Six l;ililcs|)(ioils oil. "J lr;is|i()(iii.- \iiici^;ii-. 'j Ii';i^|iu(iii sail. |)iiirli of rc(| |)r|)|iiM-.
Mix till' >alt. |ii'|i|ici- and oil lo^■(•lh(■|•. >lir in .-lowly the \iiicpir. Iicaliii^' until il hc-
t-onics wliilc and sliL;litlv 1 hickmcil. Scrxc at once o\ci' the \cL:ctal)lcs doii'cd. This
is 08|)t'<'ially nice on lettuce, watercress and cnciunhei-s. M i;s. \\. W . \\'i;i(.iri'.
Cheese Balls.
One cup id' iirateil cheese mixed with 1 ei;u' an<l I teaspoon of cream. Koll
into iialls. dip in e:::;- anil hread ci-iindis and I'rv in \erv hoi deep lard. To lie sei-vcd
hot with salad. Miss M\rri.\\n.
Cheese Balls.
<'ne cup of ^I'ated cheese. 1 tea.-pooii of Pirated hor.-erad i>ll . 1 >poou of cream
aiul '.J teaspoon of salt stiri'cd toLiether: then shape like huiier halls. \'ej'v nice
to serx'e with lish. meat o|- \(';^etal)le salads. Mi;s. ||. (). ^■|l^^•l;.
Creann Salad Dressing.
I-',, 111- e^o-yolks, I tahlespoonrul< of tai'i'a^on \ine'iar. two taidespooii rnl.- of
hutler. one le\el leaspoonrul of salt, the same of mustard, a hit of ca\enne. and as
niucli whipped cream as the whole. Heat the \ineL;ar in a L;i'anite saucepan and
pour o\ci' the other inijredients ( exceptin,ii- the hutter) well healeii touetlier: stir,
return to t he sto\e, and cook until it thi(;kens. st irriui;- all the time; now i'emo\-e I'roiii
tlie stove, add huttei'. and heat until smooth. Add the ci-eam just hel'ore ser\inii-.
.Mi;s.' K. .1. I'.i Ti.Ki;.'
Aspic Jelly.
I)i-('ss a fowl, cut il up. cracking;- the holies, and put it in a hiri^e pot with a
o-lb. heed' hone (cut just ahoxc the knuckle). I calf leel and (i qts. of water. Sim-
nier o iioiirs. then add "? onions, '1 small carrots, I turnip, a stalk of celer\-. 1 lea-
spoonrul of dried mixed hei-hs, (i cloves. 1 doz. peppercorns. I hav-leat and I ile>s(.i-t-
spoonl'ul of salt. Simmer until there is onl\- o pints of stock, then strain and coo!.
When cold remoxe nil urease, chop up line with a spoon, and mix with the mass
■i eggs (shells and all), heating the whole togcllu')-: now put it on the stove and
•stir constantly until the hoiling-point is Jiisl touched, then draw hack on the stove
where it will harely simmer for -jo minutes, covering it. and /;o/ stirring it. Il is
now ready to strain, and should he as (dear as amher. Strain through a tlii(d< jellv-
cloth, first wringing it out in hot water, and when half cold add a tund)leror Madeira.
Call' feet arc not easily procured in cilies. and a >uli.Ntitute luav he fonml in a kniickle
of veal, adding enough dissolved gidatiiie just hefore the last straining to insnre the
proper consistency when cold. Half a pa(d<age wonid prohahly he snllieient for the
above. To iiu lose meat or Iruit in .\spic, allow a portion to liai'den in a mold, lav
in the meat, pour in uidw jelly (kept slightly warm on the hack of the stoxc). re-
])eating in layers if desired.
Aspic Jelly.
One lea.--pooiirul .\i-iuoiir".- Ivxtract of lU'cf. i ._. package acidulated gelatine. 1 pt.
hot watei'. 1 cup cold water. ' /j cu|) sluM-ry wine. '^ leaspoonruls sugar, ('oxer gela-
tine M'ith cohl water: let stand •") minutes. Then add hot water, sugar, and wine.
Sti'aiu and piil into mold until cold.
