MAIN DISHES
Reading edition
Chicken Mousse
2 cups chicken, chopped fine 2 cups heavy cream 1 tsp. salt ⅛ tsp. cayenne pepper 1 cup chicken stock 1 tbs. powdered gelatine ¼ tsp. black pepper ⅛ tsp. nutmeg 1 tbs. cold water
Chop chicken to almost a paste and press it through a sieve. Season with salt, pepper, and nutmeg. Heat chicken stock and add gelatine which has been softened in the cold water, mix with chicken. Whip cream and add. Freeze.
Chicken Mousse in Patty Shells
3 egg yolks 1 cup hot chicken stock Salt, white pepper, paprika 1 tsp. gelatine 1 tbs. cold water ⅔ cup cooked, chopped chicken ⅓ cup minced cashew nuts 1 cup whipping cream 6 patty shells Sliced cherries
Beat the egg yolks lightly, add the chicken stock, and cook over hot water until thick, smooth sauce is formed, stirring occasionally. Remove from the stove, and add the gelatine which has been soaked in the cold water for 5 minutes, then add the chicken and the minced cashew nuts or pecans. Cool and fold in the cream which has been whipped until thick but not stiff. Freeze.
Mrs. K. S. Scott, Washington.
Frozen Chicken Pie
1 tbs. butter 1 tbs. flour 1 cup milk 1 tbs. gelatine 1 tbs. cold water ¼ cup mayonnaise Salt 1 tbs. lemon juice 1½ cups cold diced chicken ½ cup white grapes cut in half ½ cup diced celery ½ cup blanched and chopped almonds ½ cup whipping cream 8 individual pastry shells
Melt the butter in a saucepan. Add the flour and smooth to a paste. Add the milk and stir until a thin, smooth white sauce is formed. In the meantime soak the gelatine in the cold water for 5 minutes, then add to the hot sauce and stir until the gelatine is dissolved. Cool and add the mayonnaise, lemon juice, chicken, grapes, celery, and almonds. Whip the cream until thick but not stiff, fold into the mixture, and season to taste with salt. Freeze.
Mrs. H. P. Gregory, Illinois.
Frozen Chicken a la King
Make a cream sauce of the following:
1½ tbs. butter 1½ tbs. flour ½ cup chicken stock 2 egg yolks ½ cup cream or undiluted evaporated milk
29
When thick, remove from the heat and add the beaten yolks of the 2 eggs, return to the stove, and cook 1 minute.
Meanwhile prepare the following ingredients:
1 cup finely-minced chicken ¼ cup thinly-sliced stuffed olives ¼ cup sliced, canned mushrooms ¼ cup ground nut meats, preferably almonds or cashews ½ cup whipping cream 2 egg whites
Add the chicken, olives, mushrooms, and nut meats to the cream sauce, and chill. When cold, fold in the cream, whipped, then the beaten egg whites, and freeze.
Mrs. T. Lessmeister, Illinois.
Frozen Crab Meat in Tomatoes
2 cups canned tomatoes 2 whole cloves 1 small onion, minced ½ tsp. celery seed 1 tbs. sugar 1 tsp. salt ⅛ tsp. white pepper 1 tbs. lemon juice 1 tbs. gelatine 2 tbs. cold water 1 cup crab meat 3 tbs. finely-diced green pepper 1 cup whipping cream
Combine the tomatoes, cloves, onion, celery seed, sugar, salt, and white pepper, and simmer for 15 minutes. Strain, add the lemon juice and the gelatine which has been softened in the cold water for 5 minutes. Chill and, when beginning to thicken, fold in the crab meat (flaked and drained of any juice), the minced green pepper, and the whipped cream. Freeze.
Mrs. D. L. McKnight, Ohio.
Ham Mousse
1 tbs. gelatine ¼ cup cold water ¼ cup boiling water ¼ cup mayonnaise 2 cups finely-chopped cooked ham 10 ripe olives, minced fine 1½ cups whipping cream Salt to taste 1 tsp. prepared horseradish
Soak the gelatine in the cold water for 5 minutes. Add the boiling water and stir until the gelatine is dissolved. Cool and add the mayonnaise, horseradish, ham, and olives. Fold in the cream whipped until it holds its shape. Season to taste with salt. Freeze.
Ethel Schaefer, Texas.
Ham and Chicken Mousse
3 egg yolks 1½ cups scalded milk 1 tbs. gelatine ¼ cup cold water ½ cup tomato juice 1 cup chopped cooked ham 1 cup chopped cooked chicken ½ cup finely-grated American cheese Salt and pepper 1 tbs. chopped pimento 1 cup whipping cream
30
Beat the egg yolks, mix with the scalded milk, and cook in a double boiler, stirring often until the mixture thickens slightly. Soak the gelatine in the cold water for 5 minutes and dissolve in the hot tomato juice. Add to the hot custard mixture and stir until thoroughly mixed. Add the ham, chicken, cheese, pimento, salt and pepper to taste, and cool. Fold in the cream whipped until it holds its shape. Freeze.
Mrs. A. E. Taylor, West Virginia.
Rice and Chicken Luncheon Dish
1 tbs. gelatine 2 tbs. cold water 1 cup hot, well-seasoned chicken stock 2 cups cooked and drained rice 1½ cups chopped cooked chicken or fish ¼ cup finely-cut pimentos Salt to taste 1½ cups whipped cream
Soak the gelatine in the cold water for 5 minutes. Add the hot chicken stock and stir until the gelatine is dissolved. Cool and add the rice, chicken, pimentos, and season to taste with salt. Fold in the cream which has been whipped until thick but not stiff. Freeze.
Mrs. J. A. Dresp, So. Dakota.
Tomato Mousse
3 lbs. tomatoes 1 bay leaf 1½ tsp. salt 1 tsp. pepper 3 tsp. sugar 2 cloves ½ tsp. celery salt 1 tbs. vinegar 1 cup water 4 tbs. tomato catsup 1½ cups whipped cream ¾ cup milk Crisp lettuce leaves
Wash and dry tomatoes, cut them in quarters, put them into a saucepan with water and seasonings. Stir over the fire until reduced to a pulp, simmer 5 minutes and rub tomatoes through a sieve, then allow to cool. Beat up cream until thick, add milk and 2½ cups of the tomato purée. Freeze.
Tuna Fish Mousse
1 tbs. gelatine ¼ cup cold water ¾ cup tart mayonnaise 1 cup whipping cream 1½ cups flaked tuna fish ½ cup finely-chopped celery 2 tbs. minced parsley ½ cup chopped fresh cucumber 2 tbs. chopped stuffed olives ½ tsp. salt ½ tsp. paprika
Soak the gelatine in cold water for 5 minutes, dissolve over hot water, and add gradually to the mayonnaise. Whip the cream until thick and fold into the mayonnaise mixture. Add the remaining ingredients and freeze.
Mrs. F. Barnhill, Ohio.
31