Evening Republican, Volume 17, Number 118, Rensselaer, Jasper County, 17 May 1913 — SHOULD BE WORTH TRYING [ARTICLE]

SHOULD BE WORTH TRYING

What Is Known as Turkish Salad Is Composed of a Vast Number of Ingredients.

Two tablespoons gelatin, three large cucumbers, one teaspoon onion juice, one cup boiling water, dash red pepper, one-half teaspoon salt, few sliced tomatoes, crisp lettuce leaves, one tablespoon vinegar, red mayonnaise and one cup cold water. Peel and slice the cucumbers, place in a saucepan with the cold water, bring to a boiling point and cook slowly until soft. Dissolve the gelatin with the boiling water, add onion juice, vinegar, seasonings and cucumbers. Strain and add a few drops green coloring pressed from boiled spinach leaves; then pour into a wet ring mold and chill thoroughly. When stiff, remove from the mold, fill the center with red mayonnaise and garnish with sliced cucumbers, tomatoes and lettuce leaves. The red mayonnaise is made by cooking a can of tomatoes; strain and cook the juice again uptil it is reduced to two tablespoons. When cold, add to the regular mayonnaise until the desired tint is obtained.