Farmer's magazine (January-December 1920) . Low-Cost Dishes forHigh-Cost Days \\JSES a ten-thousand-dollar-a-yearchef is paid to creat* pop-overcream puflfs from left-over muffins, un-baked custards with left-over cocoa, or lunch-eon appetizers from unused slices of tomato,why shouldnt we home-makers be proud In-•tead of apologetic at our own home talentsIn this direction? There is nothing that the chef uses morethan Knox Sparkling Gelatine. It will bejust as helpful to you in making left-overs,canned foods, fruits and juices, into ten-thousand dollar chef creations. It willtransform half-a ca
Farmer's magazine (January-December 1920) . Low-Cost Dishes forHigh-Cost Days \\JSES a ten-thousand-dollar-a-yearchef is paid to creat* pop-overcream puflfs from left-over muffins, un-baked custards with left-over cocoa, or lunch-eon appetizers from unused slices of tomato,why shouldnt we home-makers be proud In-•tead of apologetic at our own home talentsIn this direction? There is nothing that the chef uses morethan Knox Sparkling Gelatine. It will bejust as helpful to you in making left-overs,canned foods, fruits and juices, into ten-thousand dollar chef creations. It willtransform half-a can of tomatoes or otherregetables into a delicious salad, use up un-attractive bits of fruit in a colorful dessert,or stretch cold meat from a roast into twicethe number of portions it might ordinarily•erre. Here are a few low-cost-dishes which youwill find helpful In solving your home foodproblems in these high cost LEFT-OVER MEAT LOAF DE LUXE Take two cups of any left-over stock, bouillonor diluted gravy, bring to boiling point, addone envelope Knox Sparkling Gelatine softenedin one-half cup cold water. When mixturebegins to stiffen, add two cups of any coldchopped meat at hand—veal, ham, beef, orchicken, which has been salted to taste. ALsomold In a little red or green pepper, celery,onion if desired, or parsley. Turn into asquare mold, first dipped in cold water andchiU. Remove from mold to platter forserving, or cut in slices. JELLIED VEGETABLES LUXUROSoak one envelope Knox Sparkling GelatineIn one-half cup cold water ten one-half cup mild vinegar, two cupsboiling wat«r, one-half cup sugar and oneteaspoonful salt. Strain and when mixturebegins to thicken, add any left-overvegetables on hand, such as string beans,peas, beets, chopped cabbage, a few stalksof celery, a little cucumber or pepper. TurnInto mold, first dipped in cold water andchill. May be served with or without mayo
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectagriculture, bookyear
