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Classic
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page 75
quart of clear meat stock or one quart of water tinctured with beef extract.
Flavor with white vinegar and lemon juice until it is properly tart. Put in a
couple of blades of mace, some cloves and a bay leaf and stir over the fire
until the gelatine is dissolved. To the beaten whites of two eggs add a little
cold water and the juice of a lemon. Stir them into the jelly and stir and boil
for a minute or two. An egg beater is convenient to use in beating the eggs into
the jelly. Draw the saucepan to a cool part of the stove and let it stand five
or ten minutes. Then strain the jelly through a jelly bag. To color the jelly,
the devices mentioned for mayonnaise may be employed.
Tomato jelly requires a can of tomatoes, an ounce of gelatine and seasonings.
Soak the gelatine in one-half cupful of cold water for half an hour. Meanwhile
cook the tomatoes with three tablespoonfuls of vinegar, a teaspoonful of salt, a
tablespoonful of sugar and a dash of paprika. Then add the gelatine to the
tomatoes and stir until it is dissolved. Strain the jelly through a jelly bag
and mold.
The tomato jelly may be served on a bed of lettuce with a mayonnaise, as has
already been suggested.
Apple cups may be filled with a salad of mushrooms (cooked), stuffed olives
(sliced), nuts and a few delicate tips of celery. Moisten the mixture with
French dressing and top off with mayonnaise and whipped cream. This salad may be
served with lettuce instead of in apples.
Shredded red pepper, stoned olives and cabbage make a delicious combination.
SALAD SAUCE
Rub with a fork the yolks of two eggs, boiled hard, and cold, with fresh mustard
and a little sauce; four tablespoonfuls of oil to one and a half of vinegar,
mixing into a cream. Chop fine chervil, tarragon, and use with lettuce. The
sauce should be kept separate until needed.
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