In small saucepan, sprinkle gelatin over 1/2 cup tomato juice to soften. Stir over low heat until gelatin dissolves. Stir in remaining tomato juice, vinegar, sweetener, salt, and hot sauce. Chill until syrupy. Fold in asparagus, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. to serve: Unmold on lettuce leaves. Divide evenly. Makes 4 servings.
1 roasting chicken ½ pound gammon 1 Spanish onion, quartered 1 bay leaf Chicken stock 12 button mushrooms, quartered 4 small carrots, thickly sliced 4 tablespoons butter ¼ pint dry white wine 1-2 tablespoons Madeira or brandy ½ ounce powdered gelatine Salt and freshly ground black pepper 2 tablespoons chopped fresh herbs (parsley, chervil and tarragon)
Place chicken, gammon, quartered onion and bay leaf in a heatproof casserole just large enough to hold them. Moisten with about 1½ pints light chicken stock and simmer, covered until chicken and gammon are tender. Allow to cool in stock.
Cut chicken from bones and cut gammon into large dice. Place in an oval earthenware gratin dish or shallow terrine. Simmer quartered button mushrooms and sliced carrots in butter until tender. Drain and scatter over chicken and gammon.
Add ¼ pint dry white wine and 1 to 2 tablespoons Madeira or brandy. to the stock, and tri in gelatine which you have dissolved in a little water. Simmer for a moment, then strain. Correct seasoning; add chopped fresh herbs and pour over chicken and gammon pieces, adding more stock to cover. Allow to set. Serve gold from gratin dish or shallow terrine. A delicious first course, or light luncheon or supper dish.
Tie a double band of wax paper around the outside of a 5 in. soufflé dish, grease lightly with margarine.
Make white sauce with 2 tablespoons margarine, flour, milk, and seasoning; add lemon juice.
Dissolve gelatin in hot water, add to sauce, allow to cool, covering with damp paper to prevent a skin forming.
Stir in flaked salmon, anchovy paste, and tomato purée – made by rubbing the tomatoes through a sieve.
Allow mixture to stiffen slightly, then fold in lightly whipped cream and the stiffly beaten egg whites.
Put into soufflé dish, allow to set, then carefully remove paper.
Garnish with small pieces of stuff olive, dill pickle and twists of cucumber.
TO SERVE: With mayonnaise well flavored with lemon juice with Potato salad: Mix cooked diced potato with mayonnaise and chopped scallions or grated onion, and garnish with chopped scallion tops.
1 cup boiling water 1 package (6 ounces) lime-flavored gelatin 1 can (6 ounces) frozen limeade concentrate About ½ cup ginger ale 1 can (20 ounces) pineapple tidbits or chunks in juice, drained (reserve juice) ½ cup light rum Salad greens Honeydew melon balls
Pour boiling water on gelatin in 2-quart bowl; stir until gelatin is dissolved. Stir in frozen concentrate. Add enough ginger ale to reserved pineapple juice to measure 1¼ cups. Stir pineapple juice-ginger ale mixture and rum into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.
Stir in pineapple. Pour into 5-cup mold. Refrigerate until firm, at least 3 hours. Unmold on salad greens. Garnish with melon balls. If desired, serve with whipped topping. 8 to 10 servings.
Timing tip: If you want to serve at different times, Daiquiri Salad will hold in refrigerator up to 24 hours.
1 envelope unflavored gelatin 1 ¼ cups cold water, divided Artificial sweetener to equal ¼ cup sugar ½ teaspoon salt ¼ cup vinegar 1 tablespoon lemon juice 2 cups finely shredded red cabbage, divided 1 cup chopped celery 1 tablespoon chopped pimento Parsley, to garnish
In small saucepan, sprinkle gelatin over 1/2 cup cold water, to soften. Add artificial sweetener and salt. Stir over low heat until gelatin is dissolved. Remove from heat. Add remaining water, vinegar, and lemon juice. Chill until syrupy. Fold in 1 cup of the cabbage, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. Unmold, garnish with parsley and remaining 1 cup of cabbage. Divide evenly. Makes 4 servings.
1 young salmon (about 6 pounds) 3 envelopes gelatin ⅔ cup lukewarm water 1 egg white and shell 1 medium onion, coarsely chopped 1 stalk celery, thinly sliced Mayonnaise or Sauce Verte (see card 39)
Court-bouillon 7 ½ cups water 1 bottle dry white wine 1 large onion sliced 4 carrots, sliced 2 stalks celery, sliced 2 bay leaves Bouquet Garni
Decoration Cucumber peel for “stalks” and “leaves” Flesh of skinned tomatoes and hard-boiled egg whites for “flowers” Hard-boiled egg yolks or radishes for “flower” centers
To poach salmon: combine elements of court-bouillon in a kettle large enough to hold salmon (court-bouillon must cover salmon; if necessary, add a little more water and dry white wine); bring to a boil; skim; lower heat and simmer for 30 minutes. Let court-bouillon cool slightly; lower the cleaned salmon into it. Bring to a boil; lower heat and allow fish to simmer gently for 15 minutes.
