Use 2 beef bouillon cubes and 1¾ cups water instead of meat stock, if
desired.
_1 Serving Equals Free Choice_
Use 1 cup tomato juice instead of tomatoes.
_1 Serving Equals Free Choice_
Use 2 beef bouillon cubes and 1¾ cups water instead of meat stock, and
use 1 cup tomato juice instead of tomatoes.
_1 Serving Equals Free Choice_
JELLIED CONSOMMÉ ... Use reconstituted canned consommé or clarified
beef, veal, or chicken stock instead of water, bouillon cubes, and
lemon juice.
_1 Serving Equals Free Choice_
JELLIED CHICKEN BOUILLON ... Use chicken bouillon cubes instead of beef
bouillon cubes. Season with ½ teaspoon salt, ¼ teaspoon each
pepper and mace instead of lemon juice.
_1 Serving Equals Free Choice_
JELLIED CHICKEN BROTH ... Use 3 cups clarified chicken broth instead of
bouillon cubes and water. Season same as Jellied Chicken Bouillon.
_1 Serving Equals Free Choice_
JELLIED TOMATO CHICKEN BOUILLON
_6 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
2 cups chicken broth
1 cup strained tomatoes or tomato juice
½ teaspoon salt
Sprinkle gelatine on ½ cup cold broth to soften. Heat the remaining
broth, tomato juice, and salt until very hot. Add softened gelatine and
stir until thoroughly dissolved. Serve piping hot, or chilled to soft
jelly consistency.