Jellied Soup
Stiffen a clear soup with a little gelatine so that when chilled it will be sufficiently firm to hold the outline of a spoon. Serve two large tablespoons in each cup.
A
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Stiffen a clear soup with a little gelatine so that when chilled it will be sufficiently firm to hold the outline of a spoon. Serve two large tablespoons in each cup.
A