1 ounce gelatin A cup cold water 2 cups boiling water or chicken stock 3 teaspoon vinegar 1 broiler Salt to taste 4 teaspoon cayenne pepper Capers.
Let the gelatin soak in the cold water for about half an hour. Then add. the boiling water or chicken stock (chicken bouillon cubes may added to the boiling water) and stir until the gelatin is dissolved. Have " broiled fowl cut in small pieces after it is taken off the bones. Salt the gelatin mixture to taste Jand add the cayenne. When the [gelatin is slightly thickened put the chicken into small molds if for salad Jor in a large mold if to be served whole add a few capers to each mold and pour the gelatin over. Set in the refrigerator until firm and turn out on lettuce leaves. indy's Roast Beef Whoever "Cindy" is, or was, we don't know, but we like her way of roasting roast beef.
Rolled wast of beef (about 4 pounds)
3 pound fat salt pork Black pepper.
Cut the salt pork into strips about two inches in length and one-half} finch square at the ends. Cut deep gashes in the roast with a sharp) knife and into these push the pieces of pork which have, been rolled in black pepper. There should be about ten of these strips and they should be so placed that the entire roast a will be flavoured when the cooking is finished.
Roast the beef in the usual man. ner by placing it fu a very hot oven 450 to 500 degrees Fahrenheit—for fifteen minutes and then lowering the temperature to 250 degrees. Allow fifteen minutes to the pound for rare roast beet and twenty minutes for medium,
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