The Century Cook Book Part 84

_Dissolving._--Gelatine should be soaked in cold water in a cold place (one cupful of water to a box of gelatine) for one or more hours; then dissolved in a little hot water, or added to the hot mixture. Treated in this way it will dissolve quickly, and be free from taste or smell. If soaked in warm water in a warm place it will have a disagreeable taste and odor, requiring much flavoring to overcome.

It does not need cooking. If the jelly is not sufficiently firm, add more gelatine; boiling down will not effect the purpose.

[Sidenote: Proportions.]

_Proportions._--Observe the quant.i.ty of gelatine stated on the box, as some brands do not contain two ounces. Two ounces will take one and three quarter quarts of liquid, including that used for soaking and flavoring. The directions given on the boxes usually give the proportion of one ounce to a quart of liquid, but this will not insure a jelly which will stand firm, and it is safer to use less liquid.

For this amount two cupfuls of sugar will give about the right sweetening, but must be modified to suit the flavoring used. In summer, or if the jelly will have to stand any length of time after it is unmolded, it is better to use but one and one half quarts of liquid to two ounces of gelatine.

[Sidenote: To clear jelly.]

_Clarifying._--Most of the brands of gelatine are already clarified, and need only to be pa.s.sed through a sieve to remove the lemon-zest and any particles of gelatine that may not have dissolved. Any fruit juices used should be pa.s.sed through a filter-paper (see below) before being added to the jelly: straining the jelly once or twice through a felt or flannel will usually give perfectly limpid and beautiful jelly. When, however, they need to be clarified, or a particularly brilliant jelly is required, stir into the mixture when it is cool the whites of two eggs, well broken but not too much frothed; add also the sh.e.l.ls; stir it over the fire until it boils; let it simmer a few minutes and strain it, twice if necessary, through a bag, without pressure. A piece of flannel laid over a sieve or strainer may be subst.i.tuted for a bag if more convenient.

[Sidenote: Molding for fancy jellies.]

_Molding for Fancy Jellies._--Place the mold in a bowl containing cracked ice; the jelly will then quickly harden, and the process of fancy molding not be tedious. Have the mold perfectly even, so the jelly will stand firm and straight when unmolded; also, do not move the mold while filling, as jarring or shaking is likely to separate the layers and cause them to fall apart. Have the jelly mixture cold, but not ready to set, or it will take in bubbles of air and cloud the jelly.

Pour in one layer at a time and let it harden before adding the next. Do not, however, let it become too firm or gather moisture, or it will not unite, and also will be clouded. (See picture facing page 386.)

[Sidenote: To mold with fruit or flowers.]

To suspend a bunch of grapes in the center of a form, first pour into the mold a layer of jelly one half inch deep; let it harden; then place on it, and arrange in good shape the bunch of grapes, leaving one half inch or more s.p.a.ce around the sides; pour in another half inch of jelly, but not enough to float the grapes; when that has set, cut with scissors the grape stem in many places, so it will fall apart when served; then fill the mold with jelly. Any fruits, or flowers, can be put in in the same way, care being used to add at first only just enough jelly to fix the ornament; otherwise it will float out of place. Plain jellies are more transparent when molded in forms having a cylindrical tube in the center, like cake-tins. The s.p.a.ce left can be filled with whipped cream or with fruits, which gives a pretty effect. (See picture.)

[Ill.u.s.tration: JELLY WITH A ROSE MOLDED IN IT AND GARNISHED WITH ROSES.

(SEE PAGE 414.)]

[Ill.u.s.tration: JELLY WITH A BUNCH OF GRAPES MOLDED IN IT. (SEE PAGE 414.)]

[Sidenote: Double molding.]

_Double Molding_ (see page 325) can be used with good effect in sweet jellies in combination with whipped jelly, Bavarian creams, fruit jellies, etc.

[Sidenote: Unmolding.]

_Unmolding._--See page 324.

[Sidenote: Serving.]

_Serving._--Jellies are improved by serving with them whipped cream, custard, or puree of fruits. It may be poured around, not over, the jelly on the same dish. When a sauce is not used, have a lace paper under the jelly. Jelly is more attractive when served on a flat gla.s.s dish.

[Sidenote: Fruit jellies.]

For fruit jellies it is well to use a china mold, or else coat the tin one with clear jelly (see page 323), as tin is likely to discolor it.

[Sidenote: To clarify fruit juices.]

_To Clarify Fruit Juices._--Pa.s.s the fruit juice through filter-paper laid in a funnel. If filter-paper is not at hand, soak unsized paper to a pulp. Wash it in several waters; press it dry; and spread it on a small sieve or in a funnel, and drain the juice through it. If orange, lemon, or other fruit juices are first clarified, it will often obviate the necessity of straining the jelly. (See ill.u.s.tration facing page 388.)

=WINE JELLY=

1/2 box, or 1 ounce, of gelatine.

1/2 cupful of cold water.

2 cupfuls of boiling water.

1 cupful of sugar.

Juice of 1 lemon.

3/4 cupful of sherry, or 3 parts sherry, 1 part brandy.

Soak the gelatine in one half cupful of cold water for one hour or more.

Put the boiling water, the sugar, and a few thin slices of lemon-peel in a saucepan on the fire. When the sugar is dissolved, add the soaked gelatine, and stir until that also is dissolved; then remove, and when it is partly cooled add the lemon-juice and the wine. Strain it through a felt or flannel, and turn it into the mold. If the jelly has to be clarified do it before adding the wine. Any wine or liqueur can be used for flavoring. This will make one quart of jelly.

=LEMON JELLY=

1/2 box, or 1 ounce, of gelatine.

1/2 cupful of cold water.

2 cupfuls of boiling water.

1 cupful of sugar.

Juice of 3 lemons, filtered.

Thin slices of lemon-rind.

Put together as directed for wine jelly.

=ORANGE JELLY=

1/2 box, or 1 ounce, of gelatine.

1/2 cupful of cold water.

1 cupful of boiling water.

Juice of 1 lemon.

1 cupful of sugar.

2 cupfuls of orange-juice, filtered.

Combine the same as directed for wine jelly.

A stronger flavor and color of orange can be obtained by soaking with the gelatine the grated yellow rind of one or two bright-skinned oranges. In this case the juice need not be filtered, for the mixture will have to be pa.s.sed through flannel. Putting it through several times gives a clearer and more brilliant jelly.

=COFFEE JELLY=

Use the receipt given for wine jelly, using three quarters of a cupful of strong filtered coffee instead of wine, and omitting the lemon; mold in a ring, and fill the center with whipped cream; or, if this is not convenient, use any mold, and serve with it sweetened milk.

=CHAMPAGNE JELLY=

1/2 box of c.o.x's gelatine soaked in 1/2 cupful of cold water.

1 cupful of boiling water.

1 cupful of sugar.

1 teaspoonful of lemon-juice, filtered.