NOURISHING COLD DISHES FOR WARM SUMMER DAYS

New Zealand Listener, Volume 8, Issue 189, 5 February 1943, Page 15

NOURISHING COLD DISHES FOR WARM SUMMER DAYS

to the problem of providing light yet nourishing summer meals. Almost any course can be served in jellied form-soup, fish, entree, or sweet. One great advantage is that these meals must be prepared beforehand, and are thus all ready to serve at any deferred mealtime. Jellied Soup One and a-half cups (3% pint), of good soup stock, 34 cup hot water, slice of onion, 1 tablespoon lemon juice, thin piece of lemon rind, few grains cayenne, 1 egg white, 2 dessertspoons (1/20z.), best powdered gelatine. If using a refrigerator, use only 112 dessertspoons gelatine. Dissolve gelatine in hot water. Heat soup stock, onion, lemon rind and juice and pepper. When boiling, add beaten egg-white, and boil for three minutes. Cool, add gelatine, and strain through cloth. Pour into small moulds to set, and serve decorated with parsley. Another way of serving this is to set the jelly in a shallow dish, mash it with a fork, and serve it on lettuce. Fish in Jelly Two cups of cooked filleted fish, 2 tablespoons chopped capers, 1 dessertspoon chopped gherkin, or cucumber, 1 cup cold water, ¥% cup hot water, 2 tablespoons lemon juice, 1 dessertspoon vinegar, 1 teaspoon salt, 2 hard-boiled eggs, 142 dessertspoons powdered gelatine (or 1 dessertspoon gelatine if using a refrigerator). and aspics are the answer

Dissolve gelatine in hot water. Add lemon juice, vinegar, salt and cold water. Pour a little of the liquid into a mould. When firm, arrange slices of hard-boiled egg as a decoration. Just cover with more liquid. Mix fish, capers and gherkin (or cucumber), lightly together. Place in mould in layers with remaining slices of egg. Pour in the gelatine mixture when it is thickening. Serve on lettuce with salad dressing. Rainbow Cream Make up a raspberry jelly with a packet of jelly crystals, and leave to set. Make a pint of blancmange by mixing 1'%40z. of good cornflour with a little of the cold milk, and making a smooth paste. Heat the rest of the milk with 2 tablespoons of sugar, then pour the hot milk on to the paste, stir well, and return to saucepan, stirring all the time. Boil slowly for five minutes, then add a knob of butter, and continue to stir till blended. Take off; and add a little flavouring — vanilla, or to taste. Now pour a quarter of the blancmange into each of three basins, leaving one-quarter in the saucepan. Colour each of the three with a little grated chocolate, a few drops of red colouring and green colouring respectively. Rinse a pretty mould with cold water, and pour in first a little chocolate blancmange. Allow a skin to form, and then pour in the white part, Follow suit with the green and then the pink blancmange. Leave to set. To serve, turn out the blancmange on to a pretty dish, and surround with the

chopped-up raspberry jelly. (Chop with a wet knife). Decorate the top with whipped cream. Rabbit Mould One rabbit, 2 dessertspoons powdered gelatine (or less if using refrigerator), 2 cups water, 4% cup hot water, 1 onion, %4\b. bacon, pepper, salt, a few cloves, and ¥2 teaspoon nutmeg. Place prepared rabbit in saucepan with cold water, pepper, salt, cloves, sliced onion, nutmeg and bacon, Cook until tender. Remove bones, Cut meat into thin slices. Arrange with bacon in round mould or basin. Dissolve the gelatine in hot water, add to the liquid from the cooked rabbit, and strain into the mould. Garnish with shredded lettuce dnd salad.