Aspic Jelly No. 2

• 1 teaspoon extract of beef
• 1 oz. (½ package) granulated gelatine

Cover gelatine with cold water, let stand 5 minutes. Add hot soup stock or beef extract, dissolved in a little hot water; add sugar and wine. Stir until dissolved. Strain and put into mould until cold. To clear soup, add shell and white of egg. See recipe.

For garnishing Salads, Game, and Entrees, and for the Invalid and Convalescent.