Pour a thin layer of gelatine and chicken stock mixture in a loaf pan
and chill until almost firm. Meanwhile, chill remaining gelatine
mixture to unbeaten egg white consistency. When the gelatine layer
is almost firm, arrange 6 slices of chicken on it; add a little
more of the gelatine mixture; chill again. Fold vegetables into
remaining chilled mixture and carefully place on the jellied
chicken slices. Chill again until mold is firm.
_1 Serving Equals 1 Meat Choice_
[Illustration: {uncaptioned}]
JELLIED MEAT SALAD
_6 Servings_
_1 Serving Equals 1 Meat Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 bouillon cubes
1¼ cups water
1½ tablespoons lemon juice
1 teaspoon grated onion
1 cup finely diced cooked meat
½ cup diced celery
½ cup cooked or canned peas, well drained
Sprinkle gelatine on the cold water to soften. Combine bouillon cubes
with the remaining water, lemon juice, and onion, and heat until
bouillon cubes are completely dissolved. Add softened gelatine, and stir
until thoroughly dissolved. Chill to unbeaten egg white consistency.
Fold in meat, celery, and peas. Turn into a 4-cup loaf pan. Chill until
firm. Cut into slices and serve on crisp lettuce.
COTTAGE CHEESE IN TOMATO ASPIC
_6 Servings_
_1 Serving Equals 1 Meat Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups very hot tomato juice
2 bouillon cubes
1 cup cottage cheese
1 tablespoon grated onion
2 drops Worcestershire sauce
⅛ teaspoon pepper
Sprinkle gelatine on the cold water to soften. Heat tomato juice and
bouillon cubes until cubes are completely dissolved. Remove from heat.
Add softened gelatine and stir until thoroughly dissolved. Chill to
unbeaten egg white consistency. Blend in cottage cheese, onion, and
seasonings. Turn into one large mold (3-4 cup) or 6 individual molds.
Chill until firm.
BASIC GELATINE SALAD
_6 Servings_
_1 Serving Equals ½ Vegetable Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
¼ teaspoon salt
¼ cup vinegar or lemon juice
4 to 6 non-caloric sweetening tablets or equivalent[9]
1 cup shredded carrots
½ cup cooked or canned peas, well drained
Sprinkle gelatine on the cold water to soften. Add softened gelatine to
the very hot water and stir until thoroughly dissolved. Add the salt,
vinegar, and non-caloric sweetener. Stir until thoroughly mixed. Chill
to unbeaten egg white consistency. Fold in vegetables. Turn into one
large mold (3-4 cup) or 6 individual molds. Chill until firm.