Keep cooked gelatine warm by setting dish in hot water (may be cooked
in inner cup of double boiler, then set into outer boiler) until ready
to use.
Leave molds quite wet. Set in cold room or on ice or in ice water.
When cold surroundings are not obtainable, use a smaller proportion of
liquid. Do not unmold until just before serving time.
If for any reason gelatine becomes solidified or partly so after
boiling, before molding, boil it up again as nothing less than boiling
heat will make it smooth.
When the gelatine is to be cooked in stock or milk, do not have water
for soaking quite so hot.
Unless a very transparent jelly is desired, straining after cooking is
unnecessary with a good quality of gelatine. The very cheapest quality
may require several strainings but I question the economy of its use.
Strain, if at all, through a double thickness of cheese cloth (wrung
out of hot water) into a hot vessel.
Pour cooked gelatine into liquid all at once, stir just enough to mix
well, and turn immediately into molds. Do not stir while cooling.
For freezing, use ⅓-½ less of gelatine and ⅓ more of sugar in recipes.
To unmold jelly, run a thin bladed knife around the edge carefully,
when necessary; turn the dish on which it is to be served over it and
invert quickly; shake gently. If the mold was not drained too much,
there will be no necessity for using a warm, wet cloth or warm water to
loosen jelly.
Use jellies with fresh pineapple the day they are prepared.
When whipped cream is used, add all or a part of the sugar to it before
mixing it with the other ingredients.
The whites of the eggs must be beaten with all or nearly all of the
sugar of the recipe to combine well.
If directions are followed carefully, vegetable gelatine desserts will
be found among the easiest to prepare, as well as very delightful.
The recipes are all for Agar Agar or gelatine in bulk.
In each recipe, the quantity of water in which the gelatine is to be
cooked immediately follows it.