VEGETABLES IN ASPIC
A very attractive luncheon dish. Gelatine, 1 tablespoonful. Water, li cups. Sugar, i-cup. Vinegar, I-cup. Lemon juice, 2 tablespoontuls. Salt, 1 teaspoonful. Suitable mixed vegetables, 3 cups. Soak gelatine in quarter-cup of cold water and dissolve in one cup of boiling water. Then add sugar, lemon juice, vinegar, and salt. Strain, cool, and when beginning to stiffen add to vegetables arranged in a wetted mould. Diced carrots, green pens, chopped raw spinnach, shredded cabbage, and a little chopped mint make an excellent combination. Chill, remove from the mould, and serve on lettuce leaves with a salad dressing. Garnish with tomatoes or egg.
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https://paperspast.natlib.govt.nz/newspapers/ESD19311226.2.111.4
Bibliographic details
Evening Star, Issue 20985, 26 December 1931, Page 15
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105VEGETABLES IN ASPIC Evening Star, Issue 20985, 26 December 1931, Page 15
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