Jellies And Fancy Dishes Made With Gelatine, Custard, And Cream

Gelatine, as now obtained, is refined and clarified during the process of manufacture, and this renders it unnecessary to use the white of egg in making jellies, as was required when using the old preparation of isinglass and gelatine. Much of the strength and flavor of jellies is lost in clearing them with eggs. Cox's gelatine makes a clear jelly, but it softens slowly and requires a strong flavoring like wine or lemon to disguise the fishy taste. Nelson's English gelatine is of fine quality, softens quickly, has an agreeable flavor, and is well adapted to creams and other delicate dishes. Granulated gelatines are convenient for accurate measurement and quick work.

Never cook gelatine. Soak (not dissolve) it in cold water, in the proportion of [ ] of cold water to one box of gelatine. It will soften in fifteen minings, if stirred often. Then dissolve in boiling liquid, - either water, milk, or custard, - and always strain through a fine strainer after it is dissolved.

Gelatine Pudding, Or Spanish Cream

box gelatine.1 cup cold water. cup boiling water. Yolks of 3 eggs. 3 tablespoonfuls sugar.

saltspoonful salt. 1 pint milk. Whites of 3 eggs. 1 teaspoonful vanilla.

Soak the gelatine in the cold water till soft, then dissolve it in boiling water. Make a custard with the yolks of the eggs, beaten, and mixed with the sugar and salt. Pour on the hot milk, and cook in the double boiler till it thickens. Then add the strained gelatine water, the vanilla, and the whites of the eggs, beaten stiff. Mix all well, and turn into moulds wet in cold water. Place in ice water, and when hard and ready to serve turn out on a dish.

Italian Cream

Use the same proportions as in the preceding receipt. Dissolve the soaked gelatine in the hot custard instead of in hot water, and strain the whole while hot into the beaten whites. When well mixed, add lemon or vanilla, and pour into a mould.

Quaking Custard

The same proportions as in Spanish Cream. Dissolve the soaked gelatine in the hot custard, and strain into a mould. When ready to serve, beat the whites of the eggs stiff, add three heaping table-spoonfuls of powdered sugar, and the juice of one lemon. Turn the custard on a platter, and heap the meringue around it.

1 If granulated gelatine, use 1 tablespoons.

Wine Jelly

box gelatine. cup cold water. 1 pint boiling water.

Juice of 1 lemon.

1 cup sugar.

1 cup sherry or S. M. wine.

Soak the gelatine in cold water fifteen minutes, or until soft. Add the boiling water, lemon juice, sugar, and wine. Stir well, and strain through a fine napkin into a shallow dish. Keep in ice water till hard. When ready to serve, cut in cubes or diamonds, or break it up lightly.

1 If granulated gleatine use 2 1/2 tablespoons with a fork. If you wish to mould it, or to use for moulding creams, add only two thirds of a pint of boiling water.