To soften gelatine in all cold liquids except milk, sprinkle gelatine into ½ cup of the cold liquid. Let stand to soften.
To soften gelatine in ½ cup of cold milk, stir the gelatine into the milk.
To dissolve softened gelatine, stir into hot liquid required in the recipe, or place over hot water and stir until dissolved.
One envelope of gelatine will gel up to 2 cups of liquid.
When solids are added to 2 cups of a gelatine-liquid mixture, up to 2 cups may be added.
MORE GEL-COOKERY HELPS
Fresh pineapple and frozen must be cooked before adding it to a gelatine mixture to insure jelling; canned pineapple can be used as it comes from the can.
When adding solid ingredients, the gelatine mixture is first chilled to the consistency of cold unbeaten egg white from fresh eggs. This prevents the solids from rising to the top or sinking to the bottom of the mold.
To chill the gelatine mixture quickly to the consistency of unbeaten egg white, half fill the lower part of a double boiler with ice and water. Set upper part of double boiler containing the gelatine-liquid mixture over the ice. Stir frequently until it is a smooth, evenly chilled, unbeaten egg white consistency. As an alternative, two bowls may be used instead of the double boiler.
When low-calorie sweeteners are used in the recipe, beat the egg whites stiff but not dry, then fold them in as directed.