Aspic Jelly. ✪ Tomato Jelly
Page 29 · 2 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Six l;ililcs|)(ioils oil. "J lr;is|i()(iii.- \iiici^;ii-. 'j Ii';i^|iu(iii sail. |)iiirli of rc(| |)r|)|iiM-.
Mix till' >alt. |ii'|i|ici- and oil lo^■(•lh(■|•. >lir in .-lowly the \iiicpir. Iicaliii^' until il hc-
t-onics wliilc and sliL;litlv 1 hickmcil. Scrxc at once o\ci' the \cL:ctal)lcs doii'cd. This
is 08|)t'<'ially nice on lettuce, watercress and cnciunhei-s. M i;s. \\. W . \\'i;i(.iri'.
Cheese Balls.
One cup id' iirateil cheese mixed with 1 ei;u' an<l I teaspoon of cream. Koll
into iialls. dip in e:::;- anil hread ci-iindis and I'rv in \erv hoi deep lard. To lie sei-vcd
hot with salad. Miss M\rri.\\n.
Cheese Balls.
<'ne cup of ^I'ated cheese. 1 tea.-pooii of Pirated hor.-erad i>ll . 1 >poou of cream
aiul '.J teaspoon of salt stiri'cd toLiether: then shape like huiier halls. \'ej'v nice
to serx'e with lish. meat o|- \(';^etal)le salads. Mi;s. ||. (). ^■|l^^•l;.
Creann Salad Dressing.
I-',, 111- e^o-yolks, I tahlespoonrul< of tai'i'a^on \ine'iar. two taidespooii rnl.- of
hutler. one le\el leaspoonrul of salt, the same of mustard, a hit of ca\enne. and as
niucli whipped cream as the whole. Heat the \ineL;ar in a L;i'anite saucepan and
pour o\ci' the other inijredients ( exceptin,ii- the hutter) well healeii touetlier: stir,
return to t he sto\e, and cook until it thi(;kens. st irriui;- all the time; now i'emo\-e I'roiii
tlie stove, add huttei'. and heat until smooth. Add the ci-eam just hel'ore ser\inii-.
.Mi;s.' K. .1. I'.i Ti.Ki;.'
Aspic Jelly.
I)i-('ss a fowl, cut il up. cracking;- the holies, and put it in a hiri^e pot with a
o-lb. heed' hone (cut just ahoxc the knuckle). I calf leel and (i qts. of water. Sim-
nier o iioiirs. then add "? onions, '1 small carrots, I turnip, a stalk of celer\-. 1 lea-
spoonrul of dried mixed hei-hs, (i cloves. 1 doz. peppercorns. I hav-leat and I ile>s(.i-t-
spoonl'ul of salt. Simmer until there is onl\- o pints of stock, then strain and coo!.
When cold remoxe nil urease, chop up line with a spoon, and mix with the mass
■i eggs (shells and all), heating the whole togcllu')-: now put it on the stove and
•stir constantly until the hoiling-point is Jiisl touched, then draw hack on the stove
where it will harely simmer for -jo minutes, covering it. and /;o/ stirring it. Il is
now ready to strain, and should he as (dear as amher. Strain through a tlii(d< jellv-
cloth, first wringing it out in hot water, and when half cold add a tund)leror Madeira.
Call' feet arc not easily procured in cilies. and a >uli.Ntitute luav he fonml in a kniickle
of veal, adding enough dissolved gidatiiie just hefore the last straining to insnre the
proper consistency when cold. Half a pa(d<age wonid prohahly he snllieient for the
above. To iiu lose meat or Iruit in .\spic, allow a portion to liai'den in a mold, lav
in the meat, pour in uidw jelly (kept slightly warm on the hack of the stoxc). re-
])eating in layers if desired.
Aspic Jelly.
One lea.--pooiirul .\i-iuoiir".- Ivxtract of lU'cf. i ._. package acidulated gelatine. 1 pt.
hot watei'. 1 cup cold water. ' /j cu|) sluM-ry wine. '^ leaspoonruls sugar, ('oxer gela-
tine M'ith cohl water: let stand •") minutes. Then add hot water, sugar, and wine.
Sti'aiu and piil into mold until cold.
Aspic Jelly.