Hot Tomato Bouillon

Jellied bouillion instructions at the bottom of this post
From The Modern Family Cookbook
No. 2½ can tomatoes
1 cup water
2 chicken bouillon cubes
Salt to taste
Dash pepper
Croutons
1 teaspoon chopped parsley

Rub tomatos through sieve fine enough to hold back the seeds but let all the pulp through. Heat purée with water and bouillon cubes until boiling. Season and serve hot with croutons, sprinkling a little chopped parsley over each serving. 5 servings.

Jellied Tomato Bouillon

To the Hot Tomato Bouillon, while boiling hot, add 1 tablespoon plain gelatin wich has been saked 5 minutes in 1/4 cup cold water. Cool and place in refrigerator to congeal. Serve in cold dishes with a wedge of lemon or spoonfuls of sour cream. 5 servings.

My confession: I like jellied bouillon. It reminds me of fancy teas with my grandmother and her elderly friends. It also reminds me of a vintage 30s tea house that I went to when I was a child. When we were old enough, my mother would take us to this “grown up ladies” restaurant for lunch. I went twice. Once when I became old enough, once when my sister did. Beautiful, memorable, wonderful time with my mom. They served beef consommé over ice with lemon in crystal bowls. It was elegant, light, and perfect.

Comments

  1. I love the side banner. The traditional apron-clad housewife. It is not the everywhere sleek commericial impersonal banner type. Old fashioned, warm, and reassuring.

  2. Thanks! That was the look I was going for!

  3. Hi Retro, first time comment here.

    I have a mug with antique food images on it. One pictures a child prepared for bedtime (about 1913? 1920?) holding a steaming mug of OXO, a beef drink. Perhaps like your beef consomme over ice : )

    Debbie

  4. Welcome Debbie! Glad to have you join us. Yep, OXO is like melted down consomme. Sounds like a great mug!

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