It has become the custom with many housewives to draw on the supplies of the caterer for the cold
sweets and jellies required for even the homeliest of parties. This seems a pity in view of the fact that
they can be so easily prepared at home, and that home-made dishes taste better, and can be made to
look as dainty as, if not daintier than those which are bought ready for the table. It is to be hoped that
the following collection of recipes will tempt readers to rely a little more upon their own initiative in this
respect.
GENERAL REMARKS
When making a jelly, cream, or any other cold
mixture that has to be turned out of a mould, try
to get it of a consistency that will just stand and
no more. A stiS mixture, although more easily
unmoulded, is never pleasant to eat.
When gelatine is used for stiffening purposes, it
ought to be of the best quality and have no un-
pleasant taste of glue. French sheet gelatine is
perhaps the easiest kind to use, as it requires no
previous soaking. It should be very transparent
and break easily like a piece of thin glass. Gelatine
is most easily dissolved in water or other clear
liquid, if milk is used it must not be allowed to
boil, or it will curdle. The usual proportion to
allow is -J to 1 oz. gelatine to 1 pint of liquid, but the
quantity will vary somewhat according to the kind
of gelatine used and certain other considerations.
In warm weather, for instance, rather more gela-
tine should be used than in cold. The jelly for a
large mould should always be made stiffer than
for a small one, and especially if it is to be set
with fruit. A cream or custard mixture requires a
smaller proportion than a jelly, as it is already
slightly stiff. A little experience and one or two
trials of the gelatine will very soon teach the proper
quantity to use.
The great secret in making jelly that looks bright
is to take pains with the clearing of it. The sauce-
pan used ought to have a clear or enamelled lining,
and all utensils used must be perfectly free from
grease. A cloth is generally sufficient for clearing
purposes, and is to be preferred to the old-fashioned
flannel bag.
The temperature at which jelly is moulded ought
to be such that while still perfectly liquid it is not
sensibly warm. If poured into the mould hot, it
is apt to become cloudy, and there is likely to be
difficulty in turning it out. A cream or custard
mixture should be stirred occasionally until it is
beginning to set, and then moulded. If poured
into the mould too liquid, the gelatine will be
inclined to fall to the bottom, and form a clear top
on the mould.
When putting a jelly or cream aside to cool, see
that the mould stands perfectly even, in order
that the jelly may stand straight and firm when
unmoulded.
As a rule, a jelly is ornamental in itself, provided
it is bright and is served in an equally bright
crystal or silver dish ; but 'with different flavours,
colours, and combinations, a great variety of more
fanciful-looking sweets may be obtained. Orna-
mentation, however, requires care and taste ; un-
less the decoration is nicely done, the dish will have
a slovenly appearance, corresponding very much
to tawdry finery in dress.
Jellies are improved by having custard, cream,
or a puree of fruit served •with them. This should
be served separately.
To Prepare the Moulds
Page 694
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
It has become the custom with many housewives to draw on the supplies of the caterer for the cold sweets and jellies required for even the homeliest of parties. This seems a pity in view of the fact that they can be so easily prepared at home, and that home-made dishes taste better, and can be made to look as dainty as, if not daintier than those which are bought ready for the table. It is to be hoped that the following collection of recipes will tempt readers to rely a little more upon their own initiative in this respect.
When making a jelly, cream, or any other cold mixture that has to be turned out of a mould, try to get it of a consistency that will just stand and no more. A stiff mixture, although more easily unmoulded, is never pleasant to eat.
When gelatine is used for stiffening purposes, it ought to be of the best quality and have no unpleasant taste of glue. French sheet gelatine is perhaps the easiest kind to use, as it requires no previous soaking. It should be very transparent and break easily like a piece of thin glass. Gelatine is most easily dissolved in water or other clear liquid, if milk is used it must not be allowed to boil, or it will curdle. The usual proportion to allow is ½ to 1 oz. gelatine to 1 pint of liquid, but the quantity will vary somewhat according to the kind of gelatine used and certain other considerations. In warm weather, for instance, rather more gelatine should be used than in cold. The jelly for a large mould should always be made stiffer than for a small one, and especially if it is to be set with fruit. A cream or custard mixture requires a smaller proportion than a jelly, as it is already slightly stiff. A little experience and one or two trials of the gelatine will very soon teach the proper quantity to use.
The great secret in making jelly that looks bright is to take pains with the clearing of it. The saucepan used ought to have a clear or enamelled lining, and all utensils used must be perfectly free from grease. A cloth is generally sufficient for clearing purposes, and is to be preferred to the old-fashioned flannel bag.
The temperature at which jelly is moulded ought to be such that while still perfectly liquid it is not sensibly warm. If poured into the mould hot, it is apt to become cloudy, and there is likely to be difficulty in turning it out. A cream or custard mixture should be stirred occasionally until it is beginning to set, and then moulded. If poured into the mould too liquid, the gelatine will be inclined to fall to the bottom, and form a clear top on the mould.
When putting a jelly or cream aside to cool, see that the mould stands perfectly even, in order that the jelly may stand straight and firm when unmoulded.
As a rule, a jelly is ornamental in itself, provided it is bright and is served in an equally bright crystal or silver dish ; but 'with different flavours, colours, and combinations, a great variety of more fanciful-looking sweets may be obtained. Ornamentation, however, requires care and taste ; unless the decoration is nicely done, the dish will have a slovenly appearance, corresponding very much to tawdry finery in dress.
Jellies are improved by having custard, cream, or a puree of fruit served with them. This should be served separately.
To Prepare the Moulds