Richmond daily palladium. [volume] (Richmond, Ind.) 1876-1904, 1898-05-21
FRUIT JELlIES.


Hsw 20 Make and Serve Them So xAsy
VIII He Wholesome and App>tizing.
A pretty dessert, garnished with
whipped cream. is formed of cubes OF
fruit jeilies in various colors Make
orange jelly, tinting it the most brilliant
orange color by preparing it from the
clear Juice Of the fruit. Soak . third OF
q package Of English gelatin in half
cup of cold water. When il has soaked
two hours. stir in half cup of boiling
water and stir it until it is dissolved
Strain il into q pint of clear orange
juice Remember Valencia or any Med
iterranean oranges are better for jelly
than Florida oranges. These are OF lit
tie value for cooking, though they are
the best and sweetest table oranges that
ever were grown. Add TO the orange lel-
ly the grated yellow or outer rind OF
oranges and half a cup of sugar. Add
also tablespoonful of maraschino.
Strain the whole through pointed
flannel bag twice, squeezing IL through
the first time, TO obtain the color and
flavor of the rind in the jelly. Cool this
jelly in sheets an inch and a quarter
thick
Make a sheet of lemon jelly in the
same way. using the juice of lemons
instead of oranges, with cup of sugar
and emitting the brandy Color it del
icate lime green with few drops Of
French vegetable coloring liquid. Make
another sheet of fruit jelly of preserved
strawberry juice or of orange juice.
emitting the rind and coloring the jelly
pink with carmine. Cut these jellies
into cubes with sharp knife or into
ornamental forms and serve them piled
on platter in pyramidal shape sur
rounded by whipped cream, or use a
thick wreath of them as border to a
snowy iced rice pudding. A little ma
raschino may be used in the lemon or in
the pink orange jelly. Bits of orange
pulp, little dice of candied pineapple
preserved or quarters of candied cherries
may be used in these jellies.
Preserved peach juice makes dainty
jelly favored with a tablespoonful OF
maraschino and made in exactly the
same way that the orange jelly was
made. Bits Of rich preserved peaches
may be scattered through it. 1t looks
very pretty when it is tinted pale
pink. Apricot jelly is also nice, served
with whole apricots and garnished with
whipped cream. Any of these jellies are
very ornamental served in an ornamen-
tai border mold, with the center filled
with whipped cream.
The mistake made in preparing these
simple jellies, made from gelatin, is to
use too much water and depend upon
the weakened fruit for a jelly. Only
water enough to soak and to dissolve
the gelatin IL needed. Jelly must be
fruit juice.
Expert Opinion on .'Iattiing." |
Do school children of the present day |
hold in less aversion the ''telltale' or
"tattletale" than did those who a quar- |
ter of century ago braved the master |
rod rather than tell? The question is |
suggested by the report of a test made |
in the schools of Utica by Superintend |
ent George Griffith. At his prompting |
B, 600 children were asked to give their |
written opinion. anonymously. it is |
supposed, as TO whether one pupil |
should testify against another. Volun |
tarily telling or "tattling" was not |
meant in the test, but only 10 per cent |
of the children noted the distinction. SO |
that the result may be accepted as the |
opinion of the "tattier.
The question asked was whether it was
right or wrong, and it appears that the
boys hold more robust views Judged in
the remembrance of old school days. on |
the matter than do the girls. OF the
9. 894 who answered the question 494
Boys, or 50 PEI cent, and 80 girls, or 1
25 per cent, considered it right to tell, |
the larger percentage of both regarding |
it as wrong-New York Post.