Jellied Chicken Bouillon
1 tblsp gelatin
1/4 cup cold water
1/4 cup boiling water
1 pt hot chicken soup
Salt to taste
1 teaspoon of finely chopped parsley
Make a good chicken soup, or use 2 cups canned chicken bouillon, season well.Soak gelatin in cold water for five minutes, add boiling water and chicken soup, and stir until dissolved, when cool,-add parsley. Chill, when ready to serve, beat slightly with a fork, and serve in bouillon cups with whole wheat wafers. If you wish, you may garnish each cup with a spoonful of whipped cream, sprinkled with paprika. See Menu VII Turn to page 46.
THE RECIPE WAS FOUND IN
The PARENTS Magazine Title registered US Patent Office and in Canada June 1929
VOL IV No 6
VOL IV No 6