Jellied Bouillon Salad
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.