into a quart of boiling water and add 1
cup vinegar; as soon as this boils put in the artichokes and boil
them till done, but not too tender; when done remove them from the
water and set in a cool place; when cold cut the artichokes into
pieces, put them into a salad dish, pour over a mayonaise, set some
shrimp around the salad and set the dish on ice for 1 hour; when
ready to serve lay a border of lettuce leaves round the edge of
dish.

917. +Sour Jelly (Aspic).+-- Soak 2 ounces gelatine in 1/2 pint cold
water 15 minutes; then put it over the fire with 1 quart good meat
stock and sufficient vinegar to give it a nice sour taste; add a few
cloves, 2 blades mace and 1 bay leaf; stir this over the fire till
the gelatine is dissolved; beat the whites of 2 eggs till light and
add the juice of 1 lemon and a little cold water; stir it with an
egg beater into the jelly and stir and boil for a few minutes; then
draw the saucepan to side of stove and let it stand 5 minutes; then
strain through a jelly bag; or turn a chair upside down on a kitchen
table; then take a square piece of unbleached muslin and tie a
corner over each of the upturned legs of the chair; set a bowl
underneath and pour the jelly onto the cloth a little at a time and
keep the saucepan on the side of stove, to keep the jelly warm. If
meat stock is not handy dissolve 2 teaspoonfuls Liebig's beef
extract in 1 quart boiling water and use it instead of meat stock.
Another way is to boil 4 calves' feet till they fall apart; then
strain off the liquor, set it aside and when cold remove all the
fat; boil the liquor down to 2 quarts; then beat the whites of 4
eggs to a froth and add the juice of 1 lemon and a little water; add
to the broth sufficient white vinegar to give it a nice sour taste;
also add a little salt, some whole pepper corns, a few blades mace,
4 cloves and 1 bay leaf; stir in the beaten whites, continue
stirring, let the contents boil for a few minutes and let it stand 5
minutes; then draw to side of stove, let it stand 5 minutes and
strain through a flannel jelly bag. Pigs' feet or the skin of fresh
pork may be used instead of calves' feet. Sour jelly is used for
garnishing dishes of meat and salads. It is either chopped with a
knife or put into small fancy forms and when firm turned out and
laid around the dishes with cresses, lettuce or celery between. If
the jelly is not dark enough add a little sugar color (see Sugar
Color). If the jelly is whi