The best moulds for jellies are those which are
made of copper and tinned inside. It will be better
if they can be kept for jellies only and not used
for greasy puddings. Earthenware moulds are also
good and are easily kept in order, but they are not
so easy to turn out and the shapes are not so pretty.
The moulds should have been well washed with
very hot water to make them perfectly free from
grease and then rinsed in cold water, or left filled
with cold water up to the time of using. For most
jellies and cold puddings the moulds are left wet.
Some cooks oil the mould before putting in a
cream or blanc-mange — this gives it a more glossy
appearance. Almond oil or very pure salad oil
is the best to use ; it must be perfectly free from
taste. Paint it on the mould with a brush, then
turn the mould upside down, and allow any super-
fluous oil to drain out before using.
To Decorate a Mould with Jelly
This is often done before pouring in a creamy
or non-transparent mixture — it makes a pretty
finish, and the mould will turn out more easily than
if it had a creamy top. Prepare the mould and
pour into it a little clear liquid jelly. Allow this
to set and then place on the top any suitable deco-
432
COLD SWEETS, JELLIES, AND CREAMS 433
ration in keeping with the cream or mixture that
is afterwards to be poured in. The following are
all suitable — small pieces of cherry, angelica, or
other preserved fruits, chopped or shred almonds
or pistachio nuts, cocoanut, a little gold or silver
leaf, small pieces of fresh fruit, &c. Or, the jelly
itself may be coloured in order to contrast prettily
with the other mixture — as, for instance, a pink
top on the top of a white cream or blanc-mange,
or a pale green top on a yellow cream. When the
decoration is arranged, pour in very carefully a
little more liquid jelly, just sufficient to keep it
in position and then set again. One or two spoon-
fuls may again be added if wished, but it is better
not to make the top too heavy.
To Line a Mould with Jelly
This is a little more difficult than simply de-
corating the top, but it is often required for more
elaborate sweets. There are two different ways of
lining a mould with jelly.
(1) Take a clean mould and place it on broken
ice. Pour into it sufficient liquid jelly to cover the
bottom, about | of an inch. Allow this to set and
decorate it if wished. Then coat the sides by turn-
ing the mould slowly round on the ice and coating
just a small piece at a time with the liquid jelly.
Try to make the coating as even as possible. Some
more decoration may be arranged up the sides as
well.
(2) Take either a double mould (one with an
inner lining), or two moulds of the same shape, one
smaller than the other. A tumbler will sometimes
serve to fit into a plain round mould. Take the
larger mould first and line the bottom of it with some
jelly, decorating it if wished. When this is set,
place the smaller mould evenly in the centre of the
larger one and fill it with broken ice or cold water.
Fill up the space between with more liquid jelly
and let it set. Then remove the inner mould by
tipping out the ice or water and warming the inside
of it with a cloth wrung out of hot water. Ease
it away from the jelly and withdraw it slowly.
The larger lined mould is then ready for filling up
with any mixture required.
To Unmould a Jelly or Cream
Page 695
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
The best moulds for jellies are those which are made of copper and tinned inside. It will be better if they can be kept for jellies only and not used for greasy puddings. Earthenware moulds are also good and are easily kept in order, but they are not so easy to turn out and the shapes are not so pretty. The moulds should have been well washed with very hot water to make them perfectly free from grease and then rinsed in cold water, or left filled with cold water up to the time of using. For most jellies and cold puddings the moulds are left wet.
Some cooks oil the mould before putting in a cream or blanc-mange — this gives it a more glossy appearance. Almond oil or very pure salad oil is the best to use ; it must be perfectly free from taste. Paint it on the mould with a brush, then turn the mould upside down, and allow any superfluous oil to drain out before using.
To Decorate a Mould with Jelly
This is often done before pouring in a creamy or non-transparent mixture — it makes a pretty finish, and the mould will turn out more easily than if it had a creamy top. Prepare the mould and pour into it a little clear liquid jelly. Allow this to set and then place on the top any suitable decoration in keeping with the cream or mixture that is afterwards to be poured in. The following are all suitable — small pieces of cherry, angelica, or other preserved fruits, chopped or shred almonds or pistachio nuts, cocoanut, a little gold or silver leaf, small pieces of fresh fruit, &c. Or, the jelly itself may be coloured in order to contrast prettily with the other mixture — as, for instance, a pink top on the top of a white cream or blanc-mange, or a pale green top on a yellow cream. When the decoration is arranged, pour in very carefully a little more liquid jelly, just sufficient to keep it in position and then set again. One or two spoonfuls may again be added if wished, but it is better not to make the top too heavy.
To Line a Mould with Jelly
This is a little more difficult than simply decorating the top, but it is often required for more elaborate sweets. There are two different ways of lining a mould with jelly.
(1) Take a clean mould and place it on broken ice. Pour into it sufficient liquid jelly to cover the bottom, about | of an inch. Allow this to set and decorate it if wished. Then coat the sides by turning the mould slowly round on the ice and coating just a small piece at a time with the liquid jelly. Try to make the coating as even as possible. Some more decoration may be arranged up the sides as well.
(2) Take either a double mould (one with an inner lining), or two moulds of the same shape, one smaller than the other. A tumbler will sometimes serve to fit into a plain round mould. Take the larger mould first and line the bottom of it with some jelly, decorating it if wished. When this is set, place the smaller mould evenly in the centre of the larger one and fill it with broken ice or cold water. Fill up the space between with more liquid jelly and let it set. Then remove the inner mould by tipping out the ice or water and warming the inside of it with a cloth wrung out of hot water. Ease it away from the jelly and withdraw it slowly. The larger lined mould is then ready for filling up with any mixture required.
To Unmould a Jelly or Cream