South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-09-22
Jelly Vegetables
Pleasant Change
Easy TO Prepare and Dainty
to Serve With Cold
Neat Dishes.


Instead OF the usual potato salad
served with cold meats, why not, for
a change. try jellied vegetables? If
desired these can all be dressed with a
light mayonnaise or a French dressing.
or should be, TO be very tasty without
the extra dressing They are not diff
cult dishes 10 make, and there is but
one thing TO remember in their max
ing: Do not mold the individual por-
tons too large, else they lose their
dainti1ess. The vegetables may be
nodded in fancy shapes, in little
French pastry cases, in peppel shells,
lemon shells. or vegetable cups made
by following out boiled beets, carrots,
turnips or parsnips.
The foundation of these jellies is not
just plain gelatine but is a chicken
jelly, a calf's foot jelly, a mutton broth
jelly, beef jelly or a cereal jelly, each
making, when properly combined, a
tasty background for the vegetable
fiavors. In seasoning foods that are
to be jellied one must always remem-
Der that the chilling seems to dull the
flavor and it is wise to add a little
more than would be used if the dish
were TO be served warm; be careful
only about the addition of too much
salt. If one likes to serve the dainties
in little pie crust shells, and cannot
always procure them at the bakers,
they are easily made at home. Make a
good pie crust and roll il out thin, run
"A scalloped cutter around a four-inch
circle Of the dough- turn the patty
pan upside down, see that the bottoms
are clean, grease them and fit the four
inch circles over them. When baked a
delicate brown, they are easily slid
from the pans, and when cold they
may be filled with the jelly mixture
which has also been allowed to cool
slightly, and set aside to jell These
are especially nice, as pastry and all
can be eaten. which is not always the
case when the shells are bought at
the bakers
When pepper shells or fruit shells
are used for jelly cups they should be
washed carefully, and the seed cones
taken from the pepper shells, and the
white skin and pips removed from the
lemons. The edges may then be cut in
any fancy shapes desired and the
shells thrown into cold water. where
they stand until they are needed. At
ter the vegetable cups have been hoI-
lowed and shaped to receive their por-
ton of jelly they should each be
wrapped in waXed paper and set away
where ii is cool in order not to dry
out before they are needed.
From the following five foundation
jellies most of the jellied vegetables
are made. Before jellying, the vege-
tables are always of course cooked
and cooled.
Chicken Jelly-Select one short
thick. four-p pound chicken, dress and
SINCE it. Have the butcher split six
pairs Of chicken feet and put them to
boil with the chicken. When the
chicken has boiled tender, take it
from the broth and after it slightly
coOls take the meat from the bones to
use for n salad or creamed chicken
Throw the skin and bones back into
the broth, add one thinlv sliced onion,
a stalk of celery, a diced carrot, a
tablespoon Of rice and a little chopped
parsley. Boil the broth down until the
liquid is reduced to about a quart
then add pepper and salt and remove
from the fire; strain carefully into a
crock and when cold remove the
grease from the top and set it away to
jell.
Calls oFot Jelly-Selectt for calves
feet and have them properly cleaned
and split Cover them with water. add
ing a thinly sliced onion, a bunch of
sweet herbs. a stalk of celery, a few
tarragon leaves, a bay leaf and four
cloves. pepper and salt Let cook even
~ until the meat falls from the bones.
strain the broth carefully into a
crock and when cool skim and set
away TO jell
Mutton Broth Jelly-Take two
pounds of neck of mutton, one calf's
foot a small bunch of sweet herbs, a
small onion, bay leaf and two cloves
cover with cold water and boil Boil
until the meat falls from the bones
and the liquid is reduced TO about one
quart. Strain carefully and when cold
remove the fat and set away to jelI
Tapioca Jelly-Put two heaping
tablespoons of tapioca into a pint OF
water and cook until the tapioca is
transparent then add a saltspoon OF
salt and a teaspoon Of butter. turn
into a mold and set away until need
ed.
Beef Jelly-Make a half pint Of
good beef broth, using q pound Of /
tenderloin of beef diced a pint of !
water, pepper and salt. When done. |
strain and add to it a scant tablespoon |
of gelatine which has been melted ~ /
n little cold water. stir il in while the /
broth is still hot. then strain again |
and set away to iell
These jellies may all he made a day 4
ahead of the time they are to be /
used. when half the quantity of any |
one of them Will be sufficient for one /
jellied vegetable foundation except the /
beef broth. which is for only one dish !