VARIATIONS: Use 2 chicken bouillon cubes plus 2 cups water instead of chicken broth. _1 Serving Equals Free Choice_ Use 2 chicken bouillon cubes plus 3 cups tomato juice instead of chicken broth and 1 cup tomatoes. _1 Serving Equals ½ Vegetable Choice_ JELLIED MADRILENE _4 Servings_ _1 Serving Equals Free Choice_ 1 envelope Knox Unflavored Gelatine 2½ cups clear beef stock[6] 1 medium tomato, fresh or canned 1½ tablespoons tomato paste 2 tablespoons tarragon vinegar ½ bay leaf 3 peppercorns ½ teaspoon salt 1 crushed egg shell Sprinkle gelatine on ½ cup cold beef stock to soften. Combine the remaining stock, tomato, tomato paste, vinegar, spices, salt, and egg shell. Heat to boiling, stirring constantly, over low heat. Remove from heat. Add softened gelatine and stir until thoroughly dissolved. Let stand 10 minutes. Strain through fine sieve covered with a damp cloth. Serve hot, or chilled to soft jelly consistency. BASIC MAIN COURSE SALAD MOLD _6 Servings_ _1 Serving Equals 1 Meat Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 1¼ cups very hot water 4 tablespoons vinegar ½ teaspoon salt ½ cup diced celery 2 tablespoons diced green pepper 2 tablespoons finely diced onion 1¼ cups flaked, cooked lean fish Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add the vinegar and salt. Chill to unbeaten egg white consistency. Fold in vegetables and fish carefully. Turn into one large mold (3-4 cup) or 6 small molds. Chill until firm. VARIATIONS: Use 1¼ cups flaked salmon. _1 Serving Equals 1 Meat Choice_ Use 1¼ cups finely flaked crab meat plus 1 tablespoon mayonnaise. Mix together before folding into gelatine. _1 Serving Equals 1 Meat Choice_ Use 3 hard-cooked eggs, chopped, plus 1¼ cups flaked crab meat and 1 tablespoon mayonnaise. Mix together before folding into gelatine. _1 Serving Equals 1½ Meat Choices_ Use 1 cup flaked lobster plus ½ tablespoon mayonnaise. Mix together before folding into gelatine. _1 Serving Equals 1 Meat Choice_ Use 1¼ cups whole shrimp plus 1 tablespoon mayonnaise. Mix together before folding into gelatine. _1 Serving Equals 1 Meat Choice_ Use 1¼ cups flaked tuna fish. Reduce vinegar to 2 tablespoons and salt to ¼ teaspoon. _1 Serving Equals 1½ Meat Choices_ CRAB MEAT SOUFFLE MOLD _6 Servings_ _1 Serving Equals 1½ Meat Choices plus ½ Milk Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold skim milk[7] 1½ cups very hot skim milk[7] 2 egg yolks 1 teaspoon salt ¼ teaspoon paprika 2 tablespoons lemon juice 1 teaspoon prepared mustard 1½ cups cooked, flaked crab meat