Show mot lers er s coo boo 1300 i ai As you trow grow ready for it 14 somewhere or of you OU will alid what Is I 1 needful for you in a book georg mcdonald McDon ild A ia book a a milc magic thine thing ri abat bat quakes you jou allor sailor eblen or kinc king COOLING DISHES ti Is be the season of the year tear nhen aspic and gelatin dishes appeal to the tate as they supply food ens of dl dilation aspic jelly Is made fram cli trifled meat ment troth with ith gelatin one I 1 two tw ounce package of gelatin ed in one cupful cf of u bater ater la Is used for fur each ich five cupfuls of at broth lent meat broth anre anre flavored ath ith freed fram fat and clarified clarl fled bilth ith crushed irga shells ant nl white of egg asniv roa ma ie le of 0 chicken or veal vent Is a very del lettle color Coni tomme aites a darker bulor as a it Is 1 prepared from rom beef veal still fo foi nith spices and herbs bf bel broth Is darkest cfall of all the amount ot gelatin ud used Is sj af to hold slices slim of tongue or similar olid solid substances not well as whole eggs in lik an upright position lon after molding it ij LI also firm enough for or rr outon routon but a jelly that will biot hold its it shape us as far as i taste la Is concerned Is much more desirable deel As flavors flav orol are lessened by chilling all broths used for aspic hould should be uron ly ir flavored with the particular vage a table or herb berh hat that Is desired in the particular partI culT dish the ile qualities tiM of a rood good aspic are strength th of f flavor transparency and delicacy of tei texture kure that Is as soft as possible though able to stand up aspic jelly clean a chicken about a year old out t at 09 u a for frelot cover cow with cold water lister heat quickly to the tile bottani point then let simmer until ten denler ler strain oil the broth through a double cloth he will putt fult antl pepper and eel sel stile title to chill anil anti ue use to tuo stalks of celery and me fine onion may be added to the fowl while couns aspic jelly jolly from frain consomme Con tomm take tire alv cupful cupfuls of clet cleare cl enre tred ii cn rr ac time one to to ounces of if Kell liala to one cupful of cold unter the quantity of gelatin depends nira the solidity desired let the delatin stan annd d in the tile old id water butil completely abit orbed then pour pont oer mer tho th con lannue heated to the hollin point molded custard Cut tard folten one fourth of a package ef gelatin in a cuprill of coli ill nilla fake a custard witti wito three acs or cikot rinhard rin ne hird of a capful cupful of sugar n pint nf of milk mil ani one half ten fut of I 1 fall olt add the softened gelatin te latin stir until ditl ditched acied and let moia cool odd sidd a teaspoonful if it vanilla and train strain into a mold hi 1 3 1921 western nver chloo |