The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-08-10
Electrical Cookery
Cold Food for Warm Days
BY STELLA e. DELAND

Cold dishes are not only very ap.
petizing and good for one in hot
weather but they have the added
virtue that they may be prepared
the day before or early in the morn
ing. Thus the remainder of the day
may be spent keeping cool at the
shore or in the woods. For these
reasons have prepared and tested
the following recipes:
Chicken Aspic
Buy small roasting chicken,
wash and put 1t into a pot with
a quart and a half of water, three
onions, three carrots, salt and
pepper to taste. diced potato and
one diced stalk to celery. Cook
this in the electric range oven
for two and a half hours. Start
at 500 degrees Fahrenheit and when
the chicken and vegetables begin
to boil reduce to low heat and
let it simmer until the time is up.
Then remove the chicken, strain the
broth and set the vegetables aside.
Take three cups of the broth and
one cupful of tomato juice, the
juice of half lemon, and to this
add one package of gelatine dis
solved in cold water. STR well,
then add the beaten whites OF two
eggs. Then place this on a heater
unit of your electric range over
high" heat and bring it to a
quick boil, stirring it the while.
Then strain it through a piece of
thick cheesecloth.
Remove the meat of the chicken
in large pieces, dice the carrots
and add to them one cupful of
boiled or canned peas. Fill large
mold with the chicken and vege-
tables and pour the chicken aspic
described above over this. Place
on ice until ready TO serve. When
ready to serve dip the mold in
lukewarm water and turn out the
chicken on a platter onto bed
OF crisp lettuce leaves. Serve with
toast or hot dinner rolls.
Eggs In Aspic
Hard boil five eggs and cut
them in half. AT the same time
cook three carrots and a quart of
peas or half that quantity of
string beans. BY using q set of
''clover-leaf" cooking utensils the
three may be cooked at the same
time on one heater unit of your
electric range over high heat.
In this way you will economic
on the amount or electricity used.
Fill a mold with half an inch OF
chicken aspic, made according to
the recipe above. Next put in the
peas or string beans. Then cover
them with aspic; then the carr
rots, more aspic and lay the
halved eggs on top. Finally fill
the mold with aspic. Let it get
cold and serve on bed of lettuce
leaves or watercress.
Tongue or Ham Aspic
Tongue or ham may be prepared
the-same way. or without the vege-
tables Also individual moulds may
be used for half-inch thick slices of
tongue, and wnen ham is used in
this way I usually cut 1t into
strips and rolls
Fish Aspic
Fish of all kinds may also be
prepared in aspic. The aspic in this
instance is made from fish broth.
Two cups of fish broth and two
cups III hOAAdtO AAbO WAAAetA
is stirred a package of dissolved
gelatine are needed. Season with
pepper and salt to taste, add the
juice OF half a lemon, and clear
with whites of two eggs and the
shell. Then strain and color This
aspic with teaspoonful of kitchen
bouquet. Chopped eggs and green
vegetables go very well with fish.
With all cold dishes of this sort
I serve hot rolls or toast and
usually have a wholesome warm
dessert and hot coffee, which. like
the toast, / make at the table.