The Portland daily press., 1900-10-05
GELATINE DISHES
By Louis Role.


OF all the things the needs Of modern
cookery have produced perhaps the first
place in excellence and general use
should be given TO gelatine. It is a fact
that. more ornamental dishes are made
with gelaune as a basis than with any
other ingredients, and this because they
can be moulded into almost any required
shape. and with the present clarified
condition of. gelatine it is indeed a boon
10 the cook. Where our grandmOthers
used fsinglass and the white Of an egg to
secure a desired effect the improved
Eelatine now fully fills the bill and the
egg is retired 10 the rear even in jelly
making.
In general the rule is to soak gelatine,
not cook it, that Is, TO dissolve it in cold
water, stirring frequently until it dis
solves, which VIII be about twenty min
utes' time as a general rule. After this
hot liquid may be added and the product
strained if you so desire. AS a sample Of
some Of the uses Of gelaune let US con-
etruct few jelhes and creams Of a
simple character.
ORANGE JELLY.
Soak half a box Of gelatine in a cupful
Of cold water until the gelatine is soft;
add one pint of boiling water and stir
until the gelatine is thoroughly dis
solved; then add one eupful of sugar, the
Juice Of one lemon and one pint of orange
Juice; stir we'll strain through a napkin
or very fine strainer into shallow dish
and set on the Ice until hard. When you
wish to serve you can cut the jelly into
squares or any desired form, or you may
break 1t up with fork and secure fine
effect. So simple dish may well find
favor with every housewife.
LEMON JELLY.
The lemon jelly most in use is one that
can be served in combination dishes,
such as jellied fruits etc, and is made
as follows: Soak half a box of gelatine in
a cupful of cold water until soft; add one
pint of boiling water in which you have
previously placed several pieces of stick
cinnamon crushed fine and the yellow
rind Of one lemon, shaved thin; then add
one cupful Of sugar and a coffeecupful
Of lemon juice and strain out and harden
as before.
SPANISH CREAM.
Soak one-quarter of a box of gelatipe
in an equal quantity of cold water until
soft and then add -fourths of a cup
ful of boiling water and stir until dis
solved. Heat one pint of milk in double
boiler and pour in slowly the yolks Of
three eggs beaten with three tablespoon
fuls Of sugar and stir until the mixture
thickens. To this add the gelatine
E,-~ fcfra oq
vanilla and the whites of three eggs
beaten to froth; stir well and pour out
Into a deep dish or into noulds wet with
cold water and standing in ice water.
Do not serve until hard
SNOW PUDDING.
Dissolve one-quarter of a box of gela-
tine in the same amount of cold water,
add one cupful of boiling water and stir
until dissolved; add one eupful Of sugar
and one-fourth of a cupful of lemon
juice; stir until the sugar is dissolved
and strain into a dish which should be
placed in ice water to cool Beat the
whites Of three eggs to a froth, and as
the gelatine begins to thieken add them
to it and beat all together until it is light
and pour into mould Make a custatg
Of the yolks Of the three eggs, and turn
ing the gelatine mixture into the serving
dish pour the custard around it..
The above are simple, almost old
fashioned recipes, but in a way they are
standard and might almost be said to
form the basis of gelatine dishes. When
you have made them you have got the
idea Of the use of gelatine, and If sue
cessful may not hesitate to attempt more
complex preparations. The woman who
uses gelatine with common sense need
never be without some delicacy upon her
table. LOUIS ROLE.
FOR YOUR sCRAp-BooK