COOK with Elizabeth

Press, Volume XCV, Issue 28167, 4 January 1957, Page 2

COOK with Elizabeth

Jellied Ham Shapes

Is there anything still left on your ham? It only takes 6ozs to make these most delectable little jellied ham and pineapple salads which both look and taste as interesting a light meal as any one could wish for these summer days. They look best set in dariole moulds, but if these are not available ordinary teacups rinsed out with cold water will serve. To turn it into a full scale salad platter meal, set the pineapple on finely shredded lettuce and ring it round with radish roses, tomato segments and some of the more unusual salad accompaniments like tinned mandarin orange pieces, green grapes or fresh cherries, and small balls of cream cheese rolled in chopped walnuts.

Jellied Ham Shapes: 2 breakfast cups tomato juice, 1 tablespoon white vinegar, 2 teaspoons sugar, salt and pepper, 1 oz gelatine, 1 hard-boiled egg, 6 ozs minced ham, pineapple slices. Heat 2 cups of tom’ato juice and add sugar, white vinegar and salt and pepper. Soak 1 oz gelatine in a little of the cold juice and stir it into the hot liquid, stirring until well dissolved- Allow to cool. Just cover the bottom of moulds or cups with jelly and allow to set. Place a slice of hard-boiled egg into position with another drop or two of jelly and set it into place. Chop the remaining egg and a small piece of pineapple and mix, together with 6 ozs minced cooked ham, through the remaining jelly and divide the mixture out between the cups. Chill. When firmly set, turn out onto a slice of pineapple. Serve with curls of lettuce and mayonnaise or on a mixed salad platter.