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Tomato Aspic Jelly

(Armour's Monthly Cookbook)







One fourth teaspoon of Armour's Extract of Beef, one can of Veribest

Tomato Soup, one half package of gelatine, three hard-boiled eggs, and

chopped olives. Heat the soup with an equal amount of water. Soak the

gelatine in half cup of cold water and dissolve in the soup. Add Extract

of Beef dissolved in a little water. Let cool. Add chopped hard boiled

eggs and olives. If there is cold chicken at hand, a half cup of chicken

chopped will improve the jelly. Pour into mold and put on ice. Serve

with mayonnaise on lettuce leaves.--MRS. R. M. BRUMBY, ANONA, FLA.











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