The Pattern cook-book

Gelatine has some peculiarities which many house- keepers do not understand. If gelatine is kept any length of time in a warm place, a disagreeable odor and flavor will be developed ; while if soaked in cold water in a cold place, these objectionable features will not appear. The latter method of preparing requires more time, of course, but by using a little forethought this need seldom cause inconvenience, . TO CLEAR JELLY. Allow the whites of two eggs to every three pints of the liquid. Beat the whites not too stiff, add one cupful 32 498 THE PA TTERX COOK-BOOK. of the jelly 10 them, and beat for one minute. Stir this mixture into the rest of the jelly, and place the whole on the fire where it will heat slowly ; and when bubbling, set it back where it will keep at the boiling point for half an hour. Keep the pan covered, and at the end of the half hour, strain the jelly through a tine strainer, and then run it through a flannel bag that has been wiung out of hot water, hanging the bag up after the jelly has been poured into it, and allowing the liquid to filter slowly through. After this filtering process, the jelly will be found clear and bright. TO REINIOVE JELLY FROM THE MOULD. Set the mould in tepid water until it is evident that the sides of the jelly are yielding a little. If the mould is made of tin, this will require but half a minute ; but if made of earthenware, it will take three times as long. Lift the mould from the water, wipe it carefully, and, tipping it a little to one side, loosen the jelly very gently with a knife. Place a flat dish over the open part of the mould, and turn dish and mould over simultaneously; hold them in this position a moment, and then carefully raise the mould. TO SERVE GELATINE JELLY. The manner of serving these jellies may be rendered very attractive. Any kind of ripe, well-tiavored fruit may be embedded in the jelly, but the latter must be cooled in kiyers, or the fruit will not be distributed evenly through the mass. To efifect tiiis, put in a layer of fruit, and wet it with some of the liquid jelly; when this hardens, cover with the jelly, and after this has hardened, put in another GELA TINE JELLIES. 499 layer of fruit, and proceed as before. Jellies of various colors may be combined in layers. To make marbled jelly, allow the first layer to but partially cool, and then put in the second, which should be of a different color, adding this layer by spoonfuls. Another pretty way of serving is to cool a pink and a light-colored jelly in thin sheets, pouring the liquid upon platters ; and when the jelly is set cut it into tiny squares. Heap the pink squares in the center of a large glass dish, and surround them with the lighter kind. The jelly may also be served in baskets made of oranges. To make these baskets, choose large, fair oranges. With a sharp knife cut on each side of the stem about half way through the orange, leaving a strip about half an inch broad for the handle. Cut the orange transversely on both sides, and remove the sections thus made. With a tea-spoon separate the remaining pulp from the skin, being careful not to break the latttr. Remove the pulp, and the baskets are com- pleted.