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Food & Recipes
Salads
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Jellied Meat Salad
3 1/2 teaspoons gelatin 3 tablespoons cold water 1 cup hot broth (from meat or poultry) or canned consomme 1 teaspoon onion juice 1 tablespoon vinegar or lemon juice 1 cup chopped cooked meat or poultry 1/4 cup cooked or canned peas 2 tablespoons chopped celery 2 tablespoons sliced pimiento Salt to taste Sprinkle gelatin on water and soak a few minutes. Dissolve in hot broth. Add onion juice, salt, and vinegar or lemon juice. Chill until thick enough to hold solid food in place. Stir in meat, peas, celery, and pimiento. Pour into small loaf pan or individual molds and chill until firm. 4 servings. Menu suggestion: Serve as the main dish with creamed vegetable, crisp relishes, custard pie. For variety: Jellied fish salad.—Use flaked fish instead of meat. Make gelatin base with water, tomato juice, cooking liquid from poached fish (p. 45), or brine from canned salmon. Chopped cucumber and sliced olives may take the place of celery and pimiento. Peanut-Prune Salad
Pit and chill prunes. Combine cottage cheese, orange rind, peanuts, and salt. Moisten this mixture with mayonnaise dressing and stuff into prunes. Serve on salad greens. 4 servings. Pineapple-Cottage Cheese Mold
Sprinkle gelatin on cold water and soak a few minutes. Heat fruit juices, add sugar, salt, and gelatin. Stir until gelatin is dissolved. Chill until thick enough to hold solid food in place. Stir in the pineapple, celery, and cottage cheese. |
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