Tomato Jelly Salad

Ingredients

• one-half box of gelatin
• one-half cup of cold water
• one-half cup of hot stock
• one pint of strained tomatoes

Method

1. 1

   Soften one-half box of gelatin in one-half cup of cold water, dissolve with one-half cup of hot stock, add one pint of strained tomatoes, season to taste, and chill in molds.

2. 2

   This may be mixed with an equal bulk of cold meat cut small or with baked beans before putting in the molds.

3. 3

   Serve with lettuce or shredded cabbage and dressing.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 48. The excerpt below is the record exactly as published.

Tomato Jelly Salad. Soften one-half box of gelatin in one-half cup of cold water, dissolve with one-half cup of hot stock, add one pint of strained tomatoes

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