1 can (20 oz.) crushed pineapple Water 1 envel. unflavored gelatin ½ cup sugar 1 tsp. salt Juice of 1 lemon ⅓ cup vinegar Green food coloring, if desired ½ cup diced cucumber
Drain pineapple; measure juice and set pineapple aside. Add water to juice, if necessary, to make 1 cup liquid.
Mix together gelatin, sugar and salt in a bowl. Heat the 1 cup liquid to boiling; add to gelatin and stir to dissolve gelatin. Add lemon juice to gelatin with vinegar. Add 1 or 2 drops green coloring; stir to blend evenly. Chill, stirring often until slightly thickened. Fold in drained pineapple and cucumber. Pour into a 1-quart mold. Chill until set. Unmold on salad greens. Garnish with stuffed olives, if desired. Serves 6.
MOLDED GRAPE SALAD
1 envel. unflavored gelatin ¼ cup cold water Few grains salt 1 ½ cups boiling water 1 can (6 oz) grape juice concentrate 1 Tbsp. lemonade concentrate Grapefruit sections
Soften gelatin in cold water. Add salt and boiling water; stir until gelatin dissolves. Add grape juice and lemonade; pour into individual ring molds. Chill until firm. Unmold on salad greens. Put several grapefruit sections in center of each ring. Makes 6 servings.
ingredients: 2 pounds ham (or whole ham) uncooked ½ to 1 pound veal shank 1 or 2 fee of veal 3 or 6 shallots 1 bay leaf 2 fresh sprigs or 1 teaspoon dried thyme 2 fresh sprigs or 1 teaspoon dried chervil 1 fresh sprig or 1 teaspoon dried tarragon 1 or 2 bottles white Burgundy ½ cup or 1 cup minced parsley 1 or 2 Tablespoons wine vinegar
Place ham in a deep kettle. Cover with cold water. Cook over moderate heat for 1 hour to remove the rind.
Place the ham in a large saucepan. Add the veal shank, calf’s foot or feet, shallots and herbs. Pepper. Add the wine. Cook over very low heat until a tablespoon of the liquid dropped on a cold dish jellies; this should take about 20 minutes per pound of meat.
Taste the seasoning, add a little salt if necessary. Remove the ham. Break the meat with a fork, mixing the fact and lean parts.
Alternate layers of parsley and ham in a large bowl.
Before the stock cools completely, add the vinegar. Strain the stock and pour it over the ham. Press down firmly. Refrigerate.
Unmold before serving.
In Bourgogne, this dish is traditional for Easter. For 4 people, use 2 pounds of ham; for a larger group, the whole ham. If you do not have a large serving bowl, use several small ones. This dish keeps very well if refrigerated.
ingredients: 2 pounds thinly sliced lean beef (from the rump or round) ¼ pound lean bacon strips 2 onions 2 shallots 2 cloves garlic 1 handful parsley 1 sprig thyme, or ½ teaspoon dried 1 bay leaf salt, pepper nutmeg 4 ounces fresh bacon fat 1 Tablespoon flour 2 cups dry white wine 1 calf’s foot 1 teaspoon agar-agar or Japanese Moss 1 cup beef bouillon
Flatten the beef slices and season with salt and pepper.
Chop one onion, the shallots, garlic and parsley. Sprinkle in the finely chopped thyme and bay leaf. Add salt, pepper, and grated nutmeg to taste. Mix thoroughly.
On each slice of beef place a slice of bacon and spread some of the herb mixture on it. Pile the seasoned slices into a “tower” and press as flat as possible. End with a slice of beef, then tie the entire pile together with string so it will not fall apart while cooking.
Mince the bacon fat and the remaining onion, sprinkle with flour, and add any remaining herb mixture there may be. Brown lightly in a Dutch oven. Add the wine, the calf’s foot, and the securely-tied beef slices. Cover and cook over low heat for 3 hours.
When done, remove the meat from the pot. Dissolve the agar-agar in the bouillon and add it to the liquid in the Dutch oven.
Place the meat into a mold and strain the liquid over it. Refrigerate. The sauce will jell. Unmold when ready to serve, and garnish with sprigs of parsley.
This dish is ideal for a meal served outdoors. As agar-agar and Japanese Moss are not readily obtainable, plan unflavored gelatine may be substituted, using a little less liquid than the instructions call for, in order to obtain a stiffer gelatine.
Place the contents of two 3-ounce packages of lemon-flavored gelatin in an 8½x4½x2½-inch loaf dish. Add 2 cups boiling water and stir to dissolve gelatin. Add 1 tablespoon vinegar and 12 to 15 ice cubes; stir constantly till gelatin begins to thicken (about 3 minutes). Remove any ice cubes that have not melted.
Into the partially set gelatin snip the tops of 6 or 7 small green onions and 1 pimiento. Using scissors cut through the contents of on 1-pound can (cups) sauerkraut. Add sauerkraut to gelatin; stir gently to distribute the vegetables. Chill till set, about 4 hours or overnight. Unmold onto crisp greens on a serving plate. Garnish with ripe olives and crisp carrot curls, if desired.
Serve with Horseradish Mayonnaise: stir 1 teaspoon prepared horseradish into 1 cup mayonnaise or salad dressing; blend thoroughly. Makes 8 to 10 servings.
1 20-ounce can pineapple slices
1 3 -ounce package lemon-flavored gelatin
6 or 7 whole maraschino cherries
2 cups finely chopped fresh rhubarb
1/3 cup sugar
2 teaspoons lemon juice
1 3 -ounce package strawberry flavoured gelatin
Drain pineapple, reserving syrup. Add water to syrup to make 1 1/2 cups liquid, heat to boiling. Stir in lemon-flavored gelatin till dissolved. Chill till partially set; pour 1/2 cup in bottom of a 6 cup ring mold. Arranged pineapple slices over gelatin, placing a cherry in center of each slice. Pour in remaining lemon gelatin. Chill till almost set.
Meanwhile, in saucepan combine rhubarb, sugar, and 1/2 cup water. Cover and cook about 5 minutes or just until rhubarb is tender. Drain rhubarb thoroughly, reserving syrup. Add enough water to rhubarb syrup to make 1 1/2 cups liquid. Heat liquid to boiling. Stir in lemon juice and strawberry-flavored gelatin till dissolved. Chill till partially set; fold in reserved rhubarb. Pour ove lemon-pineapple layer in mold. Chill till firm. Unmold onto salad greens. If desired, place a bowl of cottage cheese in the center of the unmolded salad ring; trim with parsley.
Makes 10 to 12 servings.
Minted Pear Salad
1 14-ounce can or jar mint-flavored pear halves
1 3-ounce package lime-flavored gelatin
1 8-ounce carton plain yogurt
Drain pears, reserving 1/2 cup of the syrup. Dissolve lime-flavored gelatin in 1 cup boiling water; stir in reserved pear syrup. Chill till partially set. Add yogurt; beat till smooth. Chop pear halves; fold into gelatin. Pour into 9x5x3-inch loaf pan. Chill till firm. Cut in rectangles to serve. Makes 6 servings.