And I know to quit while I'm ahead. So when he gobbled up this aspic declaring it his favorite, I thought it would be a good one to end on.
With the crisp green vegetables and vinegar, this almost reminded us of a cole slaw. Of course, that could also be the cabbage element. It was perfect for a warm spring day - back before these spring days got cold and wet.
Jellied Vegetable Ring (from the Fannie Farmer Cookbook)
1 envelope gelatin
1/4 cup sugar
1/4 cup cider vinegar
3 Tbsp lemon juice
1 tsp salt
1/2 cup chopped celery
1/3 cup chopped cabbage
1/8 cup peeled, seeded, and cubed cucumber
1/4 cup defrosted frozen peas
- Mix 1 cup cold water, gelatin, and sugar in a saucepan.
- Stir over low heat until dissolved.
- Add the vinegar, lemon juice, and salt, and chill until as thick as an unbeaten egg white.
- Stir in the vegetables, pour into a 4 cup bowl and chill.