The Waterbury Democrat., 1935-02-01
Sister Maty'S Kitchen
By MARY F.. DAGUE NEA Service Staff Writer

It's no wonder that gelatine des- scrts have become as popular as pies and as varied as buildings There's almost nothing gelatine can't do in the way of solving the houscwifcs dilemma.
 One of my good friends, for in- stance, relies on 1t to appease her children's sweet tooth. Points out that 1t provides sweetness in q not too concentrated form and with the hcalthful accompaniment of fruits.
 For myself, In common with millions of women, l think 1t Is q tremendous boom in simplifying the preparation of vexing meals, since t can be gotten out of the way In hurry if need be. About the only time 1t shouldn't be served Is when the meal -in- cludcs fish or veal. Both veal and fish contain gcIatlnous substances themselves.
 The combinations of gelatine flayors and fruits are endless. for not only are the prepared gela- tines excellent but you can make your own by adding pure granu- lated gelatinc to fruit juice.
 Add Fruit When It Thlckcns When fruit Is added to Il jelly walt until the jelly begins to set Otherwise the fruit will float to the top,
 1T you want to line q mold with jelly and fruits in q special arr engagement chill the mold thor oughly and cool the Jelly.
 While still liquid. put q little In the cold mold and turn until the surface ls covered. The mold must be very cold to set inc jelly quick ly. For q thin film of jelly in a quart mold about one cup of liquid ia needed. For thicker layer, repeat the process after the first layer haS Set. t
 TO place fruit In the lined mold dip each piece in jelly. Place 1t and pour Tn few tablespoons Of cool jelly to hold it in place. Be- cnusc the jelly is transparent it's quite important to arrange the fruit neatly.
 Alternate Layers May Be Made
 An easier way to make an at tractive mold ia to alternate layers of fruit and Jelly. Four in layer of gelatinc and place on ice to make it set quickly. Add fruit and then layer of cold jelly. let ting each layer become firm before adding another.
 Here is a recipe for Pineapple l.ouisc--Just the thing to serve with n roast pork dinner. Tho white of the bananas and the rcd of the cherries glcam through the clcor pineapple jelly to delight everyone.
 Pineapple Louise
 one package pineapple flavor gclntine, cun boiling water. 1 cup cold wafer, 1-2 cup canned cherries. 1 banana.
 Dissolve gelatine in boiling wa- ter. Add cold water. and chill until 1t begins to thicken. Then line mold or add fruits and turn into mold and let stand on fec to chill and become firm. Serve with whipped cream or custard sauce. If you serva this dessert after roast pork: the custard sauce may appeal to you because 1t is not as rich as the whipped cream. Custard Stance
 Two cups milk, 3 eggs (yolks) 1-3 cup granulatcd sugar. few grains salt. 1-2 teaspoon vanilla.
 Scald milk in top of double boiler. Beat egg yolks slightly with sugar and salt. Add milk slowly. stirriDg while adding the hot milk. Be sure the sugar dis solves as the milk is added. Cook over hot water. stirring constant Iy, until mixture thickens slightly and n coating is formed on the spoon. If not perfectly smooth, strain through fine wire strainer. ChilI and. flavor.
 If cooked too long the custard will separate. Should this happen, beat hard with dover beater. This will make the .cuStard smooth but 1t will be thinner than if 1t had not curdled.
 TOMORROW'S MENU BREAKFAST: Stewed dried apricots, cereal, cream. fish
 and rice hash. cornmeal muf- fins, milk, coffee. LUNCHEON: Casserole of vegetables, hearts of lettuce | with hard cooked egg dress ing. brown Betty. milk, tea.
 DINNER: Stuffed pork. ten- dcrIoin, potatoes au gratin, scalloped corn and tomatoes, French epdive with Roqte fort cheese dressing. pineapple Louise. milk, coffee.