School and Home Cooking

by Carlotta C. Greer

Of what material should jelly molds be made? Why?

How are jellies removed from the molds without breaking or marring the jellies? Explain.

When fruit is to be added to jelly, what is the purpose of allowing the jelly to cool and almost stiffen before adding the fruit?

LESSON LXVIII

GELATINE (B)

SNOW PUDDING

1 tablespoonful granulated gelatine 1/4 cupful cold water 1 cupful sugar Salt 1 cupful boiling water 1/4 cupful lemon juice 2 or 3 egg whites

Mix these ingredients (except egg whites) as for Lemon Jelly. Set aside to cool. Beat the egg whites until stiff. When the gelatine mixture begins to stiffen, beat it (surrounded by ice water) until it becomes frothy, then add the beaten egg whites and continue beating until the mixture begins to stiffen. Turn into a mold and set aside in a cool place. Serve with chilled Custard Sauce.

For the sauce, follow the recipe for Soft Custard, using egg yolks (instead of whole eggs) and 3/8 cupful of sugar (instead of 1/4 cupful). In case only 2 egg yolks are used in making the custard, 1 teaspoonful of corn-starch may be used for additional thickening, as suggested.

The addition of 1/2 cupful of chopped nuts to Snow Pudding makes a pleasing variation. The nuts should be added just before turning the mixture into the mold.