The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-08-22
DESSERTS.
Jellies or Many Kinds. snow Pudding and
spanish Cream.

There are few more acceptable summer des.
serts than clear. wcll-moulded icllics. daintily
favored with wine or fruits. These jellies are
easily made with the assistance OF the always.
ready %gelatine.
When making iellies one should use the best
qualities OF ~Relatine and he accurate in meas
urements of the liz uids for tho amount OF gela.
tine used, for when a jelly comes to be served
and Is In n seni.liquid condition or is as tough
as rubber 1t is not a dish to be desired. The most
acceptable jellies are made with the plain gela-
tines and fiavors added to suit the taste.
There are certain favorings that 20 exceed
ingly well together. making a pleasing combina-
ton. as lemon peel and vanilla. chocolate and
vanilla, cinnamon with lemon juice and sh ,rry,
vanilla and rum, orange and Curacoa; to u
plain wine jelly u small amount of good brandy
Is frequently added to give 1t an edge, and by
many a dash Of brandy In jelly Favored with
coffee Is regarded a great Improvement.
Fresh fruit juices strained make delicious fla
workings for jellics. and fruits cut into convenient
sized pieces and moulded in a clear jelly make
an attractive-looking as well as delicious dish.
Capdied violets and rose leaves are also moulded
IN clear tellics, as well as the fresh roses, pan
sizes, and orange flowers, for a novelty, and the
dish this flower jelly Is served upon is orna-
mented with the sane blossoms. This Is
frequently done for a luncheon. when the
same flower and color decorations are carried
out through the meal. Moulds in which jelly Is
to BIO moulded should DO filled with cold water
and left to stand until ready to DO rcfllod with
tho liquid jelly. When the jelly is to DO served.
take tho point OF II knife and loosen tho edges
from the mould. place the serving dish over tho
mould. and turn the two dishes over together,
and let them stand n few momonts before lifting
the mould from the jelly, which should BIO left
perfect in form upon the serving dish.
A boiled custard or sweetened and favored
cream are served with jellies. The cream may
be whipped and heapcd around the mound Of
Jcily. 1t requires loss cream to serve jelly in
this way. When you have no moulds for jelly. a
pretty way Of serving is to pour u layer OF liquid
In a square pan and let 1t harden. With a sharp
knife, wet In cold water. cut the Jelly into little
square pieces and heap them upon u nat glass
dish. With jelly moulded In a ring mould, the
space In the centre should BIO filled with fresh
berries sliced peaches. pineapple or cherries
That have been In sugar and a little wine long
enough 10 penetrate the fruit.
Inc remains OF II broken mould or jelly may
pe used again in an appetizlng manner by let
ting me Jelly stand a short time in a warm room
Jelly vigorously until It Isl light white mass and
hgalh turning II into moulds to harden; IL VIII
ent dessert. Several kinds of jelly, In which the
h haVtHiT r go well together; may DC utilized Py
poating lhem into one. When tho Jclly Is partly
oealeh whipped cream may DO added 10 make
the amount desired to All a mould.
Aspic Jellies that have been used for Rarnishing
aishes may be beaten in this manner and again
nnna thus gaining an entirely new appear.
ahce; Inc gelatino IL best soaked In cold water
or milk, as The case may be. Hot water draws
out q strong. unpleasant taste, which all flavor
ings VIII not always disguise, There are many
siihpie desserts made from gelatincs. ana u Few
bhuies may DO OF benefit to some inexperienced
70 make a plain wine jelly: Soak one package
OF Sox selatine In one pint Of cold water an hour
OF more, mon add two pints of boiling water,
me luice or four, and one generous pint OF wine;
strain nc liquids into moulds and put in u cold
place 10 form. . this rule many changes may
Pc ruhg by emitting wine and using fruit juices,
out inc shile amount of liquid must be used,
be added for this amount OF golatine..
FOR gelatine pudding: Dissolve half a package
OF COX Felatine In one pint of milk. Beat the
50Kes OF Iour eggs With eight tablsspoQnfuls OF