Mold Of Vegetable Macedoine, With Spinach

(Cold)

1 cup of liquid aspic 2 hard cooked eggs 2 cups of spinach pur6e ½ cup of Bechamel Sauce 1 tablespoonful of granulated gelatine

¼ cup of broth ½ teaspoonful of salt ¼ teaspoonful of pepper 1 teaspoonful of lemon juice ½ cup of macedoine of vegetables

Decorate a mold with the eggs. Asparagus tips, truffles, or figures cut from slices of carrot may be used with the eggs. The eggs may be cut in slices, or in halves, crosswise, and these halves cut in triangular shapes. Before decorating the mold chill part of the aspic in the bottom and use the rest in holding the decorations in place. Soften the gelatine in the broth and dissolve in the sauce (made hot). Add the other ingredients, stir till beginning to set, then use to fill the mold. Serve with lettuce and French dressing. Less spinach puree may be used and then a more delicate dish is made.

Terrine Of Chicken And Ham

Scrape the pulp from the fibers in half a pound, each, of veal and fresh pork; pound this pulp in a mortar; add the yolks of two raw eggs, half a tea-spoonful, each, of salt and paprika and, if desired, two tablespoonfuls of sherry and pound again, then press through a sieve. Remove the bones from the breast, second joints and legs of a young chicken, weighing about two pounds. Have an oval terrine, or shallow casserole, that holds about three pints. Line the bottom and sides with thin slices of larding pork. The pork should be cut exceedingly thin. Over the pork spread a thin layer of the veal forcemeat mixture, over this put a thin slice of cold, boiled ham, on the ham a layer of forcemeat, then half of the chicken (light and dark meat); sprinkle lightly with salt and pepper, spread with forcemeat, a layer of ham, forcemeat, chicken, forcemeat, ham, forcemeat and, lastly, a layer of larding pork. Pour in half a cup of broth, cover, and set the terrine into an agate dish or a saucepan. Pour in boiling water to half the height of the terrine and let cook in the oven one hour and a half. Remove the cover and set a board with weight upon it over the meat, to remain till cold. Remove fat and loosen the meat from the dish at the edge. Unmold on a dish. Ornament with tiny cubes of jelly (made of broth from the rest of the chicken and the trimmings of the veal, thickened with gelatine), slices of truffle and lettuce hearts. This dish is suitable for high tea, lawn parties, picnics and automobile baskets. Lettuce served with it should be seasoned with French dressing.

Cold Meat, With Vegetable Salad

Cut cold meat of any variety in thin slices; trim off all unedible portions and dispose neatly in the center of an ample dish. Around the meat set heart leaves of lettuce, each holding six or eight cold, cooked string beans, cut in pieces, a few slices of radish and a slice of cooked beet. Pour vinaigrette sauce over the whole or set a tablespoonful of mayonnaise or tartare sauce above the vegetables in each nest. Tomatoes, cut in slices or in julienne strips, may be used in place of the beet and radish, but not with either of them.