The international cook book

Cook one quart cranberries in three and one-half cups water for thirty minutes. Soak two tablespoons granulated gelatine in one-half cup cold water. Strain the cranberry mixture over it, and stir until dissolved. Let stand until cool. WTien cool, add one cup chopped nuts, one cup diced pineapple, and one cup seeded white grapes. Pour into wet moulds. Chill over- night. Serve on lettuce leaves with mayonnaise or boiled dress- ing. Garnish with parsley. Cucumber and Grape in Aspnc }A cup cucumber (chopped fine) Yi cup lemon juice >2 cup seedless green grapes 3^2 cup orange juice 2 tablespoons gelatine Y^ cup cold water I cup boiling water Soak gelatine in cold water. Add boiUng water, and stir until dissolved. Add fruit juices, then cucumber and grapes. Pour into individual moulds. Let set until firm. Serve on lettuce leaf. Top with boiled or mayonnaise dressing. Garnish with parsley. Ginger Ale Salad 4 tablespoons gelatine i cup sugar 2 cups ginger ale Juice of i lemon 2 tablespoons pineapple juice Juice of i orange Yi cup grenadine i cup cherries Y2 cup pineapple Y^ cup blanched almonds Soak the gelatine in one-quarter cup of cold water. Pour over it one cup boiling water. Stir until the gelatine is dissolved. Add the ginger ale and fruit juices, then other ingredients. Pour into moulds and chill. Serv^e in hearts of lettuce with a mayonnaise dressing, or boiled dressing. Garnish with parsley. RECIPES 281 Pistachio Salad 1 tablespoon gelatine Juice of i orange Yi, cup cold water Juice of ]/2 lemon 1 cup hot water yi teaspoon salt Soak gelatine in cold water. Add hot water. Stir until gela- tine dissolves. Add fruit juices. Tint a delicate green, and when it begins to set add one-quarter cup chopped pistachio nuts and one-half cup finely cut celer>^ Turn into mould and put in cool place to set. Serve on lettuce leaves and garnish with mayonnaise, parsley, and paprika. Fruit Salad Aspic 2 tablesp)oons gelatine i lemon Y cup cold water i grapefruit 2 cups hot water K cup grapes (green, seedless) yi cup sugar 3 peaches 2 oranges 3 pears Soften the gelatine in cold water and dissolve in hot water. In place of the water canned fruit juice may be used. Add the sugar and stir until dissolved. Add the juice of the oranges and lemons. When the mixture begins to stiffen, add grape- fruit sections, grapes, and sliced peaches and pears. Turn into a mould (preferably a ring mould). When firm unmould onto bed of lettuce leaves. Serve with mayonnaise dressing. The fruit may be omitted in making this salad. Pour the clear fruit mixture into ring mould. When firm, unmould onto bed of lettuce. Fill center with fresh fruit. Serve with mayon- naise dressing. Top with paprika and parsley. Vegetable Aspic Ring 2 cups tomato juice (strained) i onion (chopf)ed) Y cup lemon juice i green pepper (chopped) 3 tablespoons gelatine % cup cold water Soak gelatine in cold water. Heat tomato juice. Add gela- tine and stir untU dissolved. Add lemon juice and cool. Add chopped onion and green pepper. Pour into ring mould. Let 282 THE INTERNATIONAL COOK BOOK set until j&rm. Chill, Serve on bed of lettuce leaves. Garnish with slices of cucumber and celery. Serve with Perfection salad dressing. Jellied Asparagus Loaf 2 cups chicken stock 3 tablespoons gelatine I green pepper (cut fine) i pimento (cut fine) yi cup celery (cut fine)