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n coor and favor, f Aa tomato aspic (ayer complements the creamy turkey layer in this hearty main-dish salad.
HIGHLIGHTING
LEMON AND LIME IN JJJ
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(Belatim Molds
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
NOTES ON GELATIN MOLDS
1. Lightly oil mold with salad or
cooking oil (not olive oil); 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 stirring
until completely diuohred.
3. Chill a clear gelatin mixture
until (lightly thicker than con
latency of thick, unbeaten egg
white. Chill an opaque gelatin
mixture until it begins to gel (be
comes slightly thicker). If chilled
over ice and water, stir fre
quently; if chilled in refrigerator,
stir occasionally.
4. Chill gelatin layer in mold
until just set, but not firm, be
fore adding another layer.
5. Unmold gelatin by first run
ning the tip of a knife around
the edge to loosen it and admit
air, then inverting the mold on
a chilled serving plate. Garnish
with lettuce, curry endive, crinkly
leaf spinach, water cress, 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 a bowl of commercial
or homemade salad dressing.
Molded Turkey-Tomato Aspic Salad
cap cold water
2 tablespoons (2 env.) anflavored gelatin
1 Vj cd pa turkey broth or quick chicken broth
1 !4 cupa mayonnaise
1 6 -ox. can ( W cup) evaporated milk
IVi teas poona Accent
teaspoon aalt
Hi cupa cubed cooked turkey
1 cup finely chopped celery
'.4 cup chopped paraley
'i cup chopped aalted almonds
' cup capers
1 3-oa. pkg. lemon-flavored gelatin
ft cup boiling water
1 8 -or. can tomato aauce
V teaspoon garlic aalt
12 slices pimiento-stulTed olives
1. Soften unfavored 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 hrs.
8. Unmold and garnish. About 10 tervingt
(Continued on page 12)
10
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