The Wyandotte herald. (Wyandotte, Mich.) 1879-1943, 1939-03-03
Desserts Not Sole
Uses for Celam,
There Are Salads and
Other Tempting Dishes


ny EOlIh N. 0A1SDE6
nv HEN was a little girl. there
W was always much discussion In
regard to the choice Of desserts.
We were allowed to choose, IN turn,
our favorites. The one upon which
we all agreed and which usually
appeared on the table at least once
. week was known in our household
parlance as "shaky."
For your information, it was
merely lemon jelly which had been
nodded, then cut into squares and
piled in glass bowl. 1t was topped
with whipped cream and occasion
ally garnished with cherries, if there
was company. Coffee Jelly was an
other favorite, and for party use or
for a pampered convalescent, sher-
~ might be used as favoring.
We were much impressed when q
kindly neighber arrived one day
bearing gifts, especially designed to
tempt the appetite of recovering
invalid. An orange had been halved,
the pulp removed and replaced by
wine jelly. After this was set, the
two halves were put together again
ana tied with blue baby ribbon.
Today we have discovered SO
many new uses for gelatin. both in
its favored or unfiavored form,
that we do not limit its use to des-
serts. The clear jellied salads OF
those CT the mousse type when used
as foundation for meat and vege-
table combinations often serve as
main luncheon dishes. A ring of to-
mato jelly or of that gelatin with
a meat-like flavor is attractive to
both eye and palate when filled with
vegetable, meat or fish salad. A
jellied mixture of crabmeat or chick
en- with mayonnaise and whipped
cream may be nodded, chilled,
turned out on a platter and gar
nished with lettuce, sliced tomatoes
and green pepper. A nodded cheese
jelly may furnish the, central note
for buffet platter. Stuffed, hard
cooked eggs, cold sliced ham or sar-
dimes, tomatoes stuffed with a meat
or fish salad may be arranged on
lettuce leaves around the mold.
Among the newer uses in which
gelatin has part at dessert time
is In chiffon pies.
Jellied Chicken Loaf.
2 tablespoons granulated gelatin
cup cold water
] onion
] stalk celery
2 cups stock, well seasoned
2 cups chopped cold cooked chick
en-
Is cup canned pimentos, cut into
thin strips
] tablespoon minced parsley
Soak gelatin in cold water about
FIVE minutes. Add sliced onion and
chopped celery to the stock and
bring to the boiling point; strain
and pour over the soaked gelatin
Cool and when mixture begins to
stiffen, add chicken, pimentos and
parsley. Turn into wet mold and
chill. Unmold on platter and gar
nish with watercress.
Nodded Sea Food.
"a tablespoon gelatin
2 tablespoons cold water
" cup celery, cut fine
"a cup pimento
y tablespoon sugar
teaspoon salt
y tablespoon -four
teaspoon mustard
Cayenne
2 egg yolks
Ia tablespoons melted butter
"a cup milk
IA cup vinegar
2 cups shredded lobster or crab
meat
Cucumbers
Sour cream dressing
Soak gelatin in cold water five
minutes. Add celery and pimento.
Mix dry ingredients; add egg yolks,
butter, milk and vinegar. Cook
over boiling water, stirring constant
ly until mixture thickens. Add gel
attn mixture and stir until dissolved.
Pour over fish and mix well. Fill
mold; chill in refrigerator several
hours. and serve with cucumbers
dressed with sour cream dressing
Bayarian Cream.
tablespoon granulated gelatin
"a cup milk
70 cup sugar
Salt
teaspoon vanilla
pint heavy cream, whipped
Soak gelatin in milk FIVE minutes
and dissolve over hot water Stir ir
sugar and salt. Cool, and wher
mixture begins to thicken, add vanil
Ia and fold in whipped cream. Pour
into mold and chill until set Serve
with crushed fruit or with chocolate
or caramel sauce. Variations: Use
strong coffee instead of the milk
Fold in one cup crumbled maca
rooms with the cream. For choco
late Bavarian cream, melt two
squares of chocolate in the milk.
Chocolate Chiffon Pie.
tablespoon granulated gelatin