Green pepper strips
1 small bottle stuffed olives
Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup cold water. Heat remaining water and dissolve bouillon cubes in it. Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool. Reserve ¾ of mixture and add cream to remaining mixture. Just before cream mixture begins to congeal pour thin layer over surface of ham. Chill until firm. Continue this process keeping cream glaze at cold pouring consistency until it is all used. Keep a pan of hot water and one of ice water convenient in order to control the consistency of the gelatine mixtures. Arrange design of sliced olives and pepper strips on glazed surface and cover with reserved transparent glaze in the same fashion as the white glaze was applied. Chill. Serve as a cold meat.
Pork Tenderloin Supreme
Tenderloin—patties (center)
MENU IDEA
Pork Tenderloin Supreme
Mashed Potatoes
Green Beans
Cabbage Salad
Hard Rolls
Butter or Margarine
Apple Pie
Beverage
12 slices bacon
6 pork tenderloin patties
Salt