We have been having a very nice week. It is very strange that after 3 days of now rain that the ground could get soooo hard.
This Friday Dave will be tilling the garden area then we will plant root crops in the afternoon and on Saturday.
We get Kaylee tonight and will have her until Friday night, that will keep things hopping even more.
Recipes:
These are form the Knox Gelatine 1942 pamphlet.
Ham Mousse
1 envelope knox gelatine
1/4 cup cold water
1/2 cup hot water
2 cups chopped cold boiled ham
1/2 cup cream or evaporated milk, whipped
1 teaspoon mustard
1/4 teaspoon paprika
Soften gelatine in cold water. Add hot water and stir until dissolved. Cool and add to chopped ham, add mustard and paprika and whipped cream. Add a dash of alt if you wish. Turn into mold that has been rinsed in cold water and chill. When firm and unmold. Serves 6
Salmon or Tuna Mold
1 envelope knox gelatine
1/4 cup cold water
Put gelatine in the 1/4 c. cold water to soften
yolks of 2 eggs
1 teaspoon salt
1&1/2 tablespoons melted butter
3/4 cup milk
2&1/2 tablespoons mild vinegar or lemon juice
2 cups canned salmon, tuna or crab meat
1 teaspoon mustard
1/4 teaspoon paprika
Mix eggs yolk slightly beat with salt, mustard, and paprika. Add butter, milk and vinegar. Cook over boiling water stirring constantly until mixture thickens. Add softened gelatine (in 1/4 c. cold water) to hot mixture and stir until dissolved. Add fish that has been separated in flakes. Turn into mold that has been rinsed with cold water, chill and when firm unmold. Serves 6
Lemon Chiffon Pie
1 envelope knox gelatine
1/4 cup cold water
Put gelatine in the 1/4 c. cold water to soften
3 eggs - separate yolks and whites
1 cup light corn syrup or 2/3 cup sugar
1/2 cup lemon juice
1/2 teaspoon salt
1 teaspoon grated lemon rind
1 cold graham cracker crumb crust (below) or baked pie shell
Whip egg whites with 1/4 cup of the corn syrup or almost 1/4 cup sugar. Beat egg yolks and 3/4 cup of corn syrup or 1/2 cup of sugar, lemon juice and salt. Cook in double boiler until custard consistency, stirring constantly. Add softened gelatine and stir until dissolved. Add grated lemon rind. Cool, and when mixture begins to thicken, fold in stiffly beaten egg whites. Turn into baked pie shell or crumb crust.
Cold Graham Cracker Crust
1&1/2 cups crushed graham crackers
1/3 cup powdered sugar
1/2 cup butter
Mix crushed crackers butter and sugar. Pat mixture firmly into pie pan. Place pie pan in refrigerator or cold place. Allow to get cold for a couple of hours. Then fill with pie filling.
This Friday Dave will be tilling the garden area then we will plant root crops in the afternoon and on Saturday.
We get Kaylee tonight and will have her until Friday night, that will keep things hopping even more.
Recipes:
These are form the Knox Gelatine 1942 pamphlet.
Ham Mousse
1 envelope knox gelatine
1/4 cup cold water
1/2 cup hot water
2 cups chopped cold boiled ham
1/2 cup cream or evaporated milk, whipped
1 teaspoon mustard
1/4 teaspoon paprika
Soften gelatine in cold water. Add hot water and stir until dissolved. Cool and add to chopped ham, add mustard and paprika and whipped cream. Add a dash of alt if you wish. Turn into mold that has been rinsed in cold water and chill. When firm and unmold. Serves 6
Salmon or Tuna Mold
1 envelope knox gelatine
1/4 cup cold water
Put gelatine in the 1/4 c. cold water to soften
yolks of 2 eggs
1 teaspoon salt
1&1/2 tablespoons melted butter
3/4 cup milk
2&1/2 tablespoons mild vinegar or lemon juice
2 cups canned salmon, tuna or crab meat
1 teaspoon mustard
1/4 teaspoon paprika
Mix eggs yolk slightly beat with salt, mustard, and paprika. Add butter, milk and vinegar. Cook over boiling water stirring constantly until mixture thickens. Add softened gelatine (in 1/4 c. cold water) to hot mixture and stir until dissolved. Add fish that has been separated in flakes. Turn into mold that has been rinsed with cold water, chill and when firm unmold. Serves 6
Lemon Chiffon Pie
1 envelope knox gelatine
1/4 cup cold water
Put gelatine in the 1/4 c. cold water to soften
3 eggs - separate yolks and whites
1 cup light corn syrup or 2/3 cup sugar
1/2 cup lemon juice
1/2 teaspoon salt
1 teaspoon grated lemon rind
1 cold graham cracker crumb crust (below) or baked pie shell
Whip egg whites with 1/4 cup of the corn syrup or almost 1/4 cup sugar. Beat egg yolks and 3/4 cup of corn syrup or 1/2 cup of sugar, lemon juice and salt. Cook in double boiler until custard consistency, stirring constantly. Add softened gelatine and stir until dissolved. Add grated lemon rind. Cool, and when mixture begins to thicken, fold in stiffly beaten egg whites. Turn into baked pie shell or crumb crust.
Cold Graham Cracker Crust
1&1/2 cups crushed graham crackers
1/3 cup powdered sugar
1/2 cup butter
Mix crushed crackers butter and sugar. Pat mixture firmly into pie pan. Place pie pan in refrigerator or cold place. Allow to get cold for a couple of hours. Then fill with pie filling.
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