Aspic Jellies

Ingredients

• one-half teaspoon salt
• one stick of celery
• four tablespoons of water
• a cup of cold water
• three cloves
• one heaping tablespoon gelatin in half a cup of cold water
• half full
• one orange
• one banana
• one apple
• twelve dates
• half lemon

Directions

1. The meat or vegetable aspics are pretty dishes for the Sunday night supper. To make a tomato aspic use one- half can of tomatoes, three cloves, one-half teaspoon salt, one stick of celery. Stew twenty minutes and strain through a fine sieve. Soak one heaping tablespoon gelatin in half a cup of cold water and stir until dissolved. Add this gelatine, with the juice of half a lemon, to the hot mixture of tomatoes. Pour jelly glasses half full and set aside to harden.

2. Cut up one orange, one banana, one apple, twelve dates, and add some chopped nuts. Pour over the mixture four tablespoons of water, four of sugar, and the juice of one- half lemon. Allow the mixture to stand on ice until ready to serve.

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.