| bY RELISHES AND MEAT DISHES JELLIED Ingredients. 4 envelope Davis Gelatine * cup hot water 1 tablespoon lemon juice cup chopped parsley cosh : cup whipped cream teaspoon salt PARSLEY SAUCE Method. Dissolve gelatine in hot water. Add lemon juice and salt. Leave until thickening, then fold in the whipped cream and parsley. Pour into a shallow mould. Serve with cold poultry or fish. JELLIED SOUP Ingredients. 1 envelope Davis Gelatine 13 cups (2 pint) soup stock cup hot water lice of onion 1 tablespoon lemon juice Thin piece of lemon rind Few grains cayenne pepper 1 egg white MACARONI Ingredients. 1 envelope Davis Gelatine 6 sausages 6 sticks macaroni (cooked) 1 pint water 2 slices onion 3 tablespoons tomato ketchup 1 tablespoon vinegar Salt and pepper Tomatoes If setting without an ice- box or refrigerator, use slightly less liquid. 6 Servings Method. Dissolve gelatine in hot water. Heat soup stock, onion, lemon rind and juice, and pepper. When boiiing, add beaten egg white and boil for 3 minutes. Cool, add gelatine, and strain through cloth or jelly bag. Pour into small moulds. Serve garnished with parsley. Another way of serving is to set the jelly in a shallow dish, mash it with a fork, and serve on lettuce. If setting without an ice-box or refrigerator, use slightly less liquid. SAUSAGE SHAPE 6-7 Servings Method. Prick sausages, place in saucepan with water, bring to boiling point, then simmer until cooked. Leave until cold. Remove fat. Heat liquid with onion, salt and pepper, if neces- sary, for 5 minutes. Add gelatine moistered with + cup cold water; when dissolved, stir in tomato ketchup and vinegar. Strain. Pour a little into the bottom of a wet mould or basin; when thickening, arrange sliced tomatoes, cover with a little more liquid. When firm, arrange sticks of macaroni and sliced tomato round the mould. Skin sausages, cut some lengthways and place on top of the macaroni. Slice the remainder and place in the mould. When all ingredients are in position, pour in the jelly mixture. Serve with salads, lettuce, etc. (See illustration on page 7)