South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-08-02
Variety Afforded
In Jelly Salads
May Be Prepared in Morn
ing and Set Away to Be
Used When Desired.


SaIards Of all sorts and kinds form
such a large part Of the summer
menu that one should have a great
variety Of recipes To use during the
season in order 10 vary them as
much as possible. Besides the fish,
fruit. vegetable and meat salads. the
ielied salads are quite worth while
getting better acquainted with. Their
advantage is that they can be made
in the morning and Sc away 10 chill.
The lettuce may be washed and
placed in the salad bag on the ice,
and the mayonnaise or French dress
ing may also be made in the morning
and set away, so that 10 minutes be
fore the salad is needed il can be put
together without the slightest trou-
BILE The following tested recipes
NAV induce the housewife TO further
experiment in this line.
Tomato Jelly.
Take one can OF tomatoes. add 10
il three cups Of water, a sliced
onion a bay leaf, teaspoon of salt,
a tablespoon of sugar a bunch OF
savOry herbs, a teaspoon of pepper.
and three heaping tablespoons of
gelatine. Beat over the fire until it
begins TO boil allow il 10 boil for
five minutes and add the whites and
shells of two eggs. Beat all well to-
gether and remove from the fire. let
ting it stand tightly covered for FIVE
minutes. Strain through fine
sieve, then through a piece of
cheese cloth that has been wrung out
of cold water and finally into ring
mold that has been wet with cold
water. When cold and beginning 10
set, press into the jelly stoned olives
and the whites of three hard boiled
eggs cut into cubes. Make a bed of
fresh lettuce leaves, turn the jelly
ring upon il and fill the center with
lettuce leaves cut to ribbons half a
cup of chopped celery, half cup or
ground walnut meats, the yolks of
the hard boiled eggs put through a
ricer and cover the whole with good
mayonnaise.
Nut and Cucumber Salad.
Boil in three cups of water two
cups of sugar. Il cloves and add one
cup Of vinegar. When the mixture
threads from the spoon, remove II
from the fire and add two and half
heaping tablespoons of gelatine that
has been dissolved in a little boiling
water. Stir carefully and when the
gelatine is dissolved strain and let it
cool. Add one cup of hickory nut
meats and a cup of sweet cucumber
pickle thinly sliced, pour into wet
mold and let il chill and set. Turn
out on TO a bed of lettuce leaves,
turn mayonnaise over il and garnish
on top with strips of red pepper.
Jelly Cheese Salad.
Dissolve one tablespoon of geiatine
in one cup of hot water. When cool
add three ounces of grated cheese,
one cup of whipped cream, salt, pep
per and paprika to taste. Pour into
small molds and when the jelly be-
gins to harden cover the top with
grated cheese. Serve on crisp let
tuce leaves with French dressing.
JeIlicd Chicken.
Prepare and boil one good tender
chicken When done and cool, cut
the meat into small pieces, put the
skin and bones into a saucepan with
one quart of liquor 1t was boiled in
and one sliced onion, bunch of
savory herbs. a tablespoon of Wor-
cestershire sauce. a tablespoon OF
chutnev strip. pepper and salt.
Simmer until reduced nearly one
half. then add one heaping table
spoon of gelatine that has been dis
solved in hot water. Arrange a lay
er of the chicken (first dipping each
piece in mayOnnaise) in a wet mold,
then a layer of sliced hard boiled
eggs. then a layer of halved button
mushrooms that have been sauted in
butter and drained; then chicken
egg and mushrooms until the chicken
is used up. Strain over il the cooked
liquor and set away 10 chilli When
ready TO serve turn on TO a bed Of
lettuce leaves, garnish with stoned
olives and a little chopped red pep
per. slice down with a sharp knife
and cover each portion with heavy
rOayOnnaise