Tomato-Jelly Salad
- Ingredients
- 1 cup tomato juice
- 1 teaspoon chopped parsley
- 1 teaspoon onion juice
- ½ teaspoon salt
- Pepper
- ½ tablespoon granulated gelatine
- Utensils
- Bowl
- Tablespoon
- Saucepan
- Vegetable-knife
- Small cups or moulds
- Directions
- Soak the gelatine in a bowl with 2 tablespoons of cold water for twenty minutes.
- Put all the other materials in a saucepan, set over the fire, and bring to a boil.
- Take the saucepan from the fire, add the gelatine, and stir until the gelatine dissolves.
- Pour into small cups or moulds, and set in a cool place to stiffen.
- Remarks
The jelly should be prepared six or eight hours before serving time, and set in the ice-box to chill. When ready to serve, wrap a cloth wrung out of very hot water around each cup or mould, and let the jelly slip out of the mould onto a lettuce leaf.
Serve with a teaspoon of French Dressing poured over each portion, and a tablespoon of Mayonnaise put on the top. A few slices of cucumber, a piece of hard-boiled egg, or a few olives, capers, etc., may be used with this salad.
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