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 (¼ grape and ¾
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.
Jellies may be served plain, with fruit juices, or with whipped cream
or custard; or with egg or whipped cream sauce.
When obtainable, the fruit and leaves of the fruit used in the jelly
make suitable decorations.
_Proportions_--
¼ 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.
=Delicate Lemon Jelly=
¼ oz. gelatine
1 cup water
½ cup lemon juice
large ¾ cup sugar
2½ cups water
=Fruit and Mint Jelly=
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.
=Beets in Jelly=
Layers of sliced or diced boiled red beets may be molded with lemon
jelly with pleasing effect.
=Orange Jelly=
¼ oz. gelatine
1 cup water
½ cup lemon juice
1½ cup orange juice
1 cup water flavored with rind of orange
½-⅔ cup of sugar
Heat sugar and water together until sugar is dissolved. The orange pulp
need not be strained out of the juice.
=Orange or Lemon Jelly with Strawberries=
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.
=Jelly in Orange Cups=
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.
=★ Wedding Breakfast Salad=
⅛ oz. gelatine
½ cup water
½ cup pineapple juice
⅓ cup lemon juice
⅔ cup water
⅔-1 cup sugar
2 small oranges
2-3 bananas
1 cup very dry shredded pineapple
Heat the sugar and water together, remove from fire, add the lemon and
pineapple juice and gelatine; then the fruit which has been cut into
small pieces. Put into molds and set on ice. Use the day it is made.
Serve plain or with whipped cream.
I once saw this salad served with two orange cups tied together with
baby ribbon the color of the bride’s dress, having the whipped cream
piled in one cup and the jelly cut into cubes in the other.
Of course the jelly should be cut just before serving.
=Red Jelly with Fruit=
¼ oz. gelatine
1 cup water
scant 3 cups cranberry juice
¾-1 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.
=★ Orange Garnish for Salad or Cold Entrée=
Cut a small hole in one end of as many oranges as desired. Carefully
scoop out the pulp, leaving the rinds whole. Soak in cold water an hour
or more. Drain and wipe dry on the inside, then leave in cold place
until well dried.