¼ oz. gelatine
1 cup water
1⅓ cup cranberry juice
5 tablespns. lemon juice
⅔ cup sugar
(or the same quantity of liquid, using cherry and lemon juice)
When nearly cold, carefully fill cups, harden, and at serving time cut
the oranges in sixths or eighths, rind and all.
Orange, lemon and other fruit jellies may be used by taking only 1¾ cup
of liquid besides the water in the gelatine.
=Apple Sauce Molds--very nice=
¼ oz. gelatine
1 cup water
4 cups pulp of steamed apples
2½-3 tablespns. lemon juice
1 tablespn. sugar
Serve with egg sauce, custard or whipped cream, or with blueberry or
grape juice.
=Orange Cream=
¼ oz. gelatine
1 cup water
½ tablespn. lemon juice with orange juice to make ¾ of a cup
2-3 tablespns. sugar
¾ cup cream, plain or whipped
Add lemon and orange juice to cooked gelatine, and sugar to cream,
then pour gelatine into cream, mixing carefully if cream is whipped.
Mold.
Pineapple may be used the same, or ⅔ pineapple and ⅓ orange juice.
=Prune Cream Mold=
¼ oz. gelatine
1 cup water
pulp of ½ lb. (24 medium sized) prunes
with water enough to make 2-2½ cups
½ teaspn. vanilla
1 cup cream, whipped
2 tablespns. sugar
=Pineapple Sponge=
¼ oz. gelatine
1 cup water
1 cup cream, plain
½ teaspn. vanilla
2 teaspns. lemon juice in cup, pineapple juice to fill the cup
whites of 4 eggs
¾ cup sugar
1 tablespn. lemon juice
Beat whites of eggs stiff, add sugar and beat, chop in the lemon juice,
then the cream and the pineapple juice, carefully, and lastly add the
gelatine, not too warm, and put at once into molds. Some of the fruit
cut fine may be used with the juice.
=Lemon Snow=
¼ oz. gelatine
1 cup water
⅔ cup lemon juice
1⅓ cup water
whites of 3 eggs
1 cup sugar
Beat whites of eggs stiff, add the sugar, beating well, then the lemon
juice and water, slowly, chopping in lightly, then add the gelatine,
not very warm.
May serve with border of grated or shredded pineapple. Make pineapple,
gooseberry, grape and other fruit snows in the same way.
=Sponge Pudding=
¼ oz. gelatine
1 cup water
yolks 4 eggs
4 tablespns. (⅓ cup) lemon juice
5 tablespns. sugar
whites 4 eggs
6 tablespns. sugar
Beat yolks of eggs in inner cup of double boiler and pour slowly over
them the lemon juice and 5 tablespns. of sugar, hot, not boiling;
cook like custard, cool; chop into whites of eggs which have been
stiffly beaten with the 6 tablespns. of sugar, and add the gelatine,
not very warm. Serve with unflavored, whipped cream or with grape juice.
[Illustration:
WEDDING BREAKFAST SALAD, P. 338
GELATINE BLANC MANGE, P. 341]
[Illustration:
ORANGE MINT SALAD, P. 291
APPLE AND PINEAPPLE SALAD, P. 290]
=★ Gelatine Blanc Mange=
¼ oz. gelatine
4 cups rich milk
3-4 tablespns. sugar
1 teaspn. vanilla
Soak gelatine in warm water, drain and cook in part of the milk in
the inner cup of a double boiler (let stand in the outer boiler until
well heated, then boil carefully over the fire). When the gelatine is
dissolved, remove from the fire, add sugar, then the cold milk and
lastly, the vanilla. Mold. Serve with cream or any desired sauce.
=Cocoanut Blanc Mange=
Flavor milk with cocoanut and proceed as in gelatine blanc mange. Serve
with rich blueberry juice, or with cream or custard.
=★ Rice Charlotte=
⅛ oz. gelatine
½ cup water
¼ cup rice
1½ cup milk
2-2½ tablespns. sugar
½ cup cream
flavoring
After boiling rice in salted water 20 m. to ½ hr. drain and cook in
milk in double boiler 1 hr. Add water to that drained from the rice to
make ½ cup, which add with sugar, flavoring and gelatine to rice when
partly cooled. Lastly, mix whipped cream in lightly and mold. Serve
alone or with cream, plain or whipped, with orange egg cream sauce or
fruit sauce and halves of nuts. When serving with fruit sauces omit
flavorings.
