The Golden Age Cook Book by Henrietta Latham Dwight

Author:Henrietta Latham Dwight [Dwight, Henrietta Latham]
Language: eng
Format: epub, pdf
ISBN: 9781409934066
Google: g2wvQwAACAAJ
Publisher: IB Dave's Library
Published: 2009-12-15T08:00:00+00:00

SALAD OF FRESH FRUIT.

Peel and cut into dice enough fruit, peaches, tart plums, orange and banana to fill a cup and a cupful of crisp celery cut fine; have both ice cold; at serving time mix and cover with a cream dressing and garnish with celery tops.

[3] CUCUMBER JELLY.

Half a box of gelatine soaked for an hour in half a cup of cold water. Remove the seeds from a small green pepper, peel and cut into slices two large, fine, fresh cucumbers, or three small ones and a small white onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover with boiling water and cook until tender; remove the parsley and bay leaf, add a saltspoonful of sugar, salt to taste—more than a teaspoonful will be required—and press through a fine sieve. There should be, when strained, two cups and a half. Pour it over the soaked gelatine—if it is not hot enough to dissolve the gelatine place the saucepan over the fire for a moment—then run it through the same sieve again; set aside in a bowl to cool. When perfectly cold and beginning to congeal, stir it well and pour into a pretty, round mould; set it on ice until ready to serve. Turn it out on a plate and arrange fresh, crisp, young lettuce leaves around it, into each of which put a spoonful of mayonnaise or cream dressing.

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