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n color and flavor, the tomato aspic layer complements the creamy turkey layer in this hearty main-dish salad.
HIGHLIGHTING
LEMON AND LIME IN JiA
(Sefettiirn Molds
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
NOTES ON GELATIN MOLDS
1. lightly oil mold with talod or
cooking oil (not olive oil)j In
vert to drain. Or, If desired,
rinse mold with cold water.
2. Dissolve flavored gelatin by
pouring the boiling water over
gelatin in a bowl and Mining
until completely dissolved.
3. Chill a clear gelatin mixture
until slightly thicker than con
latency of thick, unbeaten egg
10 Fcmily WMklv.jMrlJ. IMJ
whit. Chill an opaque gelatin
mixture until It begin to gel (be
come slightly thicker). H chilled
over ice and water, stir fre
quently; if chilled in reliigetator,
llir occasionally.
4. Chill gelatin layer in mold
until fust sot, but not firm, be
fore adding another layer.
5. Unmold gelatin by firii run
ning the tip of a knife around
the edge to loosen H and odmit
air, then Inverting the mold on
a chilled serving plate. Garnish
with lettuce, curfy endive, crinkly
leaf spinach, water crest, or
mint leaves sprinkled with con
fectioners' sugar. Center of ring
mold may be filled with pimien-to-stuffed
or ripe olives, water
cress, or o bowl of commerckil
or homomodo so loci dressing.
Molded Turkey-Tomato Aspic Salad
ft cup cold water
2 tablespoons (2 eav.) unfavored geletia
ltt cape tarkey broth or quick chickea broth
IVi cape mayonnaise
1 t-M. caa (H cap) evaporated BtiUc
1 Yi teaapoeoa Accent
Va teaapeea aaH
2H caps cubed cooked tarkey
1 cup aaely chopped celery
Vt cap chopped parsley
Vi cop chopped salted almonds
ji cap capers
1 S-es. pkg. teatoa-tavored gelatia
cap boiling water
1 8 -os. can tomato sauce
Vi teaspoon garlic salt
12 aUcee pimento-staffed olives
1. Soften unflavored gelatin in cold water; set
over low heat and stir until gelatin is completely
dissolved. Stir in turkey broth. Chill (see note 3).
2. Blend the mayonnaise, evaporated milk. Ac
cent, and salt together in a large bowl.
3. Add thickened gelatin in small amounts, blend
ing well after each addition. Stir in the next five
ingredients. Set in refrigerator.
4. Dissolve lemon-flavored gelatin in boiling wa
ter. Stir in the tomato sauce and garlic salt
5. Pour a small amount of tomato gelatin into
an oiled 2-qt fancy mold. Chill until slightly
thickened; chill remainder (see note 3).
6. Press olive slices into gelatin in bottom of
mold. Spoon remaining tomato gelatin into mold
over olive layer. Chill (see note 4).
7. Spoon turkey mixture into mold over first
layer. Chill until firm, about 4 brs.
8. Unmold and garnish. About 10 servings
(Continued on page 12)