Let fish cool in court-bouillon, then transfer to a large board or platter. Remove the skin carefully, cutting it at the tail and stripping it to the head. Wash fish carefully under gently running water, and dry carefully with a clean cloth. Salmon must be dry.
Prepare aspic: reduce court-bouillon to 6 cups. Let cool. Dissolve gelatin in ½ cup water and add to court-bouillon. Crush egg shell, mix with white of egg, chopped onion and celery, and place mixture in the bottom of a large saucepan. Our over court-bouillon; simmer for 10 minutes and strain through a clean cloth.
Decorate salmon as desired with cucumber peel, tomato, white of egg, and hard-boiled egg yolks or radishes, and chill in refrigerator before covering with liquid aspic. Serve with mayonnaise or Sauce Verte.
Sauce Verte ⅔ cup well-flavored mayonnaise ½ cup puréed spinach Salt, fresh ground black pepper and cayenne Lemon juice
Make a Sauce Verte by combining well-flavored mayonnaise with puréed spinach. Season to taste with salt, pepper, cayenne and a little lemon juice, and pass through a fine sieve.
1 cup boiling water 1 package (3 ounces) lemon-flavored gelatin 2 tablespoons vinegar 1 can (12 ounces) corned beef 2 medium stalks celery, chopped (about 1 cup) 1 medium green pepper, chopped (about 1 cup) 1 small onion, finely chopped (about ¼ cup) 3 hard-cooked eggs, chopped 1 cup mayonnaise or salad dressing 2 teaspoons horseradish ½ teaspoon salt Salad greens
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in vinegar; refrigerate until slightly thickened, about 1 hour.
Break up corned beef with fork. Stir corned beef and remaining ingredients except salad greens into gelatin mixture. Pour into 6 ½-cup ring mold. Refrigerate until set, at least 2 hours but no longer than 48 hours.
Remove salad from refrigerator and let stand at room temperature 15 minutes. Unmold on salad greens. 8 servings.
¾ pound fresh chicken livers Salt and freshly ground black pepper 1 tablespoon finely chopped onion 4 tablespoons butter ¾ pint aspic Port wine Fresh tarragon Watercress
Season whole chicken livers with salt and freshly ground black pepper, and sauté with finely chopped onion in butter until chicken livers are cooked through, but still a little pink inside. Remove from pan and drain well on paper towels.
Line bottoms of individual moulds (we used white porcelain ramekins for photograph) with a little liquid aspic jelly which you have flavoured to taste with port. Place 3 leaves of fresh tarragon in the bottom of each mould (or ramekin). Then place chicken livers in moulds and fill to the top with the port flavoured aspic. Chill in refrigerator for at least 2 hours.
When ready to serve: loosen apsic from sides of moulds with your fingers and turn out on to a serving plate. Garnish with sprigs of fresh watercress and, if desired, a little chopped aspic.
Note: If you have difficulty in turning out the jellies, dip the bottom of each mould into hot water for a minute or two.
All recipes based on a 3-oz. package fruit-flavored gelatin, which serves 4 people. Rinse molds in cold water before adding jelly.
PEAR LIME CREAM
Open a medium can halved pears, strain the syrup into a measure. Put 4 pear halves on one side to serve with the mold, chop the rest of the pears finely. Add water to the pear syrup to give 1 ½ cups. Dissolve the lime-flavored gelatin in this liquid, allow to cool and begin to stiffen. Stir in the chopped pears. Mae up a whipped topping mix with cold milk, fold the gelatin mixture into this. Spoon into a 1-quart mold. allow to set. Turn out and serve with pear halves.
JELLY A LA DUCHESSE
Dissolve a 3-oz package lemon-flavored gelatin into 1 ½ cups water, add 1 tablespoon brandy, 1 tablespoon kirsch, and 3 tablespoons lemon juice. Allow to cool and stiffen slightly, stir in ½ cup flaked blanched almonds and ⅔ cup shredded coconut. Put into a 1-quart mold, allow to set. Turn out, serve with ice cream.
SULTANA MOLD
Heat 1 cup seedless white raisins in a sauce and with ⅔ cup water for 1 minute. Add the grated rind of 2 oranges (use only the top ‘zest’). Squeeze out the juice from the 2 oranges, add water to give just under 1 1½ cups. Dissolve a 3-oz. package orange-flavored gelatin in this, add the raisins and the liquid from pan. Pour into a mold, allow to set. Turn out, serve with segments of orange.
TO VARY: Harlequin Mold: Add ½ cup chopped nuts and ¼ cup chopped candied cherries to the jellow before putting in the mold.
Vintage Recipe Cards 