Chapter 17 assembled 20jy02
pp 273-280
Gelatine is classed among the body-building foods, though not one of the best. Very small amounts are used, and any value the dish may have as a food comes from additions made to the jelly, such as milk, cream, eggs, fruit, meat, fish, etc.
The most popular are the prepared jellies, either jelly crystals or the solid form. In either case all that is required to make them is the use of boiling water to dissolve the gelatine.
Plain granulated gelatine sold in packets is useful for making all kinds of jellies, as you then add flavouring and colouring to suit your own taste. Unless otherwise specified, this is the kind referred to in all the recipes in this book.
It is advisable to follow the instructions issued by the manufacturer.
The general proportions of gelatine are ½ oz. [15g] (1 level Tbs.) to each pint [570ml] of liquid. In very hot weather, if you have no refrigerator or cold larder in which to put the jelly, a little more gelatine may he needed, but it is important not to add more than is absolutely necessary, for too much not only spoils the flavour, but also makes the jelly stiff and unappetising to eat. It should be stiff enough to hold its shape when turned out, but should quiver easily when the dish is shaken.
When gelatine is added to a milk mixture the powder should first be dissolved in hot water and should not be added to the milk until it is lukewarm, or it will curdle.
Acid liquids such as lemon-juice and the juice from some bottled fruits need a little more gelatine. Fresh pineapple added to a jelly will prevent it from setting owing to an enzyme present in the fruit.
Plain jellies may be beaten and made light and fluffy. To do this let the jelly become quite cold and begin to thicken. Then beat hard with an egg-whisk until it is thick and light. It may be set in a mould in the usual way or piled up in individual glasses. Sometimes half the mould is set with one kind of plain jelly, and then another kind of whipped jelly is poured on top and left to set. This gives an attractive appearance when the jelly is turned out.
Metal moulds are the best, as jellies made in them are easier to turn out than from the thick porcelain moulds. They are sold in many different shapes and designs. A ring or border mould, one with a hole in the centre, is a very useful kind for special occasions.
To set a jelly with fruit and vegetables in it allow the jelly to cool until it just begins to thicken, then stir in the fruit or vegetables which have been well drained of all moisture. Stir well and pour into the mould. The slightly thickened jelly holds the fruit in place and prevents it from all sinking to the bottom or all floating on the top.
To make layers of different kinds of fruit or vegetables in the jelly, begin by pouring in a layer of about ½ inch of clear jelly. It is a great help to have some ice to put round the mould to hasten setting. Let the rest of the jelly cool until it just begins to thicken. When the layer of jelly is set, arrange the fruit or vegetables on it, making an attractive design. Then spoon the thickened jelly over in a thin layer. Arrange alternate layers of thickened jelly and the rest of the fruit and vegetables, finishing with jelly. Leave to set.
If you want to decorate the sides of the mould also, press the decorations into the layer of thickened jelly, pushing them against the sides of the mould. The thickened jelly should hold them in position.
Have a basin of hot water deeper than the mould. Hold the mould in it for a few seconds with the water level with the top line of the jelly. Remove and wipe dry. Loosen the jelly round the edge with the point of a sharp knife. Twirl the mould and shake to loosen the jelly. If it still sticks, heat again, but be careful not to melt the jelly and thereby spoil the shape. Turn out on the dish.
Quantities for 6-8 helpings:
1 oz. [30g] gelatine (3 Tbs.)
1½ Pt. [855ml] boiling water (3 c.)
2-4 oz. [55-110g] Sugar (½ c.)
1/4 pt. [140ml] lemon- or orange-juice (½ c.)
Measures level. Dissolve the gelatine in the boiling water. Add the sugar and dissolve it. Add the strained juice. Pour into the mould, or use as a basis for setting fruit as described in #635.
Quantities for 3-4 helpings:
Rind and juice of 1½ lemons or 1 orange
1½ oz [140ml] sugar (3 Tbs.)
