VEGETABLE MOULD.
Ingredients; One level teaspoonfu: •alt, one cupful diced ham, one teaspoonful lemon juice, loz. 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 w'ater 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. Turn out the jelly on a dish and garnish with lettuce leaves and sliced hard-boiled eggs or tomatoes and mayoneise.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/THD19321001.2.92
Bibliographic details
Timaru Herald, Volume CXXXVII, Issue 19302, 1 October 1932, Page 15
Word Count
113VEGETABLE MOULD. Timaru Herald, Volume CXXXVII, Issue 19302, 1 October 1932, Page 15
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