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Jellied Bouillon Salad

(Armour's Monthly Cookbook)







Make a clear bouillon, using one teaspoon of Armour's Extract of Beef to

one pint of hot water. Dissolve one spoon of powdered gelatine and stir

into the hot liquid. Stir in a few button mushrooms sliced, or some cold

veal. Add the pulp of one orange, having it peeled, sliced and torn in

sections. When cool turn into cups or molds moistened with cold water.

Stir and divide the material about equal in each cup. Set on ice to

harden. Slice firm tomatoes and lay one each on lettuce leaf. Turn the

bouillon molds onto these and place a large spoon of dressing over

each.--MRS. SADETTE HARRINGTON, ELKHORN, WIS.











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