Use 2 chicken bouillon cubes plus 2 cups water instead of chicken broth.
_1 Serving Equals Free Choice_
Use 2 chicken bouillon cubes plus 3 cups tomato juice instead of chicken
broth and 1 cup tomatoes.
_1 Serving Equals ½ Vegetable Choice_
JELLIED MADRILENE
_4 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
2½ cups clear beef stock[6]
1 medium tomato, fresh or canned
1½ tablespoons tomato paste
2 tablespoons tarragon vinegar
½ bay leaf
3 peppercorns
½ teaspoon salt
1 crushed egg shell
Sprinkle gelatine on ½ cup cold beef stock to soften. Combine the
remaining stock, tomato, tomato paste, vinegar, spices, salt, and egg
shell. Heat to boiling, stirring constantly, over low heat. Remove from
heat. Add softened gelatine and stir until thoroughly dissolved. Let
stand 10 minutes. Strain through fine sieve covered with a damp cloth.
Serve hot, or chilled to soft jelly consistency.
BASIC MAIN COURSE SALAD MOLD
_6 Servings_
_1 Serving Equals 1 Meat Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
4 tablespoons vinegar
½ teaspoon salt
½ cup diced celery
2 tablespoons diced green pepper
2 tablespoons finely diced onion
1¼ cups flaked, cooked lean fish
Sprinkle gelatine on the cold water to soften. Stir the softened
gelatine into the very hot water until thoroughly dissolved. Add the
vinegar and salt. Chill to unbeaten egg white consistency. Fold in
vegetables and fish carefully. Turn into one large mold (3-4 cup) or 6
small molds. Chill until firm.