FOR WOMEN SWEET OR SAVOURY JELLIED MOULDS FOR THE MENU

Greymouth Evening Star, 26 February 1949, Page 8

FOR WOMEN SWEET OR SAVOURY JELLIED MOULDS FOR THE MENU

Jellied or moulded dishes are most attractive in hot weather. The most stereotyped food gains interest when set in a clear sweet or savoury jelly. Small portions of cold fish, or left overs in meat or vegetables, can be used up very satisfactorily in a “tangy” savoury jelly, while odds and ends of stale cake, and stewed or fresh fruit, make unusual desserts by the simple addition of fruit juice and gelatine. Good jelly should not be too stiff. One level dessertspoon of gelatine to half a pint of liquid is correct, but if the liquid contains lemon juice or vinegar the gelatine should be increased to U dessertspoonsful. Jelly Should Be Piquant When using jelly for meat, fish or vegetables it should be piquant and savoury. Merely adding vinegar and seasoning to water and gelatine results in a flat, tasteless jelly. Vinegar, lemon juice, rind, cloves, peppercorns, onion, celery, parsley, and seasoning all contribute to the making of a good savoury mould. Rinse the mould out with cold water and immerse in hot water, when jelly is set, co unmould. This ensures the jelly leaving the mould easily with a firm, even shape . If it is not possible to chill the jelly, place the mould or basin in a deep dish of salted water, allowing naif a cup of salt to two quarts of water, and. allow to stand overnight. Jellied dishes not only have appetite appeal but they can be prepared in the cool of the evening and served the next day. This is, of course, a distinct advantage from the point of view of the family cook.

Savoury Jelly (basic recipe).—2 Dessertspoons gelatine; 4 cup hot water; 1 tablespoon vinegar; 3 pint cold water; 1 dessertspoon lemon juice; 3 cloves; 2 thin strips lemon rind; 4 peppercorns; 1 slice onion; 2 sprigs parsley; 1 teaspoon salt; 3 or 4 celery leaves. Dissolve gelatine in hot water. Place all other ingredients in enamel saucepan, bring to boil, simmer five minutes, strain through fine strainer, add dissolved gelatine and use as required. Makes approximately 1 pint.. Moulded Tongue Shapes.—l Pint savoury jelly; 8 cooked sheep’s tongues; 1 cup diced ham; -2 hardboiled eggs; 1 cup cooked peas; lettuce, tomato and cucumber to garnish’ Set a thin layer of jelly in bottom of individual moulds, which have been rinsed in cold water. Add slice of egg, layer of peas and sufficient jelly to hold in place. Allow to set. Skin and trim tongues, cut into dice, allow to become cold and combine with balance of jelly, ham and remaining egg and peas. When beginning to set fill into moulds and chill until firm. Unmould on to lettuce leaves and garnish with tomato and sliced cucumber. Jellied Fish and Vegetable Salad. —1 Cup cooked flaked fish; 1 cup cooked peas; 1 cup diced cooked carrot; 1 dessertspoon chopped parsley; 3 tablespoon mayonnaise; 1 cup thin white sauce; 2 dessertspoons gelatine; j cup hot water; salt and cayenne pepper. Combine fish, peas, carrots and parsley. Toss lightly together. Place in bottom of large wetted mould. Mix mayonnaise and white sauce,- add gelatine dissolved in hot water. Season with salt and cayanne and when cool pour over vegetables. Chill until set. Unmould and serve with green salad. The mayonnaise must be piquant. Fruit Swansdown. —12 Stewed peaches or any other fruit, such as apricots of nectarines; 2 level dessertspoons gelatine; loz sugar; juice ol

