Evening Republican, Volume 19, Number 69, Rensselaer, Jasper County, 23 March 1915 — ASPIC JELLY BY OLD METHOD [ARTICLE]

ASPIC JELLY BY OLD METHOD

Flavor Universally Acknowledged ae Far Superior to That Made In the Easier Way. Old-fashioned housekeepers cling to the old way of making aspic, claiming that Its flavor is far superior to the easier made product. It ia indeed excellent and in eoki weather keeps its form quite aa well as where gelatin la used to stiffen. , l Get from the butcher a knuckle bone of ham, a calf’s foot and a knuclge of veal. Put into two quarts of cold water, and set over the fire where* it will come slowly to a boil. Add one onion with four cloves stuck into it, a large carrot, a bunch of soup herbs and a spice bag. Cook gently for four or five hours until the water is reduced about one-half. Strain and set aside to cool. When cold remove every suspicion of fat and return the thickened jelly tp a clean saucepan with the crashed shells and beaten whites of two eggs, a tablespoonful of tarragon vinegar, and lemon juice or wine aa preferred, to season. Salt and pepper to taste, and keep stirring until the Jelly nearly reaches the boiling point and a thick scum has formed. Remove that, then draw to one side of the fire and simmer gently for 15 minutes. Set back covered, until the Jelly settles, then strain Jhrough a jelly bag two or times until quite clear. Pour into a mold that has been soaked in cold wather, then pack in a pan of snOw or broken ice until hard.- 11 you desire to have the Jelly a pretty red color, add sufficient tomato to color at the same time and add the lemon or wine.