The Barre daily times. (Barre, Vt.) 1897-1959, 1915-09-21
Making Jelly of Vegetables.

Instead of the usual potato salad
served with cold meats, why not, for a
change, try iellied vegetables If de
sired these can all be dressed with a
light mayonnaise or French dressing,
says the Christian Science Monitor,
though they are all favored sufficiently,
or should be, to be very tasty without
the extra dressing. They are not diff
cult dishes to make, and there is but
one thing to remember in their making
do not mold the individual portions too
large, else they lose their daintiness.
The vegetables may be nodded in fancy
shapes, in little French pastry cases, in
pepper 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, mutton broth jelly,
a beef jelly or cereal Jelly, each max
ing, when properly combined, tasty,
background for the vegetable fiavors.
In seasoning foods that are to be jellied
one must remember that the chilling
seems TO dull the flavor, and IL is wise
to add a little more tnan would be used
if the dish were TO be served warm; De
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 bak
er's, they are easily made at home.
Make a good pie crust and roll il out
thin, run scalloped cutter around
four-inch circle OF the dough, turn the
patty pans upside down, see that the
bottoms are clean. grease them and Mt
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 i not always the case I
when the shells are bought at the bak-
FRS.
When pepper shells or fruit shells are
used for jelly cups they should be washed
arefully. and the seed cones taken from
The pepper shells and the white skin
Ind pips removed from the lemons. The 4
.dges may then be cut in any fancy I
'hapes desired and the shells thrown 4
nto cold water. where they stand until
hey are needed. After the vegetable
ups have been followed and shaped 20
eceive their portion Of jelly. they should
'aeh be wrapped in waKed paper and
Il away where il Is cool. IN order not /,
o dry out before they are needed.
From the following FIVE foundation
ellies most Of the iellied vegetables are !
made. Before jellying. the vegetables
ne always Of course cooked and cooled
Chicken Jelly-select one short thick,
our pound chicken. dress and SINCE H.
lave the butcher split six pairs Of chick.
n feet and put them to boil with the
hicken. When the chicken has boiled !
rider. take Il from the broth and after /,
slightly coois take the meat from
BE- bones 20 use for = salad or ereamed 4
nieken. Throw the skin and bones hsck \
TO the broth. sdd one thinly Sized !
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arsiey Pol the broth down uutil fhs
quid IL reiueed 10 about = quart, tilen
% pepper and salt ard remove from :,
70 frs. strain carefully into q ersdk
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