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Tomato-Jelly Salad

From Observatory
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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
1.
Soak the gelatine in a bowl with 2 tablespoons of cold water for twenty minutes.
2.
Put all the other materials in a saucepan, set over the fire, and bring to a boil.
3.
Take the saucepan from the fire, add the gelatine, and stir until the gelatine dissolves.
4.
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.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

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