HOME SCIENCE

Ashburton Guardian, Volume 57, Issue 65, 26 December 1936, Page 8

HOME SCIENCE

MODERN HOUSEKEEPING. SUMMER-TIME SUGGESTIONS. GELATINE DISHES. (Ry an Otago University Graduate.) With summer comes the natural longing for cooler dishes, bo they desserts, salads of meat, fish or poultry. In order to serve a cold disli it means that these must be prepared beforehand, and hero gelatine frequently conies to our aid. In making gelatine dishes we are sometimes tempted to add more gelatine than the recipe states, with the result that we have a solid leathery mass, most unattractive, instead of a tender jelly which quivers if touched. When using gelatine always soak it beforehand in cold water, to make it swell. Then add the boiling water and stir it till dissolved. If wo should wish to quicken the process the gelatine may be dissolved by standing the soaked gelatine in a pan of hot water. Cold liquid instead of! hot, may then be added to tho mixture and the length of time required in the cooling process very much shortened. Always remember to add sufficient flavouring before setting the dish to set. You cannot add it after very well

The variety of dessert dishes containing gelatine are numerable but I wonder if you have ever made this one. Whey Fluff. 2 tablespoons gelatine, 1 cup cold water, 2 cups whey, 2-3 cup sugar, ] lemon (rind 1 and juice), 1 cup grated carrot, 1 egg white. iS'oalc the gelatine in cold water. Dissolve it by setting it in a pan of liot water. Mix gelatine thoroughly in the whey, add the sugar and set to cool. When it begins to thicken, beat. Then add the lemon juice, grated rind and also the grated carrot. Fold in the stiffly beaten white of egg and set in a mould. Serve with a custard, which can be made easily from tho egg yolks. General favourites are the many varieties of Bavarian creams, which are usually reserved for more special occasions because of the expense, due to the amount of cream they contain. Nevertheless you may care for this one Pineapple Bavarian Cream. 1 tablespoon gelatine, \ cup cold water, 1-3 cup sugar, | cup hot pineapple juice, 1 tablespoon lemon juice, 3 cup grated or crushed pineapple, 1 cup whipped cream.

Other fruit juice and pulp may take the place of the pineapple. Soak the gelatine in cold water. Add it with the sugar to the hot pineapple juice. Stir till' dissolved. Cool, and add the lemon juice. As the mixture begins to thicken, fold in tho grated pineapple and whipped cream. Turn into prepared 1 mould and set to cool. Now something of a different nature, but rather a new dish which may please you. Orange', Gelatine Souffle. 1} tablespoons gelatine, i cup cold water, | cup water, l cup sugar, 1 cup orange juice, * 2 tablespoons lemon juice. 2 egg whites, 1 cup whipped cream Soak the gelatine in water. Heat the rest of the water with sugar till dissolved. Remove from heat and add the orange and lemon juice. Cool; when beginning to set, add stiffly-beaten egg whites and cream. Mould and chill. When set, umnould and garnish with orange rind and cream.