This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1/3 cupful sugar Juice of one lemon 1 1/4 tablespoonfuls gelatine Lettuce
Make a gelatine mixture of the lemon juice, boiling water, sugar and gelatine. Arrange the fruit in individual moulds, rubbed lightly with olive oil, pour over the gelatine mixture, and let set. Unmould on the sliced pineapple, and garnish with the lettuce and dressing.
Few celery leaves 1 clove
Few grains paprika Mayonnaise or boiled dressing
Soak the gelatine in one-quarter cupful cold water, Put together all the other ingredients and simmer ten minutes. Add the gelatine, stir until dissolved and strain into moulds rubbed lightly with olive oil. Serve plain on lettuce with the dressing, or in combination with cabbage, celery and nuts, or cucumber cubes.
1 pint tomato aspic 3/4 cupful diced celery 1 minced green pepper 3/4 cupful diced ham
Mayonnaise or boiled dressing Lettuce
Prepare the mixture for jellied tomato salad, or half the mixture for tomato bouillon, adding to a pint of the latter, boiling hot, a level tablespoonful of granulated gelatine, softened in cold water to cover. Let this mixture stand until it begins to congeal, then stir in the celery, ham and pepper. Pour into moulds lightly rubbed with olive oil and let stiffen. Unmould and serve with a garnish of lettuce and mayonnaise or boiled dressing.
To one quart of boiling tomato bouillon add a scant cupful of quick-cooking tapioca. Boil gently until the tapioca looks clear - about fifteen minutes. Pour into small moulds which have been rubbed lightly with olive oil and let stiffen. Unmould and serve with a garnish of cress and boiled oil dressing. If desired, ground nut meats and a little diced celery may be added to this salad just before it is poured into the moulds.
1 tablespoonful granulated gelatine 1/4 cupful cold water 1/4 cupful weak vinegar 1 cupful boiling water 1/2 teaspoonful salt
1/2 cupful cabbage, shredded fine 3 tablespoonfuls sugar
1 cupful diced celery
2 pimentoes cut fine
1/2 tablespoonful lemon juice
Soak the gelatine in the water five minutes, then add the vinegar, lemon juice, boiling water, sugar and salt. Strain, and, when beginning to set, add the remaining ingredients. Let set again, chill and serve on lettuce or cress with mayonnaise. Individual ring moulds may be used for Christmas serving, with a star of mayonnaise outlined in each ring of jelly.