The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-12-11

saucepan; too much stirring may make
it ropy and prever+ its hardening. Use
a double boiler dissolving gela-
| tine in any of III m mixtures For
| juices over the softened gelatine. AL
ways strain the gelatine mixture
| through thin muslin into the moulds,
which must be wet with cold water or
brushed with white of egg. Use glass,
earthen or enameled ware and set the
| jelly at once in a very cold, dry place
On ice in hot weather.
| Too much gelatine used will give your
dessert an unpleasant flavor and boiling
it will have the same effect. When
| fruit is to be moulded in the jelly use
| half an ounce more gelatine to same
| proportion of water given.
AS all packages give a number of re
cipes for quite list of jellies we will
| confine ourselves chiefly to side dishes
and desserts.
AsPIC JELLY.
For cold meats, game, etc: If quart
of jelly is desired, take two quarts of
consomme add a sprig tarragon and
tablespoonful of vinegar or lemon juice.
Simmer down to one quart, take from
the fire, add a tablespoonful of granu-
lated gelatine soaked in half a cup of
cold water. Strain and use for meats
or salads.
OYSTERS IN ASPIC.
Put three dozen large oysters in
stew pan and cover with white wine
and cook them until plump and firm.
them in a dish, season with salt, a little
paprika and lemon juice sprinkled over
them. Stand in a mould in a basin of
cracked ice and pour in a thin layer-of
the strained jelly. Let this become
firm enough 10 support layer of the
oysters nicely arranged over it to within
a quarter of an inch from the edge OF
mould, all around. Then pour IN
enough jelly to cover the oysters and
continue in this way until the dish is
filed, having the last layer of oysters
well covered. Allow 1t to stand on ice
at least two hours until quite firm.
Then turn out on a chilled dish. Gar
nish the dish with crisp lettuce leaves,
stuffed olives and spiced shrimps.
GALITINE OF CHICKEN.
Take a plump three pound chicken
and prepare as for roasting. Boil it I'M
til tender adding when partly done one
medium sized onion, stuck with fine
cloves, a small blade of mace, a bay
leaf and root of celery or sprig of pars-
ley When done skim, trim off all fat
and cut the bones from the meat, re-
jecting the gristle. Add salt and pap
rika to the chicken liquor and reduce to
one quart Then add a tablespoonful
of graduated gelatine dissolved and
tablespoonful of lemon juice and strain.
Fill a chilled mould with half an inch
of the Jelly and let harden; then add
a LAYER of white meat of chicken sea son
with salt and paprilxa and sprinkle with
a little chopped celery Then another
Iayer of Jelly and then a layer of the
dark meat and season and cover with
stuffed olives cut in thin slices Add
more jelly and continue until the mould
is full, but not overlooking, Set away
to get very firm Serve with lettuce
and mayonnaise.
CHICKEN SALADIN TOMATO JELLY
Put a quart of tomatoes skinned, in
a saucepan with three cups of water;
add four cloves and slice of onion and
cook gently until the tomatoes are ten
der, then season 10 taste with salt and
paprilSa; add little sugar and table
spoonful of lemon juice tarragOn
to three cupfuls of the tomato juice,
to three cuDfuls of the tomota juice,
first dissolving the gelatine in a little
cold water. Stir over hot water until
gelatine is dissolved through the toma-
toes Wet individual mOulds with cold
water; set the moulds in cracked ice
and pour in about half an inch of jelly;
when it is firm enough, but not too stife,
place another mould. at least half an
inch smaller, inside the first then pour
the jelly in the space between the two
and let stand until very stiff. Fill the
inside moulds with warm water to
loosen them and remove carefully Now
fill up the hollow space with chicken
salad: cover with more jelly and set
away to harden.
APPLE BAvARIOS.
Soak half box of gelatine in half a
cup of cold water until soft. Have
ready a quart of thick, rich apple sauce
well sweetened and Favored with lemon
Juice and little of the rind. Add the
soaked gelatine and stir until dissolved,
and then chill in pan of cracked ice.
Stir until it begins to thicken and then
stir in carefully three cups of cream
whipped to a stiff froth and drained
Turn into a wet mould and set away to
chill.
GINGER CREAM
Put an ounce of gelatine to soak in