THE USEFUL JELLY SQUARE.

Taranaki Daily News, 19 September 1931, Page 23 (Supplement)

THE USEFUL JELLY SQUARE.

ALWAYS ACCEPTABLE.

(By

F.F.)

Jellied food is always acceptable and, with the help of the useful jelly square, even the most inexperienced' cook may create appetising dishes. Take a square of aspic jelly for instance. Flavoured with a dash of tarragon vinegar, it will help you to use up all manner of cold odds and ends of food. The peas left over from yester-. day’s meal, the scraps of veal remaining from lunch, the fag-end of a ham — all will mix well in aspic jelly. Serve the mould with crisp lettuce leaves all round, and a sauce-boat of mayonnaise. A delicious supper dish. A black-currant jelly square makes a marvellous sweet*. Line a mould with sliced bananas, and, before the jelly has completely set, press in with a spoon an ounce of pine-kernels. This method will prevent the kernels from sinking to the bottom, a thing which invariably happens when additions are made while the jelly is still in syrup form. A party jelly is made from an ordinary jelly square dissolved in milk instead of water;.? and a super-party gweet is created by whipping in a small quantity of cream just fwhe r the jelly is about to set. If you want to secure a very light sponge-jelly, whip up the mixture with a fork at the .same stage, so that aeration brings about the desired result. A more solid sort of jelly is made by stoning a pound of prunes, boiling them till tender, cutting them up finely, and pouring over them a jelly dissolved in the syrup.