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[easy guide to gel cookery] 3 [gels clear and airy] 4 [dessert magic] 5-8 [shape a meal (main dishes)] 9-10 [salads ahead] 11-13 [party snacks any day] 14 [dieters’ tips] 15 [the Knox drink] 16
easy guide to gel cookery
cooking with gelatine is as easy as 1-2-3.
1 An envelope of gelatine will gel 1 pint of liquid. First, choose the liquid you will use—water, juice, broth, milk or other as designated in recipes which follow. Sprinkle gelatine from the envelope over ½ cup of cold liquid and let stand a few minutes to soften. If sugar is to be added, stir sugar with the gelatine before you begin. (If 1 tablespoon or more of sugar is added, the gelatine-sugar mixture may be softened and dissolved directly in hot liquid.)
2 Stir softened gelatine over medium heat until mixture is clear and gelatine dissolved, about 2 to 3 minutes. Remove from heat and add remaining liquid or, for new quick-gel method, add frozen juice, fruit, etc.
3 Pour into mold or serving dish, chill until set. This takes 2 to 4 hours, or may be cut down to ½ hour or less when made the new quick-gel way. Smaller molds set faster.
