Evening star., 1932-08-26

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Nodded Gelatin.
Always allow the gelatin to cool and
thicken slightly in the bowl before
folding in the solid ingredients, such
as fruits, nuts and vegetables, then
turn into molds and you Will nave per-
! feet results. To unmold jellied dish,
dip the mold in warm water almost TO
/ the top. Hold it there for almost a
minute. Next invert a serving dish
! over the mold and turn both plate and
mold together. Tilt the mod slightly
! to let in the air. then shake lightly.
! Remove the mold carefully. II the
mold does not come out at the hrst
| trial, repeat the process and you WI!
| have no difficulty. Usually the mold
! should be rinsed with cold wlte" be-
/ fore the gelatin mixture is poured IN.
Salad oil may be used to ooat 1t also.
Vegetable Aspic.
| Vegetable aspic is delicate and re-
| freshing. Chop fine, but do not grind,
one cupful each of carrots, white tur-
nips, cabbage, celery, string beans, peas
two cupfuls of tomatoes or the same
quantity of canned tomatoes, half
cupful of chopped onion and quarter
of cupful of chopped parsley. ADD
four cloves and one small piece OF mace
of cold water. Add two teaspoonfuls
of salt and bring to the boiling point.
Then simmer for an hour, or until the
vegetables are very tender. Strain, re-
turn to the fire and boil for Is min
uteS then season to taste with salt,
paprika and white pepper. Add half
an ounce of gelatin Softened in hall a
cupful of cold water to each quart of
liquid, then strain again through
double thickness of cheesecloth and set
away to chill.
Chicken or Veal Mousse.
Soften one tablespoonful of gelatin in
one-fourth cupful of cold water. Add
half a cupful of hot stock or boiling
water and stir until the gelatin is dis
solved. Add one-fourth teaspoonful of
salt and one teaspoonful OF lemon
juice and cool slightly. Add two cup
fuls of cooked and chopped chicken or
veal and cool until the mixture starts
whipped cream and chill thoroughly,
preferably in the refrigerator pan.
Jellied Meat Loaf.
Mix one small bottle of stuffed olives
with four hard-cooked eggs. some GEL
cry and some small pickles after
chopping ALL Pour one pint Of hot
concentrated broth over two table,
spoonfuls of gelatin that has been
soaked in half cupful OF cold water
and stir until dissolved. When cooled
somewhat add three cupfuls of cooked
diced beef and one cupful of cooked
diced pork Mix all we'll then pour into
a mold and chill. Serve on lettuce with
mayonnaise.
Jellied Egg Salad.
Dissolve one package of minute gela-
tin in three -fourths cupful hot water,
then add the juice of one medium
sized lemon and the strained juice OF
one No. 2 can of pineapple. Let stand
until cool, but not jellied, then add
three egg yolks beaten. with q pinch Of
SALT half 8 cupful of sugar mixed with
the egg yolks, then add half a pint of
cream whipped, the three egg whites
beaten stiff, and lastly add all but three
slices Of the pineapple cut into small
pieces. When this is firm and set, gar
nish with some whipped cream and top
with the remaining pineapple and some
maraschino cherries. Save some Of the
whipped cream for garnishing.
Paradise Pudding.
Soak two tablespoonfuls of gelatin in
one-fourth cupful of cold water for five
minutes, then set over boiling water and
stir until dissolved. Beat two egg yolkS
until thick, and gradually work in half
cupful of sugar. Add another half
cupful Of sugar to four beaten egg
whites, then combine the two mixtures
and fold in one cupful OF cream whip
ped. Add the dissolved gelatin, pour
ing 1t in fine stream and beating con-
stantly. Divide into three portions. To
the first portion add one tablespoonful
of lemon juice and one-rourth cupful
of pineapple preserves. Color the second
portion pink with few drops of color
ing, add two tablespoonfuls of orange
juice, and one-fourth cupful of chopped
nuts. To the last portion add one square
Of chocolate melted, ana one teaspoon
full Of vanilla. Mold in layers in brick
| mold first rinsed in cold water. Chill,
and when firm unmold and slice for
serving. Garnish with whipped cream.
Special Blanc Mango.
Soak two tablespoonfuls of gelatin In
| one-third cupful Of milk for five min
utes. Meanwhile add six tablespoonfuls
of sugar and pinch of salt to two and
| two-thirds cupfuls of milk and scald.
Pour this over the soaked gelatin and
stir until 1t is dissolved. Peel two large
oranges and remove all the white inside
skin. Slice and remove the center pulp
dIlu QudlIcL tllcoc SllCcS. f1OO tLlC VI
ange pieces and half cupful of shred
ded cocoanut to the gelatin mixture
while it Is still hot Cool. When it
starts to thicken, stir and pour 1t into
a wet mold When firm, unmold and
serve with whipped cream. Garnish
with orange sections.
Other Specials.
Apricot Glace-Soak two tablespoon
fuls of gelatin in half a cupful of cold
water, add half cupful of sugar to
one can Of apricots and one-fourth cup
full of orange juice, bring to a boil, then
| add the gelatin. Stir well and pour
into a mold CONCEAL and serve with
sirup made Of apricot Juice and lemon
| juice, using one cupful Of apricot juice
| to the Juice of one lemon, and two ia
blespoonfuls Of sugar boiled together for
| five minutes and cooled.
Lemon Banana Gelatin.-Mash four
medium sized ripe bananas to pulp
and add half cupful of orange juice,
a quarter of a cupful Of lemon Juice,
and a quarter Of cupful Of the juice
of canned pineapple or other canned
fruit Dissolve package OF lemon