Attractive results may be obtained by molding gelatin des- serts in various shapes. The molds used for this purpose are first dipped in cold water, and without drying them the gelatin mixture is poured in and allowed to stand in a cold and level place until firm. In unmolding a knife blade is run around the edge of the mold, then the mold is dipped quickly in hot water. An inverted serving dish is placed on top and both are turned over. Then the mold is lifted off carefully. Amounts to Use Allow 1/2 cupful of liquid for every person to be served. Use 2 tablespoonfuls of granulated gelatin to 4 cupfuls of water. Less liquid is used in the gelatin dish during the warm weather when fruit is added to it, that is, 3 cupfuls of liquid to 2 tablespoonfuls of granulated gelatin. The use of more gelatin than this hastens the setting of the dish but produces a tough mixture which frequently has a disagreeable taste. Lemon Jelly iy2 tablespoonfuls gelatin 1% cupfuls boiling water % cupful cold water 1 cupful lemon juice 2 cupfuls sugar✪ Apricot Ice Swell the gelatin in the cold water and dissolve the sugar in the lemon juice and hot water. Combine the two mixtures. Strain into wet molds and chill. 110 GELATIX DISHES 111 Orange Jelly 2 tablespoonfuls gelatin % cupful sugar y2 cupful cold milk ^i teaspoonful salt 2^ cupfuls scalded milk 1 cupful orange juice % cupful lemon juice Swell gelatin in the cold water and dissolve sugar in the lemon juice. Combine the two mixtures. Strain into wet molds and chill. Vanilla Jelly 2 tablespoonfuls gelatin yi cupful sugar y^ cupful cold milk % teaspoonful salt 2% cupfuls scalded milk % teaspoonful vanilla Swell gelatin in cold milk and dissolve in the scalded milk. Add sugar, salt and vanilla. Strain into wet molds and chill. Lemon Sponge 1% tablespoonfuls granulated 1% cupfuls boiling water gelatin V2 cupful lemon juice ^ cupful cold water % cupful sugar 3 egg whites Swell the gelatin in the cold water and dissolve the sugar in the lemon juice and hot water. Combine the two mixtures. Strain. Cool until it begins to thicken. Beat thoroughly, add the stiifly beaten egg whites and beat until the mixture will hold its shape. Pile in a dish or mold and serve with cream or a boiled custard. Orange Sponge 1 tablespoonful gelatin % cupful orange juice ^ cupful cold water % cupful lemon juice 1 cupful boiling water % cupful sugar 3 egg whites Swell the gelatin in the cold water and dissolve the sugar in the fruit juices and the hot water. Combine the two mixtures and strain. Cool until it begins to thicken. Beat thoroughly, add stiffly beaten egg whites and beat until the mixture will hold its shape. Pile in dish or mold and serve cold with cream or with a boiled custard. 112 THE FAEM COOK AXD EXILE BOOK Strawberry Bavarian 1% cupfuls whipping cream 1 tablespoonful gelatin % cupful sugar ^ cupful cold water iy2 cupfuls crushed berries % cupful boiling water Swell the gelatin in the cold water and dissolve the sugar in the hot water. Combine the two mixtures and add the crushed berries. Cool until the mixture begins to thicken. Beat thor- oughly and stir in the stiffly whipped cream, continuing the whipping until the bavarian will hold its shape. Pile in a dish or mold and serve cold. Decorate with a few whole berries. Orange Bavarian iy2 cupfuls cream 1 tablespoonful gelatin ✪ Orange Sponge

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Attractive results may be obtained by molding gelatin des- serts in various shapes. The molds used for this purpose are first dipped in cold water, and without drying them the gelatin mixture is poured in and allowed to stand in a cold and level place until firm. In unmolding a knife blade is run around the edge of the mold, then the mold is dipped quickly in hot water. An inverted serving dish is placed on top and both are turned over. Then the mold is lifted off carefully. Amounts to Use Allow 1/2 cupful of liquid for every person to be served. Use 2 tablespoonfuls of granulated gelatin to 4 cupfuls of water. Less liquid is used in the gelatin dish during the warm weather when fruit is added to it, that is, 3 cupfuls of liquid to 2 tablespoonfuls of granulated gelatin. The use of more gelatin than this hastens the setting of the dish but produces a tough mixture which frequently has a disagreeable taste. Lemon Jelly iy2 tablespoonfuls gelatin 1% cupfuls boiling water % cupful cold water 1 cupful lemon juice 2 cupfuls sugar Swell the gelatin in the cold water and dissolve the sugar in the lemon juice and hot water. Combine the two mixtures. Strain into wet molds and chill. 110 GELATIX DISHES 111 Orange Jelly 2 tablespoonfuls gelatin % cupful sugar y2 cupful cold milk ^i teaspoonful salt 2^ cupfuls scalded milk 1 cupful orange juice % cupful lemon juice Swell gelatin in the cold water and dissolve sugar in the lemon juice. Combine the two mixtures. Strain into wet molds and chill. Vanilla Jelly 2 tablespoonfuls gelatin yi cupful sugar y^ cupful cold milk % teaspoonful salt 2% cupfuls scalded milk % teaspoonful vanilla Swell gelatin in cold milk and dissolve in the scalded milk. Add sugar, salt and vanilla. Strain into wet molds and chill. Lemon Sponge 1% tablespoonfuls granulated 1% cupfuls boiling water gelatin V2 cupful lemon juice ^ cupful cold water % cupful sugar 3 egg whites Swell the gelatin in the cold water and dissolve the sugar in the lemon juice and hot water. Combine the two mixtures. Strain. Cool until it begins to thicken. Beat thoroughly, add the stiifly beaten egg whites and beat until the mixture will hold its shape. Pile in a dish or mold and serve with cream or a boiled custard. Orange Sponge 1 tablespoonful gelatin % cupful orange juice ^ cupful cold water % cupful lemon juice 1 cupful boiling water % cupful sugar 3 egg whites Swell the gelatin in the cold water and dissolve the sugar in the fruit juices and the hot water. Combine the two mixtures and strain. Cool until it begins to thicken. Beat thoroughly, add stiffly beaten egg whites and beat until the mixture will hold its shape. Pile in dish or mold and serve cold with cream or with a boiled custard. 112 THE FAEM COOK AXD EXILE BOOK Strawberry Bavarian 1% cupfuls whipping cream 1 tablespoonful gelatin % cupful sugar ^ cupful cold water iy2 cupfuls crushed berries % cupful boiling water Swell the gelatin in the cold water and dissolve the sugar in the hot water. Combine the two mixtures and add the crushed berries. Cool until the mixture begins to thicken. Beat thor- oughly and stir in the stiffly whipped cream, continuing the whipping until the bavarian will hold its shape. Pile in a dish or mold and serve cold. Decorate with a few whole berries. Orange Bavarian iy2 cupfuls cream 1 tablespoonful gelatin

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