Foods and home making

How are gelatin fruit desserts made? Just as vegetables were put in lemon jelly (see page 441), so fruits may be added to this jelly. GELATIN-FRUIT DESSERTS Prepare lemon jelly (see page 439)- When it is slightly stiffened, stir in large fruits cut into pieces or whole berries. Mold and set aside to stiffen as directed previously. If fresh uncooked pineapple is added to jelly, the gelatin may fail to stiffen. This is because there is an enzyme in fresh pineapple which may liquefy the gelatin. Cooking destroys this enzyme. If pineapple is to be added to gelatin, either use canned pineapple or heat the fresh fruit before adding it to the gelatin. Variation: Whipped Gelatin. — When jelly is cool and begins to stiffen, whip it with a wheel egg beater. Air beaten into a gelatin dessert makes it look somewhat like snow. Whipping jelly makes a pleasing change. Fruit may be molded in whipped gelatin. How are some other gelatin desserts made ? Snow pudding is an interesting dessert which is more nourishing and palatable than whipped gelatin. To make it, add stiffly beaten egg whites to lemon jelly. In making lemon jelly for this dessert, more sugar and less water are needed than for plain lemon jelly. Nuts may be added to the pudding. Snow pudding should be served with soft custard sauce. SNOW PUDDING 1 tablespoon granulated gelatin \ cup cold water 1 cup boiling water 3 egg whites Make lemon jelly of all ingredients except egg whites, as directed on page 439. Set the jelly in a cool place until it begins to stiffen. Beat the egg whites stiff. Surround the jelly which has begun to stiffen with ice water. (It is a good plan to have the jelly in an alu- 1 cup sugar Speck salt f cup lemon juice Salads and Desserts for Dinner 443 minum pan. It will chill more readily.) Beat the jelly until it becomes frothy. Add the beaten egg whites and continue beating until the mixture is well blended and chilled. Mold, set aside to stiffen, and then unmold in the same way as plain jelly. Serve with chilled custard sauce. To make custard sauce, follow the recipe for custard given on page 316, using 3 egg yolks in making it. Yield : 6 servings. A Bavarian cream is a gelatin mixture to which whipped cream is added. CARAMEL BAVARIAN CREAM \ cup sugar \ cup cold water | cup boiling water Speck salt 1 tablespoon gelatin \ cup almonds, cut in pieces § pint whipping cream The caramel flavor of this dessert is obtained by caramelizing the sugar. To caramelize sugar, heat it (without adding water) until it changes to a light brown sirup. At first the sugar becomes lumpy ; then it begins to liquefy. Care should be taken in caramelizing sugar not to let the sirup become too dark (it then has a scorched taste.) Cara- melized sugar becomes much hotter than boiling water and should therefore be handled carefully. Put the sugar in an iron frying pan. Stir continuously until a light brown liquid forms. Cautiously add the boiling water. Let the sugar and water heat over a low flame until the sugar dissolves. Mix the gelatin and cold water. Then add the hot sirup. Stir the mixture until the gelatin dissolves. Add the salt and- nuts.