the stew-pan covered. At the end of the half-hour pour
the jelly through a fine strainer. Dip a flannel bag in
hot water, and after wringing it, fasten it to a frame
similar to that shown above. Place a bowl under it.
704 MISS PARLOA'S KITCHEN COMPANION.
Pour the jelly into the bag, and let it filter through
into the bowl. It will be found to be clear and bright.
There are two causes of failure in clearing jellies.
The white of the egg is apt to be beaten so dry that it
does not mix with the liquid, or to be beaten so little
that the greater part of it hardens in a smooth mass,
which cannot clear the liquid because there are so few
rough points to which the impurities may cling. The egg
must be beaten so well that it is broken into minute
particles, but at the same time it must be so loose that
the particles will separate readily in the liquid. The
second cause of failure is letting the jelly boil rapidly.
It must only bubble, and be kept at the boiling-point
for at least half an hour.
When jellies are cleared with the white of an egg they
are never so firm nor of so rich a flavor — providing the
same quantities of material are used — as when they
are made without clearing. It is best to use a little more
gelatine than when making the uncooked jelly.
Removal of Tellies from Moulds.
Some suggestions in regard to the removal of jellies
and blanc-mange from moulds may be acceptable. It
may be well to say first, however, that if either be wanted
in a hurry, the hardening of the liquid may be hastened
by putting the mould into a pan, surrounding it with ice
and water, and setting the pan in a cool place.
It frequently happens that jelly or blanc-mange splits
as soon as it is turned out upon a dish. This is owing
to one of two things: the mould is moved during the
process of congealing, or its contents are jarred when
being removed to a plate. While blanc-mange or jelly
is in a liquid state it does no harm to move it, but after
either has become partly hardened, a slight jarring is
almost certain to result in a split when the time comes
for turning out and serving. Heat some water to the
DESSERT. 705
temperature of about 105°, and dip the mould into it.
There should be enough to come to the brim. Keep the
mould in the water long enough to melt the congealed
substance slightly. If the mould be tin, half a minute
will be time enough ; if it be earthenware, from one to
two minutes will be needed. Wipe the mould carefully
on lifting it from the .water, and, tipping a little to one
side, loosen the edge of the contents with a knife. Now
place a flat dish over the open part of the mould, and
turn dish and mould simultaneously. Hold both in that
position for a moment, and gently raise the mould. A
little practice will make one perfect.
Moulding and Serving Jellies.
Page 370
Presented as published in 1887. 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 stew-pan covered. At the end of the half-hour pour the jelly through a fine strainer. Dip a flannel bag in hot water, and after wringing it, fasten it to a frame similar to that shown above. Place a bowl under it.
Pour the jelly into the bag, and let it filter through into the bowl. It will be found to be clear and bright.
There are two causes of failure in clearing jellies. The white of the egg is apt to be beaten so dry that it does not mix with the liquid, or to be beaten so little that the greater part of it hardens in a smooth mass, which cannot clear the liquid because there are so few rough points to which the impurities may cling. The egg must be beaten so well that it is broken into minute particles, but at the same time it must be so loose that the particles will separate readily in the liquid. The second cause of failure is letting the jelly boil rapidly. It must only bubble, and be kept at the boiling-point for at least half an hour.
When jellies are cleared with the white of an egg they are never so firm nor of so rich a flavor — providing the same quantities of material are used — as when they are made without clearing. It is best to use a little more gelatine than when making the uncooked jelly.
Removal of Jellies from Moulds.
Some suggestions in regard to the removal of jellies and blanc-mange from moulds may be acceptable. It may be well to say first, however, that if either be wanted in a hurry, the hardening of the liquid may be hastened by putting the mould into a pan, surrounding it with ice and water, and setting the pan in a cool place.
It frequently happens that jelly or blanc-mange splits as soon as it is turned out upon a dish. This is owing to one of two things: the mould is moved during the process of congealing, or its contents are jarred when being removed to a plate. While blanc-mange or jelly is in a liquid state it does no harm to move it, but after either has become partly hardened, a slight jarring is almost certain to result in a split when the time comes for turning out and serving. Heat some water to the
temperature of about 105°, and dip the mould into it. There should be enough to come to the brim. Keep the mould in the water long enough to melt the congealed substance slightly. If the mould be tin, half a minute will be time enough ; if it be earthenware, from one to two minutes will be needed. Wipe the mould carefully on lifting it from the .water, and, tipping a little to one side, loosen the edge of the contents with a knife. Now place a flat dish over the open part of the mould, and turn dish and mould simultaneously. Hold both in that position for a moment, and gently raise the mould. A little practice will make one perfect.
Moulding and Serving Jellies.