Utensils for Measuring, Dissolving,
Moulding and Chilling Royal
Fruit Flavored Gelatins
Kettle for boiling water
Bowl for holding the Gelatin
Measuring cup
Spoon for stirring
Mould or bowl or cup for setting the Gelatin
In measuring the liquid it is important to use the standard measuring cup holding ½ pint or its equivalent, as the consistency of the finished Gelatin depends upon the amount of water or other liquids used.
Stir the mixture well after boiling water is added so all will be dissolved. Then add cold water.
For Whipped Desserts the rotary egg beater is best and saves much time.
Moulds
There are on the market, tin, aluminum and china moulds in varying shapes and sizes. If there is no mould at hand, ordinary bowls, custard cups or even plain cups can be used very successfully for moulding Royal Fruit Flavored Gelatins.
Chilling
The quickest way to chill Royal Fruit Flavored Gelatins is in the ice box. To shorten the stiffening process still further, set mould in pan filled with cracked ice, rock salt and water.
In cold weather, the mould, covered, can be placed on outside window sill. Royal Fruit Flavored Gelatins chilled in this way will stiffen in a remarkably short time; in some cases in one-half to three-quarters of an hour.