Ogden Standard-Examiner | 1922-07-20 | Page 5 | Cold Corn Beef with Jellied Vegetables

f Cold Corn Beef With Jellied Vegetables By Bertha E. Shapleigh, Cooiang Authority of N E A See and Columbia University. Whenever possible save dishes by putting combinations on one platter plat-ter or plate Cold meat is always better when accompanied bv a good salad or some appetizing relish. Corn beef after being cooked should stand until cold in the water in which it is cooked Remove from the water and press under a weight. Cut in thin slices and serve around a mold ol jellied vegetables made as follows : 1 cup chopped cooked beets, 1 cup thinly shaved cabbage, 1-2 cup peas (canned or fresh cooked). 1 cup boiling water, 1 tablespoon of gela-I gela-I tine. 1-4 cup cold water. 1 tablespoon of vinegar, 12 tablespoon of sugar. 12 teaspoon of salt, 1-8 teaspoon or pepper Soak the gelatine in the cold water. Add to boiling water with re-11 re-11 ' "'i' h.-ii con! and beginning to stiif.-n add the trege- I tables. Turn into mold which has been wet with cold water. Put in a j cool place until time for serving, I'nmold as directed above. tCut this out and paste it in your cook bock ) X