Category Archives: Gelatine Salads/Molds

Cornflour Mold

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cornflour_mold

Cooking time: 8-10 mins.
Preparation time: 5 mins.
Main cooking utensils: saucepan, bowl or mold

For 4 people you need:
1/3 cup cornstarch
flavoring*
2 1/2 cups milk
2-4 tablespoons sugar

*Flavorings: Add few drops vanilla or other extracts to the milk; add coloring; add rind of a lemon to the milk – do not use the juice otherwise it will curdle: add 2 tablespoons cocoa powder to the cornstarch; add 1 tablespoon coffee extract to the milk or use part coffee and part milk.

1. Put the cornstarch in a bowl and blend with a little cold milk.

2. Bring the rest of the milk to a boil, pour over the blended cornstarch.

3. Return to the saucepan with the sugar and cook until thickened, stirring all the time to keep smooth.

4. Rinse out the bowl or mold with cold water, drain but to not dry – mold is then easier to turn out.

5. Pour in mixture and allow to set.

TO SERVE: Turn out and serve with cream, fruit or with jam.

TO VARY: Use scant 2 cups milk only, thicken then cool slightly, stirring well, then add 2/3 cup coffee or whipping cream.

To make an economical mousse:
Use half the amount of cornstarch. When thickened, add 1 envelope gelatin dissolved in 1/4 cup water (do this in a bowl over hot water), cool. then fold in a little whipped cream and 2 stiffly beaten egg whites.

Printed in Canada. @copy; Copyright Paul Hamlyn Ltd 1967

Molded Shrimp Salad

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molded_shrimp_salad

2 envelopes unflavored gelatine
1 1/2 cups skim milk yogurt
1 cup low calorie mayonnaise
1/2 cup chili sauce
2 tablespoons lemon juice
2 tablespoons finely chopped green onion
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
2 lb shelled deveined shrimp, cooked
1/2 cup chopped celery
Lettuce

1. Sprinkle gelatine over 1 1/2 cups cold water in medium saucepan; left soften – about 5 minutes. Bring to boiling, stirring until gelatine is dissolved.

2. Set pan in bowl of ice cubes until gelatine is cold; stir once or twice.

3. Add yogurt, mayonnaise, chili sauce, lemon juice, onion, salt, and tarragon to gelatine; mix until well blended. Refrigerate or place over ice, stirring occasionally, until mixture is consistency of unbeaten egg white.

4. Set aside and refrigerate 8 shrimp, for garnish. Cut remaining shrimp into 1/4 inch pieces. Add chopped shrimp and celery to yogurt mixture; mix well. Turn into chilled, 2-quart mold or 8 individual molds.

5. Refrigerate until set – about 6 hours or overnight.

6. To serve: Run small spatula around edge of mold; dip mold in warm water for a few seconds. Unmold onto crisp lettuce. Garnish edge with whole shrimp.

Makes 8 servings; 228 calories each.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Californian Jello Ring

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californian_jello

Cooking time: few mins. to dissolve gelatin
Preparation time: 10 mins. plus time for prunes to plump
Main cooking utensil: bowl, saucepan

For 4 servings you need:
2 cups boiling water
1 cup dried prunes
1 envelope unflavored gelatin
Juice of 1/2 lemon
sugar substitute to taste

Decoration:
vanilla ice cream or
fruit snow, see Card 28
2 oranges

Approximate calories:
Prunes – 225 for 1 cup
Gelatin – 34 for 1 envelope
Ice cream – 100-150 for 1/2 cup
Oranges – 70 for 1 medium

1. Pour the 2 cups boiling water over the prunes. Leave for several hours to stand until plump, then drain, reserving the liquid.

2. Pit most of the prunes and cut into halves or quarters. Save a few for decoration.

3. Soak gelatin in 1/3 cup of the prune liquid, dissolve in bowl over hot water.

4. Mix together with lemon juice and enough prune juice to give 2 cups. Stir in sugar substitute to taste.

5. Add prunes and pour into mold rinsed in cold water.

TO SERVE: Turn out of the mold by dipping for 30 seconds in warm water. Arrange segments of orange around. Fill center with ice cream or fruit snow, Card 28, and top with prunes. Slimmers should avoid ice cream or have a very limited quantity.

