Page:Browne - The Plain Sailing Cook Book.djvu/91

 

TOMATO-JELLY SALAD

• MATERIALS
• 1 cup tomato juice
• 1 teaspoon chopped parsley
• 1 teaspoon onion juice
• ½ teaspoon salt
• Pepper
• ½ tablespoon granulated gelatine

• UTENSILS
• Bowl
• Tablespoon
• Saucepan
• Vegetable-knife
• Small cups or moulds

 

DIRECTIONS

1. Soak the gelatine in a bowl with 2 tablespoons of cold water for twenty minutes.
2. Put all the other materials in a saucepan, set over the fire, and bring to a boil.
3. Take the saucepan from the fire, add the gelatine, and stir until the gelatine dissolves.
4. Pour into small cups or moulds, and set in a cool place to stiffen.

 

REMARKS

The jelly should be prepared six or eight hours before serving time, and set in the ice-box to chill. When ready to serve, wrap a cloth wrung out of very hot water around each cup or mould, and let the jelly slip out of the mould onto a lettuce leaf.

Serve with a teaspoon of French Dressing (page 82) poured over each portion, and a tablespoon of Mayonnaise (page 83) put on the top. A few slices of cucumber, a piece of hard-boiled egg, or a few olives, capers, etc., may be used with this salad.

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