Add the gelatin to the stock, soak for twenty
minutes, bring to a boil and add the seasoning; then stir in the drained
cucumber. Turn into small round timbale cups and stand aside to harden.
Serve with any cold fish dish, as cold boiled slice of halibut, or fish in
aspic. These are nice for Sunday night supper with broiled sardines.
TOMATO MOLDS
1 can of tomatoes
1 box of gelatin
1 onion
1 saltspoonful of celery seed
1 bay leaf
1 blade of mace
2 tablespoonfuls of tarragon vinegar
1 teaspoonful of paprika
2 teaspoonfuls of salt
Cover the gelatin with a cupful of cold water to soak for fifteen minutes.
Add all the seasoning to the tomatoes, bring to boiling point, add the
gelatin, and strain. Turn into twelve small tomato molds and stand aside to
harden. Serve with mayonnaise dressing as an accompaniment to boned chicken
or turkey, or chicken pate, or alone, with mayonnaise, as a complete salad.
Chopped celery, a little cold cooked meat or nuts may be added, when the
molds are to be served as a salad. With this addition, one half the recipe
will serve twelve persons.
CRABS RAVIGOT
Purchase as many crab shells as you have people to serve. To each six allow
a pint of crab flakes. If you buy the crabs fresh, twelve crabs will serve
six people. Squeeze over the flakes the juice of one lemon, add a half
teaspoonful of salt and a dash of Tabasco.
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