If desired richer, 1 cup only of milk may be used for cooking rice,
and 1 cup cream, whipped, added. A garnish of small molds of orange or
other fruit jelly around the charlotte is very pretty.
=★ Whipped Cream Jelly--Miss Hughes=
¼ oz. gelatine
1 cup water
1¼ cup cream
⅓-½ cup sugar
Whip cream, not too much, add sugar, then gelatine. Tint delicately
with pink or green when desired, and flavor with vanilla or rose
or both or with orange and vanilla sometimes; but as a rule, it is
preferred without flavoring. May be served with cake or wafers and
berries.
=★ Maple Cream=
¼ oz. gelatine
1 cup water
1⅓ cup maple syrup
1⅓ cup cream
Add syrup to gelatine, then both to whipped cream. Mold and serve with
wafers.
=Jellied Café au Lait=
¼ oz. gelatine
1 cup water
2 cups milk in which 1½-2 tablespns. of cereal coffee
have been steeped
Serve with plain or whipped sweetened cream, flavored with vanilla if
desired.
=Coffee Bavarian=
¼ oz. gelatine
1 cup water
3 cups strong cereal coffee
1 cup milk
⅔ cup sugar
4 eggs
½-1 teaspn. vanilla
Strain coffee through cloth, mix with milk, sugar and eggs; cook like
custard. Cool partly before adding vanilla; add gelatine and mold.
Serve with unsweetened cream with cake or wafers.
=Coffee Bavarian and Blanc Mange or Jellied Custard=
May be molded in layers and served with a sweetened and vanilla
flavored meringue or with whipped cream in roses.
=★ Jellied Custard=
¼ oz. gelatine
1 cup water
3 cups rich milk
2 eggs
4-6 tablespns. sugar
Cook custard, flavor if desired, add gelatine, mold. Serve with
blueberry, grape or any suitable fruit juice, or with unsweetened
cream, plain or whipped. Or, cook milk and yolks of eggs together,
cool, add gelatine, and pour into whites beaten with sugar, chopping
quickly together. Or, use ½ cup cream, whipped, instead of whites of
eggs and 2½ cups of milk only.
=Jellied Custard with Meringue=
¼ oz. gelatine
1 cup water
3 cups rich milk
4 yolks of eggs
4-6 tablespns. sugar
flavoring
Cook custard and cool; add vanilla and gelatine, mold. Just before
serving, beat the whites of the eggs to a stiff froth with 2 or 3
tablespns. of sugar (powdered preferable). Add 1½-2½ tablespns. lemon
juice, and heap by spoonfuls around the base of the mold. Serve at
once. If preferred, 1 cup of milk may be used to cook the gelatine in
after soaking, instead of water.
=Marshmallow Pudding=
¼ oz. gelatine
1 cup water
whites 3 eggs
½-¾ cup sugar
½ teaspn. vanilla
Beat whites of eggs very stiff, add sugar gradually, beating, then
vanilla, lastly the warm gelatine, chopping in quickly. Mold in shallow
pan. Just before serving unmold and with hot, dry knife cut into cubes.
Serve with cream, custard or fruit juice or use as garnish for other
dishes.
=Cream of Tomato and Carrot Jelly=
¼ oz. gelatine
3 cups rich milk
1 cup strained tomato
2 teaspns. salt
2 level teaspns. sugar
¾ cup carrot
Soak gelatine in warm water, drain, cook in milk; add the tomato,
sugar and salt with cooked carrot which has been rubbed through a
fine colander, mold. Serve garnished with spinach or chervil as a
cold entrée, with nuts and wafers. Or, mold in small molds and use as
a garnish for other dishes. May flavor milk with onion or onion and
garlic, straining them out after cooking gelatine.
=★ Tomato Jelly=
¼ oz. gelatine
1 cup water
2 tablespns. lemon juice with strained tomato to make 3 cups
1-1½ tablespn. sugar
3 tablespns. chopped onion
¾ teaspn. celery seed, crushed, or
¾ cup dried celery tops, or
1 teaspn. celery salt
2-2½ teaspns. salt
1 tablespn. chopped parsley
Simmer all ingredients (except gelatine and parsley) together for
20 m., strain, add parsley and cooked gelatine and pour into mold.
Individual molds may be served on lettuce, spinach or endive with or
without improved mayonnaise dressing.
