Domestic science, principles and application

7. Put on ice or in a pan of ice water to stiffen. This takes from 3 to 5 hours. 8. To vary the flavor and color, use different flavors; as, cinnamon, fruit, meat; or a good coloring, sparingly. 9. To make jelly and fruit in layers, put a part of the gelatin with fruit into the mold, let stiffen, keeping remainder warm in a pitcher set in warm water. Then make a second layer, and repeat until all the gelatin is used. 10. To remove jelly from the mold, dip mold into, and immediately out of, hot water. Turn upon a serving dish. 1. Lemon Jelly 13^ tbsp. granulated gelatin Spk. salt }4: c. cold water % c. sugar 13^ c. boiling water 3^ c. lemon juice Method. — Soak gelatin in cold water to soften (about 5 minutes). Add the boiling water and the sugar and stir until dissolved. Add the flavoring or fruit juice. Strain through a wet cheesecloth or fine strainer into a cold, wet mold. Let stand in a pan of ice water to stiffen. (Basis for 2 girls, 14: fule.) 2. Orange Jelly 2 tbsp. granulated gelatin % c. sugar }4: c. cold water Spk. salt 13^ c. boiling water 3^ c. orange juice 2 tbsp. lemon juice Method. — Same as Lemon Jelly. 3. Snow Pudding Use the Lemon Jelly rule. Method. — Beat white of 3 eggs until stiff and dry, and when the jelly begins to thicken add the beaten whites. Beat until the jelly is stiff and nearly firm; then pour it into a cold, wet mold or into custard cups. Serve with soft custard made from — 2 c. scalded milk 4 tbsp. sugar 2 eggs (yolks) Spk. salt ' }/2 tsp. vanilla Method. — Beat yolks slightly, beating in the sugar and salt; add the hot milk, slowly stirring the mixture all the while. Pour into a double boiler and cook, stirring constantly, until the custard coats the spoon (about 5 minutes). Strain at once and add the vanilla. 4. Tomato Jelly Salad 1 can stewed and strained tomatoes 1 tsp. salt 1 tsp. powdered sugar 3 tbsp. gelatin Method. — Soak the gelatin 15 minutes in 3^ cup of cold water; add the tomato, sugar, and salt. Pour into small cups and chill. Turn the jelly out of the mold, place on lettuce leaves and garnish top of each with mayonnaise dressing. 5. Pistachio Salad }/2 box gelatin Juice of 2 oranges and 1 lemon 3^ c. cold water % c. sugar 2 c. boiling water 3^ lb. walnuts 4 c. celery Method. — Soak the gelatin in cold water; add boiling water and fruit juice, and color green with very little color- PROTEIN— GELATIN 183 ing; add the sugar and, when entirely dissolved, strain. Pour into molds, and when it begins to thicken add the nuts and celery. Serve as a garnish with meats or as a salad with cooked dressing. 6. Meat Jellies Method. — Jellied veal or chicken is made by cooking the meat a long time, reducing the meat stock, removing the meat from the bone, and packing in a mold with the meat liquor. Enough gelatin is extracted to mold the meat without adding commercial gelatin. LEFT-OVERS Scalloped Dishes and Souffles Economical and attractive and appetizing dishes are made from left-overs of cold meat, chicken, fish, and vegetables. These are combined with crackers or stale bread crumbs, together with thin white sauce to make souffles and scalloped dishes.