Evening Republican, Volume 18, Number 81, Rensselaer, Jasper County, 4 April 1914 — TO ACCOMPANY COLO SUPPER [ARTICLE]

TO ACCOMPANY COLO SUPPER

Nothing Better Can Be Devised Than Vegetable Aspic Made According to These Directions. An excellent dish for a cold supper Is a vegetable aspic made from the following ingredients: Beets, white cauliflower, potatoes, French beans, artichokes, good aspic Boil the vegetables very carefully to retain their color. When cold, cut some French beans into diamond shapes, and after slicing the potatoes and artichokes, stamp them out with a small fancy cutter. Break up the cauliflower into small branches. Lay these on one sidA Then cut some more sliced beets and potatoes into two-inch lengths, a quarter of an inch wide, and French beans the same length. Pour a little aspic jelly into aborder mold, and lay the beans closely together at the bottom. Then line the sides of the mold by arranging the strips Of beets and potato alternately. Each piece must be first dipped in aspic to make it adhere, and the work will be simple and quick If the mold is imbedded in ice. When the decoration is complete fill the border with jelly. When set, and just before serving, the mold is turned out. The rest of the vegetables are gently tossed with mayonnaise sauce, lightly piled up in the center of the border, and finally garnished with thin fancy pieces of beet.