Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-06-18
Hot Weather Dis hes
Easily Prepared-th the
Use of Gelatine-Des-
serts M a d e Wit h
Tested Recipes.

| Gelatine must not be boiled. but only
| heated sufficiently by the addition of
hot water or other clear liquid. The
| temperature at which jelly is nodded
ought to be such that while still per-
fectly liquid it is not sensibly warm.
| If poured into the mold hot it is apt
| to become cloudy, and there is likely
to be difficulty in turning it out. Jel-
| lies are improved by having cuStard.
cream or stewcd fruit served with
them, which should be served sepa-
rately. To unmold a jelly or cream. dip
! the mold into bowl of hot water.
hotter than the hand can comfortab bly,
bear. and dip the mold quickly into it.
Then wipe the moisture off the mold
with Il cloth and loosen the contents
away from the sides with the tips Of
the fingers. Shake the jelly until it
seems loose in the mold. place the dish
on which 1T is to be served on the top
and reverse both together. Give an
other slight shake and draw the mold
slowly off.
Jellied Chicken.-SinGe and draw
one good chicken, put ii into a sauce
pan of boiling water and cook slowly
until very tender. Lift the chicken out
and set aside to cool. Cut the meat
in neat pieces. Put the skin and the
bones into saucepan with one quart
of the liquid. one onion cut up, one
blade of mace. one bay leaf, one tea
spoonful of salt. one-half teaspoonful
of celery seeds and one half teaspoon
full of whole white peppers; simmer
until reduced to two cupfuls, then add
two tablespoonfuls of geatne and
strain Arrange layer of the chicken
in a wet mold then some thin slices
of hard cooked eggs. stoned olives and
chopped parsley, then more of the
chicken and so on until the mold is
nearly full, then fill the mold with
the selatine. Turn out when firm and
serve with mayonnaise dressing.
Aspic Jelly.
Put four and one-half table
spoonfuls of gelatin into a sauce
pan, add three and one-half cups of
water or stock. one stalk of celery
(diced). two bay leaves. three cloves.
one blade of mace, twelve whole white
peppers. one teaspoonfui of salt, one
onion tpeeled and diced), eight ia
blespoonfuls of good vinegar and the
whites of two eggs. Whisk over
gentle heat until boiling, then re-
move the beater, allow the thick
white scum to rise to the top of the
pan, draw to one side of the stove,
cover and allow to stand for ten
minutes. Pour boiling water through
a jelly bag, then pour the jelly. Turn
the jelly into wet mold and use as
required when set.
Aspic jelly lends itself to a great
variety of useful dishes. 1t is used
in cold entrees where the materials
are nodded in the jelly, and this
means that the aspic jelly must be
beautifully clear and of firm CON
sistence. This recipe is improved by
the addition of two sprigs of pars-
ley. one small turnip, diced, one small
carrot, diced, and one inch of CHINA
mon stick.
Jellied Eggs.-Pour a little liquid
aspic jelly into wet individual molds
and allow it to set Decorate the bot
tom and the sides of the molds with
thin slices of hard-cooked eggs. Set
the slices of eggs down with little
aspic jelly. When firm, lay in thin
slices of cooked meat or tongue, then
pour over little more aspic jelly
and allow to firm, repeat until the
molds are full; turn out when set and
decorate with sprigS of parsley
Tomato Jelly Salad.-Put six table,
spoonfuls of gelatin into a saucepan,
add three cups of water, one can or
one and one-half pounds of crushed
fresh tomatoes. one teaspoonful or
salt, three whole cloves. two whites of
eggs and one blade of mace. Beat
over the fire until boiling, remove the
beater and allow to boil up; draw to
one side and cover for five minutes.
Strain through "A wet jelly bag and
color with a few drops of red color.
Pour into A wet ring mold, and. when
firm, turn out on crisp lettuce leaves;
fill the center with chopped celery,
mixed with French dressing and cover
with mayonnaise dressing.
Jellied Relish.-Chop eight stoned
olives, add two diced stalks of celery,
four small chopped gherkins and one
cup of chopped nut meats. Dissolve
one and one-half tablespoonful of
gelatin in one half cup of hot water
add two cups of vinegar and pour over
l,l, ;,I- hn
cool place until firm, then cut in
small, neat squares.
Lemon MIX jelly.
Put two cups of water into a clean
saucepan, add two and one-fourth
tablespoonfuls of gelatin, three-fourths
of a cup of sugar and dissolve; then
add the beaten yolks of two eggs. two
cups of milk and stir over the fire until
almost boiling; add the grated rind Of
one lemon and the strained juice of the
lemon. Strain into a wet mold. When
firm. turn out and serve with milk or
custard.
Pineapple Jelly.-Peel and cut one
pineapple into small pieces. put it into
a saucepan with three cups of water,
and simmer for half an hour Strain
! into another saucepan. add another cup
of water, three and threefourths
tablespoonfuls Of gelatin. six table
spocHIulS ol sugar, tilt' SIdleu Iifiu anu
strained Juice of one lemon and the
stifiy beaten white of one egg. Keep
| hot for twenty minutes without boiling
then strain into small molds. When
ready to serve, carefully disengage the
| jelly from the molds and serve on
glass dish with one cup Of grated pine
apple.
Rhubarb Jelly With Cream.-Put one
and one-fourth cups of sugar into a
saucepan, add one cup of water and the
grated rind of ono-ha!f lemon: bring
to boiling point. add three pounds of
rhubarb washed and sliced, simmer