The 1918 Fanny Farmer Cookbook

Jellied Vegetables

Soak one tablespoon granulated gelatine in one−fourth cup cold water, and dissolve in one

cup

boiling water; then add one−fourth cup, each, sugar and vinegar, two tablespoons lemon juice,

and one teaspoon salt. Strain, cool, and when beginning to stiffen, add one cup celery cut in

small pieces, one−half cup finely shredded cabbage, and one and one−half canned pimentoes

cut

in small pieces. Turn into a mould and chill. Remove from mould and arrange around jelly

slices of cold cooked meat overlapping one another. Garnish with celery tips.

thin

Mayonnaise of Mackerel

Clean two medium−sized mackerel, put in baking−dish with one−third cup each water, cider

vinegar, and tarragon vinegar, twelve cloves, one teaspoon each peppercorns and salt, and a

bit

of bay leaf. Cover with buttered paper and cook in a moderate oven. Arrange on serving dish,

remove skin, cool, and mask with Mayonnaise thickened with gelatine. Let stand until

thoroughly chilled, and garnish with sliced cucumbers, lemon baskets filled with Mayonnaise

sprinkled with finely chopped parsley, and sprigs of parsley.

Chaud−froid of Chicken

tablespoons

butter

/4 teaspoon

granulated gelatine

dissolved in one

tablespoon hot water

tablespoons

flour

cup White

Stock

Yolk one egg

Aspic jelly

tablespoons

cream

Truffles

tablespoon

lemon juice

pieces cooked

chicken, shaped in

form of cutlets

Salt and pepper

Make a sauce of butter, flour, and stock; add egg yolk diluted with cream, lemon juice, salt

and

Chapter XXII − ENTRÉES

439