New-York tribune., 1901-11-29
DESSERTS OF GELA TINE,
DECORATIVE AND PALATABLE DISHES
WHICH ARE EASILY PREPARED.

"

with eelatfne reasonable number OF ingred
tents and some ingenuity. there is practically no
end 10 the number of attractive and economical
desserts that can be made. The vegetable 1000
coIorings that are be had IN the stores add TO
the possibilities although nearly all, with some
+ro7,hIe NAV be made home. a variety of
1noulds are convenient. but in way essential, TO
pretty dishes.
For an attractive dessert suitable for holiday
dinner make a lemon jelly and favor II with
o-anzes and bananas cut fine, using the recipe
found on the box for the gelatine. To keep the
fruit from settling 10 the bottom Of the moud 'he
orthodox plan is 10 place the mould IN cod pain
of ice water ice or snow. and first to coat the IL
side with the elatine by pouring in little CT the
LIQUID and slowly turning the dish until it is firm
and every part is covered with thin layer. Ihen
mn in the fruit ard liquid alternately bit by bit
until all is used and the jelly has hardened and
held the fruit in the desired positions.
But there is another way. less conventional, but
ori.A as effective after few trials Pour all the
LIQUID Jelly into the mould and when it begins 10
set pick up the pieces OF fruit piece by piece with
a knitting needle and push them through the
stfffening mass until they reach the desired place
In this wav the fruit may be scattered thoroughly
tbropeb the ielly The mould for this fruit prep
: aration should be rather tall bowl Make
n1ain lemon Jelly and color IT green pink For
the latter fruit juice may be used CRANBERRY Is
particuarly clear. Let this cool in any earthen or
agate dish (tin should never be used for any acid
,otxt,,ra, An hour before serving the fruit
;ellv on a large round platter Cut the plain Jelly
into small dice and it cut Then heap 1t
around the sides of the fruit jelly This makes an
exceedingly pretty dish. serve II WIN "hppeu
cream or a nice custard
An agate or earthen ring mould is convenience
r,+ rracticalIv the same effect be had without
If by using agate enamel basins, one INSIDE
the other and one enough smaller TO leave a wlde
snace between the two for the Jelly. Wet both with
cold water and put weight inside the inner one
/ to keep from slipping. Fill the space between
with any sort of Jelly and let II sten. When II is
time to remove It. wet the outside of the outer dish
and the inside Of the inner with cloth dipped IN
hot water, and turn Il out carefully on large
! round plate Fill the inner space with whipped
cream. a Bayarian cream with another jelly,
diced as suggested in the preceding recipe drec-
tons heaping the contents high above the outside
ring Around the base Of the Jelly arrange leaves
is used for filing, candied cherries may be
dotted about top Of it, and some OF the cream
similarly decorated may be arranged about the out
side Of the jelly on the plate. - -
A fruit Bavarian cream. with light green or
clear lemon jelly heaped about the base, is not only
attractive TO the eye but TO the palate as We'll Io
make the Bavarian cream rub quart OF any
canned juicy fruit through sieve. and add to It
as much sugar as is needed. When the sugar rs
dissolved mix with the fruit one-half box OF
selatine that has previously soaked in one-na!f
cupful Of cold water and later dissolved onehalf
e nd
II begins to thieken fold In carefully one
pint OF cream whipped to q stiff froth Turn into
while before it IS wanted turn it out plate and
pile around II the diced jelly. The Bavartan cream
If cream IS not to had the stfly beaten whites
Of four eggs may be used instead. Shredded pine
most delicious favorings. The lemon jelly may be
moulded in the outside ring and the Bavaran jelly
In the inside dish. and the two turned out to-
gether. Whipped cream. dotted with cherries. may
be heaped about the base