Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-26
Table and, Kitchen.
Cream Jellies Are Both Substantial
and Dainty,


and Dainty.
For these cream jellies the proportion of
gelatine required to stfffen them varies ac-
| cording to the difference in materials used
When whipped cream is added It must he
| understood that this has some degree of
| stiffening power which must be considered
And those creams having base or boiled
custard have, when cold, even a more
marked stiffening power When syrups
and fruit pulps are used less gelatine is re-
quired than when the thinner fluids, such
as milk, fruit juice and water only. are en-
ployed. The varying temperature of the
| weather influences all gelatine iellies.
warm and damp weather making If more
| difficult to make a gelatine cream mold
| nicely unless a little more than the usuaI
| quantity of gelatine, more eggs or fruit
| pulp is used, or longer time given the ie1lv
! to stand after mo.dlng. These creams
| should not be too stiff; just firm enough to
| stand without breaking or collapsinp after
| they are turned out; and should cut easily
| without any pressure.
To insure success with these creams nm
der ordinarily favorable conditions extreme
| accuracy must be observed in measuring
| and weighing the ingredients
Those parts having boiled custards for
| their foundation must be cold if whipned
cream is to be added, as the warmth of
| the mixture will reduce the cream again
| to liquid state and thus destroy the soft
| sponginess and may also cause the cream
to curdle.
The gelatine 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 jellies are often spoiled by
being made too sweet. The custard jellies
are generally made of rich materials and
when much iS hoy
to be cIoying to most people
When milk and cream are both given in
recipe, it is not always stated that the
cream is to be whipped, but in nearly every
case it is better to use it whipped rather
than plain
In whipping be careful not to overdo the
work or you Will separate the two parts
unless the 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 it is better to mix by pouring
the thinner materials gradually into the
more solid and gently and gradually work
ing them to a smooth, spongy mass The
gelatine must be cool, but mixed with the
other materials before it begins to solidifv
| or the cream will be lumpy. After all ma
terials are put together they must be stirred
frequently until they show signs of stiffen-
ing, then turned into the molds The pro-
cess is greatly FASTENED by placing the
basin containing the mixture in a pan of
cracked ice while stirring, but it must be
watched carefully, or it may become lumpy
that in the 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 like solid substances
are added, allow the cream to become unite
solid before these are put in or else thev
will sink to the bottom of the mold, and
when the cream is turned out will 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 to fall,
The Molds to Use.
Tin molds are used because being thin
and of even thickness the preparation
chills quickly and is quickly and easily re-
moved from the mold. But the metal moIds
are Objectionable for several reasons, the
principal ones being that they frequently
dlscolor the cream, and at the same time
impart disagreeable favor to it. This is
sure to be the case when fruit or acid
haVor, such as lemon, is used in the mix
ture.
DELPHI molds are ofesuch unequal thickness
they are not so certain but glass or thin
metal molds that are prot ected with the
white glaze are the most satisfactory For
all cream jellies these molds may be very
lightly brushed with pure oil, and then
rlnsed out with cold water to be sure
no oil remains in the cuttings Then turn
upside down to drain until needed Prepar-
ing the mold in this way will cause the
cream to slide out easily, leaving it smooth
ana unbroken; and you will not have to
resort to the common practice of plunging
the mold in hot water. If this Is net done
with exceeding care the jelly is often melted
or the surface softened and its appearance
spoiled.
If the mold has been standing on ice for
a considerable length of time, let it stand a
rev moments in the warm kitchen before
attempting to turn it out of the mold.
A Strawberry Cream.
Put half an ounce of gelatine in half
cup Of cold water for half an hour. Mix
half cup of rich milk with a cup Of fresh
Strawberries stewed to a jam and sweet
ened to taste, and rub through a coarse
sieve. Set the soaked gelatine over hot
water and stir until dissolved; then add two
ounces granulated sugar and juice of half
a lemon and stir until the sugar is dis
solved. Set aside to cool. Whip cup Of
cream, and when gelatine is cool stir it into
the fruit pulp and then gradually mix into
the whipped cream, stirring in a little a a
time until the whole is perfectly blended.
Continue to stir occasionally until the mix
ture begins to set, then turn into molds at
once and set in a cold place.
Cream Jelly With Fruit.
Soak an ounce of gelatine in a cup of
milk for an hour. Put three cups of milk
in a double boiler to scald. Then add the
soaked gefatine and a cup of sugar to the
hot milk and stir until both are dissolved.
Then strain and divide into two equal parts.
Put one-half into double boiler and add the
beaten yolks of three eggs. Stir and cook
until 1t begins to thicken; then pour out
into a basin to cool Whip the whites OF
the eggs to a stiff froth and also whip a
pint Of cream to a dry, stiff froth. Divide
the frothed whites into two portions. AS
the white gelatine mixture, begins to set
whip into it gradually one-half Of the froth-
ed egg, alternating with the whipped
cream. Then whip the other half Of the
beaten whites into the yellow gelatine mix
ture. Flavor this portion with a little va
nilla and the white part with the strained
juice of a small lemon. Prepare deep
futed mold and decorate the bottom with
fresh candied cherries, or fresh pineapple
cut into fancy shapes. Pour in layer of
white gelatine and let it set; then on this
place layer of apricots or peaches cooked
in syrup and drained. Cover these with
the yellow jelly and continue to alternate