Jellies
1 tbs. cold water to 2 tsp. granulated gelatin is used in making the following jellies:
Lemon
16.6 calories
| ½ cup boiling water | ½ lemon or 2 tbs. juice and ½ rind sliced thin |
| ¼ to ½ saccharin tablet dissolved in 1 tbs. water | |
Irish Moss Pudding
Carefully pick over and wash through several waters 1 tbs. Irish moss. Place in double boiler with ⅓ cup of water and 3 tbs. 40% cream and ¼ grain saccharin. Cook until mixture thickens when dropped upon a cold saucer. Pour over 1 stiffly beaten egg white; add 3-4 drops of vanilla extract. Mold and set on ice.
Irish moss may be used as a substitute for gelatin. The carbohydrates in this substance are not believed to be utilized for the manufacture of glucose in the human body.
Orange
54 calories
| ¼ cup boiling water | ¼ to ½ saccharin tablet dissolved in 1 tbs. water |
| ½ tbs. lemon juice | |
| ½ cup orange juice | 2 drops orange extract |
Wine
40.8 calories
| ½ cup boiling water | 1-inch piece of cinnamon |
| 3 tbs. sherry wine | ¼ to ½ saccharin tablet dissolved in 1 tbs. water |
| 1 tsp. lemon juice and the yellow rind from ¼ lemon | |
Method for Fruit Jellies
Soak gelatin in cold water about 2 or 3 minutes, then pour over it the boiling liquid; add saccharin and fruit juice, strain through cloth into wet molds. Set in cold place to stiffen; when firm, unmold. Serve with whipped cream, or pour liquid into baskets made from orange or grapefruit, hollowed out and the edges scalloped, or pour into shallow pans, and cut in ½-inch blocks when firm and serve on a bed of whipped cream.
Wine Jelly
Put water, wine, lemon juice and peel, cinnamon, and saccharin into a saucepan, allow to boil 5 minutes, pour over gelatin (which has been soaked in cold water). If the jelly looks cloudy, return to saucepan, and add ½ egg white beaten stiff; allow to boil 1 minute, stirring constantly, and strain into mold. Serve with whipped cream.