The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

cooked carrot which has been rubbed through a fine colander, mold. Serve garnished with spinach or chervil as a cold entrée, with nuts and wafers. Or, mold in small molds and use as a garnish for other dishes. May flavor milk with onion or onion and garlic, straining them out after cooking gelatine. =★ Tomato Jelly= ¼ oz. gelatine 1 cup water 2 tablespns. lemon juice with strained tomato to make 3 cups 1-1½ tablespn. sugar 3 tablespns. chopped onion ¾ teaspn. celery seed, crushed, or ¾ cup dried celery tops, or 1 teaspn. celery salt 2-2½ teaspns. salt 1 tablespn. chopped parsley Simmer all ingredients (except gelatine and parsley) together for 20 m., strain, add parsley and cooked gelatine and pour into mold. Individual molds may be served on lettuce, spinach or endive with or without improved mayonnaise dressing. =★ Tomato Aspic= ¼ oz. gelatine 1 cup water 3 cups tomato juice 1 tablespn. sugar 2½ tablespns. lemon juice ¾-1 tablespn. salt ¾ teaspn. celery salt, tied in bit of muslin Drain juice from stewed tomatoes without pressing the pulp through; add other ingredients. Simmer all together 10-15 m.; strain, add water to make 3 cups, mix with cooked gelatine and mold. Green peas, sprays of parsley, sliced celery, or trumese or nutmese in dice (singly or in combinations) may be put in with jelly, in layers, the same as fruit, in fruit and mint jelly. Serve garnished as a cold entrée for luncheon or for supper or for one course at dinner. Mold in small molds sometimes and use as a garnish. =Aspic--Light= ¼ oz. gelatine 1 cup water 2¾-3 cups light stock (tinted green if desired) If preferred pour hot stock over 2 yolks of eggs and cook and add to gelatine. May be molded in small molds for garnishing. A mold of jellied bouillon or stock surrounded with halves of nuts or delicate wafers or both, may be served in place of soup. =Bouillon for Jelly= 1½-2½ level tablespns. raw nut butter ⅔ cup chopped onion 1 cup strained tomato 2¼ level tablespns. browned flour 2-3