Tomato Jelly Salad

Ingredients

• one can or eight good-sized tomatos
• one level teaspoonful cinnamon
• half teaspoonful cloves
• one tablespoonful of salt
• a small onion
• one tablespoonful sugar
• two tablespoonfuls vinegar
• a dash of cayenne
• a tablespoonful of Knox gelatine
• soaked in a half cup of cold water

Method

1. 1

   Stew tomatoes with cinnamon, cloves, salt, onion, sugar, vinegar, and cayenne until soft; pass through a sieve.

2. 2

   Pour hot mixture onto soaked gelatine, pour into a mold, and set on ice.

3. 3

   Serve on lettuce leaves with mayonnaise dressing.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 46. The excerpt below is the record exactly as published.

TOMATO JELLY SALAD. Stew one can or eight good-sized tomatos with one level teaspoonful cinnamon, half teaspoonful cloves, one tablespoon- ful of salt, a small onion, one tablespoonful sugar, two table- spoonfuls vinegar, a dash of cayenne; cook until tomatos are soft ; pass through a sieve and pour while hot on to a table- spoonful of Knox gelatine soaked in a half cup of cold water. Pour into a mold and set on ice. Serve on crisp lettuce leaves with mayonnaise dressing. This amount will serve ten people. Mrs. George Sinsabaugh. TOMATO JELLY SALAD. Into a saucepan put half can of tomatos, one bay leaf, four cloves, one blade of mace, half teaspoonful of salt, quarter tea- spoonful of paprika, ten drops of onion juice; simmer 15 min- utes, and press through a sieve; add one-third box of gela- LANDMARKS CLUB COOK BOOK. tine which has been soaked in one-third cup of cold water, and stir until dissolved; add two tablespoonfuls of tarragon vin- egai, and pour into wetted molds. When firm serve on let- tuce leaves and garnish with mayonnaise. CHICKEN SALAD DRESSING. Yolks of six eggs well beaten. One-half pint of melted but- ter, or its equivalent in oil, three tablespoons of mixed mustard, salt and pepper to taste. Two teaspoons of celery seed. Mix thoroughly, then add three-quarters of a pint of strong vinegar, place on the stove, stirring constantly until thick like boiled custard. Mrs. Phebs M. Jewett. CREAM SALAD DRESSING. One cup of milk brought just to boil, yolks of two eggs well beaten, stirred into the milk, two tablespoons flour mixed in cold milk, one tablespoon of sugar, one small teaspoon of salt, one small teaspoon of mustard, pinch of red pepper, lump of butter size of an egg, one-half cup of vinegar. Mrs. Phebe M. Jewett. CREAM SALAD DRESSING. Put two cups of cream into a farina kettle to heat; when hot add a piece of butter the size of a walnut ; stir into a little cold cream three teaspoonfuls of mustard, four of sugar, two of salt and a quarter of cayenne pepper ; beat four eggs light and add to this mixture, which must be made very smooth. When the cream is hot add the egg mixture and cook like boiled cus- tard, being careful to remove from the fire before it curdles. Strain through a sieve and add while hot two-thirds cup of vinegar, beating until cool. One-half cup of cream whipped and added just before using is an improvement. Mrs. A. H. Thompson, Topeka, Kan. COOKED SALAD DRESSING. Yolks of two eggs, two tablespoons olive oil or butter, two tablespoons sugar; salt, pepper, mustard, grated nutmeg; stir constantly over a slow fire ; when thick add half cup cream. Mrs. H. Kerckhoff. SALADS. 73 mayonnaise eor tomato jelly salad, etc. Yolks of two raw eggs, volks of three hard-boiled eggs, half teaspoonful of mustard, one gill of olive oil, dash of cayenne pepper, vinegar and salt to taste. Mrs. William S. Cross. MAYONNAISE DRESSING. Drop the yolk of one egg into a bowl, add one tablespoonful of salt and even tablespoonful of sugar ; drop oil slowly drop by drop and stir briskly until it thickens, then can be dropped faster till it hardens, adding oil till you have the quantity de- sired; pour in the juice of one or two lemons slowly, beating briskly until it is thoroughly mixed, and sour enough to suit the taste; add half a teaspoonful of onion juice if desired. Mrs. George H. Wadleigh. SALAD DRESSING. Pour slowly seven tablespoon fuls of boiling vinegar over the yolks of four well beaten eggs, beating all the time. Re- turn to the stove; add butter the size of an egg, one table- spoonful of flour mixed with a little water, pepper, mustard, and a little sugar and salt. When boiled until quite thick let cool, and just before serving add a pint of whipped cream. Miss Elisa Bonsall. SALAD DRESSING. Half cup vinegar, three eggs beaten to a cream with two ta- blespoonfuls of sugar, three tablespoon fuls of very thick cream (sour cream will answer), half teaspponful of mustard and a little salt. Bring vinegar to a boil, mix other ingredients and stir into the vinegar, cook to a thick custard, taking care that it does not curdle. While hot stir in a piece of butter the size of a walnut. Beat in a little whipped cream before serving. Mrs. Ferry, Sierra Madre. FRENCH SALAD DRESSING. One pinch salt, one-half pinch pepper, mix thoroughly with two tablespoonfuls vinegar

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