Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: MY MOTHER'S RECIPE C---------------------
Newspapers from the 40's to -70's

--------------------FROM : SALLIE KREBS-------------------------

Chilled, cooked fresh or frozen, or canned, asparagus tips 1 env.
unflavored gelatine 1/4 cup cold water 1 cup vinegar 3/4 Cup
granulated sugar 2 1/2 tablesp. dry mustard 1/2 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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