As simple hot puddings are made by thickening milk or fruit juice with a starchy material, and the more complex varieties, by adding eggs, some form of fat, fruit, and flavors, so simple cold puddings may be prepared in the same way, and also by thickening the liquid with gelatine. When stiff beaten whites of eggs or cream are added, a spongy texture is produced and a more complex pudding results. Thickening with a starchy material was taken up under hot puddings, and we will consider now the thickening of liquids with gelatine. In desserts, fruit juice, wine or milk are the liquids that are to be jellied. When fresh fruits are employed: (1) the juice alone may be used and we have simple fruit jellies; (2) the juice and pulp, freed from seeds and membrane, are used, and the resulting dish is called pain, as with strawberries pain de fraises; or (3) juice and whole sections of the same or other fruits and nuts may be combined in one dish, and we have a macedoine of fruits.

Proportion Of Gelatine To Liquid For Jellies

It is claimed that two ounces of gelatine - the quantity put up in most packages - will jelly two quarts of liquid, but unless one has made sure of this by actual trial of the particular brand used, it is safer to allow a little for advertising and cut down the quantity one cup. In summer also, when comparatively heavy pieces of fruit or other material are to be held up in the jelly, allow three pints of liquid to two ounces of gelatine.

To Bring Out And Retain Fruit Flavors For Jellies, Etc

More water should form a part of the liquid to be jellied, when the Juice, from which the jelly takes its name, is strong in flavor, as in lemon and red raspberry juices. The characteristic flavor of all jellies made of wine or fruit is accentuated or brought out more perfectly, if the juice of a lemon be used for each quart of jelly. In the same way jellies made from many fruit juices are thought to be improved, if they be "pointed" with a tablespoonful or two of wine. With the exception of pineapple juice, which contains a vegetable pepsin that digests proteid substances, and hence needs be scalded before it is combined with milk, eggs or gelatine, fruit juices when avoidable should not be heated, lest their volatile flavor and aroma be lost. If gelatine be heated to the boiling point, or even near that point, a disagreeable odor and flavor will often be brought out. After having been softened in cold water, according to the time noted on the package, dissolve by adding it to the hot preparation, or by the addition of a little hot water, or by setting the dish in another filled with hot water.

Uses Of Fruit And Wine Jellies

Besides their use as dessert dishes, served with cream, custard or fruit purées, fruit and wine jellies are moulded and used with cold desserts in the same manner as aspic jelly is moulded and used with entrées.

Double Moulding And Unmoulding Of Jellies

Jellies and all cold desserts that are not surrounded with cream, etc., or garnished in any way, are unmoulded on lace paper. These papers may be purchased in large or individual sizes.