Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-10-04
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 selatine. 1t is fact
that more ornamental dishes are made
with gelatine 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 1t is indeed boon
to the cook. Where our grandmothers
used isingiass and the white of an egg to
secure desired effect the improved
gelatine now fully fills the bill and the
egg is retired to the rear even in jelly
making.
In genei al the rule is to soak geiatine,
not cook 1t, that Is, to dissolve 1t in cold
water, stirring frequently until 1t dis
solves, which will be about twenty min
utes' time as general rule. After this
hot liquid may be added and the product
strained IL you so desire. AS sample of
come of the uses of gelatine let us con-
struct few jellies 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 cupful of sugar, the
Juice of one lemon and one pint of orange
Juice; stir well, strain through a napkin
or very fine strainer into a 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 jelled 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
III one cupful Of sugar and coffeecupful
OF lemon juice and strain out and harden
IA as before.
SPANISH CREAM.
n Soak one-quarter Of a box of gelatine
N in an equal quantity of cold water until
soft and then add three-fourths of a cup
a full OF boiling water and stir until dis
s. solved. Heat one pint Of milk in double
boiler and pour in slowly the yolks Of
81 three eggs beaten with three tablespoon
4 fuls Of sugar and stir until the mixture
81 thickens. To this add the geiatine
~ water (strained), one teaspoonful OF
vanilla and the whites of three eggs
beaten to froth; stir we'll and pour out
into deep dish or into moulds wet with
y. cold water~and standing in ice water
RiDo not serve until hard.
SNOW PUDDING.
Az Dissolve one-quarter of a box of gela-
tine in the same amount of cold water
X add one cupful OF boiling water and stil
q until dissolved; add one cupful of sugar
end one-fourth of cupful of Tenor
I% Juice; stir until the sugar is dissolved
* snd strain into dish which should BIZ
iplaced in ice water to cool. Beat tht
whites of three eggs to froth, and al
the gelatine begins to thicken add then
TO It and beat all together until 1t is ligh
and pour into mould. Make a GUSTAV
.of the yoks of the three eggs, and turn
14ing the gelatine mixture into the serving
4ddsh pour the custard around 1t.
N The above are simple, almost ole
fasbioned recipes but in way they ar,
tstandard and might almost be said t,
form the basis of gelatine dishes. WheI
you have made them you have got thu
, Idea of the use of gelatine, and IL sue
cessful may not hesitate to attempt NOR,
complex preparations. The woman VIII,
uses gelatine with common sense neet
newer be without some delicacy upon he
liable. LOUIS ROLE.