½ Pt [285ml] water (1 c.)
½ oz [15g] gelatine (1½ Tbs.)
1 egg white
Whipped cream
Measures level. Peel off the yellow rind of the lemons very thinly, using a potato peeler. Put in a small pan with the sugar and water and bring to the boil. Strain on to the gelatine and stir until it dissolves, heating again if necessary. Allow to cool and then add the lemon juice and the egg-white and whisk until stiff. Pile into glass dishes and garnish with whipped cream, slightly tinted if desired.
Make Lemon Jelly, #635. Colour it pale green and flavour with a few drops of peppermint essence, but do not add enough to take away the flavour of the lemon. Pour into a shallow glass dish and serve in the dish with cream or custard handed separately.
Quantities for 3-4 helpings:
1 pt. [570ml] packet jelly
1/4 Pt. hot water (½ c.)
1/4 pt. [140ml] cold water (½ c.)
½ pt. [285ml] evaporated milk (undiluted) (1 c.)
Dissolve the jelly in the hot water and add the cold water. when the jelly is cold and just beginning to set, add the milk gradually. Pour into the moulds. Turn out and serve with stewed fruit.
Quantities for 3-4 helpings:
½ oz [15g] gelatine (1½ Tbs.)
1/4 pt. [140ml] hot water (½ c.)
¾ pt. [425ml] Milk (1½ c.)
1 Tbs. sugar
Flavouring to taste
Measures level. Dissolve the gelatine and sugar in the hot water and allow to cool. When lukewarm add it to the milk and flavour to taste. Pour into moulds and leave to set. Serve with stewed fruit.
Divide the milk jelly in two before setting, and colour one half pink. Set in two shallow dishes and then cut in squares. Serve with fruit salad.
Quantities for 4 helpings:
1 Tbs. gelatine
¾ pt. [425ml] fruit-juice
Sugar to taste
Colouring to taste
¼ pt. [140ml] undiluted evaporated milk, custard, or cream (½ c.)
Dissolve the gelatine in a little hot water. Add the fruit juice. Sweeten to taste and add colouring if necessary. Cool until the mixture is just beginning to set. Add the milk or cream and beat until light and frothy. Set in a mould or pile in individual dishes. Chopped fruit may be added.
Quantities for 6-8 helpings:
4 oz. [110g] unsalted margarine or butter (½ c.)
1 Tbs. gelatine
Vanilla, coffee, lemon,
1 pt. [570ml] milk (2 c.)
liqueur, or other flavouring
1-2 oz. [30-55g] sugar (2-4 Tbs.)
Measures level. Warm all the ingredients, except flavouring, in a small pan, until the margarine melts. Cool to lukewarm by tipping from jug to pan, and pump through the cream machine. Flavour to taste and leave until just beginning to set. Then beat hard with an egg-whisk until thick and fluffy. Pour into moulds, which may have a layer of clear lemon jelly at the bottom. Chopped fruit may be folded in after beating or fold in ½ Pt. [285ml] (1 c.) of any fruit puree, see #539.
Quantities for 6-8 helpings:
1 oz. [30g] gelatine (3 Tbs.)
2 oz. [55g] Sugar (1/4 c.)
¾ pt. [425ml] boiling water (1½ c.)
Vanilla essence
1 pt. [570ml] strong, black coffee (2 c.)
Measures level. Dissolve the gelatine in the boiling water. Add the coffee and sugar and a few drops of vanilla. Pour into a mould and leave to set. Turn out and serve whole or chopped. Serve with almond-flavoured custard or with cream.
Quantities for 3-4 helpings:
½ Pt [285ml] water (1 c.)
2 Tbs. sugar
½ oz. [15g] Gelatine (1½ Tbs.)
1/4 pt. [140ml] fruit-pulp, No.539 (½ c.)
