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Asparagus Cheese Salad
Mix one tablespoon of gelatine with one-third cup of cold water. Then add one cup of boiling water and one-half teaspoon of salt. Allow to chill until it is of consistency of thick syrup and beat until fluffy with beater. Fold in one-half pound of grated cheese, one small can of asparagus tips and one-fourth cup of pimientoes, cut in small pieces. Let stand until set and serve on shredded lettuce with mayonnaise.
A whipped gelatine salad of the sort that filled luncheon menus between the wars. The hinge is catching the gelatine at the right moment: too soon and it will not hold air, too late and it sets in the bowl.
- The gelatineOne tablespoon of granulated unflavoured gelatine is roughly one standard envelope (1/4 oz, about 7 g), though an envelope measures nearer 2 1/4 teaspoons. Sprinkle it over the cold water and let it stand five minutes to swell before the boiling water goes in, or it will stay grainy.
- Judging "thick syrup"Roughly 45-60 minutes in the refrigerator, or 10-15 minutes in a bowl set over ice with occasional stirring. It should mound slightly when dropped from a spoon. Beat immediately at that point; the mixture will roughly double and turn opaque.
- The cheeseGrated cheese here would likely have been a firm American or mild Cheddar. Grate it finely on the small holes so it disperses instead of sinking in lumps, and have it at room temperature.
- Canned asparagusA small can yields roughly a cupful of tips. Drain it well and blot on a towel, since the packing liquid will thin the gelatine and can keep it from setting firmly. Cut long spears into 1-inch lengths.
- PimientosSold now in small jars alongside olives; a quarter cup is roughly half a 4 oz jar, drained. Roasted red pepper, patted dry, does the same job.
- Mould and settingSetting -- Let it stand in a shallow dish or pan until firm; allow four hours, or overnight.
- YieldSix servings as a luncheon salad. Because the base is aerated it cuts softly, so serve it on chilled plates.