The simplest and most desirable of gelatine desserts are the molds made of fruit juices, either of one variety alone, or of harmonious combinations such as red raspberry and currant, strawberry and currant, strawberry and pineapple, and grape and peach (1/4 grape and 3/4 peach). Cherry, cranberry, gooseberry, apricot and orange are among the many juices suitable for jellies.
The fruit itself cut fine may sometimes be used in connection with the juice, pineapple especially.
The addition of lemon juice gives character to nearly all fruits. Add water and sugar to make not too rich.
When obtainable, the fruit and leaves of the fruit used in the jelly make suitable decorations.
Proportions - 1/4 oz. gelatine 1 cup water 3 cups fruit juice
The water is that in which the gelatine is to be cooked. Prepare the juice, cook the gelatine (after soaking) and pour it, all at once, into the juice. Stir just enough to mix well and pour into molds. This quantity will make about 12 good sized individual molds.
1/4 oz. gelatine 1/2 cup lemon juice
1 cup water large 3/4 cup sugar
2 1/2 cups water
Make delicate lemon jelly with 1 cup of sugar. Pour some of it into the bottom of a mold, keeping the remainder hot. When cold, but hardly beginning to set, drop small pieces of grape fruit pulp into it and sprinkle with shredded fresh mint. Cover with more jelly. Next, place a layer of slices of red skinned apples around the edge with another sprinkling of mint. Have the next layer of green skinned apples, and finally cover with jelly. Follow general directions for cooling and unmolding. Other fruits may be used.
1/4 oz. gelatine
1 cup water
1/2 cup lemon juice
1 1/2 cup orange juice
1 cup water flavored with rind of
1/2 - 2/3 cup of sugar [orange
Heat sugar and water together until sugar is dissolved. The orange pulp need not be strained out of the juice.
Press ripe whole, or pieces of strawberries into jelly quickly when just cold and beginning to set slightly. Serve with whipped cream garnished with slices of berries. Red raspberries may be used instead of strawberries.
Orange jelly with or without fruit may be molded in cups the size of orange cups, transferred to them at serving time and finished with a meringue or a fluff or with whipped cream.
1/4 oz. gelatine scant 3 cups cranberry juice
1 cup water 3/4 - 1 cup sugar
4-6 drops lemon extract
Stew berries in an equal quantity of water and strain for juice. Pour half of liquid into mold. Let it set slightly, keeping the remaining half hot. Cover with shredded or cut fruit (oranges, bananas, pineapple, well drained canned pears or peaches) and pour remainder of liquid over. Allow jelly to become very firm. Serve with garnish of whipped cream or rich meringue flavored with lemon or rose. Dark red cherry and lemon juice make a most delightful jelly without the flavorings.