Gelatin Gives Savory Lift to Easter Luncheons
That versatile ingredient, gelatin, will perk up any springtime luncheon.
The New York World-Telegra
The World-Telegram offered some Easter week luncheon ideas featuring ever versatile gelatin.
Salmon loaf was made with unflavored gelatin combined with hot tomato juice, salt, onion juice (from grating onion), vinegar or lemon juice, and pepper. It was served on salad greens with mayo or French dressing. The platter was garnished with stuffed eggs and calla lilies made of thin slices of white turnips with stamens of carrot strips that had been dipped in sieved, hard-cooked egg yolks.
An asparagus Bavarian salad was made with gelatin softened with hot asparagus liquid. Add salt, celery salt and white pepper and put in mold. Arrange stalks of asparagus around the sides of mold. When the mixture begins to thicken add more asparagus cut in small pieces and diced red or green pepper. Fold in whipped cream or whipped evaporated milk. Chill in mold. Unmold and serve with mayonnaise or French dressing.