This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
2 tablespoons granulated gelatine 1/2 cup cold water 1 can tomatoes 1 piece bay leaf
3 peppercorns 1 teaspoon sugar
1 slice onion 3 cloves
2 teaspoons salt
Soak the gelatine in cold water until soft. Cook the tomatoes and seasoning (except salt) for 20 minutes. Strain and add the salt. Pour the hot liquid over the softened gelatine; stir until it is dissolved; then pour into custard cups which have been wet with cold water. Turn from mould and serve very cold on lettuce leaves with Mayonnaise dressing or Mock Mayonnaise dressing. Serves 10 to 12.
3 cucumbers, medium sized 2 tablespoons gelatine 1 large or two small lemons, juice
1 1/2 teaspoons tarragon vinegar Salt Pepper Paprika
Pare and grate the cucumbers; simmer 1 cup water 5 minutes. Soak the gelatine in half cup cold water, add 1/2 cup boiling water; strain the hot cucumber liquor into it; add lemon juice, vinegar, and seasonings. Pour into a ring mould and chill. Serve with sliced tomatoes, nuts, celery, pimolas, or radishes. Dress with Mayonnaise or Mock Mayonnaise dressing. Serves 10 to 12. Pieces of fish may be put in the jelly just before it becomes set.
1/4 cup cold water 2 cups boiling water 2 tablespoons gelatine
1/2 cup sugar 1/2 cup lemon juice 2 cups shredded cabbage
1 pimento, cut in strips
Sotten the gelatine in cold water, add the boiling water, and stir until the gelatine is thoroughly dissolved. Add the sugar and lemon juice. When the sugar is all dissolved, set aside to chill. When it begins to grow syrupy, stir in the shredded cabbage and sliced pimentoes. Chill thoroughly and when stiff turn from mould. Serve garnished with white leaves of the cabbage or in individual small cabbage leaves.
2 bunches mint
1 pint boiling water
2 tablespoons gelatine
1/4 cup cold water 3 lemons, juice 3/4 cup sugar
Pour boiling water over mint and crush well.
Soak gelatine in cold water. Add sugar and hot water in which mint has been crushed. Stir until sugar is dissolved, then add the lemon juice. Strain through a cheese cloth. Chill in moulds. Turn from moulds and serve as salad with lamb or mutton. Dress with Mayonnaise or Mock Mayonnaise dressing. Serves 12 to 16.
2 oranges 2 bananas 12 English walnuts 1 head lettuce
1/2 recipe Cream, Mayonnaise, or Mock Mayonnaise dressing
Wash and crisp the lettuce. Peel oranges, cut in slices. remove seeds, then cut slices into small pieces. Peel bananas, and cut crosswise into thin slices; break half the nut-meats into small pieces. Arrange lettuce for individual serving, into each lettuce cup put a layer of oranges, nuts and bananas. Dress with mayonnaise, mock mayonnaise, or cream dressing. Garnish with whole nut meats. Serve at once. Serves 8 to 10.
Grape-fruit, grapes, canned pineapple, peaches, pears, or cherries may be combined for fruit salads.
2 cups apple, cut in small dice 1 cup celery 12 English walnuts
1 head lettuce
1 cup Cream or Mayonnaise dressing
Wash and crisp the lettuce. Wash and scrub the celery, dry thoroughly and cut into small pieces. Wash, quarter, core, and pare the apples, and cut into small pieces. Chop the nut meats fine. Combine the celery, apple, and nuts with enough salad dressing to moisten thoroughly, and arrange on a bed of lettuce. Serve at once. Serves 8 to 10.
1 head lettuce 1 can sliced pineapple 1 cake cream cheese 1/4 cup chopped nuts
Cayenne or red pepper
1 recipe French dressing
Wash and crisp the lettuce. Drain the slices of pineapple. Cream the cheese, add the nuts and salt, shape into balls. Arrange the pineapple on a bed of lettuce. In the center of each round put a ball of cream cheese. Sprinkle with red pepper and cover with French dressing, which has been made with lemon juice, or dress with mayonnaise. Serves 6 to 8.
Prepare a combination of cooked and citrus fruits as for fruit salad or fruit cocktail, sweeten slightly and add one tablespoon softened gelatine for every quart of the mixture. Pour into an ice cream freezer and surround with chopped ice and coarse salt, using one-half as much salt as ice. Let stand for two or three hours opening the can to stir the mixture once or twice during the period of freezing. When frozen stiff, serve on lettuce leaves with mayonnaise dressing.
The mixture may be varied by adding whipped cream or cooked salad dressing before freezing.