Lemon-juice to taste
Measures level. Heat the water and sugar together and pour on to the gelatine. Stir until it is dissolved. Cool until the mixture begins to thicken. Add the fruit-pulp and lemon-juice and beat until thick and light. Pile in individual glasses.
N.B. Very tart fruits may need a little more sugar.
Quantities for 6-8 helpings:
1 lb. [450g] prunes
1½ pt. [855ml] water (3 c.)
Strip of lemon rind
¾ oz. [20g] gelatine (2 Tbs.)
2 Tbs. sugar
1 Tbs. lemon-juice or the grated rind of 1 orange
Measures level. Soak the prunes overnight in the water, add the lemon rind, and then cook until the fruit is tender. Rub through a sieve, reheat, and add the gelatine. Stir until it dissolves. Add the sugar, lemon-juice, or orange rind and pour into the mould. Serve with custard or cream.
Quantities for 4-5 helpings:
1½ pts. [855ml] water (3 c.)
½ pt. [285ml] dry cider (1 c.)
5 oz [140g] sugar (10 Tbs.)
2 Tbs. lemon-juice
1½ oz [40g] gelatine (4½ Tbs.)
Measures level. Simmer the water and sugar for 20 minutes. Dissolve the gelatine in the hot syrup and add the cider and lemon-juice. Pour into moulds to set. The jelly may be used as a basis for setting fruit, see #633.
Quantities for 3-4 helpings:
¼ oz. [5g] Gelatine (¾ Tbs.)
½ tsp. grated lemon rind
¼ pt. [140ml] Water (½ c.)
2 Tbs. lemon-juice
2 eggs
Raspberry jam
2 oz. [55g] sugar
Whipped cream
Measures level. Heat half the water and dissolve the gelatine in it. Beat the egg-yolks with 1 oz. [30g] sugar, the lemon rind, and the remaining water. Put in a small pan over a very gentle heat, or in a double boiler, and cook gently, stirring frequently until the mixture begins to thicken a little. Add the gelatine and mix well. Remove from the heat and add the lemon-juice. Whisk the egg-whites in a bowl with a pinch of salt. Add the remaining ounce of sugar and beat until thick. Fold the lemon mixture into the egg-whites and pour into one large or several individual dishes. When set, cover with a layer of raspberry jam and then decorate with whipped cream.
Make as for Jellied Consommé, #65.
½ oz. [15g] Gelatine (1½ Tbs.)
Juice of ½ lemon
⅛ pt. [70ml] boiling water (1/4 c.)
½ tsp. salt
½ Pt. [285ml] cold water (1 c.)
1 tsp. sugar
⅛ Pt. [70ml] Vinegar (1/4 c.)
Pinch of pepper
Measures level. Dissolve the gelatine in the boiling water. Add the other ingredients and use to set chopped vegetables, eggs, meat, etc.
Use Aspic Jelly, #648. As the jelly begins to thicken it is poured over the food to be coated. If decorations are used dip them in melted glaze and then fix them in place on a layer of the glaze which has already set. Cover carefully with another layer of glaze.
Quantities for 6-8 helpings:
1½ lb. [675g] stewing veal
Bacon rinds, bones, or trimmings
1 carrot
1 turnip
Bouquet Garni
1 onion
2 tsp. salt
1½ pt. [855ml] water or stock (3 c.)
½ oz. [15g] Gelatine (1½ Tbs.)
Measures level. Boil the veal, bacon rinds, seasoning, stock, and vegetables together as in No.316; or for ½ hour in a pressure cooker. When the meat is quite tender, strain, and keep the liquid. Cut the meat in small pieces. Dissolve the gelatine in ½ Pt. [285ml] of the cooking liquid and cool until it is just beginning to set. Mix in the meat and pour into the mould, which may first be decorated with a clear layer of jelly at the bottom as in #633. Serve with salad. Use the rest of the stock for soup or sauces.
N.B. All meats suitable for brawn may be prepared in the same way, see Nos. #306-12.