The Swedish, French, American cook book

Take two hard-boiled eggs and five tomatoes. Put tomatoes in hot water; remove the skin. Glaze a ring mould with aspic, with first a slice of egg, then a slice of tomato — one on top of the other — around the bottom of the mould; fill with aspic the height of the decoration then fill with second filling. Filling. Three tomatoes (cut in small dices), six tablespoons dissolved Cox’s gelatine, four tablespoons milk, five tablespoons mayonnaise dressing, two tablespoons whipped cream. Put milk in a pan, add gelatine, tomatoes, then mayonnaise dressing; last add the whipped cream. Fill the mould; leave on ice until cold. When ready to serve, dip in lukewarm water, turn out on a plat¬ ter, garnish with lettuce leaves, and pour mayonnaise dressing in the centre. Serve, with any kind of meat, as a salad for luncheon or dinner. Macedoine Salad in Aspic, a la James Gilliland Salade Macedoine en Aspic & la James Gilliland Carrots, onions, turnips, peas, and string beans cooked until tender; mix all together; add some strips of Spanish pepper. Glaze a ring mould with aspic and decorate with truffles and white of hard-boiled eggs. Glaze again. To two cups vegetables add four tablespoons mayonnaise dressing, then two tablespoons dissolved Cox’s gelatine. Mix gelatine and mayonnaise dressing, then add the vegetables. Fill the mould — carefully, so as not to touch the side of it. Put aspic all around until the mould is full. When ready leave on ice, turn out on a platter with mayon¬ naise dressing in the centre; garnish with lettuce leaves all around. Serve as a salad for luncheon or dinner. Tomato Salad in Aspic ( Salade de Tomate en Aspic ) a la Gimo Glaze a ring mould with clear, uncolored tomato aspic. Decorate with little cherry tomatoes (if none of these be at hand, scoop out from larger ones with the tiny potato scooper). Decorate in be¬ tween each small tomato with cream the same size as the tomato. To one cup cream two tablespoons dissolved Cox’s gelatine, pepper and salt; flavor with lemon juice to taste, drip aspic on to cover. Slice tomatoes (yellow ones if at hand), and put one layer all around — one slice resting on top of the other; drip on aspic again, and fill with the second filling. Second Filling. One cup tomato (cut in dices), five tablespoons dissolved Cox’s gelatine, one cup mayonnaise dressing, half cup whipped cream, pepper, salt, and a little lemon juice. Mix to¬ gether, fill the mould, let stand until ready to serve. Dip in lukewarm water, turn out, arrange lettuce leaves all around and pour aurorian sauce in the centre. Serve for luncheon or dinner with any kind of cold or hot dish of meat or cheese. Salad in Aspic ( Salade en Aspic ) a la Alexandra Make a tomato aspic, color half of it tomato shade, leaving the other half white. Put timbale cups in chopped ice. Put half inch thickness of the white aspic in one half of the moulds and tomato aspic in the other half. Let stand until settled, then fill with the salad; cover with the aspic until the mould is full; let stand until ready to serve. Dip in lukewarm water, turn out on a thin slice of tomato on a lettuce leaf. Arrange alternately on a platter with aurorian sauce or mayonnaise dressing in the centre. Delicious salad for luncheon, dinner, or supper.