Left-over jelly can be utilised as well as any other left-over food.
A plain jelly can be melted and moulded in a different shape.
Take the remains of any moulded jellies or creams and cut them
into blocks. Line a mould with plain jelly, fill with the blocks and
pour in sufficient liquid jelly to fill all the crevices.
Whipping jelly when it has started to stiffen will make it foam like
cream or the white of an egg.
If flowers are moulded in the jelly, rinse them off in cold water
and wipe the stems and leaves dry before placing them in the centre
of the mould. Remember that the mould will be turned upside down,
so that the prettiest side of the flower must be downward. Pour in
jelly to the depth that the flower is wanted from the top, and allow
this to harden before the flower is laid in.
Page 7
Yo dispense with a border mould pour some jeily into the mould,
make a hole in the centre by placing a small wet jar in the middle of
it. Put in ice or in a cold place, and when set él the jar with hot
water and lift out carefully. Fill up the hollow quickly with a pre-
pared mixture.
To garnish jellies, dip the garnish into cool liquid jelly and press
it well down into the bottom of the mould. When firm, pour in the
cool jelly very gently ; if there is to be a garnish between layers of
jelly of various colours, wait until the layer is becoming solid, but is
not quite set; then dip the garnish into some liquid jelly, place it in
position, and leave until firm before adding another layer.
When wine is added to jellies it is well to boil up with the other
ingredients, as, if added after, it tends to cloud the jelly. Brandy and
essences, when recommended, are better added after.
All dishes of this class should be sent to table at the last moment,
and not be allowed to stand in a warm room, this being fatal to
appearance and flavour: as the colder they are, the better.
Use as little GELATINE as possible ; that is to say, never use more
than will suffice to make a jelly strong enough to retain its form when
turned out of the mould. People accustomed to using GELATINE
will know that its “setting” power is very much affected by the
temperature.
HOW TO CLEAR A JELLY
To make a perfectly clear jelly, firm yet apparently almost
trembling to its fall, it is only necessary that care and a little trouble
should be taken.
The jelly-bag should be a felt or close flannel one of good quality,
and if the material is not thick it should be double.
Pour the jelly through slowly until clear, each time placing a clean
hot basin underneath instead of the one removed. The jelly must
take its own time to run through, and must on no account be squeezed
or shaken, or it will immediately become cloudy.
While straining stand the jelly in a warm place, for if at all chilled
it will soon cease to run through the bag. As soon as the bag is
done with, turn it inside out, throw it into a pan of boiling water and
stir it about with a spoon until it is cleansed. Have another pan of
boiling water and again treat the bag in the same manner. Add as
much cold water as will enable you to wring out the bag dry. If
possible, dry it in the open air.
Never use soap in washing it, and put it away when quite dry, not
before. Everything used must be free from grease, and the bag kept
for the one purpose.
The utmost cleanliness is imperative to ensure the perfection of
the jelly. So delicate a substance not only contracts a disagreeable
flavour, but it is rendered cloudy by the least touch of any greasy
spoon, or by a saucepan which has not been properly cleaned.
Page &
Nots.—Recipes without prefix require the
use of
oggs.-
¢t Denotes that no eggs are required for
the reci
pe.
* Denotes that whites of eggs only are
“Ts Denotes that yolks of eggs only are
required.
SECTIONS. Recipes No.
ELLIES, Sweet . 1-18
ELLIES, saelalie 19-23
Page 3
Presented as published in 1935. 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
Left-over jelly can be utilised as well as any other left-over food. A plain jelly can be melted and moulded in a different shape.
Take the remains of any moulded jellies or creams and cut them into blocks. Line a mould with plain jelly, fill with the blocks and pour in sufficient liquid jelly to fill all the crevices.
Whipping jelly when it has started to stiffen will make it foam like cream or the white of an egg.
If flowers are moulded in the jelly, rinse them off in cold water and wipe the stems and leaves dry before placing them in the centre of the mould. Remember that the mould will be turned upside down, so that the prettiest side of the flower must be downward. Pour in jelly to the depth that the flower is wanted from the top, and allow this to harden before the flower is laid in.
Page 7
Yo dispense with a border mould pour some jeily into the mould, make a hole in the centre by placing a small wet jar in the middle of it. Put in ice or in a cold place, and when set él the jar with hot water and lift out carefully. Fill up the hollow quickly with a prepared mixture.
To garnish jellies, dip the garnish into cool liquid jelly and press it well down into the bottom of the mould. When firm, pour in the cool jelly very gently ; if there is to be a garnish between layers of jelly of various colours, wait until the layer is becoming solid, but is not quite set; then dip the garnish into some liquid jelly, place it in position, and leave until firm before adding another layer.
When wine is added to jellies it is well to boil up with the other ingredients, as, if added after, it tends to cloud the jelly. Brandy and essences, when recommended, are better added after.
All dishes of this class should be sent to table at the last moment, and not be allowed to stand in a warm room, this being fatal to appearance and flavour: as the colder they are, the better.
Use as little GELATINE as possible ; that is to say, never use more than will suffice to make a jelly strong enough to retain its form when turned out of the mould. People accustomed to using GELATINE will know that its “setting” power is very much affected by the temperature.
HOW TO CLEAR A JELLY
To make a perfectly clear jelly, firm yet apparently almost trembling to its fall, it is only necessary that care and a little trouble should be taken.
The jelly-bag should be a felt or close flannel one of good quality, and if the material is not thick it should be double.
Pour the jelly through slowly until clear, each time placing a clean hot basin underneath instead of the one removed. The jelly must take its own time to run through, and must on no account be squeezed or shaken, or it will immediately become cloudy.
While straining stand the jelly in a warm place, for if at all chilled it will soon cease to run through the bag. As soon as the bag is done with, turn it inside out, throw it into a pan of boiling water and stir it about with a spoon until it is cleansed. Have another pan of boiling water and again treat the bag in the same manner. Add as much cold water as will enable you to wring out the bag dry. If possible, dry it in the open air.
Never use soap in washing it, and put it away when quite dry, not before. Everything used must be free from grease, and the bag kept for the one purpose.
The utmost cleanliness is imperative to ensure the perfection of the jelly. So delicate a substance not only contracts a disagreeable flavour, but it is rendered cloudy by the least touch of any greasy spoon, or by a saucepan which has not been properly cleaned.
Page &
Nots.—Recipes without prefix require the
use of
oggs.- ¢t Denotes that no eggs are required for
the reci
pe. * Denotes that whites of eggs only are “Ts Denotes that yolks of eggs only are
required.
SECTIONS. Recipes No. ELLIES, Sweet . 1-18 ELLIES, saelalie 19-23