Use 1¼ cups very hot consommé instead of very hot water.
_1 Serving Equals ½ Vegetable Choice_
Use 1¼ cups very hot consommé instead of very hot water. Add 1 cup diced
cooked meat instead of carrots. Decrease non-caloric sweetener to
1 tablet or equivalent.
_1 Serving Equals 1 Meat Choice plus ½ Vegetable Choice_
Use 1½ cups very hot fruit juice instead of very hot water. Add fruit
such as 1 cup orange sections, ½ cup grapefruit sections, and ½
cup pineapple cubes instead of vegetables.
_1 Serving Equals 1½ Fruit Choice_
Use 1 cup shredded cabbage, ½ cup cooked carrots, and ½ cup cooked or
canned peas as solids. Use vinegar instead of lemon juice.
_1 Serving Equals ½ Vegetable Choice_
Use 1 cup diced apple and 1 cup drained grapefruit sections as solids.
Use lemon juice instead of vinegar.
_1 Serving Equals ½ Fruit Choice_
Use 1 cup diced cooked beets and 1 cup shredded raw spinach as solids.
Use vinegar instead of lemon juice.
_1 Serving Equals ½ Vegetable Choice_
Use 1½ cups drained grapefruit sections and ¼ cup coarsely chopped
nutmeats as solids. Use lemon juice instead of vinegar.
_1 Serving Equals ½ Fruit Choice plus ½ Fat Choice_
Use 1¼ cups diced apple, ½ cup diced celery, and ¼ cup coarsely chopped
nutmeats as solids. Use lemon juice instead of vinegar.
_1 Serving Equals ½ Fruit Choice plus ½ Fat Choice_
Use 1½ cups diced cucumber, ½ cup diced celery, and 1 tablespoon grated
onion as solids. Use vinegar instead of lemon juice.
_1 Serving Equals Free Choice_
Use 1 cup peas, 1 scant cup diced cooked carrots, and 1 tablespoon diced
pimiento as solids. Use vinegar instead of lemon juice.
_1 Serving Equals ½ Vegetable Choice_
Use 1 cup peas, ½ cup diced celery, and ½ cup diced green pepper as
solids. Use vinegar instead of lemon juice.
_1 Serving Equals ½ Vegetable Choice_
QUICK BASIC ASPIC
_4 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
2 cups water
2 bouillon cubes
2 tablespoons lemon juice
Seasonings such as salt, pepper, parsley, thyme, savory, cloves, or
bay leaf, as desired
Sprinkle gelatine on ½ cup cold water to soften. Boil remaining water
with bouillon cubes and seasonings until bouillon cubes are completely
dissolved. Strain. Add lemon juice and enough hot water to make 1½ cups
of liquid. Stir in softened gelatine until thoroughly dissolved. Pour
into flat pan, one large mold (2 cup), or 4 individual molds. This aspic
may be used as a garnish or as a base for jelling meat, fish, or
vegetables.