Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-07-29
FISHES For MIDSUMMER.

accurately measured by the tablespoon
than the shredded ones by dividing the
box. One level tablespoon Of granulated
gelatin is equivalent to one-fourth of the
ordinary box.
Always soak gelatin in cold water, the
time varying from few minutes to two
hours, according to the size of the parti-
cles. The powdered gelatin may be dis.
solved directly in boiling water, but it is
safer to mix it first with cold. This cold
water must be counted in the whole
amount to be used.
Never use larger proportion than the
directions on the package call for, unless
show rather than flavor is the object. II
the article is to stand in sunshiny
window it must be stiff. For the flavor
the less gelatin used the better. A
smaller proportion is required to thicken
creams, custards, or fruit pulps than for
a coffee or fruit jelly.
Soaked gelatin should be dissolved with
boiling liquid, using no more than is re-
quired, then add the remainder of the
liquid cold, and cool as rapidly as posi-
BILE. Gelatin is not improved by cook
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the weather is very warm, the proper
ton of gelatin may be increased slightly,
but flavoring must be proportionately
increased to cover the taste of the gela-
tin. The acid gelatin or powder to use
with gelatin is very convenient when one
is twelve miles from lemon. Sugar
must be varied according to the acidity
of the fruit juices used. Earthen molds
are preferable to tin especially for acid
jellies, but the cooling process is slower.
Agate ware combines the advantages of
both earthen and tin.
Six hours or longer in cool place is
needed to make large mold firm. By
use of cracked ice with salt the process
may be fastened, and small shapes, of
course, cool quicker than large ones.
Jelly that is shaken or even slightly
Jared after it begins to harden is liable
to crack when it is turned from the
molds. With the foregoing points in
mind an almost infinite variety of &C
ceptable summer desserts can be made
from fruit juices, whipped cream and
soft custard stiffened with gelatin.
LEMON JELLY.
Soak one-fourth box or one tablespoon
of gelatin in cold water. Pour over it,
stirring meanwhile, enough boiling
water to actually dissolve it, and no
more; add about one-half cup of sugar,
one-fourth cup of lemon juice, speck
of salt, and enough ice water to make a
pint in all. Strain and COOL
COFFEE JELLY
May be made from fresh or left over
coffee, the strength being about the same
as for the beverage. Less sugar, of
course, is needed than with the lemon.
ORANGE JELLY
Is to be made like lemon, but larger
proportion of juice is necessary, as
orange is less potent than lemon.
MACEDONIA OF FRUIT.
Use either lemon or orange jelly and
strain it into pitcher. Set mould in
a pan of crushed ice and salt, pour in a
half inch layer of jelly, and let it harden.
Then arrange over it a garnish of differ
ent fruits, nuts, etc., and pour over a
little more jelly without disturbing the
pattern and let that harden. Proceed
thus until the dish is full.
CHARTREUsE OF FRUIT.
Line mold with jelly by first letting
layer harden in the bottom, then gently
place smaller mold on that, and fill the
space between the sides with liquid jelly.
When hard fill the centre mold with
warm mot hot water, and in minute
or two the mold can be pulled out with
out disturbing the jelly. Color the re-
mainder of the jelly pink or beat it until
full of bubbles, and mix with any fruit
cut into bits. Fill the lined mold with
this mixture, and chill.
CREAMS.
Make a soft custard with one pint of
milk, the yolks of three eggs, and one
fourth cup of sugar. Or one cup of GUS
tard and one cup of scalded cream may
be combined. When taken from the fire
dissolve in it one-fourth box of gelatin,
softened in cold water. Strain, flavor
and cool. This may be served with
whipped cream, or fruit or chocolate
sauce.
Macaroons, cocoanut cakes, lady's
fingers, crumbs of stale cake may be ar
ranged in mold and such cream pour
ed over them, and the whole left to chill.
One ounce of chocolate or less may be
melted in the milk while making the
custard.
sPoNGEs.
Either cream or fruit jelly, or both
together, can be blended with either
whipped cream and stiff egg viii ties, or
both. The important point is not to at
tempt the blending until the jelly or
cream is half thickened, in sort of
'cold molasses' condition. Then the
sponge will be of uniform texture
throughout, otherwise the jelly will
separate from the froth and settle, while
the froth stays on top, and, therefore is
at the bottom when the dessert is turned
out of the mold.
COFFEE CREAM.
With an egg whip beat one cup of
heavy cream until it begins to thicken,
then gradually beat in a spoonful at a
time of slightly thickened coffee jelly.
using one pint In all.
APRICOT SPONGE.
Make a pint of jelly from dried april
cots, stewed and strained. When half
cold beat in the whites of two or three
eggs, or one cup of thick cream, whip
ped, or use the white of one egg and
one-half cup of cream. Use any other
fruit pulp in the same way.
SNOW PUDDING.
This consists of lemon or orange
jelly with which the whites Of eggs are
beaten, while the yolks are made into
soft custard to serve as sauce.
FRUIT SPONGE.
Make q soft custard with one pint of