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M. E. Ludwig cookbook, 1910
Page 4
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Tomato Jelly Salad 1 c. stewed & strained tomatoes, well seasoned. 3/4 tsp granulated gelatin 2 tbsp cold water Soak the gelatin in cold water five minutes, then set the dish over hot water until the gelatin is thoroughly dissolved. Remove from fire, stir in the strained tomatoes, and strain the mixture into custard cups or sherbet glasses which have been wet 1/c cold water. Set in a cold place, and when thoroughly chilled, turn out on lettuce leaves, and put a spoonful of thick mayonnaise on each mould. Beverages 2 kinds-stimulating soothing- tea-flaxseed water. Lemonade 1/c Lactose 3 tbsp. lactose (milk sugar) 1/3 c. boiling water 2 tbsp. lemon juice 1/4 c. crushed ice Dissolve sugar in boiling agua-cool-add fruit juice & ice.
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Tomato Jelly Salad 1 c. stewed & strained tomatoes, well seasoned. 3/4 tsp granulated gelatin 2 tbsp cold water Soak the gelatin in cold water five minutes, then set the dish over hot water until the gelatin is thoroughly dissolved. Remove from fire, stir in the strained tomatoes, and strain the mixture into custard cups or sherbet glasses which have been wet 1/c cold water. Set in a cold place, and when thoroughly chilled, turn out on lettuce leaves, and put a spoonful of thick mayonnaise on each mould. Beverages 2 kinds-stimulating soothing- tea-flaxseed water. Lemonade 1/c Lactose 3 tbsp. lactose (milk sugar) 1/3 c. boiling water 2 tbsp. lemon juice 1/4 c. crushed ice Dissolve sugar in boiling agua-cool-add fruit juice & ice.
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