Tomato Jelly Recipe

One can of tomatoes put on to heat in a granite or porcelain-lined

saucepan with a large slice of onion, one clove, two bay leaves, a

teaspoonful of chopped green pepper, salt to taste and a little sugar.

Soak half a box of gelatine in a little water for half an hour, and

after the tomatoes have simmered fifteen minutes let them come to a boil

and pour over the gelatine to dissolve it; strain through a very fine

sieve into a bowl, let it get perfectly cold, and when it begins to

thicken stir well and turn into an earthenware mould. It looks prettier

in a round one. Set on ice. Serve the jelly on a round dish in a bed of

fresh, crisp young lettuce leaves, and place a spoonful of tender,

finely-cut celery in each leaf, and pour mayonnaise around it. The jelly

is better made the day before it is needed.



[2] We have as yet in this country no substitute for animal gelatine.

I have experimented with carrageen or Irish moss and the Sea-moss

Farine preparation, and find them unsatisfactory. It is impossible to

make a clear jelly with them, and by soaking in water to destroy the

sea flavor, the solidifying property is lost. In England they have a

vegetable gelatine (Agar Agar) which makes, I am told, a clear,

sparkling jelly, and is said not to be expensive. I trust that before

many months it may be obtainable here. I have ventured, therefore, to

give a few recipes where gelatine is used, knowing that there will be

something to replace it. Groult's tapioca and potato flour are said to

be unadulterated, and with fresh fruit juices make nice and wholesome

desserts, especially for children. These preparations are made in

France, and put up in half-pound packages, and sold by all of our

leading grocers.

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