=★ Tomato Aspic=
¼ oz. gelatine
1 cup water
3 cups tomato juice
1 tablespn. sugar
2½ tablespns. lemon juice
¾-1 tablespn. salt
¾ teaspn. celery salt, tied in bit of muslin
Drain juice from stewed tomatoes without pressing the pulp through; add
other ingredients. Simmer all together 10-15 m.; strain, add water to
make 3 cups, mix with cooked gelatine and mold.
Green peas, sprays of parsley, sliced celery, or trumese or nutmese in
dice (singly or in combinations) may be put in with jelly, in layers,
the same as fruit, in fruit and mint jelly. Serve garnished as a cold
entrée for luncheon or for supper or for one course at dinner. Mold in
small molds sometimes and use as a garnish.
=Aspic--Light=
¼ oz. gelatine
1 cup water
2¾-3 cups light stock (tinted green if desired)
If preferred pour hot stock over 2 yolks of eggs and cook and add to
gelatine. May be molded in small molds for garnishing.
A mold of jellied bouillon or stock surrounded with halves of nuts or
delicate wafers or both, may be served in place of soup.
=Bouillon for Jelly=
1½-2½ level tablespns. raw nut butter
⅔ cup chopped onion
1 cup strained tomato
2¼ level tablespns. browned flour
2-3 cloves of garlic crushed
1½ level tablespn. salt
water
Mix browned flour, salt, nut butter and tomato, add water, onion and
garlic. Cook ½-1 hour and strain. Add water for 3 pts. If cleared (p.
77), there will be 1 qt. only. Use in proportion of 4 cups to the ¼ oz.
of gelatine.
=Light Stock for Jelly=
¼ cup raw nut butter
1 cup chopped onion
1 level tablespn. celery seed or salt
¾ level teaspn. sage
2-2½ bay leaves
1¼ level tablespn. salt
⅛ level teaspn. thyme
water
Simmer ½-1 hour, strain and clear (p. 77). 3½-4 cups after clearing.
Use in proportion of 3¾ cups to the ¼ oz. of gelatine.
=Dark Stock for Jelly=
¼ cup raw nut butter or meal
1 cup chopped onion
3 cloves of garlic crushed
½ cup strained tomato
1 level teaspn. celery salt
½ level teaspn. sage
⅛-¼ level teaspn. thyme
1½ level tablespn. salt
1 level tablespn. browned flour
water
Mix dry ingredients, add tomato with nut butter which has been stirred
smooth with water, then onion, garlic and water. Cook ½-1 hour; strain
and add water for 3 pts. This may be used uncleared, but if cleared (p.
77) there will be 1 qt. only. Use in proportion of 4 cups to the ¼ oz.
of gelatine.
=Aspic for Garnishing=
¼ oz. gelatine
1 cup water
2 tablespns. lemon juice
cleared bouillon with it to make 1 cup
Pour into shallow mold to desired depth. Unmold and cut with hot dry
knife into dice or fancy shapes just before serving.
=Jellied Broth--Dark=
¼ oz. gelatine
1 cup water
1 qt. dark stock, uncleared
Mold in small cups and serve in soup plates or on small plates,
surrounded with soup crackers and halves of nuts with fringed celery.
=Gelatine of Trumese=
Cut trumese (some nutmese also if wished) into ½-¾ in. dice. Mold with
light aspic, using sprays of parsley and small button mushrooms if
wished.
May serve on a bed of green, with improved mayonnaise roses.
=Jellied Cream Trumese (Salad if Desired)=
¼ oz. gelatine
1 cup broth--light stock without celery and bay leaves
¾-⅞ cup cream
4-5 oz., (9 tablespns.--¾-1 cup) trumese
salt if necessary
Add minced trumese to gelatine cooked in broth and when partly cooled,
chop into whipped cream. Mold in large or small molds. Mold may be
garnished with celery tops and served with wafers and stalks of celery,
or garnished with fringed celery or ripe olives and parsley, the celery
or olives with wafers to be served with mold.
Or, the one or individual molds may be served with improved or cream
mayonnaise dressing with ripe olives or celery and wafers.
=The Medical Use of Agar Agar=
Quite recently the use of agar agar as a remedy for constipation has
been discovered. “Life and Health” says: “Agar Agar, a vegetable
gelatine prepared from East Indian seaweeds, has been given an official
recommendation by the Council of Pharmacy as a remedy for constipation.”
One physician suggests cutting it into small pieces and eating it with
cream as a porridge. It may also be served with fruit juices and other
liquids.
The liquid should be poured over it a few minutes before serving, to
moisten it sufficiently for mastication. A druggist said, however, that
it might be chewed dry.