1 lemon; 3 egg whites. Rub fruit and juice through a sieve, keeping back two of the fruit for decoration. Measure the puree and add water to make up to 1 pint. Place in saucepan with gelatine and stir over low heat until gelatine is dissolved. Add lemon juice and leave to cool. Beat egg whites stiffly, add to fruit mixture and continue beating until mixture is spongy. Pile high in dish and decorate with quartered fruit. , Plum Fool Shapes.—J pint sweetened custard; i pint plum puree obtained from stewed plums; 1 level tablespoon gelatine; mock cream; ipint stewed plums; almond essence. Dissolve gelatine in a little plum juice and stir into plum puree. Unless the custard is very sweet, allow a little extra sugar when cooking the plums. When cold blend the plum puree with the cold custard and-stir in a few drops of almond essence. Pour into small moulds to set. When firm turn out on to serving dish- and decorate with mock cream and with extra plums carefully cooked to keep whole.

Banana Snow.—l Tablespoon gelatine; 4 cup cold water; 1 cup hot water; 1 cup sugar; 2 tablespoons lemon juice; 2 egg whites; 3 sliced bananas. Soak gelatine in hot water and stir until dissolved; Add cold water, sugar and lemon juice. Chill until beginning to thicken, then whip until frothy. Fold in stiffly beaten egg whites and sliced banana. Turn into mould and chill.

Mock Cream.—l| to 2 level dessertspoons cornflour; j pint milk; loz butter; loz sugar; vanilla essence. Smooth cornflour in a little milk. Heat remaining milk and add cornflour, then return to pan and cook until thick. Leave until nearly cold, stirring frequently. Beat sugar and butter to a soft cream and add to cornflour. Beat until smooth, then add flavouring.

Women’s Institutes Brunner W.l. The February meeting of the Brunner Women’s 'institute, was held recently Mrs Warren presiding over a good attendance. One new member war. nominated and accepted. Stamps were handed in for the Leper Fund. A calender was received from the “fink” in England. Mrs Hill gave a further reading from the book on English institutes’ work. A money-box collection for isaby Turnbull was taken up. Competitions resulted: — Knitted seeks, Mrs Rodgers 1, Mrs Dixon 2; bouquet of weeds, Mrs Gutberlet 1, Mrs Wootten 2; “wandering shilling," Mrs Todd. Kaiata W.l.

The February meeting of the Kaiata Women’s Institute was held in the schoolroom recently, Mrs Marsh presiding over a large attendance. Members of the Dobson and Cobden institutes were guests of the evening which took the form of a “bring and buy.” Two new members and a visitor were welcomed. Mrs Boyle read a letter from the “link” expressing appreciation of parcels received. Invitations were received from the Moana and Dobson institutes to attend their birthday parties. Mrs Faulkner demonstrated the making of a patchwork cushion. Mrs Dobbin read the motto for the month. Mrs Whiley, of Dobson, was the winner of the “mystery parcel.” Two sketches were presented by the Kaiata drama circle and the choir sang two songs. A money box was presented to Baby Humm. Competition winners were:—Apron, Mrs Cron 1, Mrs Faulkner 2, Mrs Becker 3; shoulder spray. Mrs Faulkner 1, Mrs Marsh 2. Mrs Worsley 3. Hostesses for the evening were Mesdames Milne, Butler. Nicholson and Sweetman. Stillwater W.L Mrs Cooke presided over a good attendance of members at the February meeting of the Stillwater Women’s Institute. The motto for the month was “One kind word may turn aside a torrent of anger.” Birthday invitations were received from the Moana and Dobson institutes. A letter was received from the Peaslake Women’s Institute, Surrey. The roll calls, “Whistle, say or penny pay,” and “My favourite film,” were well responded to . The “wandering shilling” was won by Mrs Smith.

Competitions resulted as follows:— Ginger cake, Mrs F. Adams 1, Mesdames Wilson. W. Adams and Miss F. Buckley equal 2; embroidered tray cloth, Miss F. Buckley 1, Mesdames Banks and Wilson equal 2; flowers, Mrs Banks 1, Mrs Wallace 2; spike of stock, Mesdames Galligan and Cooke equal 1. Mesdames W. Adams and Smith equal 2. Hostesses for the evening were Mesdames Banks and Galligan.