Use 1½ cups canned tomatoes instead of tomato juice. Strain before
adding softened gelatine.
_1 Serving Equals Free Choice_
JELLIED BEEF BOUILLON
_6 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
3 cups water
3 beef bouillon cubes
2 tablespoons strained lemon juice
Sprinkle gelatine on ½ cup cold water to soften. Simmer bouillon cubes
in the remaining water until dissolved. Add softened gelatine and stir
until dissolved. Stir in lemon juice. Serve hot, or chilled to soft
jelly consistency.
JELLIED TOMATO BEEF BOUILLON
_6 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 tablespoons minced onion
1¾ cups fat-free, brown meat stock
1 cup tomatoes
1 tablespoon chopped parsley
dash powdered cloves
½ teaspoon salt
Sprinkle gelatine on the cold water to soften. Simmer onion in meat
stock with tomatoes, parsley, cloves, and salt until tender. Strain. Add
softened gelatine and stir until thoroughly dissolved. Measure, and if
necessary, add very hot water to make 3 cups. Serve hot, or chilled to
soft jelly consistency.