Tangy ham mold

6 servings

Ingredients

Quantity Ingredient
Newspapers from the 40's to 70's

Directions

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

Chilled, cooked fresh or frozen, or canned, asparagus tips 1 env.

unflavored gelatine ¼ cup cold water 1 cup vinegar ¾ Cup granulated sugar 2½ tablesp. dry mustard ½ teasp. salt 3 eggs, slightly beaten 1 cup chilled undiluted evaporated milk 2 cups cooked ham, cut into 1" slivers Early in day or day before, line sides of 1-qt. mold with asparagus tips. Then soften gelatine in cold water.

Heat vinegar just to boiling. Mix sugar, mustard, salt; add to eggs.

Remove vinegar from heat; stir in egg mixture. Return to heat and cook slowly until mixture barely boils. Remove from heat, add gelatine, stir until dissolved. Chill, stirring occasionally, until consistency of unbeaten egg white. Whip evaporated milk until thick; fold, with ham, into gelatine mixture. Pour into mold. Chill until firm. Unmold- garnish with water cress and tomato wedges. Makes 6 servings.

Submitted By SALLIE KREBS On 03-05-95

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