New-York tribune., 1909-07-15
IK0LZSAgYD 60 IES
HV 5s22GE3fSYl l1H
sAVoRv ASPIC JELLIES.

Aspic Jelly is one Of the best dishes for summer
time II has all the wholesome qualities "f hot
soup and Is very refreshing a sultTy dag. Like
most foods. this ielfed consomme seasoned stock
can be served In a variety Of forms. Almost every
kind II meat and some vegetables, Ike tomatoes.
lettuce and cucumbers may he served in or with
an aspc jelly. Chicken, tenderlon Of beef beef
tongue lamb sweetbreads boiled ham, pigeons.
foie- ,ras. goose duck, game OF all sorts and lob
sters. shrimp. salmon and all kinds Of fish used.
A plain aspic Jelly delicousiy seasoned may he
chilled and served a bed of lettuce with msyon-
naise. 1t may he moulded in small individual ser
vices in the shape of stars and trianges. Such a
Jelly, whether it is used plain with a!ug, may
be Favored in a variety Of ways Almost every
cook book has somo especially favored way, Most
of them agree in using tarraEon vinegar
or lemon juice and a little Madeira sherry.
one recipe calls for twp quarts Of consonm%, q
sprig Of tarragon tablespoonful Of tarTagon vine
gar or lemon juice and enough dissolved gelstine 10
make a firm Jelly As the various brands of grla-
tine have stinenng powers Of varying quality. II IS
impossible to give definite proportions. Each house
wife generally knows how large a proportion Of
gelatine her favorite brand requires for a given
amount Of liquid.
OF course the ideal asp3c jelly calls for no ee'a-
tine. The consoname is rich enough in Itself whcu
properly boiled down make a firm jelly after II
has become chilled. But as must he extremely
rich for this purpose and take long Time 10 pre-
pare. ard great deaf Of soup for a small amount
use merely 10 stiffen consomme with geiaJine and
forego the long boiling
Even the making OF ordinary consomrrt at home
is tedious process, especially sutrs days. when
one must keep up hot fire. Instead ~ the home
made consommt one buy q can or two nf The
best consomm9. or course. IL must be stiffeued
with eelatine. II lacking IN flavor simmer
II for half hour with a small slice Of carrot
and onion. a stalk Of celery and piece OF bay
leaf Add also the tarragcn vinegar or lemon
juice called for in the recipe Just given: then
add the geatne ana it away u harden.
Lacking good consomme 10 prepare the Jelly
from. use beef extract. dissolved water.
seasoned and boiled and sriffened with g-latine.
Though it does not make aspic that is as deli
cate in flavor that prepared from consomme, it
makes attractive Jelly that is excellent for a
other for chicken. threads and other delicate
meats but IL is suitable with coarser kinds aud
With vegetable salads etc. II makes a savorv
salad by itself moulded in individual forms each
served a pale green lettuce leaf and orna-
mented with mayonnaise
To make this form Of aspc dissolve two teaspoon
fuls OF beef extract I'm little water then stir
it into quart Of boiling hot water. Season with
very small onion, blade Of mace a bay leaf and
pinch each of sage and thyme Simmer the whole
until the seasonings are well blended Then add
the Relatiue for ordinary aspic. remove instant
~ from the fire and harden in the noulds 4 table
spoonful Of lemon juice may be added or not as
preferred.