TO VARY: Use strained boiling tea in place of water.

TO STORE: In refrigerator before being filled with ice cream.

* Fruit Snow (from Card 28)
This is another very low calorie dessert. Cook fruit with a minimum of water and sugar substitute to taste. When a smooth purée (it can be sieved, beaten with a wooden spoon or puréed in a blender), allow to cool. To each 1 1/4 cups of purée, fold in 1 very stiffly beaten egg white.

© Copyright Paul Hamlyn Ltd. 1967

Crevettes dans de la Gélatine

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memorable_summer

There is no recipe included with this card, and I think that’s a good thing. Neither is the dish named. I gave it a fancy French name because I can.

No use trying to un-see this. The damage is already done.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Apple and Tomato Molds

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apple_tomato_molds

Cooking time: few mins. to dissolve gelatin
Preparation time: 10 mins
Main cooking utensils: saucepan, 4 custar cups

For 4 people you need:
scant 2 cups tomato juice
2 envelopes gelatin
2/3 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 apple
1/4 cup chopped ham

Garnish:
few lettuce leaves

1. Pour tomato juice into a bowl

2. Soak gelatin in the water for 5 minutes and dissolve over a gentle heat – see below.

3. Add to tomato juice and stir well.

4. Add Worcestershire sauce and seasoning and stir well until the mixture begins to thicken.

5. Add peeled, cored and finely chopped apple and ham and pour into four custard cups.

6. Leave to set until firm.

TO SERVE: Turn onto a bed of lettuce. These molds are excellent with cold meat.

TO VARY: Use grated cheese instead of ham.

TO STORE: In the refrigerator

Gelatin dissolves more readily if soaked in cold liquid for a short time – it should NOT be boiled. With small quantities of liquid, dissolve it in a bowl over hot water – otherwise in a saucepan over VERY LOW heat.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967.

Turkey Loaf

1 Reply

turkey_loaf

Cooking time: 5 mins.
Preparation time: 15 mins
Main cooking utensil: 9-by-5-in loaf pan

For 6 people you need:
1/2-3/4 lb cold turkey
1/4 lb cooked ham
1 medium onion
2 tablespoons butter
2 green sweet peppers
1-2 sharp apples
3 3/4 cups cream of chicken soup
3 envelopes unflavored gelatin
1/3 cup water
seasoning

Garnish:
parsley

To serve:
cream cheese
salad
fruit

1. Chop or grind turkey and ham.

2. Peel and slice the onion and toss in hot butter for 2-3 minutes

3. Mix together turkey, ham, and onion with chopped peppers, apples, and soup.

4. Soften gelatin in the water for a few minutes and heat gently in bowl over hot water to dissolve.

5. Add to soup mixture and stir well. Season to taste

6. Pour into the loaf pan and allow to set for 3-4 hours. It may be lightly frosted after setting by putting into freezing compartment of refrigerator for 1/2-1 hour.

7. Turn out onto a dish and garnish with parsley.

TO SERVE: With cream cheese, salad and fruit

TO VARY: Use chicken in place of turkey.

TO STORE: In refrigerator.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Christmas Candle Salad

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christmas_candle_salad

1 1/2 envelopes ( 1 1/2 tablespoons) unflavored gelatin
1/3 cup cold water
2 cups canned cranberry juice cocktail
4 ripe bananas
8 salted almonds
Mayonnaise
Salad greens

Soften gelatin in cold water. Heat cranberry cocktail to boiling; add to gelatin and stir to dissolve gelatin. Pour into 8 small, star-shaped molds. Chill until firm; unmold. Cut out and remove a small circle from center of each star the same diameter as the bananas. Peel bananas; cut in halves, crosswise. Insert 1/2 banana in center of each of each star as shown. Top each “cancdle” with a salted almond for a “flame”. Add a little mayonnaise to look like melted wax. Serve on salad greens with mayonnaise. Makes 8 servings.

