Jellied Soup

Ingredients

2 tablespoons unflavored gelatin
1/2 cup cold water
1 quart (4 cups) clear soup stock or broth

Preparation

Soften gelatin in the cold water; add to the boiling hot stock or broth. Chill until jellied and serve cold. Garnish appropriately.

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.