Double molding. Double Molding (see page [325]) can be used with good effect in sweet jellies in combination with whipped jelly, Bavarian creams, fruit jellies, etc.
Unmolding. Unmolding.—See page [324].
Serving. Serving.—Jellies are improved by serving with them whipped cream, custard, or purée of fruits. It may be poured around, not over, the jelly on the same dish. When a sauce is not used, have a lace paper under the jelly. Jelly is more attractive when served on a flat glass dish.
Fruit jellies. For fruit jellies it is well to use a china mold, or else coat the tin one with clear jelly (see page [323]), as tin is likely to discolor it.
To clarify fruit juices. To Clarify Fruit Juices.—Pass the fruit juice through filter-paper laid in a funnel. If filter-paper is not at hand, soak unsized paper to a pulp. Wash it in several waters; press it dry; and spread it on a small sieve or in a funnel, and drain the juice through it. If orange, lemon, or other fruit juices are first clarified, it will often obviate the necessity of straining the jelly. (See illustration facing page [388].)
WINE JELLY
- ½ box, or 1 ounce, of gelatine.
- ½ cupful of cold water.
- 2 cupfuls of boiling water.
- 1 cupful of sugar.
- Juice of 1 lemon.
- ¾ cupful of sherry, or 3 parts sherry, 1 part brandy.
Soak the gelatine in one half cupful of cold water for one hour or more. Put the boiling water, the sugar, and a few thin slices of lemon-peel in a saucepan on the fire. When the sugar is dissolved, add the soaked gelatine, and stir until that also is dissolved; then remove, and when it is partly cooled add the lemon-juice and the wine. Strain it through a felt or flannel, and turn it into the mold. If the jelly has to be clarified do it before adding the wine. Any wine or liqueur can be used for flavoring. This will make one quart of jelly.