In order to be successful in making gelatine desserts, one must remember several things: Use no more gelatine than is absolutely necessary to have the mass keep its form when molded. Less gelatine is necessary in winter than in summer. Always wet a mold in cold water before putting gelatine to cool. Be careful about moving the mold before the gelatine is set, as rough treatment may cause the gelatine to split when turned out. When fruit is used in a mold, cool a little gelatine in the mold first, and place the fruit in such position as to give the best effect when the dessert is turned out. Have the dish on which it is to be served well chilled. If the gelatine sticks to the mold, lay a cloth wrung from warm water all over it a few minutes, but do not warm the outside enough to cause the gelatine to run. In making a dessert, avoid setting the gelatine in too warm a place while soaking. Such treatment may cause it to taste gluey.
Gelatine may be dissolved by pouring hot water over it after it is soaked, or by simply setting the dish containing the soaked gelatine in a dish of hot water and stirring a few minutes. The latter method facilitates cooling, as the liquid can then be added cold.
Clearing with egg will have the same effect as setting in too warm a place while soaking. Gelatines, at the present time, are so manufactured that they are clear and sparkling without special treatment at home. Use phos-phated gelatines with fruit, and unphosphated with milk desserts.
Many desserts can be made from fruit juices by combining them with gelatine. This makes a light and very palatable dessert. The following illustrates the making of gelatine desserts by the use of fruit.
To one-third of a box of phosphated gelatine add one cup of cold water, and let soak one hour, then set the vessel containing it in hot water and let stand, stirring until it melts. Add granulated sugar (one and one-half cups). When the sugar is melted, strain, and add one cup of strawberry juice, and the juice of one lemon. Rinse a porcelain or granite ware dish with cold water, turn the mixture into it, and set in ice water to harden. Lemon juice may be omitted with phosphated gelatine, but the products are better with it.
Prepare a mixture as for strawberry jelly. Pack fine large berries in the mold, and when the gelatine is as thick as honey, pour it over them, and set away to stiffen.
Prepare a mixture same as for strawberry jelly. When the jelly begins to stiffen, whip until perfectly light and white, then add the whites of three eggs beaten to a stiff froth. Into the eggs put a pinch of salt and three table-spoonfuls of granulated sugar.
After adding the whites of the eggs in making the pudding, whip into the mixture two cups of whipped cream, and two tablespoonfuls of granulated sugar.