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MENU II
19
TOMATO JELLY
Heat to boiling point in agate saucepan
1 cup tomato juice and pulp
2 tablespoons mild vinegar
1 tablespoon gelatin
½ tablespoon sugar
Bit of bay leaf
1 slice onion
1 tablespoon lemon juice, and leaves from
1 stalk celery. Stir until gelatin is dissolved, strain through fine strainer, and mold in small bread pan that measures about 4½ inches by 8 inches. Cut in ½ inch cubes for serving.
MAYONNAISE DRESSING
Sift into a bowl
½ teaspoon mustard
½ teaspoon sugar
½ teaspoon salt and
Few grains cayenne. Add
1 egg yolk, mix well and add
1 tablespoon vinegar, stirring constantly. Measure
¾ cup salad oil and add 3 teaspoons of the oil a drop at a time, beating constantly. Then while beating, add it 1 teaspoon at a time till mixture begins to thicken. When very thick, add
1 tablespoon lemon juice and add remaining oil rapidly. The whole process should take about 7 minutes.
