Evening star., 1902-03-25
Table and Kitchen.
Delicious Dishes Made Of Meats In
Jelly.

This class of dishes Is generally grouped
as aspics and include such savory crea-
tons as are put together with aspic (meat
jelly), or aspic mayonnaise. One form Is
to use cold meats cut into slices or cubes,
pieces of fish shrimps, sariines. or cooked
vegetables cut into fancy shapes and ar
ranged in order in mold and surrounded
with the jelly. and then placed on ice to
solidify
This jelly is useualiy made from calves
| feet, knuckie of veal beef shanks or
chickens cooked down to a jelly. To make
this transparent and sparkling it is clarified
with white of eggs and strained through
several thicknesscs OF cheesecloth or fan
mel jelly bag. The most economical meth
od. however. and one generally resorted to
In order 10 save labor and time, Is to add
prepared animal jelly to a rich clear soup.
such as beef b0u.llon. One and one-half
tablespoonfuls f Selatine to each quart of
good, strong. rich broth will give a jelly |
firm enough for moIding meats. etc or cut |
ting out in ornamental designs shape
White wine or lemon juice must be added |
to these jelles and other fiavorings which |
will impart the same sayor which makes |
game pes head cheese and like dishes so |
appetiZing. The nature of the favoring |
depends the kind of meats materials |
nodded in the jelieS.
While aspic may be colored with caramel |
saffron. spinach or kitchen bouquet. cochi- |
neal or boiled beet root, they must be |
clear and sparkling.
Beef veal aspic may be kept in a cold |
place for considerable length Of time |
That designed for garrlishing may be poured |
into shallow dishes as soon as made. so as
to be ready to cut into fancy shapes when |
needed.
Aspic Mayonnaise.
This is made by mixing transparent as
pic jelly with mayonnaise. which gives a |
shiny yellow jelly which can be used for |
lit mix
lures
How to Make Quick Aspic.
Put into a saucepan one pint of cold wa
ter. two small onions. two small carrots. |
a few sprigs Of parsley. a little salt and |
teaspoonful of sugar. Boil until the veg |
etables are we'll done, then strain of the |
water into a clean saucepan; add three |
teaspoonfuls of beef extract and an ounce |
of gelatine soaked in one and one-half !
cups of cold water. Stir over the Are until |
gelatine is entirely dissolved, then season |
with salt and pepper. flavor with lemon
juice or white wine or sherry and strain |
through the jelly bag; allowing 1t to drain |
without pressure.
Bay leaves. shalots. celery, peppers. |
parsley, cloves, whole allspice. sage or |
sweet marjoram may be cooked with the |
vegetables, any one or more being selected |
which suitable for the kind OF meat |
used
These quick aspics may be made as tasty |
the jelly made from fresh meats. and are |
most convenient and accommodating bits OF |
edible for the ambitious housewife who |
wishes to treat her family guests to !
unexpected little surprises which do not |
seem possible except under the manage
ment of high-priced and skilled Kitchen |
artist
There is also a great saving of fuel as
well as time When gas Is used this fact |
must be taken into account, but when time |
saving is no object and coal is the fuel |
used, the slower process may be employed.
This gives jelly with the richer meat
flavor, but is not SO economical
A Rich Aspic.
Cut up a fowl and also cut off the meat
from a shin of beef and a knuckle OF
veal. Put all the bones In the bottom OF
a soup boiler with meat on top. Entirely
cover with cold water. cover the pot closely
and keep at simmering point for six hours.
An hour before it is done add bay leaf.
two small onions one sliced carrot. one
sliced turnip a stalk of celery. a dozen
pepper corns and six whole cloves. When
these have cooked IN the stock for hour
strain through a colander, then through
cheese cloth into large bowl and set away
to harden. When cold remove the grease
from the surface, using cloth Wrung out
of hot water to remove every trace OF
grease. Put the jelly in a kettle. being |
careful to remove any sediment that has |
settled to the bottom of the bowl; add the |
whites and crushed shells of two or three |
fire and stir until 1t begins to boil Let 1t |
boil five minutes and then strain through |
a jelly bag Jr several thi :knesses Of cheese |
cloth until perfectly clear. There should |
be two quarts of good. stiff jelly; but If not
firm enough to mold nicely with meats. add
dissolved gelatine in proper proportion to
quantity used and according to f1rmness OF
the jelly. This jelly can be used for soups, |
by diluting II with boiling water.
Jellied Beef.
Have the butcher cut a shank of beef in
four or five pieces and crack the bones well
| and barely cover with cold water; cook
gently until the meat Is tender enough to
| leave the bones. Remove the meat. then
season the liquor with salt, pepper and lit
| tie vinegar. Strain and let get cold, then
| skin. off the grease. Cut the meat into
| 81 II cubes, season with salt pepper, a
| lit onion juice and sweet marjoram.
Melt the jelly; put the meat loosely into
mods and pour the jelly into 1t, lifting the
meat with fork, allowing the jelly to run
through. Do not fill the molds more than
two-thirds full of meat. Set on ice imme
diately to harden.
Cold Trout in Aspic Jelly.
Have a trout nicely cleaned. washed and
wiped dry cover it with vinegar, either
warm or cold, and let 1t stand an hour
| Then drain, put in an agate baking pan
or hotler cover with cold water add one