No. 208. Aspic Jelly

30 cts.

A : 2 qts. clear Consomme No. 23 (Consomme), 1 sprig tarragon, 1 tbsp. tarragon vinegar or lemon-juice ;

B : 2 tbsps. Madeira wine or sherry. This may be omit-ted;

C : 1 tbsp. granulated gelatine, dissolved in 1/2 c. warm water.

Boil A until reduced to 1 qt., take from fire, add B, clear again if necessary ; then add C, strain and use as a mould for meats and salads, or pour into shallow pan : when cold, cut in cubes or diamonds and use as a garnish.

No. 209. Beef Loaf

45 cts.

A : 3 lbs. round of beef, 2 qts. cold water, 1 tsp. salt;

B : 2 tbsps. vinegar. 1 tsp. mixed spices, 1/4 tsp. paprica, juice and grated rind 1 lemon.

Simmer A until tender, cool in the liquor. When cold, remove bones and skin and chop tine. Boil liquor until reduced to 2 cs., add B, mix 1 c. with meat thoroughly, pre in buttered mould, pour remainder of liquorover. When cold, serve in slices with lettuce or cress salad.

No. 210. Chicken or Game Cream in Aspic

60 cts.

A : 2 cs. cooked chicken or game, mince and. pound fine, add 1 tbsp. horse-radish, 1/4 tsp. salt, 1/4 tsp. paprica, dash nutmeg or celery salt, 1 c. whipped cream;

B : 1 c. Aspic Jelly No. 208 (Aspic Jelly).

Mix A thoroughly, fill 6 small cups lined with B ; place on ice for 3 hours, turn out on lettuce, and serve with salad.

No. 211. Chicken Galantine

65 cts.

A : 3-lb. chicken, boiled, skinned, and cut from bones in strips ;

B: Chicken-stock, boiled down to 1 qt. clear (see Clear Soups), add 1/4 tsp. each salt and paprica, dash celery salt, 1 tsp. lemon-juice, 1 tsp. parsley, 1 tbsp. granulated gelatine, dissolved.

Pack A in buttered oblong pan in alternate layers of white and dark meat, fill pan a size larger with 1/2 an inch of B ; when set, turn in the chicken taken from other pan, pour in remainder of jelly around the sides. This must be perfectly clear. When firm, turn out and serve with salad.

No. 212. Chicken Mousse

35 cts.

A : 1 c. boiled chicken, chopped and pounded fine, 1 truffle, chopped, or 1 tbsp. pate de foie gras, 1 tbsp.

sherry ;

B : 1 c. hot chicken-stock, strained over beaten yolks 2 eggs, 1/4 tsp. each salt and paprica, dash celery salt ;

C : 1 tsp. granulated gelatine dissolved in little water, 1 c. whipped cream, 3 egg-whites, beaten stiff.

Cook B 1 m., add A, mix thoroughly, when cool stir in C, beat until nearly set, turn into a wet mould and place on ice for 3 hours. Serve with lettuce or celery salad.

No. 213. Ham Farci

$1.50.

A : Whole ham, have bone removed and soak over night;

B : 1 c. bread-crumbs, 1 tbsp. melted butter, 1 tsp. each chopped chives, onions, parsley, Woreestershire tomato catsup, 3 drops Tabasco sauce and 2 truffles, chopped fine.

Stuff A with B, roll in cheese-cloth, boil in water with little vinegar or cider 4 or 5 hours, or until tender, leave in water until cold under a weight to press it. When ready, to serve cut in slices.