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Show Star Mold Will Be A Menu Hit m,. - ' ! i: .444::: : , : I fetf ?; :?' s : - s fii : K , :: . . L... j ps : l-i, 1I!S j fail, vlii-. ; :: : ''"tX;.- : w-'--" : ft ' mm,': XiS;':- Vfe.:: : : ;4 ,;:' r ;:SIWi4. ;: ''-! i:- SfX' - ' y i :) 1 - tefii ;!.; "; is:B1Bee81i-.fi'. 44- sys' -: 4 .,: j .4444 ,'sX?Mf':-v;-'-'t---- 1; !:' 44 ",.''' j -i S iv I!: '5 54!! 4:;rji.y 4.;: 4;-: i.;.:?; 4':. ...J.,... ' L i ,i .,.iVlnrfiiiii- ilflfflhMir"J"'-ilA , I "J Let your menu be in keeping with modern streamlined living an' make a star mold of unflavored gelatine, tomato juice and plentir canned grapefruit juice. The gelatine combines the tomato an grapefruit flavors without introducing any of its own. m Garnish the star mold with lettuce and plump tart canned grano. fruit sections so rich in vitamin C like their fresh counterpart At serving-time you will have a salad that is colorful and delightf refreshing. ' Star Mold 2 envelopes unflavored 3 whole cloves gelatine 1 bay leaf V2 cups canned grapefruit Vi cup chopped celery juice, divided with leaves 2J2 cups tomato juice Vz teaspoon salt 1 onion slice 1 teaspoon sugar 2 peppercorns Sprinkle gelatine on 1 cup of the grapefruit juice to soften- re. serve. Combine tomato juice, onion slice, peppercorns, cloves, bav leaf and celery in saucepan. Bring to a boil. Reduce heat and cover simmer 15 minutes. Remove from heat; strain. Add softened gela! tin and stir until thoroughly dissolved. Stir in remaining y2 grapefruit juice. Pour into a 4-cup mold or star mold; chill ma firm. Unmold on salad greens; garnish with canned grapefruit seo tions. YIELD: 6 servings. |