Mash up 1 maggi chicken cube or any other chicken stock cube, 1 level dessertspoon gelatine. Cut top off tin asparagus spears - put a little juice into cup with gelatine and cube (mashed), let stand a little while, put over boiling water to dissolve (liquid). Pour rest of juice into jug, then pour back into tin. Fridge 3 hours. Use old fashioned tin opener - air causes asparagus to slide out easily. Place on lettuce leaves and decorate with tomato rings.
Source: contributed by Maxine Crawford (Adelaide Lodge, No. 2) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.93.
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