mold until cold. Aspic Jelly. Slice 1 small onion. I carrot: add a hay leaf, i (doves. V4 tea>poontul ol' ciderv seed, a dozen whole pe|ipe!- corns: cover with 1 pi. of cold water. l)ring slowlv lo hoiling point and l)oil ."> minutes: add 1 lahlcspoontul of ij(.'ef extract. U. ho.\ of gelatine (hat lias been soaked in \.j cujjfuj of cold water for \.j. an hour. .Stir, strain; 48 STTPKRIOR COOK BOOK add a talilcHpoiiii Fid of lemon juice. ' ■_, a leas|M).>)i ful of sail and a dash of I'eil [lepjtei-. 'I'lIl'U (lUl til cool. Tomato Jelly. Seak 1 1m)\ of i;('latiiie I'di" an lidiir in '! eiipi'ids n\' cold waler. I*ut n\rr the lire the li(|ii()i- i'rdni "' cans nf tomatoes, with ' ;_. an onion, sliced, a Itav-leaf, 'i cIoncs and a s])ri.u' oL' parsley. Let them cool< loL;'ethei- •'!<) ndnutes. put in the ^lelatine. stir uiiti] dissolved, strain the jell\. add to it a conple n\' tahlespoon I'uls of Wiu'cestei'- shii'e sauce, salt and jieppei' to taste, and poui- into the mold, which is wet with CO hi watci-. Tomato Aspic. ()ne |iiid lomaloes slraineii. 1 lai\i;'c tahlespoon ^claline. soak' for ' .. liou'': add tomato and hi'liii;' to hoilinu' point: add 1 teaspoon TaiTa^'on \ineuai'. I teas[ioon salt. 1 toas]H)on onion juice, jdiicli of cayenne. Strain and turn into molds. Serve on lettuce with mayonnaise. Miss Maiilanii. Spice Salad. Soak 1 hoxtul of gelatine in '' cupfuls (d' consomme tor 1 hour: just hi'iiu^- to a sininier and add ' _j of a cupful of \ iiieiiai-. '' tahlespoon t'uls of Madeii'a wine. "' tahle- spooiil'uls of lemon juice, and 1 teaspoonlul of salt. In a Fancy mould [lack cooked string Ijeans, asparagus, potatoes, peas. cucund)ei' and radishes, cut into sjuall pieces: ])Our in the jelh' as \i)u lill. Set on ice until lli'iu. hip in wai'ui watei' an instant, unniould on a lace paj)er doil\-: iiarnish with uiaNonnaise and pai'slex nr set in hi'd of lettuce leaves. Mushrooms in Aspic Jelly. Simmer till meat shi'eils 'i llis. oF knuckle oF Ncal. I calF's loot, i ^, Ih. oF lean bacon, a lumch of sweet hei'hs. ;! s\\\;\\\ carrots. 1 ^reen oniiui: strain, ami seaxiu with salt and ])c|)pt'r: cool, I'cmoxc Fat and sediment. I'eturn to sauce])an. heat in the whites of 2 eggs witli the shells, hod up. sti'ain through jelly-hag, add 1 wineglassFul of sherrv, C(jol. ^\'hen thickening pour into liuted mold lined with cook-ed musli- rooins, ])lacing mushrooms throughout jell)'. Let it hecouie lii'm h(d'oi"e invei'ting on a dish. Oyster Mayonnaise. One quart Asjjic jelly, k^ jiackage gelatine. 1 (|t. oystci's. '^ do/., olives, y^, doz. sweet pickles For the Jelly. Take 1 ([1. (d' li(pioi' in which chicken has keen cooked, in this hoil 1 onion, few sprigs of parsley, and little celery. For a U-\v minutes. A(\i\ Few drops oF tabasco sauce, salt and y^ |)ackage of gelatine, cool. Cook 1 (|t. of ovsters in iheir own liipior till they curl and add to al)i)\e, with pickles and oli\'es cut up line. Tour into a mould and wlu'U jellied mmac with slices of hai'd-hoileil egL:' aiul mayonnaise dressino. )li;s. Thomas I*1';i,i,ow. Oyster Salad. r)oil I pi. oF oNsters in their own liipior until plump. hrain. cool, chop, and mix with an e(pud amount oF lettuce oi- celei'x. Tour on uiMyounaise dressing and ser\'e wit h waFers. Jellied Ham Salad. Soak '4 '*'' <> '"*^ "'' gelatine in ' 'i of a cupFul of cold water:

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