Cherry and Banana Mold

Dissolve the contents of 1 package (3 ounces) lemon-flavored gelatin in 1 cup of boiling water; add and stir in 1 cup cold water. Chill gelatin, stirring often, until thick but not set. Fold in 1/2 cup well-drained, halved, canned pitted black cherries and 1 cup sliced ripe banana. Turn into 1-quart mold; chill until firm. Unmold, garnish with salad greens and serve. Makes 4 to servings.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York ©Copyright 1958 Tested Recipe Institute, Inc. New York

Creamy Dried Beef Mold

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1 envelope unflavored gelatin
1/2 cup cold water
1 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
2/3 cup skim milk
1 can (8 ounces) lima beans, drained
1 jar (2 1/2 ounces) dried beef, finely cut up (see note)
2 medium stalks celery, chopped (about 1 cup)
1/4 cup grated American cheese food
1 tablespoon lemon juice
2 teaspoons instant minced onion
Celery leaves

Sprinkle gelatin on cold water in saucepan to soften; stir over low heat until gelatin is dissolved. Remove from heat. Mix mayonnaise and mustard in medium bowl; beat in gelatin mixture. Stir in milk. Cover and refrigerate until slightly thickened, 30 to 45 minutes.

Stir in beans, beef, celery, cheese, lemon juice and onion. Pour into 4-cup mold. Refrigerate until firm, about 3 hours. Unmold and garnish with celery leaves. 4 to 6 servings.

Note: If dried beef is too salty, pour boiling water on it and drain.

©1975 by General Mils, Inc. All rights reserved. Printed in U.S.A.

Cottage Cheese and Salmon Mold

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Cooking time: few mins. to heat water for aspic
Preparation time: 10 mins
Main cooking utensil: 1-quart bowl

For 4 people you need:
2 teaspoons gelatin
1/4 cup cold water
1 cup hot water
1/4 cucumber
2 hard-cooked eggs
medium can salmon
1 cup cottage cheese
3 tablespoons mayonnaise
seasoning
1 tablespoon olives or dill pickles

1. Soak gelatin for 5 minutes in cold water. Dissolve in hot water and allow to cool.

2. Pour a 1/4 inch layer into the dish, allow to set

3. When set arrange thin slices of cucumber and 1 sliced hard-cooked egg on the bottom.

4. Pour another 1/4-inch layer of jelly on top, allow this to set.

5. Mix together remaining aspic jelly, 1 chopped egg, flaked salmon, cottage cheese, mayonnaise, seasoning, and chopped olives or pickles.

6. Put into dish and chill until set.

TO SERVE: Turn out onto a plate, serve with salad.

TO VARY: Use finely chopped chicken in place of salmon, or tuna fish, or white fish.

TO STORE: In refrigerator.

©Copyright Paul Hamlyn, Ltd. 1967 Printed in Canada.

Ham in Aspic

9 Replies

Cooking time: few mins. to heat water for jelly.
Preparation time: 30 mins.
Main utensil: 5 -cup deep round mold or pan

For 6 servings you need:
2/12 cups aspic jelly
few stuffed olives
1/2 cup cooked peas
1 hard-cooked egg white
1-l can ham
8 cooked prunes
2 hard-cooked eggs
1 hard-cooked egg yolk

Approximate calories:
Aspic jelly – virtually none
Peas – 56 for 1/2 cup
Cooked or canned lean ham – 1600 for 1 lb meat
Dried prunes – 25 for 1 large
A boiled egg – 80

1. Pour in enough aspic jelly to give 1/4 inch layer at the bottom of the mold.

2. Allow to set, then arrange the sliced olives, peas, and white egg on this, then cover with a very little more cold jelly.

3. Put this into a cool place to become quite firm.

4. Dice the ham, pit and chop the prunes and mix with the chopped eggs and yolk.

5. Put this into the mold; then gently pour in enough cold, but not set, aspic jelly to cover.

6. Put into a cool place for the mold to set and allow remainder of the jelly to set separately.

TO SERVE: Turn out, garnish with the chopped jelly, and serve with a green salad.

TO VARY: Use half tomato juice and half water to set the jelly.

TO STORE: In the refrigerator.

To turn out a mold: Dip for a few seconds only in hot water, then invert over serving dish.

©Copyright Paul Hamlyn Ltd 1967