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Classic
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page 283
necessary to prepare the jelly the day before it is to be used, especially in
the Summer.
2. Jelly in Moulds, etc. Porcelain and enameled moulds are the best and easiest
to keep dean. In order that jellies may drop out of the mould readily, the
latter should be thinly brushed with almond or olive oil Then put in a layer of
sour jelly broth about 1/4 inch thick for fish or meat. As soon as firm ornament
it with a star or border, using for this purpose parsley lemon, beets, hard
boiled eggs, pickles or capers; cover the ornamentation with jelly broth and as
soon as it is firm, nicely arrange the meat or fish on it and pour over the
whole the remaining broth and let it stand until entirely firm; if the mould can
be placed on ice it will be done so much the quicker. To turn the jelly out of
the mould put the dish in which it is to be served accurately onto the mould,
then grasping them both tightly turn quickly, trim the edge neatly and garnish
with parsley if it is a sour jelly, and with flower buds if it is a sweet one.
If, after the jelly is cool and firm, it will not drop out of the mould easily
after all, soak a towel in hot water, wring it dry and wind it around the mould
for a few moments, or else hold the mould over boiling water for a short time;
the jelly will then drop out.
3. Coloring Jellies. Jellies may be colored in various tints if they are to be
used in layers, or a clear jelly can be ornamented with some colored jelly. For
red jelly dissolve some red gelatine, but boil it thoroughly, which will improve
the taste.
To obtain a yellow tint put a small quantity of saffron into water to draw and
use enough of the yellow liquid to give the jelly the desired color. Saffron
should be used with caution as it is poisonous in undue quantities; for that
matter, a trifle of bouillon color will produce an equally nice yellow tinge.
Sweet jellies can be colored brown with dissolved chocolate; spiced jellies are
colored to a dark yellow with Madeira, and brown with extract of beef.
Spinach juice is used for green jellies, and a few drops of cochineal with some
lemon juice produces a beautiful yellow color. After the jelly broth has been
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