1 tbs. gelatine¼ cup cold water¼ cup boiling water¼ cup mayonnaise2 cups finely-chopped cooked ham10 ripe olives, minced fine1½ cups whipping creamSalt to taste1 tsp. prepared horseradish
1 tbs. gelatine
¼ cup cold water
¼ cup boiling water
¼ cup mayonnaise
2 cups finely-chopped cooked ham
10 ripe olives, minced fine
1½ cups whipping cream
Salt to taste
1 tsp. prepared horseradish
Soak the gelatine in the cold water for 5 minutes. Add the boiling water and stir until the gelatine is dissolved. Cool and add the mayonnaise, horseradish, ham, and olives. Fold in the cream whipped until it holds its shape. Season to taste with salt. Freeze.
Ethel Schaefer, Texas.
3 egg yolks1½ cups scalded milk1 tbs. gelatine¼ cup cold water½ cup tomato juice1 cup chopped cooked ham1 cup chopped cooked chicken½ cup finely-grated American cheeseSalt and pepper1 tbs. chopped pimento1 cup whipping cream
3 egg yolks
1½ cups scalded milk
1 tbs. gelatine
¼ cup cold water
½ cup tomato juice
1 cup chopped cooked ham
1 cup chopped cooked chicken
½ cup finely-grated American cheese
Salt and pepper
1 tbs. chopped pimento
1 cup whipping cream
Beat the egg yolks, mix with the scalded milk, and cook in a double boiler, stirring often until the mixture thickens slightly. Soak the gelatine in the cold water for 5 minutes and dissolve in the hot tomato juice. Add to the hot custard mixture and stir until thoroughly mixed. Add the ham, chicken, cheese, pimento, salt and pepper to taste, and cool. Fold in the cream whipped until it holds its shape. Freeze.
Mrs. A. E. Taylor, West Virginia.
1 tbs. gelatine2 tbs. cold water1 cup hot, well-seasoned chicken stock2 cups cooked and drained rice1½ cups chopped cooked chicken or fish¼ cup finely-cut pimentosSalt to taste1½ cups whipped cream
1 tbs. gelatine
2 tbs. cold water
1 cup hot, well-seasoned chicken stock
2 cups cooked and drained rice
1½ cups chopped cooked chicken or fish
¼ cup finely-cut pimentos
Salt to taste
1½ cups whipped cream
Soak the gelatine in the cold water for 5 minutes. Add the hot chicken stock and stir until the gelatine is dissolved. Cool and add the rice, chicken, pimentos, and season to taste with salt. Fold in the cream which has been whipped until thick but not stiff. Freeze.
Mrs. J. A. Dresp, So. Dakota.
3 lbs. tomatoes1 bay leaf1½ tsp. salt1 tsp. pepper3 tsp. sugar2 cloves½ tsp. celery salt1 tbs. vinegar1 cup water4 tbs. tomato catsup1½ cups whipped cream¾ cup milkCrisp lettuce leaves
3 lbs. tomatoes
1 bay leaf
1½ tsp. salt
1 tsp. pepper
3 tsp. sugar
2 cloves
½ tsp. celery salt
1 tbs. vinegar
1 cup water
4 tbs. tomato catsup
1½ cups whipped cream
¾ cup milk
Crisp lettuce leaves
Wash and dry tomatoes, cut them in quarters, put them into a saucepan with water and seasonings. Stir over the fire until reduced to a pulp, simmer 5 minutes and rub tomatoes through a sieve, then allow to cool. Beat up cream until thick, add milk and 2½ cups of the tomato purée. Freeze.
1 tbs. gelatine¼ cup cold water¾ cup tart mayonnaise1 cup whipping cream1½ cups flaked tuna fish½ cup finely-chopped celery2 tbs. minced parsley½ cup chopped fresh cucumber2 tbs. chopped stuffed olives½ tsp. salt½ tsp. paprika
1 tbs. gelatine
¼ cup cold water
¾ cup tart mayonnaise
1 cup whipping cream
1½ cups flaked tuna fish
½ cup finely-chopped celery
2 tbs. minced parsley
½ cup chopped fresh cucumber
2 tbs. chopped stuffed olives
½ tsp. salt
½ tsp. paprika
Soak the gelatine in cold water for 5 minutes, dissolve over hot water, and add gradually to the mayonnaise. Whip the cream until thick and fold into the mayonnaise mixture. Add the remaining ingredients and freeze.
Mrs. F. Barnhill, Ohio.