Victoria University College

Manawatu Times, Volume 61, Issue 9, 11 January 1936, Page 10

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE S.A.R. ARTICLE Gelatin Dishes. Now that summer is here we are thinking how we can best serve our foods in a summer garb, and it is here that gelatin frequently, comes to our aid. We have all experienced the appetising daintiness of certain gelatin dishes, be they desserts, or salads of meat, fish or poultry.

In preparing gelatin dishes, we want a product which is tender and quivers if touched —not something which is tough and leathery, so be sure that you do not add more gelatin than the recipe states. When using gelatin we soften it in cold water when it will swell, then add the boiling water and stir till it is dissolved. To make a gelatin dish in a shorter length of t.rae, the soaked gelatin may be dissolved by standing it in a pan of boiling water. Cold liquid instead of hot may then be added to the mixture, and tho length of time required to cool it wiu bo eliminated. There is a point here which we must not forget—fresh pineapple or fresh pineapple juice contains-a constituent which prevents the gelatin from forming a jelly, hence fresh..pineapple fruit and juice should be brought to the boil before adding it to the gelatin mixture. As regards flavouring, be sure that you have added sufficient' flavouring before you put the dish aside to set.

Vegetable Aspic Salad Now a word about salads—have you ever made a vegetable aspic salad* It is delicious on a hot day and very easily prepared. You can make individual ones or else one large aspic to be cut up for serving.

Soak 2 tablespoons of gelatine in 2 tablespoons of cold water. Add 1 cup of hot vegetable broth drained from the particular vegetable which you have chosen to set in the jelly. Season with one tablespoon of vinegar and i teaspoon of salt. Pour some aspic in the mould and let it set. Now place the vegetable in the mould and till the mould with aspic. Let it set. Unmould and serve in lettuce leaves with salad dressing.

Frequently we set raw grated vegetable, such as carrots, ia aspic or you could use small tomatoes or asparagus now that it is in season; in fact any vegetable you may happen to have. Whey Fluff.

As you know, the variety of dessert recipes which include gelatin are legion. I wonder if you have ever made Whey Fluff —this is a delicious dessert but you must be sure that you add sufficient lemon juice to give the required flavour for lemons do vary in the amount of juice they contain. Gelatin, 2 tablespoons; rind and juice of 1 lemon; cold water, j cup; raw grated carrot, 1 cup; whey, 2 cups; egg white, 1; sugar, two-thirds cup. Method: Soak gelatin in cold water. Dissolve it by setting the cup in a pan of boiling water. • Mix gelatin thoroughly with the whey, add the sugar, and set to cool. When it begins to thicken, beat. Then add the lemon juice and grated rind and also the grated carrot. Fold into the well-beaten white of egg and turn the mixture into a mould. Serve with whipped cream.

Ginger Cream. General favourites are the many varieties of creams. These are more expensive to make on account of the cream they contain, so we are inclined to reserve them for parties. I will give you could substitute oragne rind and is really delicious. One tablespoon gelatin, £ cup cold water, 1 cup milk, 2 egg yolks, £ cup

sugar, few grains salt, 3 tablespoons ginger syrup, 1 teaspoonful vanilla, J cup ginger, 1 cup cream. Method: Soak the gelatin in cold water and add to custard made with milk, eggs, sugar, salt. Strain, chill, add flavourings and ginger cut in small pieces. When mixture begins to thicken, fold in whipped cream. Lemon Sponge

Fruit sponges are an easy-to-makc dessert, as the basis is a plain gelatin mixture made slightly stifrer than usual and then whipped with or without the addition of whites of eggs. Below is the recipe for Lemon Sponge (or Snow Pudding); but if you preferred you couold substitute orange rind and juice for the lemon rind and juice, reduce the quantity of sugar to two-thirds cupful, but otherwise proceed as in the recipe below. One and a-lialf tablespoons gelatin, 3 tablespoons cold water, 3 cups boiling water, thinly peeled rind of 1 lemon, 1 cup sugar, juice of 2 lemons. Method: pour the cold water over the gelatin and set aside for 10 minutes. Simmer together for 5 minutes the suger, lemon rind, and boiling water, then strain over the gelatin. Cool, add the lemon juice, and when about to set whip until spongy and white. The white of an egg beaten stilf may be added if desired. Turn into a prepared mould, set aside to chill, and serve with cream or custard. Marshmallows, Marshmallows probably hold first place among sweets that can be made with gelatin, and they are very easy to make. Two cups sugar, 2 tablespoons gelatin, 1 tablespoon vanilla, 1J cups water, pinch of salt. . Method: Soak gelatin in half the water. Put the remainder with the sugar in a saucepan and boil to the soft ball stage (23Sdcg. L l '.). Add the gela- j tin and let stand till partially cold. Add j vanilla and. salt. Beat till white and | thick and pour into a dish that has | been dusted with powdered sugar. When 1 set, cut in pieces and roll in icing sugar.! Chopped raisins may be stirred in before it is beaten, or the cubes may be rolled in coconut browned in the oven. |