RECIPES FOR GELATINE DESSERTS

46. PLAIN GELATINE.--A very good dessert can be made of fruit juice
solidified by means of gelatine. Any canned fruit juice or any mixture
of juices that will blend well and produce a jelly of agreeable flavor
may be used for this purpose. These are usually brought to the boiling
point before being added, but in case juices that may be injured by
heating are used, they may be added cold and the gelatine dissolved in
boiling water. When this is done, a little additional lemon will be
necessary in order to increase the flavor.

Plain jelly made according to the accompanying recipe may be served in
various attractive ways. One method of serving it is shown in Fig. 4. To
prepare it in this manner, pour the gelatine mixture into stemmed
glasses and allow it to solidify. When partly solid, decorate the top
with wedge-shaped pieces of pineapple and place a cherry in the center,
as illustrated. When entirely solid, place the glass on a small plate
and serve. The fruit may be omitted if desired and whipped cream served
on the gelatine.

[Illustration: FIG. 4, A dish of plain gelatine.]

Plain jelly is also attractive when poured into a large mold, allowed to
solidify, and then turned out on a plate. If the mold is moistened with
cold water before the gelatine is poured into it, no difficulty will be
experienced in removing the jelly when it becomes solid. The center of
the mold may be filled with whipped cream before it is put on the table
or the jelly may be served plain and the whipped cream then added to
each serving from another dish.