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 gelatinegelatin [sic]


 * 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. 