Before using gelatine it is better to soak it for at least ten minutes in cold water, when it will dissolve more readily. It should then be added to the hot liquid and kept stirring all the time until dissolved. Gelatine should not be allowed to boil, as it would lose its gelatinising properties.
Acids have a liquefying effect on gelatine, and for that reason whenever a recipe calls for lemon the proportion of gelatine has to be increased. If boiled for more than two or three minutes with an acid, it will not set. Gelatine should never be used with raw pineapple, as it will not set.
The amount of gelatine to use is 2 ozs. to one quart of thin liquid, such as water, fruit juice, etc. Thick mixtures, such as fruit pulps, custard, whipped cream, etc., only require half that amount, namely, 1 oz. gelatine to 1 quart.
To clear jellies the crushed shell and the unbeaten white of an egg are used as follows: -
Put all the ingredients into a saucepan, and with a large egg whisk keep on whisking till it boils. Stop whisking and boil for 5 minutes, then strain through a jelly bag.
To do double moulding two moulds of the same shape are required, the one about an inch larger than the other. Set the larger mould in a pan of ice, then pour in the liquid jelly to the depth of an inch, and when firm place the smaller mould filled with ice on the jelly in the centre, then fill the intervening space with liquid jelly. When firm, take out ice from the inner mould, pour in a little warm water and gently draw it out. The bottom and sides of the mould can then be decorated in any fancy way desired, a little liquid jelly being poured in gently without disturbing the decorations, then set on ice until firm enough to keep in place. Fill up the mould with cream or whatever is desired.
For lining a mould the ready prepared jellies sold in packets answer the purpose splendidly.
Dip the mould for one second into hot water, then place the dish into which the jelly is going to be turned upside down on the mould, and quickly turn over the two together, giving it a sharp "up and down" jerk.
Great care should be taken in dipping the mould into the hot water that it does not remain in too long.
Take one packet jelly powder (strawberry is nice), put into a basin and pour 1 cup boiling water on, stir until thoroughly dissolved, leave till cool (not set), then add 1/2 cup cream or milk. Pour into a mould rinsed in cold water and leave until set.
Prepare the same way as Strawberry Cream.
Stew Apples as in "Compote of Apple," and when tender place them in a deep dish. Strain the syrup, make a delicate pink, and dissolve in 2 cups of the syrup 1/2 oz. of gelatine previously soaked in a little cold water. Pour over the apples in the dish and leave until set.
(Mrs. Van der Spuy).
Soak 3 ozs. gelatine in cold water; add to 3 bottles sherry; 1 lb. white sugar; 3 sticks cinnamon; 4 egg whites, slightly beaten up and crushed shells of eggs; 6 cloves; 6 allspice; 1 cup sweet lime juice cordial; and 1 cup orange juice.
Follow same directions as for Lemon Jelly.
Make a wine or lemon jelly mixture, fill a mould to the depth of one-fourth inch with this, allow it to became firm, then lay sliced bananas, berries, bits of orange, and blanched almonds in alternate layers with the jelly mixture until the mould is full. Each layer must set thoroughly before the next one is added.
Soak 1/2 oz. of gelatine in 2 cups of milk, then place over the fire and stir until thoroughly dissolved, add 1/4 cup sugar, 1 cup apple pulp, and the strained juice of one lemon. When cool and just beginning to set stir in 1 cup whipped cream or the stiffly-beaten white of an egg, then pour into a wet mould and leave until cold and set.