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Show f A mmvm mmmmmmmm,v I ' - , - ) Li.; i .. ( i I t ; J .'"11 v'- -' , There's little cooking for jellied veal loa-f- splendid idea for leftovers. , Jellied Veal Loaf Lightly oil 9Kx5x2-in- . loaf pan or 1 H-qt.- , ring mold. Set aside to drain. thick, unbeaten egg white. (If mixture is placed over ice and water, stir fre- quently; if placed in refrigerator, stir Prepare and chill 1 hard-cooke- occasionally.) egg d Meanwhile, grind and set aside enough cooked veal to yield 2 cups ground cooked veal d Cut the egg into three in slices and arrange bottom of prepared pan. Spoon a small amount of the slightly thickened gelatin mixture (enough to make a thin layer covering egg slices) in bottom of pan. Chill in refrigerator until slightly set. ; Prepare in small saucepan 1 cups quick meat bouillon (2 meat bouillon cubes or 1 v i. hard-cooke- teaspoon concentrated meat extract dissolved In 1 Y cups hot "water) i Add to bouillon Yi cup (about 14 1 modium-slz- e) r- - ' chopped onion teaspoon celery seed . 3 or 4 peppercorns Simmer over low heat about 8 min. Blend into remaining gelatin' mixture the ground veal and ; Yi cup finely chopped parsley When first layer in mold is slightly set, immediately turn veal mixture onto first layer. (Both layers should be of almost same consistency to avoid separation of layers when unmolded.) Chill in refrigerator until firm. To unmold, run tip of knife around top edge of pan or mold to loosen. If necessary, dip mold into hot water for a few seconds. Invert onto chilled platter. Garnish with parsley and notched car- Meanwhile, empty into a small bow! contents of 1 pkg. lemon-flavore- d gelatin Strain bouillon and pour hot liquid over gelatin, stirring until gelatin is completely dissolved. Stir in Vv : V . horse-radis- h 1 tablespoon prepared 1 teaspoon salt teaspoon monosodium . glutamate Yi , Chill gelatin mixture in refrigerator or in pan of ice and water until gelatin is slightly thicker than consistency of Deep-Frie- Blend together thoroughly' 1 cup mayonnaiso 1 tablespoon choppod sweet pickle 1 1 1 Vi paper. A tparktirg accorrtpaiunynl for dainty tandwkhts egg, slightly beaten 2 tablespoons water teaspoon monosodium glutamate Vi teaspoon salt Dip scallops, one at a time, into egg ture and then roll in A iv,.; Chill in refrigerator 1 qt. pale dry ginger ale Into each of 4 tall glasses, sjioon an V equal amount of 1 pf. fruit sherbet, such as 1 cups saitce 1 : i ' Scallops About 20 min. before frying, fill a deep saucepan two-thirfull with To Meanwhile, rinse thawed scallops in cold water. Set aside to drain on absorbent 1 , About Frosty ' Ginger Pick-U- p A fat and timing. Mix together tablespoon chopped capers tablespoon chopped green olives teaspoon grated onion Chill mixture. 8 $erving$ Scallops d Thaw according to directions on package 2 lbs. frozen scallops To Prepare Tartar Saiicc rot slices. " i mix- orange, pineapple, or raspberry slightly softened cup-- (about 3 stlces) fine, dry . bread crumbs lieep-Fr- y ds .(';' Hydrogenated vegetable shortening, 1 N all-purpo- shorten-- " se Ing, lard, or cooking oil for deep-fryin- i g Heat slowly to 365F, or until of bread browns in fiO cube seconds. When follow using an automatic, deep-fryemanufacturer's directions for amount of r, Deep-fr- y scallops in heated fat about 2 min., or until golden brown. Deep-fr- y only as many scallops at one time as will float uncrowded one-laydeep in the fat. Drain scallops over fat a few seconds before removing to absorbent paper. ' (Your favorite recipe, commercial sherbet, or a quickie from sherbet mix.) Fill each glass with chilled ginger ale. . Serve to 4 thirsty people. er Serve the Deep-Frie- d Scallops immediSauce. with Tartar ately 6 to 8 servings ' . v . j 4 servings is a dream Frosty ginger pick-u- p of a drink for a midsummer night. 1 ! JULY 4, it 54 PAAUIY WIIKLY MAGAZINE - 9 |