General Rules

Soak gelatine in cold water until it is softened - granulated gelatine softens in three minutes, shredded gelatine in about one-half hour, and should be covered while soaking. When softened, boiling water will dissolve it.

If gelatine must be softened quickly, pour cold water over the gelatine, and heat over boiling water until it is dissolved.

A wet cloth should be used for straining jellies.

If jellies are to be moulded, the moulds should be wet with cold water.

Jellies should be placed near the ice to harden, or may be hardened quickly by surrounding with ice water.

One teaspoonful granulated gelatine equals two tablespoonfuls Nelson's gelatine.

Blanc Mange

1 tsp. gran. gelatine.

2 tbsp. cold water. 3/4 c. milk or cream. 1/2 in. stick cinnamon.

1 whole clove.

Salt.

2 tbsp. sugar. 1/2 tbsp. brandy. 1 tbsp. sherry. 1/4 tsp. vanilla extract.

1/4 tsp. lemon extract.

Soak the gelatine in the cold water. Heat the milk with the cinnamon, clove and salt. Add the hot milk to the softened gelatine, then the sugar. When partially cooled, add the remaining ingredients and strain into glasses.

Snow Pudding

1 tsp. gelatine.

2 tbsp. cold water. 1/4c. boiling water.

1/4 c. sugar.

1 tbsp. lemon juice.

1 white of egg.

Prepare as for lemon jelly; beat the white of the egg until light, and when the jelly begins to thicken, add the white to it. Beat until smooth, nearly hard, then pour into three custard cups.

Serve with Soft Custard (p. 48).

Charlotte Russe

1 1/2 tsp. gelatine. 3 tbsp. cold water. 1/4 c. scalded cream 1/6 c. powd. sugar.

1/2 tsp. vanilla, or 1 tbsp. sherry. 3/4 c. cream (whipped).

6 lady fingers.

Soak the gelatine in cold water until soft; add the hot cream and sugar.

Place the bowl in ice water and stir constantly. When the mixture forms a thick syrup add flavoring and pour slowly on the whipped cream. The utensil holding the whipped cream must be surrounded by ice water. Trim the sides and ends of the lady fingers and place them one-half inch apart around the sides of the mould, the crust side next to the mould, and fill with the mixture. When thoroughly chilled, turn out on a glass dish.