AGAR (obtainable from your chemist) can be substituted for gelatine in any of the very many recipes on the market today.
Use double the amount of agar for the amount of gelatine given in any recipe.
Mix this to a thin cream with cold water and then add hot liquid in the proportion specified in the recipe [if cold liquid is used in a recipe, it must be boiled).
This gel sets while it is still warm and cannot be liquified without bringing to boiling point.
So have all your ingredients ready just for the gel to be poured over.
The agar sold under a branded name by your health store is darker and coarser in texture.
However, you use less of this â€” 1 rounded teaspoonful to 1 cup liquid.
First mix it to a thin cream with about 1 tablespoon cold water.
Stir in the cold liquid and bring to the boil.
Simmer for a little' while.
Then pour it over the prepared vegetables.