Reference > Farmer's Cookbook > ENTRÉES > Jellied Vegetables
  Chaud-froid of Eggs Mayonnaise of Mackerel  
CONTENTS · BIBLIOGRAPHIC RECORD

Jellied Vegetables

Soak one tablespoon granulated gelatine in one-fourth cup cold water, and dissolve in one cup boiling water; then add one-fourth cup, each, sugar and vinegar, two tablespoons lemon juice, and one teaspoon salt. Strain, cool, and when beginning to stiffen, add one cup celery cut in small pieces, one-half cup finely shredded cabbage, and one and one-half canned pimentoes cut in small pieces. Turn into a mould and chill. Remove from mould and arrange around jelly thin slices of cold cooked meat overlapping one another. Garnish with celery tips.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chaud-froid of Eggs Mayonnaise of Mackerel  
 
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