The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-07-23
CREAM JELLIEs.
Though More Substantial They Are
Quite as Dainty as the Plain

UClitcS.
For these cream jeIlies the proportion
OF gelatine required 10 stiffen them va
ries according TO the difference in mate
rails used, When whipped cream IS added
it must be understood that this has soma
degree OF sti6ening power. which must
be considered And those creams having
a base OF boiled custard have. when cold,
even more marked stiTening power
When syrups and fruit pulps are used
less geiatine is required than when the
thinner fluids. such as milk, fruit juice
and water only. are employed The vary
ing temperature OF the weather influences
All gelatine jellies. Warm and damp
weather making It more difficult TO make
a gelatine cream mould nicely unless a
little more than the usual quantity of
geiatine, more eggs or fruit pulp is used,
or longer time given the jelly TO stand
after moulding These creams should not
be too stiff; just firm enough to stand
without breaking or collapsing after they
are turned out; and should cut easily
with~''t any pressure
To insure success with these creams
under ordinarily favorable conditions, ex-
IRENE accuracy must be observed in
measuring and weighing the ingredients
The temperature Of the several parts
a the time OF putting together. those
having boiled custards for their founda-
ton must be cold if whipped cream is
to be added, as the warmth of the mix
ture VIII reduce the cream again to Iiq-
uid state and thus destroy the soft
sponginess and may also cause the cream
to curdle.
The geIatine must also be allowed to
cool after being dissolved. before adding
it TO either custard or cream
All the ingredients must be perfectly
mixed before turned into molds and the
consistency noted before nodded
These cream jelIies are often spoiled
by being made too sweet The custard
jellies are generally made of rich ma
terials, and when too much sugar is used
they are apt TO be cloying 10 most peo-
pie.
When milk and cream are both given
in recipe. it is not always stated that
the cream is to be whipped; but in near
" every case it is better to use j, whip
ped, rather than plain.
In whipping. be careful not to overdo
the work, or you will separate the two
parts, unles sthe cream is very thick and
cream that is too rich should not be used,
as it whips too close grained and solid, so
that the jelly is not light and dainty
Putting Materials Together.
As a rule II is better TO mix by pour
ing the thinner materials gradually into
the more solid and gradually and gently
working them into a smooth. spongy
mass. The gelatine must be cool. but
mixed with the other materials before it
begins TO solidify. or the cream will be
lumpy. After all materials are put to-
:gether they must be stirred frequently
until they show signs of stiffening then
turned into the molds. The process is
greatly FASTENED by placing the basin
containing the mixture in pan OF crack
ed ice while stirring. but must be watched
carefully or it may become lumpy. that
in tho bottom Of the basin being so much
colder than the surface.
When it begins TO stiffen it is ready
for molding
When whole fruits or Ike solid sub
stances are added, allow the cream to
become quite solid before these are put
in. or else they will sink TO the bottom
of the mold and when the cream is
turned out viii be found in solid mass
at top Of the mold Of cream
Very large or heavy fruits are better
cut in small pieces, as their weight is
sure TO cause them 10 fall