Jellied Canned Consomme

Dilute the consomme as directed on the can, using three-fourths the quantity of cold water. Take the remaining amount of water needed, and add to it one tablespoonful of granulated gelatine to each pint of consomme. Let this stand until softened, dissolve it over steam, and stir it into the cold consomme. Pour into a shallow pan rubbed lightly with olive oil and let stand until solidified; cut in cubes for serving. If desired, a little lemon juice may be added before the consomme solidifies.

Jellied Chicken Bouillon

5 cupfuls well-seasoned chicken broth 2 tablespoonfuls granulated gelatine

1/2 cupful cold water Few slices lemon rind

Skim the fat absolutely from the broth and clear it as directed. Add the lemon rind to the broth, and bring gradually to boiling point. Add the gelatine dissolved in the cold water and strain through a cloth wrung out of cold water into a shallow pan rubbed lightly with olive oil. Let stiffen, cut in cubes and serve in bouillon cups.

Iced Veal Bouillon

5 cupfuls well-seasoned veal stock

5 tablespoonfuls quick-cooking tapioca

1/2 cupful cold water Few slices lemon rind

Skim the fat absolutely from the stock. If necessary, clear it as directed. Then add the tapioca and lemon rind, and cook gently until former is clear. Remove the rind, season the bouillon, if necessary, and pour into a pan rubbed lightly with olive oil. Let stiffen, cut into cubes, and serve piled in bouillon cups.