MILD ASPIC JELLY

Evening Post, Volume CXXIV, Issue 120, 17 November 1937, Page 19

MILD ASPIC JELLY

DECORATE SAVOURY SNACKS

Most aspic jellies are much too acid to my taste, but if you find my taste too mild you can always and more vinegar, says a writer in the "Cape Times."

■ Put a knuckle of ham, a knuckle of veal, and a calf's foot into two quarts of water. Add two onions and two carrots sliced, a piece of lemon rind, a bouejuet of herbs, two blades of mace, and a dozen black ■ peppercorns. Bring to the boil and skim.

Let it simmer until the stock is reduced to about, a pint and a half. Strain it off and stand it aside to cool. When it is quite cold, take off every particle of fat. Mclt1 the stock in a saucepan and then add to it the slightly-beaten whites of two eggs, the crushed shells of the same, a wineglass of sherry, and a tablespoonful each of malt and tarragon vinegar.

Whisk the whole lot together over the heat till it rises in the pan, then draw it aside and let it stand for a quarter of an hour.

Strain the liquor through a scaldeJ cloth. Repeat until clear.

Aspic jelly can be chopped up as a garnish for cold meats and salads, it can be used to mask cold cutlets, chickens' legs, or fillets of fish, and .is. the making of many cold entrees and savouries. ' ■

Cut into stars and other fancy shapes, it adds the last touch of decoration to the sandwiches and snacks which go with cocktails.

Waist-length coatees of soft patterned chiffon are vyorn with simple gowns for the dinner hour. They look as light as laughter when, cut with cute little sleeves, and softly flowing basques. A moonlight effect is given by a wrap of shaded chiffon in hydrangea tones worn over, a satin slip and caught at the waistline with a posy of violets.