The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-05-23
y serving fish. baked. broiled or
boiled, hot or cod. an appropriate

| 1
savory Jelly is Always good with
| IT, making an edible a. well as an at
! tractive garnish. A sweet or ordi-
narily ready made Jelly is not suitable
| for the purpose, so i must be made
the day before or early in the morning
Of the day on which il is to he used To
give II time TO harden.
If the jellics are to he served as a
| garnish then place each little mould
! on toasted trouton: then the hot
| platter will not melt It, II served as
a separate portion II may he moulded
| in large mould and helped by the
spoonful.
Je.iies made for this purpose are
| not always clear like fruit jeilies. for,
| n order To- give a better flavor to the
! Jelly. the principal ingredient is put
| through a PURGE sieve. which max
the jelly seem more solid and less deli
cate in appearance. But the flavor
will make up for any other seeming
| lack
Asparagus Jelly-Drain the water
| from one can Of asparagus tips. add
| two and a half cups Of water. stew
until tender, then add the juice of one
half lemon. pepper. salt. dash Of
celery salt. tablespoon II chutney
syrup and three tablespoons Of CELIA
| zine powder that has been mixed with
little cold water. Stir all toge' her
| until the eelat.ne is melted. then
strain and mash through PURGE sieve.
| FIJI little wet mou,ds and set away to
| chill. 4 bunch Of fresh green aspara-
gus may he used instead If the tips
| are cut well hack so only the tenderest
= j. cooked. II the fish is to be served
cold then each little jelly turned on
To toasted crouton may have a tea
spoonful of mayonnaise on top with
an asparagus tip stuck in it or a spray
| of fresh watercress.
| Cucumber Jely-Pare and remove
seeds from four cuCumhers and crate
them. add four tablespoons of vine
gar. half cup of water. salt pepper,
teaspoon Of onion juice, one heap
/ ing tablespoon Of powdered gelatine.
moistened with water. pour into a
! saucepan and stir over moderate heat
| until the gelatine has dissolved When
| slightly COO. add a few drops of green
| Breton coloring to make It delicate
| =
At serving time each little Jelly may
10 set on a crisp .ettuCe leaf and
have teaspoonful Of French dressing
| turned over Il.
| Tomato Je,!y-Take one can or a
! pound and a half Of fresh tomatoes
| and put IN a saucepan with three cups
Of water, a sliced onion. stalk Of
celery, bay leaf two cloves one table
spoon of catsup, teaspoon NJ Worcester
| sh!re sauce. pepper. salt. tablespoon
| nf sugar, three heaping tablespoons Of
Ge!atine soaked in little Of the
water, the whites and shells of two
eggs. Stir over the fire until the
| mixture hoi.s. then cover and let II
| boil gently for eight minutes. then
| Drain through fine SIEVE. Four boil
| ms water through jelly bag. then
| strain the Jelly through II. add two
! or three drops Of the red coloring
and pour into the Wet moulds.
Fennel JeliN-To four cups Of water
| add one cup Of sugar, three heapinC
! tablespoons of gelatine Wet in little
warm water and the whites and shells
| OF TWO eggs. Stir over slow fire
| unit. 1t all melts ard comes To the
| boiling point. Boil five minutes. add
eng tablespoon Of fennel seed fresh
| II poss!hie) and enough fennel flavor.
| ing 10 suit the taste. color "A delicate
| green and turn into the wet moulds
| When serving put a little mayonnaise
on top and sprinkle with little finely
| chopped pistachio nuts. u the iellv
| needs strainlng through the Jelly bag
| do SO before putting in the seeds and
! Co.oring.
Rhuharh Jelly-Put one and a half
cups of sugar, half a lemon and n
| cup OF water IN saucepan and bring
to boiling point. Then add three
pounds Of rhuharh cut fine, simmer
gently for twenty minutes. then
strain add fou- heaping tablespoons
Of = latlne dissolved In a little boil
ing water. stir until all Is smooth. then
c'lor good red and pour into the
mouds
Mint Jelly Dissolve two tahlc-
spoons Of ge'atino, four ounces of
sugar IN one and half cups Of water
add half cup each of white wine and
taragon vinegar strain and stir in
four tab" spoons Il finely chnpped
mint, tablespoon Of lemon Juice and
few drops Of Coloring Turn into
wet moulds IN harden This ie.ly is
not only god with FISH. hut also with
cold lamb.