Girl's home manual of cookery, home management, home nursing and laundry

(4) Boil jelly one minute only and remove to a cool part of stove, halt cover with a lid and let it stand until the crust cracks, (5.) Strain through a clean cloth or jelly bag into a clean warm bowl. Pour gently, so as not to disturb filter. Do this in a warm place out of a draught. GELATINE 8] Heat cloth or bag with boiling water before using. Cheesecloth may be spread over a strainer on a bowl, or may be tied to the four legs of an inverted chair. Place a bowl below the cheesecloth. (6.) Chill the strained jelly, and when quite cold pour into a wet mould -and when firm turn out. Proportions. Use 2 egg whites and shells to each quart. In summer if more gelatine is used proportionally, more egg is required to clear. How to Turn Out a Jelly. Loosen the jelly round the edge with knife or finger, pushing jelly inwards. Place over it the glass dish on which it is to be served, taking care to get the mould in the centre. Invert the mould and dish, place the thumbs on the mould and fingers under the dish. Shake the mould gently but firmly, and remove mould. If the jelly is very stiff it may be necessary to put a cloth wrung out of hot water round the mould for a few moments before turning it out. Cream or liquid custard may be served with jelly. Jellies may be served cleared or otherwise. They take longer to make if cleared. The appearance is improved but the nutritive value is not much increased. Directions for making both kinds are given. JELLIES Quick Lemon Jelly. 1%4 oz. or 2 tbsp. granulated gelatine. 1 inch stick cinnamon. Y% cup cold water. 2 cups boiling water. yellow rind of 1 lemon. 34 cup sugar. 3 cloves. 1% cup lemon juice. Method II. Soak the gelatine in cold water. Put the yellow rind, cinnamon, clove, hot water and sugar on to boil. Boil five minutes. Pour syrup on to soaking gelatine, stir until the gelatine is dissolved, Add the lemon juice and strain the jelly through two thicknesses of cheesecloth or a flannel jelly bag. When cold pour jelly into a wet mould. Leave in a cold place for 24 hours to set. Turn out on to a glass dish. Cleared Lemon Jelly. Use the ingredients as above with cold water and two egg whites slightly whipped, and two clean egg shells, crushed. Make by Method I. Orange or Other Fruit Jelly. % oz. or 2 tbsp. granulated gelatine. rind of 1 orange. ¥% cup cold water. juice of 1 lemon. 1 cup boiling water. Y% cup sugar. 1 cup orange or other fruit juice. Omit orange rind with other fruit juices. Make by Method I. or II. for lemon jelly. Juice from canned peaches, loganberries, raspberries or pineapple may be used. Fruit and chopped nuts may be added to the above when they are partly set. Coffee Jelly. 4 oz. or 2 tbsp. granulated gelatine. % cup sugar. Y% cup cold water. 3 cups of strong, hot, clear coffee. Instead of all coffee, 114 cups of coffee and 1% cups strong chocolate may be used. This makes a good combination. Soften gelatine in cold water 10 minutes, add the sugar and strong coffee or chocolate, stir until sugar and gelatine: are dissolved. Strain into a wet. mould. : seippia FR 7a Variations of the Above. = The whipped whites of two eggs may be whipped into the: partially. set jelly: and the whole whipped until stiff. Clear Savoury Jelly. Make by Method I., using 2 egg shells and whites to one quart of well flavoured strong stock made from bones and meat of béef or veal with seasonings. The gelatine from the bones will cause this to jelly. One or two tablespoons of malt or Worcestershire sauce may be added to the stock before it is cleared, to give it a sharp flavour. Lobster, crab, or other cooked fish, game, or meat may be set in this jelly." For uncleared meat jelly see meat recipes. co), eee cP ey ate tases ICES 83 ICES FROZEN DESSERTS Food Value and Digestion of Ices.