Use 1¼ cups diced apple, ½ cup diced celery, and ¼ cup coarsely chopped nutmeats as solids. Use lemon juice instead of vinegar. _1 Serving Equals ½ Fruit Choice plus ½ Fat Choice_ Use 1½ cups diced cucumber, ½ cup diced celery, and 1 tablespoon grated onion as solids. Use vinegar instead of lemon juice. _1 Serving Equals Free Choice_ Use 1 cup peas, 1 scant cup diced cooked carrots, and 1 tablespoon diced pimiento as solids. Use vinegar instead of lemon juice. _1 Serving Equals ½ Vegetable Choice_ Use 1 cup peas, ½ cup diced celery, and ½ cup diced green pepper as solids. Use vinegar instead of lemon juice. _1 Serving Equals ½ Vegetable Choice_ QUICK BASIC ASPIC _4 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine 2 cups water 2 bouillon cubes 2 tablespoons lemon juice Seasonings such as salt, pepper, parsley, thyme, savory, cloves, or bay leaf, as desired Sprinkle gelatine on ½ cup cold water to soften. Boil remaining water with bouillon cubes and seasonings until bouillon cubes are completely dissolved. Strain. Add lemon juice and enough hot water to make 1½ cups of liquid. Stir in softened gelatine until thoroughly dissolved. Pour into flat pan, one large mold (2 cup), or 4 individual molds. This aspic may be used as a garnish or as a base for jelling meat, fish, or vegetables. VARIATIONS: Use canned bouillon or consommé instead of water and bouillon cubes. Season to taste. _1 Serving Equals Free Choice_ Use beef bouillon cubes and add as solids—1 cup diced leftover meat, ½ cup diced celery, and 2 tablespoons chopped green pepper. Pour into one large mold (3-4 cup). _Makes 6 servings_ _1 Serving Equals 1 Meat Choice_ Use chicken bouillon cubes and add as solids—1 cup diced cooked chicken and ½ cup diced celery. Pour into one large mold (3-4 cup). [Illustration: {uncaptioned}] SAVORY TOMATO ASPIC _4 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 2 bouillon cubes 1½ cups tomato juice 1 tablespoon grated onion 2 drops Kitchen Bouquet ¼ teaspoon Worcestershire sauce ⅛ teaspoon pepper Sprinkle gelatine on the cold water to soften. Heat bouillon cubes in tomato juice until completely dissolved. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Add seasonings. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm. VARIATION: Pour into a flat pan to ½ inch depth. Chill until firm. Cut into fancy shapes to use as a garnish for cold meats. Will make approximately 16 such servings. _1 Serving Equals Free Choice_ QUICK TOMATO JUICE ASPIC _4 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine 2 cups tomato juice 1 tablespoon lemon juice ½ teaspoon salt ⅛ teaspoon pepper