Home Science Service

Poverty Bay Herald, Volume LXVI, Issue 19898, 28 March 1939, Page 14

Home Science Service

SC by MOLLY PARK

DAINTY DISHES

USES FOR GELATINE During the last few years, gelatine has found u definite use in the preparation of meals. Dainty dishes may be made easily for any course of the menu with very little cost or trouble, being most useful tor picnic meals or to assist the housewife by preparing meals ahead. The following recipes may suggest variations which are practicable:— MINCE IN JELLY 2 tomatoes. Minced meat 2 dessertspoons gelatine 1 pint stock. Slice the tomatoes, and then line a mould, taking care that the slices stand on end. Fill with any cold minced meat, well seasoned, and then mere sliced tomatoes. Add the gelatine to the heated stock and when thoroughly dissolved and cool, pour over the meat and tomatoes: when set, turn out and garnish with parsley or shredded lettuce. TOMATO AND CHEESE SALAD SAVOURY U cups tomato soup lb grated cheese 1 hard boiled egg 2 dessertspoons gelatine. Dissolve tire gelatine in hot tomato soup. Place slices of hard-boiled egg in small moulds and add grated cheese. Pour in tomato soup in which gelatine has been dissolved. Allow to set and serve on lettuce leaves. MOULDED PEARS 4 large pears 3 pint water cloves, cinnamon sugar 1 cup wine lemon 2 dessertspoons gelatine. Peel and cut the pears into quarters, put in a dish with the water, a few cloves, a little cinnamon and enough sugar to sweeten nicely. Cover the dish and bake in a gentle oven until tender, but do not allow to break. When done lay pears in a plain wet mould. Simmer half a pint of the liquor the pears were baked in with the wine, the strip of lemon peel, strained juice of half a lemon and gelatine. Let these simmer for five minutes, then strain over the pears, and set. HONEY CANDY 1 cup water 3 dessertspoons gelatine 1 cup sugar 1 cup honey. Put the gelatine in a pan with boiling water, sugar, honey, and boil for 15 minutes. Pour into plates dipped in cold water. When set, cut into squares and roll in icing sugar. SALMON IN JELLY 1 small tin salmon 2 dessertspoons gelatine 2 cups hot water Juice of one lemon or one tablespoon vinegar. 1 hard boiled egg Pepper and salt. Take the tin of salmon and open into a basin, break it up finely and then dissolve the gelatine in the hot water, adding the lemon juice, salt and pepper. Mix all together thoroughly. Wet a round cake tin or mould and place slices of hardboiled egg at the bottom, then pour the mixture in very gently and allow to set. Garnish with shredded lettuce, slices of tomato and lemon. Serve vith lemon or vinegar. CELERY RELISH 2 dessertspoons gelatine 1 cup cold water 2 lemons 1 cup celery 1 cuo beetroot .1 cup sugar 1 tablespoon strong horseradish.

Soak the gelatine in one cup of cold water, then add two cups of boiling water, the juice cf two lemons, and sugar. Allow this to cool for a few minutes) and then add the horseradish and when beginning to set, add the cup of celery and beetroot. When cold, cut into squares. This is an attractive dish to serve.