VEGETABLE MOULD
Ingredients: One level teaspoonful salt, 6ne cupful diced ham, one teaspoonful lemon juice, SOZ. gelatine, half pint water, two to two and a-half dessertspoonfuls castor sugar, half gill vinegar, half cupful cooked peas, half cupful shredded cabbage, half cupful diced carrots.
Method: Dissolve the gelatine in hot water and add the lemon juice to it with the sugar, salt and vinegar. Strain it and leave to cool. When it is beginning to stiffen add the diced ham, shredded cabbage, carrots and peas. Turn into a wet mould and allow to set. "lurn out the jelly on a dish and garnish with lettuce leaves and sliced hard-boiled eggs or tomatoes and mayonnaise.
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https://paperspast.natlib.govt.nz/newspapers/NZH19320924.2.189.54.6
Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21296, 24 September 1932, Page 7 (Supplement)
Word Count
113VEGETABLE MOULD New Zealand Herald, Volume LXIX, Issue 21296, 24 September 1932, Page 7 (Supplement)
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